UHC70M Food safety and hygiene in the kitchen

Transcription

1 UHC70M Food safety and hygiene in the kitchen Unit reference number: R/615/0918 Level: 2 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge of the importance of food safety and hygiene as well as food safety practices. Learners will develop an understanding of the responsibilities of individuals to provide food which is safe to eat, the significance of personal hygiene and the importance of keeping work areas clean and hygienic. Learners will also learn about the activities involved in keeping food safe for all customers, including those with food allergies or food intolerances. Learning outcomes On completion of this unit, learners will: LO1 Know the importance of food safety and the responsibilities of individuals LO2 Know how to identify and control food allergy risks LO3 Know the importance of complying with food safety legislation LO4 Know the application and monitoring of good hygiene practice LO5 Know how to follow food safety management procedures Version 4 1

2 Assessment requirements Learners must complete both assessment requirements related to this unit: 1. External examination 2. Graded synoptic assessment 1. External examination All theory content of the unit will be tested by an external examination towards the end of the period of learning. External examinations will test knowledge and understanding from across the whole vocational area (mandatory units). Learners should use the unit content section of this unit to aid revision since exam questions will test the full breadth of this section. External examinations will be set and marked by VTCT and will contribute to the overall qualification grade. 2. Graded synoptic assessment In the last term or final third of their qualification, learners will be required to undertake a graded synoptic assessment. This will require learners to carry out a range of services from across the whole vocational area (mandatory units). Assessment coverage will vary year on year, although all services will be covered over time. VTCT will set a brief for centres which will detail the services to be covered in the graded synoptic assessment. Grading descriptors for the synoptic assessment will also be provided by VTCT. The graded synoptic assessment will be marked and graded by centre staff and externally verified by VTCT. The graded synoptic assessment will contribute to the overall qualification grade. 2

3 Unit content LO1 Know the importance of food safety and the responsibilities of individuals Learners must know the importance of food safety hygiene procedures in the workplace: Food safety and hygiene procedures - Legal requirements and compliance to meet legal responsibilities - Storage to keep food safe when being used - Preparation so food and drinks are prepared safely and hygienically - Follow organisational guidelines to be compliant with legal requirements or follow national guidelines - Risk assessment, e.g. assess hazards, plan of action to minimise risk and preventative actions implemented - Importance of food safety procedures to maintain a safe working environment to prepare, stock and store food - Safe food handling and behaviour to prevent risk and hazards - Potential to harm customers and staff if food is not handled, prepared or cooked properly it could cause illness or an allergic reaction - Legal compliance consequences when found to be non-compliant - Risk of legal action, e.g. against the business, individuals or self through negligence - Impact on reputation of business an organisation s reputation can be ruined by a food safety incident Learners must know how individuals can take responsibility for food safety: Safe food handling - Following organisational guidelines so things are done correctly - Preventing cross-contamination, e.g. wearing a clean uniform and gloves when required will minimise bacteria being transferred from one food item to another - Personal hygiene, e.g. wear clean clothes and uniform, have clean hair with long hair tied back, avoid overpowering perfume or aftershave, have short clean nails, minimal or no jewellery, discreet or no make-up, comfortable clean shoes, cover cuts with blue plaster; wash hands after coughing, sneezing, touching face, eyes, mouth or nose; wash hands after touching raw food waste products and after using cleaning materials, taking toilet breaks and taking smoking breaks as this will minimise cross-contamination, e.g. contaminate getting into the food, bacteria being spread Learners must know how to report food safety hazards: Food safety hazards to include - Broken equipment - Broken or cracked tools - Unsafe working practice, e.g. not using correct tools and equipment - Non-compliance issues, e.g. incorrect storage of foods, past the sell-by date as this increases the risk of poisoning - Unacceptable behaviour by colleagues, e.g. using tools inappropriately, creating hazards 3

4 Report food safety hazards - Report to supervisor or line manager - Report to health and safety officer - Incidents need to be recorded and certain incidents need to be reported. If an incident results in serious injury an investigation could be instigated Learners must know the legal responsibilities of food handlers and food business operators: Legal responsibilities of food handlers - Personal hygiene to meet expected industry standards - Reporting in line with current legislation, e.g. illness, trips, falls - Knowledge of food hygiene so food is handled safely and in line with current legislation - Knowledge of food poisoning prevention to be able to recognise signs and what to do if food poisoning is suspected Legal responsibilities of food business operators - To train staff in food safety and food hygiene so staff know what is expected - Compliance with current legislation and food hygiene regulations so the risk of incidents is reduced - Local authority registration Learners must know the importance of personal hygiene in food safety: Prevent cross-contamination of pathogenic, physical and chemical hazards to minimise risk and comply with legislation Learners must know effective personal hygiene practices: Personal hygiene practices - Clothes and uniform are washed, clean, fit for purpose - Hair is clean, tied back and covered with hair and beard nets - Avoid overpowering perfume or aftershave - Short clean nails - Minimal or no jewellery - Discreet or no make-up Hand washing - Prevent cross-contamination; always wash hands after coughing, sneezing, touching face, nose, touching raw food waste products, cleaning materials, toilet breaks and smoking breaks. There must be a separate sink for hand washing in the kitchen area Personal illnesses - Report illness to supervisor or line manager so it can be recorded - Stay off work until fit and fully recovered to prevent cross-contamination or creating risk to others Cuts and wounds - Reporting cuts and wounds must be properly cleaned and dressed, e.g. it could be that the cut or wound has been caused by a broken piece of equipment which needs to be dealt with - Cover cuts with blue plaster so it can be seen in food if it comes off 4

5 Learners must know how to keep the work area and equipment clean and tidy: Keep the work area and equipment clean and tidy - Correct use of chemicals when cleaning so as to not create a risk - Use of health and safety signs to prevent slips and trips - Follow manufacturers instructions for equipment to prevent damage and injury - Use organisational schedules for daily, weekly and monthly cleaning - Disinfection methods e.g. correct dilution and storage of chemicals - Correct waste disposal of food and other items and recycling in line with organisational policy - Compliance with COSHH and current regulations and guidelines - Remember washing, wiping, sanitising and sterilising Learners must know how work flow, maintenance of work surfaces and equipment can reduce contamination risks: Use of correct equipment e.g. cutting boards, knives and cleaning cloths Cleaning methods e.g. use of high temperature water, detergents, cleaning rotas Work flow e.g. logical order of service such as cyclical or linear Learners must know the importance of pest control: Prevent food contaminations Prevent infestation if left unchecked, pests will quickly become a very big problem Comply with current food hygiene and health and safety regulations e.g. Food Standard Agency, Public Health it is illegal to have pests near food Customer satisfaction and business reputation insects can irritate and scare customers, they defecate in the kitchen and food service areas which is unhygienic Hygiene Rating awarded by the local authority to help inform customers, to reassure customers Learners must know the sources of, and risks to, food safety from contamination and cross-contamination: Microbial e.g. bacteria, yeasts, moulds, cross-contamination Chemical e.g. use of cleaning materials, poisons and insect repellent/treatment Physical e.g. dirt from unclean produce, production area, food packaging, hair and insects Allergens e.g. nuts, gluten, dairy products and shellfish Learners must know how to deal with food spoilage, including recognition, reporting and disposal: Check deliveries against orders for quality e.g. fresh, in date, as expected Recognise spoilage e.g. by sight, odour, colour, damaged packaging Correct disposal of unsafe food compliant to regulation, in line with organisation s guidelines - Report to supervisor, in line with organisational guidelines - Return goods to supplier explaining why they are not being accepted, in line with the organisational procedures 5

6 Learners must know safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food: Storage comply with current legislation, prevent cross-contamination, adhere to use-by dates, use correct packaging and wrapping, length of storage, defrosting and correct temperatures Preparation comply with current legislation, use appropriate surfaces, cleaning and hygiene practices and the correct use of equipment Chilling use correct temperature and chill within suitable timeframe Cooking use correct cooking temperatures, correct cooking time for food item Reheating comply with current regulations, reach appropriate temperature for recommended time Holding, serving and transporting comply with current regulations, monitor temperature and length of time Learners must know stock control procedures including deliveries, storage, date marking and stock rotation: Use reputable suppliers to ensure quality, reliability and best value Check deliveries for quality, quantity and return unsuitable items in line with organisational procedures Store food promptly and correctly to prevent cross-contamination and spoilage and to prevent boxes and packages being a hazard to others Maintain stock control, for example first in first out, date marking all food accurately 6

7 LO2 Know how to identify and control food allergy risks Learners must know the symptoms of food allergies: Mild and medium e.g. tingling or itching in the mouth, a raised and/or itchy red rash More severe reactions e.g. swelling of the face, mouth or other areas of the body, difficulty swallowing, wheezing or shortness of breath, vomiting, abdominal pain or diarrhoea Severe e.g. anaphylaxis or anaphylactic shock. In these cases urgent treatment is required as reactions can be fatal. People who suffer from this type of severe reaction should have medication in the form of an EpiPen Learners must know the importance of providing food allergen information to customers: Compliance with current food labelling legislation, customer safety, reputation, risk of prosecution and associated cost Prevent incidents, protect customers, protect staff Learners must know how the risks associated with food allergies can be controlled: Food allergens definition of a food allergy and a food allergen The 14 common allergens currently on the regularity list are - Celery - Cereal containing gluten - Crustacean - Eggs - Fish - Lupins - Milk - Molluscs - Mustard - Nuts - Peanuts - Sesame seeds - Soya - Sulphur dioxide Know the risks associated with food allergies can be controlled - Written and oral communication e.g. food chain information on all the ingredients used in food production should be available to all staff - Making information available to customers e.g. having correct and accurate information on menus and regularly updating this - Staff training is an important tool in reducing mistakes or misinformation - Preventing cross-contamination of food when taking a delivery, in storage, during preparation and service of food - All staff must comply with hygiene controls e.g. hand washing to prevent cross-contamination - Use of separate equipment e.g. cutting boards, knives and cleaning cloths 7

8 LO3 Know the importance of complying with food safety legislation Learners must know the importance of food safety management procedures: Food safety management procedures e.g. current health and safety legislation, current food safety legislation, current initiatives (Food Standards Agency Safer Food, Better Business (SFBB), Hazard Analysis and Critical Control Points (HACCP)), monitoring and evaluating procedures, pest control, fully trained staff, correct organisational procedures (waste disposal, equipment and premises maintenance, cleaning, delivery and storage, preparation and cooking, serving), up-to-date risk assessments, labelling and packaging requirements Importance of food safety management procedures e.g. legal requirements (personal, business), duty of care, due diligence, customer satisfaction, safety of customers and staff, prevent illness, prevent cross-contamination and reduce food waste Learners must know the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance: Responsibilities of employers e.g. compliance with current legislation, implementing procedures, staff training, supply of suitable resources (personal protective equipment (PPE), correct equipment), allocation of food safety responsibilities, awareness, use of codes of practice, reporting procedures (hazards, non-compliance, illness), monitoring food safety and food safety compliance Responsibilities of employees e.g. compliance with current legislation, compliance with organisation s procedures and policies, correct use of resources (equipment, PPE), awareness, use of codes of practice and reporting procedures (hazards, non-compliance, illness) Procedures for compliance e.g. record keeping (sickness records, supplier and delivery records, reporting of injuries, diseases and dangerous occurrences (RIDDOR), HR records (training, reporting procedures, staff appraisal), following sell-by dates, compliance with legislation (trade descriptions legislation and description of food items, food safety and storage of food item, labelling, licensing laws, alcohol measures and selling alcohol) and supervision of systems designed to deliver safe food Learners must know how legislation is enforced: Enforcing legislation e.g. current legislation, current regulations, current EU directives, monitoring visits from authorised specialist bodies (local authority trading standards, food and food safety inspectors from the local authority s environmental health team), civil and criminal courts, appropriate organisational procedures and policies and employer and employee training 8

9 LO4 Know the application and monitoring of good hygiene practice Learners must know the importance of temperature control and identify the methods of controlling temperature: Importance of temperature control e.g. comply with current legislation (environmental health officer (EHO) requirements), prevent cross-contamination, minimise bacterial growth, minimise risk of food poisoning, minimise waste and maintain correct storage temperature Methods for temperature control e.g. use of correct equipment (fridges, chillers, display cabinets, freezers, blast chillers, hot serving cabinets), temperature control measure/ critical limits (hot food (above 63 c); chilled food (below 5 c); frozen foods (below -18 c)), correct method for cooling foods and compliance with legislation Learners must know the procedures to control contamination and crosscontamination: Control contamination and cross-contamination records of temperature monitoring, regular cleaning procedures (daily, weekly, monthly and periodically), comply with current legislation (Control of Substances Hazardous to Health (COSHH), RIDDOR, health and safety), PPE, correct uniform, good personal hygiene, correctly cleaned and sanitised equipment, correct use of cleaning materials, carry out regular maintenance, use of correct colour-coded boards, proper use of equipment, correct disposal of all types of waste and up-to-date training Learners must know the importance of high standards of personal hygiene: High standards of personal hygiene e.g. clean and ironed uniform, no or minimal jewellery, no or minimal make-up, no strong fragrance, appropriate length nails, suitable and clean footwear, use of gloves, hair nets if appropriate, hair tied back if appropriate, PPE, wash hands after toilet breaks, wash hands between tasks, report all illness to supervisor (diarrhoea, vomiting, colds, sore throats, skin infections, stomach upsets), cover cuts and grazes with appropriate dressings Importance of personal hygiene comply with current legislation, prevent crosscontamination, minimise spread of bacteria, personal protection, protect customers and colleagues, consequences of non-compliance (fines, imprisonment, illness, accidents), minimise spoilage and waste Learners must know the procedures for cleaning, disinfection and waste disposal: Procedures for cleaning, disinfection and waste disposal e.g. follow organisational procedures, clean as you go, follow cleaning stages (pre-clean, main clean, rinse, disinfect, rinse and dry), use of appropriate cleaning materials for task, correct use of chemicals and cleaning materials (dilution, mixing), all bottles labelled with content, useby dates, regular cleaning (daily, weekly, monthly, periodically), electrical equipment unplugged, follow manufacturers instructions, storage of chemicals (COSHH), correct disposal of waste (food, chemical, disinfectants, use of bins, recycling, oil and grease), double sink for washing up and water temperature Learners must know the requirements relating to the design of food premises and equipment: Design of food premises e.g. comply with all current legislation (planning, health and safety, COSHH, environmental health), workflow, lighting, waste areas, ventilation, washing facilities, non-slip flooring, suitable material for wall coverings, suitable work surface, materials for ceiling, fire exits, doors (access to stores, dining room, staff facilities), layout of equipment (gas outlets, water and draining, electrical sockets), consider cleaning needs of work areas, layout of work stations and position of the pass/food service area Design of equipment e.g. ease of use, ease of cleaning, ease of reassembly, fit for purpose such as commercial use and appropriate for expected task 9

10 Learners must know the importance of pest control and identify the methods of controlling pests: Types of pests e.g. cockroaches, rodents, insects, urban wildlife (foxes, badgers, wild cats, birds), domestic pets, product pests (flour mites, grain beetles, cigarette beetles), flies (fruit, blowfly) Methods for pest control e.g. organisational procedures, compliance with cleaning and maintenance procedures, appropriate response to pest problems (traps, poisons, rodenticides, pesticides), electronic fly killers Importance of pest control e.g. avoid cross-contamination, minimise risk of spread of disease, minimise food waste, impact on Food Standards Agency hygiene rating, loss of reputation, loss of customers, decrease in sales and loss of profit 10

11 LO5 Know how to follow food safety management procedures Learners must know the importance to food safety management of identifying microbial, chemical, physical and allergenic hazards: Microbial hazards e.g. salmonella, campylobacter, E.coli, E.coli VTEC 0157 vegetative reproduction and bacterial growth line Chemical hazards e.g. cleaning chemicals, veterinary residue and farming chemicals Physical hazards e.g. broken equipment, packaging material, plants, string, pests and insects Allergenic hazards e.g. nuts, dairy products, shellfish, yeast, gluten Importance of food safety management e.g. awareness of hazards, training, avoidance, written procedures and policies, food sourcing, checking food on delivery and responding to customer needs Learners must know the methods and procedures for controlling food safety including critical control points, critical limits and corrective actions: Maintain correct temperatures while preparing, storing, transporting and holding for service Ensure food is fully and correctly defrosted before use Correct food preparation procedures such as correct use of equipment, cooking times and cooking methods Cleaning procedures are followed; comply with all current legislation e.g. food safety, health and safety and COSHH (control of substances hazardous to health) Personal hygiene to prevent cross-contamination Food stored correctly after delivery e.g. within 15 minutes in a suitable storage environment to prevent spoilage, to prevent food becoming unsafe HACCP Hazard Analysis Critical Control Points (HACCP) are an internationally recognised food safety management. The emphasis is on identifying the critical points in a process where food safety problems (or hazards) could arise. Steps can then be put in place to prevent things going wrong. Keeping records is also an important part of HACCP systems. Stock control e.g. a first in first out (FIFO) method and monitoring use-by dates Corrective actions Learners must know the requirements for monitoring and recording food safety procedures: Mandatory keeping of records e.g. delivery, temperature control, staff sickness, staff employment and staff training; cleaning schedules and records, maintenance schedules and records, HACCP, visitor log; organisational policies and procedures for storage and disposal of waste, pest control, recycling, responsible resourcing and procurement Learners must know the methods for, and the importance of, evaluating food safety controls and procedures: Methods of evaluating food safety controls and procedures e.g. management of spot inspections, analyse all records, regular audits, inspections by outside bodies (environmental health, trading standards, local authority) and feedback from staff Importance of evaluating food safety controls and procedures e.g. identify patterns of irregularity, danger areas, key indicators of risk and highlight areas that need action 11

12 Learners must know the requirements for induction and on-going training of staff in food safety: Requirements for induction e.g. legal requirement for new staff to be supervised, trained and have instruction in food hygiene as part of the induction process; allows staff to develop good working practices Ongoing training of staff e.g. HACCP training, update of current practices, awareness of new legal requirements, implement current guidelines, monitor staff performance to ensure standards being met consistently and identify training needs Learners must know the importance of effective communication of food safety procedures: Importance of effective communication of food safety procedures e.g. legal requirement, minimise risk of misunderstandings, to ensure all information available to staff, that staff understand their responsibilities, that staff are aware of procedures they need to follow and all are aware of non-compliance Communication e.g. notice boards, staff newsletters, handbooks, leaflets (from Food Standards Agency SFBB website), staff training and staff meetings 12

13 Resources The special resources required for this unit are access to a real or realistic working environment which supports the implementation of food safety practices. Recommended websites: Delivery guidance Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from: Meaningful employer engagement so they relate what is being learned to the real world of work and understand commercial competency, equipment usage and dish presentation to maintain food safety and hygiene Work experience within a professional kitchen so they can practise their skills and develop awareness of how to ensure food safety and hygiene in a real environment Using interactive information and technology systems and hardware so they can learn about concepts and theories, research current trends, research product knowledge and produce visual aids Links with other units This unit has direct links with all mandatory units. Learners must be professionally and hygienically presented for all practical sessions and assessments and must apply their knowledge of food safety and hygiene to everyday working practices in the kitchen. Learners must demonstrate that they can work within the current food safety regulations and follow all relevant operational routines and procedures to ensure their behaviour and actions minimise the risk of cross-contamination and the potential for severe health hazards. The UHC70M Food safety and hygiene in the kitchen unit should be delivered before other mandatory units and must be embedded and applied through every practical unit. Graded synoptic assessment At the end of the qualification of which this unit forms part, there will be a graded synoptic assessment which will assess the learner s ability to identify and use effectively in an integrated way an appropriate selection of skills, techniques, concepts, theories, and knowledge from a number of units from within the qualification. It is therefore necessary and important that units are delivered and assessed together and synoptically to prepare learners suitably for their final graded assessment. 13