UHC11M Food safety in catering Unit reference number: T/507/5488 Level: 3 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge of the importance of food safety and 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. Learners will develop their knowledge and understanding of the principles of food safety supervision for catering, focusing on the supervisor s role in ensuring compliance with food safety regulation. They will investigate methods to prevent hazards, systems to maintain standards, and monitoring procedures to ensure a consistent approach to food safety. They will look at the role of different levels of staff in the implementation and management of food and kitchen safety, and how the organisation must work together to ensure a safe environment is achieved. Learners will also learn about the role of the supervisor in staff training. 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 control and identify food allergy risks LO3 Know the role of the supervisor in ensuring compliance with food safety legislation LO4 Know the application and monitoring of good hygiene practice LO5 Know how to implement food safety management procedures Version 7 1
Assessment requirements Learners must complete all assessment requirements related to this unit: 1. External examination 2. Graded synoptic assessment 1. External examination Whilst the theory content of LO1 LO5 will be tested by external examinations at the end of the period of learning. External examination 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 examination 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 number of dishes 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
Unit content LO1 Know the importance of food safety and the responsibilities of individuals Learners must know the importance of food safety procedures in the workplace: Food safety procedures - Legal requirements/compliance - Storage - Preparation - Follow organisational guidelines - Risk assessment for example assess hazards, plan action according to risk, take preventative action to minimise risk Importance of food safety procedures - Risk assessment - Safe food handling and behaviour - Potential to harm customers/staff - Legal compliance - Risk of legal action for example against business, against self - Impact on reputation Learners must know how individuals can take responsibility for their own food safety: Safe food handling - Following organisational guidelines - Preventing cross-contamination, for example by wearing a clean uniform and wearing gloves when required - Personal hygiene, for example washed and clean clothes/uniform, clean hair tied back if necessary, avoid overpowering perfume/aftershave, 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, nose, touching raw food waste products, cleaning materials, toilet breaks, smoking breaks Learners must know how to report food safety hazards: Food safety hazards for example - Broken equipment - Broken or cracked tools - Unsafe working practice - Non-compliance issues for example incorrect storage of foods, past the sellby date - Unacceptable behaviour by colleagues Report food safety hazards - Report to supervisor or line manager - Report to health and safety officer 3
Learners must know the legal responsibilities of food handlers and food business operators: Legal responsibilities of food handlers - Personal hygiene - Reporting in line with current legislation, for example illness - Knowledge of food hygiene - Knowledge of food poisoning prevention Legal responsibilities of food business operators - To train staff in food safety and food hygiene - Compliance with current legislation and food hygiene regulations - Local authority registration Learners must know the importance of personal hygiene in food safety: Prevention of transmission - Cross-contamination of pathogenic, physical and chemical hazards Learners must know effective personal hygiene practices. Personal hygiene practices - Clothes/uniform (washed, clean, fit for purpose) - Hair (clean, tied back, hair nets) - Avoid overpowering perfume/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, smoking breaks, there must be a separate sink for hand washing Personal illnesses - Report illness to supervisor/line manager - Stay off work until fit and fully recovered Cuts and wounds - Reporting cuts and wounds - Cover cuts with blue plaster 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 - Use of health and safety signs to prevent slips and trips - Follow equipment manufacturer s instructions to prevent damage and injury - Use organisational schedules for daily, weekly and monthly cleaning - Disinfection methods, for example - correct dilution, correct storage of chemicals - Correct waste disposal of food and other items, recycling, in line with organisational policy - Compliance with COSHH and current regulations/guidelines - Remember washing, wiping, sanitising, sterilising 4
Learners must know how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning Use of correct equipment for example cutting boards, knives, cleaning cloths Cleaning methods for example high water temperature, use of detergents Work flow cyclical, linear Learners must know the importance of pest control: Prevent food contaminations Prevent infestation Comply with current food hygiene and health and safety regulations Customer satisfaction and business reputation for example Food Standard Agency Hygiene Rating awarded by the local authority. Learners must know the sources and risks to food safety from contamination and cross-contamination: Microbial bacteria, yeasts, moulds, cross-contamination Chemical use of cleaning materials, use of poisons and insect repellent/treatment Physical dirt from unclean produce, dirt from production area, food packaging, hair, insects Allergens all nuts, gluten, dairy products, shellfish Learners must know how to deal with food spoilage including recognition, reporting and disposal: Check delivery against order and for quality Recognise spoilage sight, odour, colour, damaged packaging Correct disposal of unsafe food 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, use-by dates, packaging and wrapping, length of storage, defrosting, correct temperatures Preparation comply with current legislation, appropriate surfaces, cleaning and hygiene practices, correct use of equipment Chilling correct temperature, chill within suitable timeframe Cooking 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, monitor length of time Learners must know stock control procedures including deliveries, storage, date marking and stock rotation: Using reputable suppliers to ensure quality Checking deliveries for quality and return unsuitable items in line with organisational procedures Store food promptly and correctly to prevent contamination and spoilage and to prevent boxes and packages being a hazard to others Maintain stock control, for example first in first out and date marking all food accurately 5
LO2 Know how to control and identify food allergy risks Learners must know the symptoms of food allergies: Mild and medium, for example tingling or itching in the mouth, a raised and/or itchy red rash More severe reactions, for example swelling of the face, mouth or other areas of the body, difficulty swallowing, wheezing or shortness of breath, vomiting, abdominal pain or diarrhoea Severe, for example anaphylaxis/anaphylactic shock. In these cases urgent treatment is required as reaction can rapidly lead to death. People who suffer from this type of severe reactions 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 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 (at the time of printing) currently on the regularity list are - Celery - Cereal containing gluten - Crustacean - Eggs - Fish - Lupins - Milk - Molluscs - Mustard - Nuts - Peanuts - Sesame seeds - Soya - Sulphur dioxide How the risks associated with food allergies can be controlled - Written and oral communication, for example food chain information on all the ingredients used in food production should be available to all staff - Making information available to customers, for example 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, for example hand washing to prevent cross-contamination - Use of separate equipment, for example cutting boards, knives, cleaning cloths 6
LO3 Know the role of the supervisor in ensuring compliance with food safety legislation Learners must know the importance of food safety management procedures: Food safety management procedures 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 legal requirements (personal, business), duty of care, due diligence, customer satisfaction, safety of customers and staff, prevent illness, prevent cross-contamination, 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 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 compliance with current legislation, compliance with organisation s procedures and policies, correct use of resources (equipment, PPE), awareness, use of codes of practice, reporting procedures (hazards, non-compliance, illness) Procedures for compliance 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, selling alcohol and alcohol measures), supervision of systems designed to deliver safe food Learners must know how legislation is enforced: Enforcing legislation 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, employer and employee training. 7
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 comply with current legislation (environmental health officer (EHO) requirements), prevent cross-contamination, minimise bacterial growth, minimise risk of food poisoning, minimise waste, maintain correct storage temperature Methods for temperature control use of correct equipment (for example 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, 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, 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, updated training. Learners must know the importance of high standards of personal hygiene: High standards of personal hygiene 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 follow organisational procedures, clean as you go, follow cleaning stages (pre-clean, main clean, rinse, disinfect, rinse, 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, water temperature Learners must know the requirements relating to the design of food premises and equipment: Design of food premises 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, position of the pass/food service area Design of equipment ease of use, ease of cleaning, ease of reassembly, fit for purpose (commercial use, appropriate for expected task) 8
Learners must know the importance of pest control and identify the methods of controlling pests, for example: Types of pests 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 organisational procedures, compliance with cleaning and maintenance procedures, appropriate response to pest problem (traps, poisons, rodenticides, pesticides), electronic fly killers. Importance of pest control 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, loss of profit 9
LO5 Know how to implement food safety management procedures Learners must know the importance to food safety management of identifying microbial, chemical, physical and allergenic hazards: Microbial hazards salmonella, campylobacter, e. coli, e. coli VTEC 0157 vegetative reproduction, bacterial growth line Chemical hazards cleaning chemicals, veterinary residue, farming chemicals Physical hazards Broken equipment, packaging material, plants, string, pests and insects Allergenic hazards nuts, dairy products, shellfish, yeast, gluten Importance of food safety management awareness of hazards, training, avoidance, written procedures and policies, food sourcing, checking food on delivery, respond to customer needs Learners must know the methods and procedures for controlling food safety that include critical control points, critical limits and corrective actions: Maintain correct temperatures (while preparing, storing, transporting, holding for service) Ensure food is fully and correctly defrosted before use Correct food preparation procedures (equipment, cooking times, cooking methods) Cleaning procedures followed, comply with all current legislation (food safety, health and safety, COSHH) Personal hygiene Food stored correctly after delivery (within 15 minutes, suitable storage environment) HACCP Stock control (first in first out (FIFO), use-by dates) Corrective actions Learners must know the requirements for monitoring and recording food safety procedures: Mandatory keeping of records (delivery, temperature control, staff sickness, staff employment, staff training), cleaning schedules and records, maintenance schedules and records, HACCP, visitor log, organisational policies and procedures (storage and disposal of waste, pest control, recycling, responsible resourcing, 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 management spot inspections, analyse all records, regular audits, inspections by outside bodies (environmental health, trading standards, local authority), feedback from staff Importance of evaluating food safety controls and procedures identify patterns of irregularity, danger areas, key indicators of risk, highlight areas that need action Learners must know the requirements for induction and on-going training of staff in food safety: Requirements for induction legal requirement for new staff to be supervised/ trained/have instruction in food hygiene as part of the induction process, allows staff to develop good working practices Ongoing training of staff HACCP training, update current practices, awareness of new legal requirements, implement current guidelines, monitor staff performance to ensure standards being met consistently, identify training needs 10
Learners must know the importance of effective communication of food safety procedures: Importance of effective communication of food safety procedures legal requirement, minimise risk of misunderstandings, ensure all information available to staff, staff understand their responsibilities, staff aware of procedures they need to follow, all aware of non-compliance Communication notice boards, staff newsletters, handbooks, leaflets (from Food Standards Agency SFBB website), staff training, staff meetings 11
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. VTCT offers an online resource for this unit. Websites: www.food.gov.uk 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 Work experience within a professional kitchen so they can practise to hone their skills 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 Food safety must be embedded in every practical lesson and learners must be professionally presented for practical sessions. Learners must be able to apply the theory of food safety to every day practices in the kitchen. Learners must show that they can work within the current food safety regulations throughout practical sessions. Learners behaviour must minimise the risk of cross-contamination and follow routines to avoid potentially severe health hazards. Graded synoptic assessment At the end of the qualification which this unit forms part of, 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. 12