Title The Principles of Food Safety Supervision for Manufacturing
Level 3
Credit value 3
Learning Outcomes  Assessment Criteria
The learner will: The learner can:
1. Understand how food business operators can ensure compliance with food safety legislation. 1.1         Summarise the importance of food safety management procedures. 
1.2         Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.
1.3         Explain how the legislation is enforced.
1.4         Outline the requirements of food safety audits
2. Understand the application and monitoring of good hygiene practice 2.1         Justify the importance of high standards of personal hygiene. 
2.2         Explain procedures for cleaning and disinfection including the need for workplace and equipment schedules. 
2.3         Explain procedures to control contamination and cross-contamination. 
2.4         Describe the importance of and methods for waste disposal.
2.5         Describe the importance of and methods for pest control.
 
3. Understand how to implement food safety management procedures 3.1         Describe the consequences for food safety from microbial, chemical, physical and allergenic hazards. 
3.2         Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions. 
3.3         Explain the requirement for temperature control. 
3.4         Explain the importance of traceability. 
3.5         Explain the importance of continually reviewing and, as appropriate, improving the organisation's procedures.
4. Understand the role of supervision in food safety management procedures 4.1         Explain the requirements for induction and on-going training of staff.
4.2         Explain the importance of monitoring and reporting in food safety management.
 
  This unit supports workforce and/or vocational development for those who need to understand the principles of food safety for manufacturing, in a food business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Expiry Date   
31-Jul-15
 
  This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit
FS.110K Understand food safety management procedures in manufacture.
Understand the role of supervision in food safety management procedures This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of food safety for manufacturing. It can be assessed on or off the job.
 
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
 
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
 
Support for the unit from a SSC or appropriate other body (if required) Improve Food & Drink Skills Council
   
Location of the unit within the subject/sector classification system 04 Engineering and Manufacturing Technologies
   
Name of the organisation submitting the unit Improve
   
Availability for use Shared
   
Unit available from  31/07/2010
   
Unit guided learning hours 25
   
Unit Category  Underpinning Knowledge (UK)
   
Unit Reference  FS.110.2K
   
RITS Reference T/502/0183