Manage food safety in a professional kitchen

This standard is about understanding food safety regulations and the role of food safety audits in ensuring that food safety is maintained. This includes understanding the documentation that is required and the practical application of inspection and audit procedures to ensure that standards are being met. You will need to understand the role of food safety management systems, such as HACCP (Hazard Analysis and Critical Control Point) and how they can be effectively applied to ensure the safety of food. This standard is recommended for senior chefs who have management responsibility for an operational team. When you have completed this standard you will have demonstrated your understanding of and your ability to:
Manage food safety in a professional kitche

1. Ensure food safety management systems comply with relevant legislative requirements 2. Allocate food safety management roles and responsibilities to staff 3. Allocate appropriate resources to ensure food safety management systems are effectively maintained 4. Train and brief staff on how to work safely and keep up to date, accurate training records 5. Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in an organisation 6. Communicate food safety management information to staff, visitors and suppliers 7. Implement controls required to manage food safety in line with organisational requirements 8. Monitor and record food safety hazards and ensure appropriate corrective actions are taken 9. Monitor staff hygiene and compliance with procedures 10. Use reviews, staff feedback and audits to evaluate the effectiveness of food safety management procedures

1. The key requirements, including critical control points and critical limits of organisation's food safety management procedures 2. The role of food safety management systems based on HACCP principles in the protection of food and how HACCP applies to an organisation 3. The expected roles, responsibilities and levels of authority of members of a food safety management team 4. The impact that a positive safety culture can have on the effective operation of safe working practices 5. The capabilities and limitations of team members and the impact that this can have on food safety 6. The organisational methods used to train and assess the competence of team members 7. The types of training and development activity that can be applied to address food safety related issues 8. The differences between different levels of qualification and training in regards to food safety and what these indicate in regards to the skills and knowledge of individuals 9. Personal hygiene requirements and their implementation 10. Required cleaning and maintenance of equipment and environment key plant and environmental conditions which may pose a threat to food safety 11. Correct methods for segregation, storage and disposal of waste and of damaged or contaminated products / dishes 12. Preventive action in respect of controlling spread or increase in product contamination and cross-contamination 13. Sources and types of product contamination and cross-contamination, deterioration and spoilage and how to recognise them 14. Methods for monitoring and checking conformance to critical limits and how to implement them 15. The benefits and approaches of standard operating procedures (SOPs) and specified working practices to food safety 16. The use of audits in monitoring compliance against SOPs 17. Corrective action in the event of non-conformance to critical limits 18. How to assess additional support, information and advice requirements 19. Where reliable and up to date information can be sought to help inform the implementation of food safety measures