Apply and monitor food safety management procedures in a logistics environment

This standard is about applying and monitoring food safety management procedures in a logistics environment. 

It covers the knowledge and skills required of workers in the logistics sector who handle food. It is a legal requirement for all businesses that handle food (including food, drink and animal feeds) to have Food Safety Management Systems (FSMS) embedded into their operating and management systems.

This standard is relevant to all those who are responsible for applying and monitoring food safety management procedures in a logistics environment as part of their job role.

1.    maintain the health and safety of yourself and others at all times, in line with the relevant legislation and organisational requirements
2.    assess the risks associated with the work before starting and throughout the activity, take action to minimise risks where possible and report in line with organisational procedures
3.    confirm that the required personal protective equipment (PPE) for the work being carried out is worn at all times and personal hygiene maintained in line with organisational procedures
4.    confirm that the relevant training has been received to carry out the work, recognise the limits of your competence and seek access to further training where required
5.    identify food safety hazards and relevant food safety management procedures
6.    allocate and supervise food safety responsibilities in line with organisational procedures
7.    identify and meet staff training and development needs for food safety management procedures
8.    monitor the application of food safety management procedures in line with requirements and organisational procedures
9.    keep accurate and complete records of food safety management checks in accordance with requirements
10.    take relevant corrective action with the required degree of urgency when food safety management control measures fail
11.    report to the appropriate person any procedures that do not comply with control measures
12.    seek expert advice and support for matters outside your own level of authority or expertise
13.    recommend adjustments to food safety management procedures in line with changes in organisational needs
14.    complete and store all required documentation and records in line with relevant legal requirements and organisational procedures

1.    your responsibilities under the relevant health and safety legislation and organisational requirements
2.    how to identify hazards and assess risks associated with the work being carried out, and suitable control measures and Safe Systems of Work (SSoW) that can be put in place to reduce risks
3.    the organisational requirements for the use of Personal Protective Equipment (PPE) and how to maintain personal hygiene
4.    the importance of having food safety management procedures and the types of food safety hazards
5.    what control measures are, including critical control points
6.    your responsibilities under the organisation's food safety management procedures, including the critical control points relating to your work activity
7.    how to communicate responsibilities for food safety management procedures to colleagues and ensure they are understood
8.    how to ensure that staff receive appropriate training to meet their food safety responsibilities
9.    the impact of tolerance at critical control points and control points on food safety and your organisation
10.    the type and frequency of checks that you should perform to control food safety within your work activities
11.    the reporting procedures when control measures fail
12.    the importance of traceability and why it is important to food safety
13.    the types and methods of corrective action to control food safety hazards
14.    what continuous improvement is and why it is important to contribute to the improvement process
15.    the legislation on food safety within your area of responsibility and sources of information on food safety legislation
16.    the organisation’s procedures relating to food safety
17.    the role of enforcement officers and how they should be dealt with 
18.    the records required for controlling food safety, and how to maintain them

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

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).

Health and safety includes mental and physical wellbeing

Personal Protective Equipment (PPE) could include: high-visibility clothing, hard hats, protective clothing, eye protection, masks, gloves, safety footwear

Safe System of Work (SSoW) is a method of work that puts in place control measures arising from a risk assessment, in order to manage identified hazards, which are broken down into four elements: safe person; safe equipment; safe place; and safe practice.

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