Principles of Food Safety in Logistics

Overview

Framework:
RQF
Level:
Level 2
Unit No:
H/600/6578
Credits:
1
Guided learning hours:
9 hours

Assessment Guidance

N/A

Unit Learning Outcomes

1.

Understand how individuals must take responsibility for food safety.

Assessment Criteria

  • 1.1
    Outline the roles and responsibilities in an organisation’s food safety procedures.
  • 1.2
    Describe how to report and record food safety hazards and illnesses.
  • 1.3
    Outline the legal responsibilities of drivers and warehouse staff with regard to keeping food safe.
2.

Understand how to keep him/herself clean and hygienic.

Assessment Criteria

  • 2.1
    Explain the importance of personal hygiene in contributing to overall food safety.
  • 2.2
    Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds and avoiding unsafe behaviour.
3.

Understand how to keep storage areas and vehicles clean.

Assessment Criteria

  • 3.1
    Explain how to keep storage areas and vehicles clean and tidy through the effective use of cleaning methods and equipment.
  • 3.2
    State how to use and store chemicals safely to avoid contamination.
  • 3.3
    Outline the importance of pest control.
4.

Understand how to keep food safe.

Assessment Criteria

  • 4.1
    State the risks to food and food packaging in transit, storage and at delivery from microbial, chemical, physical and allergenic hazards.
  • 4.2
    Describe food safety procedures for delivery, storage, date marking and stock rotation.
  • 4.3
    Explain the importance of food and environmental temperature controls.
  • 4.4
    State why accurate records should be kept of food that is delivered or returned.
  • 4.5
    State the reasons why food may be returned.
  • 4.6
    State the controls to needed to maintain food safety in the event of controls not being met.
  • 4.7
    State the corrective actions that are required to reduce the risk of food contamination when controls are not met.