View Unit : Maintain food safety while working with food in a retail environment

Unit

Unit Reference Number

F/503/5673

Qualification Framework

QCF

Title

Maintain food safety while working with food in a retail environment

Unit Level

Level 1

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.1 Retailing and Wholesaling

Unit Grading Structure

Pass

Assessment Guidance

Workplace assessment of occupational competence is required. This must be carried out in line with the guidance available from the Learning Provider’s section of Skillsmart Retail’s website (www.skillsmartretail.com). The guidance consists of: Assessment Principles; a booklet containing assessment guidance for each unit; and a list of some agreed equivalences between previous and current versions of units.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know how own personal hygiene and behaviour contribute to food safety in a retail environment	1.1	outline how clean hair, skin, nails and clothing contribute to food safety
		1.2	state how jewellery and other accessories can put food safety at risk
		1.3	state why unsafe behaviour must be avoided when working with or near food
		1.4	state why any open wounds, skin infections and infectious illnesses must be reported
		1.5	state the importance of ensuring that any open wounds and skin infections are treated and covered with a suitable dressing
2	Know how to deal with indicators of potential food safety hazards in a retail environment	2.1	outline the types of indicators of potential food safety hazards to remain alert for in own workplace
		2.2	outline how to recognise indicators of potential food safety hazards in own workplace
		2.3	state which indicators of potential food safety hazards are within own authority to deal with, and which indicators must be reported
		2.4	outline the organisational procedures for dealing with indicators of potential food safety hazards that are within own authority
3	Be able to keep self and clothes clean while working with food in a retail environment	3.1	keep own hair, skin, nails and clothing in a suitable condition for working with food
		3.2	remove any jewellery and other accessories that could cause food safety hazards
		3.3	ensure that any protective clothing the organisation provides for own use is: worn in line with organisational requirements changed when the organisation says it should be
		3.4	wash own hands: at the right times to keep them in a suitable condition for working with food using effective methods
		3.5	demonstrate safe behaviour that helps prevent contamination to the food being worked with
		3.6	identify the person to whom to report any open wounds, skin infections and infectious illnesses
4	Be able to deal with indicators of potential food safety hazards in a retail environment	4.1	identify obvious indicators of potential food safety hazards in the workplace
4		4.2	deal with potential food safety hazards by: removing them when authorised to do so reporting them to the right person when dealing with them is not within own authority

Equivalent Units

There are no equivalences to display.