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Package food for delivery

URN: PPL1PC13
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about packaging food for delivery, including hot, chilled and ambient. It also covers clearly and accurately labelling the packs, as well as what quality aspects to look for in both food and the packs.

This standard focuses on the technical knowledge and skills required to package food for delivery; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Package food for delivery

Performance criteria

You must be able to:

1. Make sure all food has been prepared correctly 2. Pack and seal food to organisational and legal requirements 3. Label all packed food accurately and clearly 4. Load packed food into the correct containers ready for collection 5. Clean packaging areas and equipment to organisational and legal standards after use

Knowledge and Understanding

You need to know and understand:

1. Why it is important to ensure food is prepared to the organisational requirements for appearance and temperature before packing 2. What quality points to look for in prepared meals 3. How and why dishes should be correctly and clearly labelled 4. Why it is important to keep packing areas and equipment hygienic when packing food for delivery 5. Why time and temperature are important when packing food for delivery 6. What the main contamination threats are when packing food for delivery 7. Why it is important to ensure that packaging materials are not damaged before packing food 8. What problems can commonly occur with the packing of food, and how to identify them 9. What problems can commonly occur with the quality of food, and how to identify them

Scope/range

1. Food
1.1 hot
1.2 chilled
1.3 ambient

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PC13

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

9263

Keywords

package, food, delivery