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Maintain basic food safety in catering

URN: PPL1GEN8
Business Sectors (Suites): Drinks Dispense Systems,Food Production and Cooking,Hospitality - Generics
Developed by: People 1st
Approved on: 2022

Overview

This standard is about maintaining a hygienic and safe working environment. This includes maintaining a clean and hygienic personal appearance, getting any cuts and grazes treated and reporting illnesses and infections. This also includes basic safe food handling.

When you have completed this standard you will have demonstrated your understanding of and your ability to:

  • Maintain basic food safety in catering

Performance criteria

You must be able to:

1. Follow organisational standards and procedures for clothing, footwear, headwear, hair, jewellery, perfume and cosmetics 2. Get any cuts, grazes or wounds treated by the proper person 3. Report any illness and infections promptly to the proper person 4. Wash hands correctly in line with organisational procedures 5. Clean surfaces and equipment 'clean as you go' 6. Dispose of waste correctly 7. Handle food correctly to prevent contamination 8. Store food at the correct temperature

Knowledge and Understanding

You need to know and understand:

1. Your responsibilities under relevant food safety legislation 2. Why it is important to work in a hygienic and safe way 3. Where you can get information about hygiene and food safety in your workplace 4. Your responsibilities according to organisational procedures 5. General rules on hygiene that you must follow including correct hand washing procedures 6. Why correct clothing, footwear and headgear should be worn at all times 7. Why it is important to maintain good personal hygiene 8. What you should do if you have cuts, grazes and wounds and why it is important 9. Why it is important to separate raw and cooked food 10. Why it is important to separate foods containing allergens 11. How to store food correctly and why this is important 12. Correct cooking and storage temperatures and why these are important 13. The organisation’s procedures for cleaning and why it is important to follow them

Scope/range

1. Handle food
1.1 prepare
1.2 cook
1.3 serve
1.4 store

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

This standard links to all of the standards in the hospitality suite of occupational standard

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1GEN8

Relevant Occupations

Bar Staff, Chef, Cook, Kitchen Assistant, Team Member, Waiter/Waitress

SOC Code

9263

Keywords

work; hospitality; team