View Unit : Maintain food safety when storing, holding and serving food

Describe what might happen if significant food safety hazards are not controlled

Describe the types of significant food safety hazards likely to come across when handling and storing food

Describe how these hazards should be controlled by person hygiene, cleaning , safe storage and the avoidance of cross-contamination

State why some hazards are more important than others in terms of food safety

State who to report significant foods safety hazards to

Wear clean and suitable clothes appropriate to the jobs to be done

Only wear jewellery and other accessories that do not cause food safety hazards

Change clothes when necessary to prevent bacteria spreading

Wash hands thoroughly at appropriate times

Avoid unsafe behaviour that could contaminate the food

Report any cuts, graze, illness and infections promptly to the proper person

Make sure any cuts and grazes are treated and covered with an appropriate dressing

State why clean and suitable clothes appropriate to job must be worn

State what types of clothes are appropriate to different jobs in the handling and serving of food

Describe how jewellery and accessories can cause food safety hazards

State when to change clothes to prevent bacteria spreading and why this is important

State why hands should be washed after going to the toilet, when going to food preparation and cooking areas, after touching raw food and waste before serving food

State the importance of not handling food with an open wound

State how to deal with open wounds when handling food

State the importance of reporting illnesses and infections promptly

State why it is important to reporting stomach illnesses in particular

State the importance of avoiding touching face, nose, or mouth, chewing gum, eating, smoking when working with food

Make sure surfaces and equipment for displaying and serving food are clean and in good condition

Use clean and suitable cloths and equipment for wiping and cleaning between tasks

Remove from use any surfaces and equipment that are damaged or have loose parts

Report any surfaces and equipment that have damaged or loose parts to the person responsible for food safety

Dispose of waste promptly, hygienically and appropriately

Identify, take appropriate action on and report to the appropriate person any damage to walls, floors, ceilings furniture and fittings

Identify, take appropriate action on and report to appropriate person any signs of pests

State why surfaces and equipment must be clean before beginning a new task and how to do so

State the importance of only using clean and suitable cloths and equipment when cleaning between tasks and how to do so

State why surfaces and equipment that are damaged or have loose parts can be dangerous to food safety

List the types of damaged surfaces and equipment that can cause food safety hazards

Describe how to deal with damaged surfaces and equipment that are dangerous to food safety

State the importance of clearing and disposing of waste promptly and safely

Describe how to clear and dispose of waste safely

State how damage to walls, floors, ceiling , furniture and fittings can cause food safety hazards

State what types of damage to look for in walls, floors, ceiling, furniture and fitting that could cause food safety hazards

List the types of pests that could be found in catering operations

Describe how to identify the signs that pests are present

Check that food is undamaged and within its ‘use-by date’ once it has been received

Prepare food for storage

Put food in the correct storage area as quickly as necessary to maintain its safety

Make sure storage areas are clean and maintained at the correct temperature for the type of food

Store food so that cross-contamination is prevented

Follow stock rotation procedures

Safely dispose of food that is beyond ‘use-by date’

Keep necessary records up-to-date

State the importance of making sure food deliveries are undamaged and within their ‘use-by date’

State why it is Important that food is stored at the correct temperature

Describe how to ensure food is stored at the correct temperature

State the importance of preparing food for storage whist retaining important labelling information

State why food must be put in the correct storage area

State what temperature different foods should be stored at

State the importance of clean storage areas

Describe what do to if storage areas are not kept clean

Describe how to check food is stored at the correct temperature

State the importance of separating raw and ready-to-eat food

List what types of food are raw and which are ready-to-eat

Explain why stock rotation procedures are important

State why food beyond its 'use-by-date' must be disposed of

Handle food in a way that protects it from hazards

Follow organisational procedures for items that may cause allergic reactions

Use methods, times and temperatures that maintain food safety

Keep necessary records up-to-date

Describe how to check food during holding and serving

State the importance of knowing that certain foods can cause allergic reactions

State what procedure to follow to deal with food that can cause allergic reactions

State what to do if a customer asks if a particular dish is free from a certain food allergen

Describe how cross contamination can happen between raw food and food that is ready to eat

Describe how to avoid cross contamination between raw and ready to eat food

State the holding temperature and times that must be used for the food