Understand how to maintain workplace food safety in food and drink operations
Overview
This standard is about the knowledge needed to maintain workplace food safety in food and drink operations. It is important to know how personal hygiene and behaviour affects food safety in the workplace and why food needs to be kept at specified temperatures and how to ensure this. It is also essential to maintaining the quality of the final product.
You will need to know and understand the importance of minimising the risks of product contamination, cross-contamination and food poisoning, pests and infestation, storage and disposal of waste.
This standard is for you if you work in food and drink operations and your job requires you to enter the food manufacturing or processing area.
Performance criteria
You must be able to:
See
IMPFS103S Maintain workplace food safety standards in food and drink operations
Knowledge and Understanding
You need to know and understand:
- how personal hygiene and behaviour affects the safety of food produced by the organisation
- the diseases that are required to be reported in accordance with legislation
- why it is important to treat and cover cuts, boils, skin infections and grazes and how to do so
- how food handling practices affect food safety in the workplace
- how the methods and frequency of cleaning and maintenance of equipment, surfaces and environment affects food safety in the workplace
- the main types of pests and infestation that may pose a risk to the organisation
- how pest infestations can occur and the signs that indicate that an infestation has taken place
- how pest infestation can be prevented
- the types of product contamination and cross-contamination and how they can occur
- how to prevent or minimise the risk of cross contamination during all stages of the manufacturing process
- the types of food poisoning and how food poisoning organisms can contaminate food
- the symptoms of food poisoning
- the factors that enable the growth of food poisoning organisms
- why food needs to be kept at specified temperatures and how to ensure this
- the causes of food spoilage, how to recognise it and what to do if food spoilage is discovered