| 1 | Understand the role of the supervisor in ensuring compliance with food safety legislation | 1.1 | Summarise the importance of food safety management procedures. |
| 1.2 | Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance. |
| 1.3 | Outline how the legislation is enforced. |
| 2 | Understand the application and monitoring of good hygiene practice | 2.1 | Explain the importance of, and methods for, temperature control. |
| 2.2 | Explain procedures to control contamination and cross-contamination. |
| 2.3 | Justify the importance of high standards of personal hygiene. |
| 2.4 | Explain procedures for cleaning, disinfection and waste disposal. |
| 2.5 | Outline requirements relating to the design of food premises and equipment. |
| 2.6 | Describe the importance of, and methods for, pest control. |
| 3 | Understand how to implement food safety management procedures | 3.1 | Describe the importance to food safety of microbial, chemical, physical and allergenic hazards. |
| 3.2 | Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions. |
| 3.3 | Explain the requirements for monitoring and recording food safety procedures. |
| 3.4 | Describe methods for, and the importance of, evaluating food safety controls and procedures. |
| 4 | Understand the role of the supervisor in staff training | 4.1 | Explain the requirements for induction and on-going training of staff. |
| 4.2 | Explain the importance of effective communication of food safety procedures. |
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