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Apply and monitor food safety management procedures in catering and hospitality

URN: PPL3GEN1
Business Sectors (Suites): Hospitality - Generics
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about applying and monitoring food safety management procedures in a catering environment. It covers the knowledge and skills required of workers in the hospitality sector in relation to the relevant regulations that make it a legal requirement for all businesses dealing with food to have Food Safety Management Systems embedded into their operating and management systems.

This standard is relevant to those supervisors and managers working in catering and hospitality businesses.

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

  • Apply and monitor food safety management procedures in catering and hospitality

Performance criteria

You must be able to:

1. Identify relevant food safety hazards and appropriate control measures 2. Allocate and supervise food safety responsibilities 3. Identify and meet staff training and development needs 4. Ensure all specified operational controls are completed in accordance with food safety management procedures 5. Keep accurate and complete records of checks in accordance with food safety management procedures 6. Take appropriate corrective action(s) with the appropriate degree of urgency when control measures fail 7. Report to the appropriate person any procedures that do not comply with control measures 8. Seek expert advice and support for matters outside your own level of authority or expertise 9. Recommend adjustments to food safety management procedures in line with changes in organisational needs

Knowledge and Understanding

You need to know and understand:

1. The importance of having food safety procedures and the types of food safety hazards 2. What control measures are including critical control points 3. Your responsibilities under your organisation's food safety management procedures, including the critical control points relating to your work activity 4. How to communicate responsibilities for food safety management procedures to colleagues and ensure they are understood 5. How to ensure that staff receive appropriate training to meet their food safety responsibilities 6. The impact of tolerance at critical control points and control points on food safety and your organisation 7. The type and frequency of checks that you should perform to control food safety within your work activities 8. The reporting procedures when control measures fail 9. The records required for controlling food safety, and how to maintain them 10. The importance of `traceability' and why it is important to food safety 11. Types and methods of corrective action to control food safety hazards 12. What continuous improvement is and why it is important to contribute to the improvement process 13. Legislation on food safety within your area of responsibility 14. Sources of information on food safety legislation 15. How enforcement officers should be dealt with 16. Organisational procedures relating to food safety

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Control measures: actions required to prevent or remove a food safety hazard, or reduce it to an acceptable level

Control point: a key stage in the food chain where appropriate action should be taken to prevent a food safety hazard or to reduce the associated risk

Corrective action: the action to be taken when a critical limit is breached

Critical control point: a key stage in the food chain where appropriate action should be taken to prevent a food safety hazard or to reduce the associated risk

Food safety hazards: something which may cause harm to the consumer and can be:

  • microbiological (for example, bacteria, moulds, viruses)
  • chemical (for example, pesticides used on fruit and vegetables, chemicals used in cleaning or for pest control)
  • physical (for example, insects, parasites, glass)
  • allergenic (for example nuts, milk, eggs)

Food safety management procedures: the policies, practices, controls and documentation that ensure that food is safe for consumers, e.g. Hazard Analysis and Critical Control Points (HACCP)

Procedures: a series of clear steps or instructions on how to do things; rules. Some companies document their procedures formally in writing, and others simply have procedures that all staff understand and follow but which are not written down.

Tolerance: the difference between the planned or standard limits allowed and the actual values monitored

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Tailored

Originating Organisation

Skills for Logistics

Original URN

PPL3GEN1

Relevant Occupations

Chef, Manager

SOC Code

5434

Keywords

food safety management; kitchen management; head chef; kitchen manager