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

Unit

Unit Reference Number

J/503/5674

Qualification Framework

QCF

Title

Maintain food safety while working with food in a retail environment

Unit Level

Level 2

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 food in a retail environment can become unsafe for consumers	1.1	describe the types of infestation and how these can occur in a retail environment
		1.2	describe the types of food safety hazard and cross‑contamination and how these can occur in a retail environment
		1.3	describe the causes of food spoilage in a retail environment
2	Know the routine working practices that contribute to food safety in a retail environment	2.1	describe how food handling practices affect food safety in the workplace
		2.2	describe why own immediate work area must be kept clean and tidy
		2.3	describe why the organisation’s schedules and procedures for cleaning the workplace must be followed
		2.4	describe why certain foods must be kept at specified temperatures
		2.5	describe why the organisation’s schedule and procedures for checking and reporting the condition of food and food storage areas must be followed
3	Be able to maintain own work area in a safe condition for working with food	3.1	keep own immediate work area clean and tidy when working
		3.2	clean own work area at the scheduled times and in line with organisational procedures
		3.3	maintain tools, utensils and equipment: in good working order in a hygienic condition
4	Be able to work with food in a way that keeps it safe for customers	4.1	dispose of food waste: promptly hygienically in line with organisational procedures
		4.2	protect the food being worked with from food safety hazards and cross‑contamination
		4.3	deal with contaminated food in line with organisational procedures
		4.4	deal with items that may cause allergic reactions in line with organisational procedures
		4.5	label products clearly with the prescribed use-by dates
5	Be able to record the condition of food	5.1	perform checks on the condition of food and food storage areas in line with the organisation’s schedules and procedures
5	Be able to record the condition of food	5.2	record checks on the condition of food and food storage areas in line with organisational procedures

Equivalent Units

There are no equivalences to display.