Develop recording procedures to monitor food safety in food and drink operations

Business Sectors (Suites): Food Safety for Manufacturing
Developed by: Improve
Approved on: 29 Feb 2020


This standard is about the skills and knowledge required to develop recording procedures used in the monitoring of food safety measures. This includes measurement against internal standard operating procedures and measurement against externally set requirements including those set by both customers and legislators.

You will need to be able to analyse information needs and implement actions to check that the information is both recorded and made available to inform decision making.

This standard is for you if you work in food and drink operations or animal feed operations and your job requires you to have responsibilities for managing food safety. You may have management responsibilities for an operational team.

Performance criteria

You must be able to:

Check compliance of recording procedures

  1. analyse organisational, sector, national and international statutory and non-statutory requirements

identify recording requirements to check compliance

  1. determine the level and range of data to be recorded to facilitate measurement against standard operating procedures and audit requirements

specify responsibility for document control and approval procedures

Develop recording procedures

  1. map out operational processes to identify points where data recording is required

identify the required data to be recorded at each critical control point

  1. specify the frequency and level of data required to be recorded

identify verification and validation checks required to check data reliability

  1. specify documentation required for data recording and suitable locations for storage in accordance with organisational requirements

Establish channels of communication

  1. train staff responsible for data recording, as to the measures to be applied

gather data on a periodic basis to inform performance review

  1. pass on performance data to other departments and organisations to inform process improvement

Knowledge and Understanding

You need to know and understand:

  1. relevant current legislation and statutory requirements for organisation's sector and product type
  2. how and where to access supporting information and expert advice
  3. the importance of a multidisciplinary approach to preparation of guidelines and systems
  4. the importance of a systematic approach to food safety management for the organisation
  5. factors which impact on the safety of products from supply of raw materials to end consumer
  6. the role of hygiene procedures within food safety management and associated directives
  7. best practice within the relevant industry/sector and its application in context
  8. key principles and components of hazard analysis systems including critical control points and critical limits
  9. how to conduct hazard analysis and risk assessment
  10. the roles and responsibilities of individuals in food safety management teams
  11. the minimum training provision requirements for staff relating to food safety
  12. relevant evaluation procedures and best practice for verification and compliance of food safety procedures
  13. risks to public health, their nature and severity
  14. the importance of processes for continuous improvement
  15. how proposals for continuous improvement can be incorporated into revised policies and practice


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

28 Feb 2025





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Process, Plant and Machine Operatives

SOC Code



Food; drink; manufacture; hygiene; safety; animal; feed; guidelines; procedures