2050 Maintain workplace food safety standards in manufacture

SCQF Level 5       Credit value 6

 

Unit Summary

This unit is about the skills and knowledge needed for you to maintain workplace food safety standards in food and drink operations. It is important to keep your workplace clean and hygienic. It is also essential to maintain the quality of the final product. You will need to be able to keep the workspace clean. You also need to show you can work in a way that keeps food safe.

This standard is for you if you work in food and drink operations and your job requires you to enter a food manufacturing or processing or an animal feed production area.

In order to be assessed as competent you must demonstrate to your assessor that you can consistently perform to the requirements set out below.  Your performance evidence must include at least one observation by your assessor. 

You must be able to:

You need to show:

Evidence must be work-based, simulation alone is only allowed where shown in bold italics

1.            Keep the workspace clean

This means you:

  • keep your immediate work area clean and tidy
  • keep tools, utensils and equipment in good order, in a hygienic condition and
  • store to organisational procedures
  • keep ingredients and products separate and in their assigned places

Evidence of keeping the workspace lean in accordance with workplace procedures

 

2.       Work in a way that keeps food safe

This means you:

  • Follow procedures to dispose of food waste and scrap promptly and hygienically
  • Avoid product contamination and cross-contamination at all stages of processing operations
  • Follow the correct procedures for dealing with product contamination and cross-contamination
  • Follow organisational procedures for handling and processing items that may cause allergic reactions

Evidence of keeping food safe in accordance with workplace procedures

 

Evidence of following the correct procedures for dealing with two types of contamination

 

 

You need to know and understand:

Evidence of knowledge and understanding should be collected during observation of performance in the workplace. Where it cannot be collected by observing performance, other assessment methods should be used.

  1. how personal hygiene and behaviour affects the safety of food produced by the organisation
  2. the diseases that are required to be reported in accordance with legislation
  3. why it is important to treat and cover cuts, boils, skin infections and grazes and how to do so
  4. how food handling practices affect food safety in the workplace
  5. how the methods and frequency of cleaning and maintenance of equipment, surfaces and environment affects food safety in the workplace
  6. the main types of pests and infestation that may pose a risk to the organisation
  7. how pest infestations can occur and the signs that indicate that an infestation has taken place
  8. how pest infestation can be prevented
  9. the types of product contamination and cross-contamination and how they can occur
  10. how to prevent or minimise the risk of cross contamination during all stages of the manufacturing process
  11. the types of food poisoning and how food poisoning organisms can contaminate food
  12. the symptoms of food poisoning
  13. the factors that enable the growth of food poisoning organisms
  14. why food needs to be kept at specified temperatures and how to ensure this
  15. the causes of food spoilage, how to recognise it and what to do if food spoilage is discovered

 

Evidence of performance may employ examples of the following assessment:

  • observation
  • written and oral questioning;
  • evidence from company systems (e.g. Food Safety Management System)
  • reviewing the outcomes of work
  • checking any records of documents completed
  • checking accounts of work that the candidate or others have written