Contribute to food safety in a retail organisation
URN: PPL.B104
Business Sectors (Suites): Retail
Developed by: People 1st
Approved on:
2025
Overview
This standard is about contributing to food safety in your retail organisation. This standard applies to roles involving any of these activities:
- handling wrapped food
- handling unwrapped food not subject to temperature control requirements (for example, fresh produce or bakery items)
- going into an area where food is prepared even if not handing the food (for example, being responsible for cleaning the food preparation area)
This standard is for staff who come into contact with food during their normal duties including the above mentioned activities.
When you have completed this standard you will be able to demonstrate your understanding of and ability to:
- Contribute to food safety in a retail organisation
Performance criteria
You must be able to:
- follow relevant food safety legislation and guidelines when working with food
- follow your workplace requirements for keeping yourself safe and clean including your hair, skin, hands and nails in a hygienic condition when working with food
- remove any jewellery and other accessories that could cause food safety hazards
- wear clean clothes including any protective clothing provided by your workplace
- follow your workplace requirements to avoid food being contaminated by unsafe behaviour
- report any open wounds, skin infections and infectious illnesses promptly to the right person following your workplace procedures
- make sure any open wounds and skin infections are treated and covered with a suitable dressing
- notice and correctly identify indicators of potential food safety hazards during work activities following your workplace procedures
- deal promptly with indicators of potential food safety hazards within your area of authority following your workplace procedures
- report promptly to the right person any indicators of potential food safety hazards not within your area of authority
Knowledge and Understanding
You need to know and understand:
- your responsibilities under the relevant food safety legislation and guidelines
- how clean hair, skin, nails and clothing contribute to food safety and to giving the customer a positive impression of you and your retail organisation
- how jewellery and other accessories can put food safety at risk
- the types of protective clothing that must be worn
- the right times to wash your hands and how to wash your hands effectively
- why unsafe behaviour must be avoided when working with or near food
- why open wounds, skin infections and infectious illnesses must be reported and who the right person to report them to is
- the types of indicators of potential food safety hazards that need to be noticed and identified in the workplace, and how to identify them
- which indicators of potential food safety hazards are within your area of authority, and your workplace procedures for dealing with them
- which indicators of potential food safety hazards should be reported and who to report them to
Scope/range
Scope Performance
Scope Knowledge
Values
Behaviours
Skills
Glossary
Links To Other NOS
External Links
Version Number
3
Indicative Review Date
2030
Validity
Current
Status
Original
Originating Organisation
Skillsmart Retail
Original URN
PPL.B104
Relevant Occupations
Elementary Cleaning Occupations, Elementary Occupations, Elementary Sales Occupations, Goods Handling and Storage occupations, Managers and Senior Officials, Managers in Distribution, Retail and Commercial Enterprise, Retailing and Wholesaling, Sales and Customer Services Occupations, Sales Assistants and Retail Cashiers
SOC Code
7111
Keywords
Retailing; retailers; stocking; stocks; goods; products; items; materials; shelf filling; facing up