Unit 9: The Principles of Food Safety Management for Catering
Unit reference number: H/502/0390
Level: 4
Credit value: 6
Guided learning hours: 40
Unit aim
The aim of the unit is to enable learners to gain understanding of how food business operators can ensure compliance with food safety legislation, the operational requirements and controls needed to ensure food safety, and how to establish and maintain food safety management procedures.
Unit introduction
This unit introduces learners to the principles of food safety management for the catering industry. Hospitality businesses need to have food safety management procedures in place and comply with food hygiene regulations.
In this unit learners will look at how food business operators can ensure compliance with food safety legislation including staff responsibilities in relation to food safety legislation. Learners will also look at the requirements of food safety legislation and procedures for compliance and enforcement.
Learners will develop an understanding of the operational requirements needed to ensure food safety. They will explore how the design, layout, construction and maintenance of premises and equipment can affect food safety. Learners will consider the implementation, management and application of good hygiene practices. Tutors will introduce learners to the procedures for supplier and stock control, operational methods and safe working practices.
Learners will explore how to establish food safety management procedures. They will be required to determine processes for designing and implementing food safety management procedures. Learners will also analyse the risks to food safety from microbial, physical, chemical and allergenic hazards and the need for, and benefits of, staff training and the maintenance of training records.
Tutors will introduce learners to the controls required for food safety.
Learners will investigate methods for verifying the effectiveness of food safety management procedures and the circumstances that necessitate the adjustment of food safety management procedures. They will learn how to implement adjustments to food safety management procedures and the strategies for developing and maintaining a food safety culture.
Learning outcomes and assessment criteria
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
On completion of this unit a learner should:
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Learning outcomes
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Assessment criteria
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1 Understand how food business operators can
ensure compliance with food safety legislation
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1.1
Explain food business operator
and staff responsibilities with regard to food safety legislation
1.2
Analyse the
requirements of food
safety legislation and procedures for compliance and enforcement
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2 Understand the operational requirements needed
to ensure food
safety
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2.1
Explain how the design, layout,
construction and maintenance of premises and equipment can affect food safety
2.2
Discuss the implementation, management and application of good hygiene
practices, to include cleaning, disinfection and pest control
2.3
Explain procedures for supplier and stock control
2.4
Describe operational methods and safe working practices
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3 Understand how to establish food safety
management procedures
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3.1
Outline processes for designing and implementing food safety management procedures, including allocating
resources, roles and responsibilities
3.2
Analyse the risks
to food safety
from microbial, physical, chemical and allergenic hazards in a specified food
business
3.3
Communicate food safety management information to staff,
visitors and suppliers
3.4
State the need for,
and benefits of, staff training and the maintenance of training records
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4 Understand the controls required
for food safety
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4.1
Review
controls for microbial, physical, chemical and allergenic hazards in a specified
food business
4.2
Discuss
methods for monitoring and recording food safety hazards
4.3
Determine
the corrective actions required if food safety hazards are not controlled
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5 Understand how to maintain food
safety management procedures
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5.1
Explain
methods for verifying the effectiveness of food safety management procedures
5.2
Describe
circumstances that require adjustment of food safety management procedures
5.3
Describe
how to implement adjustments to food safety management procedures
5.4
Outline
strategies for developing and maintaining a food safety culture within an organisation
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