Maintain food safety during loading and unloading

This standard is about maintaining food safety during loading or unloading. 

It covers the knowledge and skills required of workers who load and unload 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 operatives who load and unload food 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.    comply with food safety management procedures for the safe storage of food during loading and unloading
6.    check the required documentation for the food being loaded or unloaded
7.    check that food, and any wrapping or packaging, is undamaged, is at the correct temperature, and within its “use by date” and take the required action for any food that does not meet these requirements, in accordance with food safety management procedures
8.    check information on the labelling or other documentation regarding the conditions in which the food must be kept
9.    before loading, check the vehicle is clean and at the correct temperature and before unloading that a suitable environment is available to receive the food
10.    prepare food for loading or unloading and move it to the new location as quickly as is necessary to maintain its safety
11.    take action to maintain the required environmental conditions of the vehicle load area during loading and unloading
12.    handle food in a way that maintains food safety
13.    avoid the risk of cross-contamination
14.    deal with any spillages or damages in accordance with food safety management procedures
15.    deal promptly and appropriately with indicators of potential food safety hazards within the limit of your responsibilities and competence, and report issues which cannot be resolved, in line with organisational procedures.
16.    complete required documentation and records in line with relevant legal 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 the 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.    how to comply with food safety management procedures for the safe storage of food during loading and unloading
5.    why it is important to make sure food deliveries are undamaged, at the correct temperature and within their “use-by date”, how to do this and the action to take if any food does not meet these requirements
6.    why it is important to check that the vehicle, if loading, or delivery location, if unloading, is clean and at the correct temperature to receive the food
7.    why it is important to prepare food for storage, for example, by removing and disposing of outer packaging, while retaining any important information such as storage instructions and information on allergens
8.    the temperature levels that apply to the various categories of temperature-controlled food items carried
9.    why food must be kept at the correct temperature and how to achieve this during loading and unloading
10.    how to handle food so that food safety is maintained
11.    how to avoid the risk of cross-contamination
12.    the action to take to deal with any spillages, damage or potential food safety hazards and who to report to if you are unable to deal with them
13.    why it is important to maintain the traceability of food through the use of accurate records of food that has been delivered or returned
14.    the organisational procedures for handling collections and deliveries, including items for return
15.    the information and recording systems used by the organisation and the legal and organisational requirements for maintaining records, including data protection legislation and organisational procedures for data security

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.