Title Principles of monitoring and assessing risks in food operations
Level 3
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand health and safety legislation and workplace policies and procedures for food operations 1.1   Outline the key features of legislation including:
·         Health and Safety at Work Act
·         Health and Safety Management Regulations
·         COSHH
 
1.2   Describe the legal duties of employers and employees for:
·           health and safety 
·           risk assessments
 
1.3   Describe the importance of keeping organisational health and safety records
 
1.4 Outline how a health and safety policy and  procedures are best structured in a food operation
 
1.5 Explain how to develop an effective health and  safety communication strategy 
 
1.6 Outline how to monitor the activities and  understanding of relevant people with respect to  health and safety issues in the workplace.
 
2 Understand risks and hazards in food operations 2.1   Explain the difference between a hazard and a risk
 
2.2   Outline methods of identifying hazards in the workplace
 
2.3  Explain the importance of promptly dealing with and reporting risks and hazards in the workplace and implications of not doing so
3. Understand how to conduct risk assessments in the workplace 3.1 Explain the purpose, legal implications and  importance of carrying out risk assessments
 
3.2 Outline methods used to conduct an effective risk  assessments and the resources required to do so
 
3.3 Describe how to deal with results of risk  assessments
 
3.4  State sources of information about risk  assessments.
 
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of monitoring and assessing risks, in a food production business or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by food production supervisors (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.
   
Unit expiry date 31-Aug-15
   
Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) This unit of assessment relates directly to the following Improve Sector Performance Standard (approved as National occupational Standard) knowledge units: 
HS.107K Understand how to monitor procedures to control risks to health and safety 
HS.111K Understand how to conduct an assessment of risks in the workplace
 
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of monitoring and assessing risks. 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 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 FDQ on behalf of Improve Awarding Organisation Forum
   
Availability for use Shared
   
Unit available from Aug-10
   
Unit guided learning hours 13
   
Unit Category Occupational Skills (OS)
   
Unit Reference HS.107.1K
   
RITS Reference D/602/4044