Apply std safety procedures for handling foodstuff

Apply standard safety procedures for handling foodstuffs

This unit deals with the skills and knowledge required to Apply standard safety procedures for handling foodstuffs in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HRS.CL1.02

Nominal Hours:

45 hours

Element 1: Identify hazards and risks

Performance Criteria

1.1    Identify key hazards and risks associated with the individual work role

1.2    Check own work area to identify hazards and risks

Element 2: Follow enterprise hygiene standards, procedures and practices

Performance Criteria

2.1    Implement required personal hygiene practices

2.2    Maintain clothing to meet work area standards

2.3    Follow hygiene procedures in accordance with enterprise requirements

Element 3: Handle and store foodstuffs

Performance Criteria

3.1    Handle and store foodstuffs according to enterprise guidelines

3.2    Handle and store foodstuffs in a manner that avoids damage and contamination, meets hygiene standards, and maintains quality

3.3    Store foodstuffs at the correct temperature

Element 4: Follow food safety program

Performance Criteria

4.1    Ensure work activities conform with the enterprise food safety program

4.2    Identify and monitor areas of risk in individual work area

4.3    Take corrective actions within individual scope of responsibilities to minimise risk in accordance with the enterprise food safety program

4.4    Report risks beyond the control of the individual to the appropriate person(s)

4.5    Complete records according to enterprise requirements and work responsibility

 

Resource for Download:

CS_Apply std safety procedures for handling foodstuff.pdf (106 KB)

AM_Apply std safety procedures for handling foodstuff.pdf(939 KB)

TM_Apply std safety procedures for handling foodstuff.pdf (3 MB)

TG_Apply std safety procedures for handling foodstuff.pdf (16 MB)

PPT_Apply std safety procedures for handling foodstuff.ppt (7 MB)