2.2 Explain The Operational Requirements For Food Safety
3. Technical Certificate 2.2, 2.3, 2.4
You have a new member of your team; write a guidance document to explain the operational requirements needed to ensure food safety. You need to include:
• The implementation, management and application of good hygiene practices including cleaning, disinfection and pest control.
• Food safety procedures for suppliers and stock control.
• Operational methods and safe working practices for food safety.
Guidance
CLEANING AND DISINFECTING
It is a legal requirement for businesses that food premises are kept clean and disinfected. As a food handlers you should perform a “clean as you go” policy when on shift using sanitiser and disposable paper towel.
It is everyone responsibility for keeping your workplace clean and tidy. …show more content…
The temperature of chilled and frozen foods must be checked upon delivery. Record every individual food delivery on the “Delivery Record Sheet”.
Effective stock management means that stock rotation, labelling and shelf life procedures, and food is used in rotation for FIFO and within its date code. Following the procedure will limit time for any harmful bacteria to grow, ensure that products maintain their quality and reduce the chance of attracting food pests.
• High-risk food items such as cooked meats, fish, and diary products must be delivered within a tolerance of +8°C
• Frozen foods should be delivered at -18°C, a tolerance of -15°C and below is acceptable.
• Food must not be allowed to sit unattended when delivered and you must be stored within 30 minutes, always check the following:
1. Date coding
2. Quality and quantity
3. Condition
4.
You have a new member of your team; write a guidance document to explain the operational requirements needed to ensure food safety. You need to include:
• The implementation, management and application of good hygiene practices including cleaning, disinfection and pest control.
• Food safety procedures for suppliers and stock control.
• Operational methods and safe working practices for food safety.
Guidance
CLEANING AND DISINFECTING
It is a legal requirement for businesses that food premises are kept clean and disinfected. As a food handlers you should perform a “clean as you go” policy when on shift using sanitiser and disposable paper towel.
It is everyone responsibility for keeping your workplace clean and tidy. …show more content…
The temperature of chilled and frozen foods must be checked upon delivery. Record every individual food delivery on the “Delivery Record Sheet”.
Effective stock management means that stock rotation, labelling and shelf life procedures, and food is used in rotation for FIFO and within its date code. Following the procedure will limit time for any harmful bacteria to grow, ensure that products maintain their quality and reduce the chance of attracting food pests.
• High-risk food items such as cooked meats, fish, and diary products must be delivered within a tolerance of +8°C
• Frozen foods should be delivered at -18°C, a tolerance of -15°C and below is acceptable.
• Food must not be allowed to sit unattended when delivered and you must be stored within 30 minutes, always check the following:
1. Date coding
2. Quality and quantity
3. Condition
4.