Food Safety

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Food Safety

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In this role, I am responsible for the Turkish community to recognise the first principles of Food Safety in the Catering. Teaching and training this community is one of my major roles. As a teacher I often use a bi-lingual approach (Turkish/English) because the Turkish people who I trained so far had no English language skills.

My sessions in the taught program are focused on identifying type of hazards, risks assessments and in explaining the importance of food safety and introducing the main features of food poising and food born-illnesses etc.

I also have a responsibility to consider in the class how my training will impact on the student. I approach individual learners in my session. Learners I coached so far come from different part of Turkey. From this point I am aware of respecting the different socio-cultural background of learners making them comfortable and creating a supportive learning environment without any barriers such as religion of beliefs. This issue can also be shared and discussed within learners involved in my sessions.

As a trainer my responsibility is to underline the learners??™ needs and I will always plan teaching effectively so as to ensure that learners are included and actively participate in my sessions. I will use multi-media presentations, with a combination of audio-visual techniques aimed at involving all different type of learners, trying to reach people with learning difficulties, disabilities and language needs.

The main purpose of my session is to make aware learners of the points of food law as it relates to Food Hygiene regulations. These involve, for example, temperature control regulations as food can be kept at ambient temperature with no risk to health. For instance hot food should be kept below 63 ?C. Therefore I need to establish which legislation and codes of practise apply to learners and their area of work in order to accomplish law regulations.

The large number of laws and regulations in the food safety covers the hygiene of food premises, personal equipment, the control of food poisoning, labelling of food, food contamination in accordance with the Food Hygiene (England) Regulations, 2006.

My training sessions length is at least 3 hours per day. The first hour is always dedicated in getting to know each other. I encourage the learners to split into groups or into pairs. They have to question each other in order to find out what the other person knows about the subject. A discussion of 5-10 minutes follows. One example of such discussion themes can be: what is the importance of food safety and what are common risks in the food safety Once the discussion is completed I will show them hazards poster and ask them to draw a circle around anything that could make food unsafe to eat in the kitchen.

In addition to know the food safety rules I will explain how the legislation is enforced by authorised officers who will regularly inspect food premises, give advice about food safety, investigating complaints about food contamination and food poisoning, take samples of the food and take enforcement action if the rules are not respected. These enforcements may range by simple serving notices about hygiene improvement to prohibition of working with food and with the business operator facing criminal proceedings.

In my teaching sessions I will try to promote equality & diversity, equal opportunities and to raise awareness of employment equality regards to age, disability discrimination and sex discrimination. It is essential to important to make a point that students feel they have equal opportunity.

I have to ensure that learners having varying levels of Dyslexia, AD and other learning disabilities are given all possible learning support and opportunities by using Power Point for visual material as well as group activities (role play).

To assess the profile of the learners I will follow an initial assessment based on pre-course interviews, analysis of enrolment forms (if available), questioning about previous background and experience, observation of written and oral skills.

Once individuated disabilities, skills and cultural diversities I will ensure that all learners participate by checking that learning is taking place. I will therefore promote active participation by discussion, using a skill, collaboration on activities, being physically active or simply taking notes. For example

I always ensure that facilitate by providing effective and positive feedback such as ???excellent, brilliant, well-done ??? etc.

My sessions will be carrying out last an hour with short examination is set by an awarding organisation. There will be different codes of exam papers will provide multiple choice question test. They have to answer at least 20 questions to succeed. Results will be given in the form of grades such as pass or fail. After having completed successfully the examination, learners will receive a certificate.

I need to be aware of keeping assessment records, by following the regulations of the awarding organisation. It is important that records are kept on my private computer, which is password protected. Part of my role includes providing evidence that students records are kept on the files and that they have been trained. Also it might be required from me to show legal compliance of records or they can be considered just as a reminder to be registered for the following level or as refresher training.