Home - THH02 - THHBCC11B
Implement food safety procedures
|Unit Descriptor||This unit refers to the following of food safety procedures in the workplace as part of a food safety program or plan. These procedures relate to a food safety program based on the HACCP method (Hazard Analysis and Critical Control Points) but can also be customised to other systems. This unit complies with legislative requirements for food safety and the implementation of a food safety plan. This unit addresses the key requirements of the National Food Safety Guidelines Standard GFSMFSRA Apply and monitor food safety requirements.The development of a food safety program or plan, and related procedures, is covered in the unit THHS2CC3B Develop a food safety plan.|
|1 . Identify food safety critical control points and hazards||
|2 . Implement procedures for food safety||
|Key Competency||Examples of Application||Performance|
|How can information be collected, analysed and organised?||Receiving, following and giving instructions to others related to food safety Communicating with colleagues and customers about food safety issues||1|
|How are ideas and information communicated within this competency?||Seeking out information related to food safety Reviewing enterprise policies and procedures related to food safety||1|
|How are activities planned and organised?||Planning and completing work tasks related to food handling in accordance with food safety principles and requirements Making arrangements with specific customers, colleagues and departments or sections.||1|
|How are problem solving skills applied?||Working co-operatively with colleagues in completing work tasks, clarifying personal responsibilities related to food safety||1|
|How are mathematical ideas and techniques used?||Graphing food safety data||1|
|How is use of technology applied?||Dealing with food safety hazards identified Assessing risks at critical control points||1|
|How is team work used within this competency?||Using temperature testing equipment and reading temperature gauges Accessing and entering computer-based data on food safety||1|
Critical control points are those where there is high risk of contamination or food spoilage, and include
purchasing, delivery & storage
preparation and cooking
cooling & storage
holding or display
Hazards may be chemical, microbiological and physical. Food safety hazards or any particular issues or risk situations may include
foods highly susceptible to microbiological contamination
working in temperatures that promote rapid growth of micro-organisms
displays of food, buffets
processes where food is required to be touched by hand
requirements for re-thermalisation or defrosting.
Operational policies and procedures support the workplace food safety plan or program, and must reflect the tasks and responsibilities of the particular job. They include
food production procedures
food handling procedures
dealing with problems
cleaning and sanitation
equipment cleaning and maintenance
maintenance of personal hygiene
appropriate clothing and footwear
cleaning and sanitising practices.
Biological, physical and chemical hazards include
bacteria, moulds and yeast
broken glass or metal, foreign objects
chemicals and natural poisons
insects and vermin.
Documentation may include
Monitoring may include internal or external audits on commodities and products, plant, equipment, policies, procedures, practices.
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
principles and methods of food production
the critical control points in the food production system
hygiene and food safety regulations
local regulations pertaining to food production and packaging
types of hazards that apply to food handling, production, storage and service
typical recording requirements in relation to food safety according to regulatory standards
typical operational policies and procedures to ensure food safety
ramifications of failure to observe food safety policies and procedures.
Linkages to Other Units
This unit must be assessed with or after the following unit which describes the skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
This unit underpins all other units involving the preparation, cooking, serving, storage, packaging and transportation of foods as well as the handling and storage of commodities and other supplies. It is critical that training and assessment in all such areas include and integrate the principles and requirements of this unit.
Critical Aspects of Assessment
Evidence of the following is critical:
knowledge of food safety critical control points and food hazards
ability to consistently follow food safety procedures.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped operational commercial kitchen on multiple occasions to ensure consistency in the application of food safety procedures
use of real ingredients and food items.
Assessment methods must be chosen to ensure that the following of food safety requirements can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
direct observation of the candidate completing tasks in the kitchen in accordance with food safety policies and procedures
oral or written questions to assess knowledge of food safety legislative requirements, policies and procedures
oral or written questions to assess knowledge of food hazards and procedures to control hazards
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.