Devise and implement food safety management procedures in a logistics environment

This standard is about devising and implementing 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 devising and implementing 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 is 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 and make use of expert guidance and support available to you in the field of food safety management
6.    identify the operational requirements of the organisation and associated food safety hazards
7.    identify the food safety management issues associated with these operational requirements and hazards
8.    select valid control measures for the food safety hazards you have identified and devise food safety management procedures
9.    communicate the key requirements of the food safety management procedures to colleagues
10.    confirm that adequate training is delivered to ensure food safety management procedures are implemented and maintained
11.    monitor the way food safety management procedures are put into practice to ensure that food safety legislation is followed
12.    encourage a climate of openness about meeting food safety requirements
13.    adjust food safety management procedures in line with changes in organisational needs
14.    evaluate the organisation's food safety management 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.    the legislative requirements of food safety
6.    the essential elements of food safety management procedures
7.    the sources of expert guidance and support to draw up food safety management procedures and how to access them
8.    the organisation’s operational requirements and associated food safety hazards and what control measures to put in place
9.    how to communicate the key requirements of the food safety management procedures to colleagues
10.    how to identify the skills and knowledge that colleagues need and how to provide appropriate training
11.    the records and recording procedures that should be in place
12.    the importance of, and the responsibility for monitoring, the effectiveness of food safety management procedures
13.    the types of deviations from the food safety management procedures that may occur and the corrective action you should take
14.    how to carry out regular and planned evaluation of the food safety management procedures and what should be included
15.    the factors that may trigger the immediate updating of the food safety management procedures
16.    the importance of communicating any changes in the food safety management procedures to colleagues

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

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.