Principles of Food Safety in the Travel and Tourism Sector

Overview

Framework:
Access to HE
Level:
Level 3
Unit No:
Not available
Credits:
3
Guided learning hours:
Not available

Qualification Grading Type

Graded

Grade Descriptors

  • GD1-Understanding the subject
  • GD2-Application of knowledge
  • GD7-Quality

Unit Learning Outcomes

1

Understand how organisations offering hospitality in the travel and tourism sector can ensure compliance with food safety legislation.

Assessment Criteria

  • 1.1

    Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance.

  • 1.2

    Explain how the legislation is enforced.

2

Understand the importance of applying and monitoring good hygiene practice.

Assessment Criteria

  • 2.1

    Justify the importance of high standards of personal hygiene.

  • 2.2

    Explain procedures for cleaning and disinfection including the need for workplace and equipment schedules.

  • 2.3

    Explain procedures to control contamination and cross-contamination.

  • 2.4

    Evaluate methods of waste disposal with particular reference to pest control.

3

Understand how to implement food safety management procedures.

Assessment Criteria

  • 3.1

    Explain the consequences for food safety from hazards including:

    • microbes
    • chemicals
    • physical hazards
    • allergens.
  • 3.2

    Evaluate methods and procedures for controlling food safety to include:

    • critical control points
    • critical limits
    • corrective actions.