Guide to Food Safety Training

Level 1 - Induction Skills and

Level 2 - Additional Skills for Food and Non-food Handlers

(Food Service, Retail and Manufacturing Sectors)

Published by:Food Safety Authority of Ireland

Abbey CourtLower Abbey Street

Dublin 1 DO1 W2H4

Tel: +353 1 817 1300 Email: info@fsai.ie

Website: www.fsai.ie

©FSAI2015

Applications for reproduction should be made to the FSAI Information Unit

Guide to Food Safety Training

Level 1 - Induction Skills and

Level 2 - Additional Skills for Food and Non-food Handlers

(Food Service, Retail and Manufacturing Sectors)

RecordsSheets

Glossary

Level 1

Level 2

AboutthisGuide

TrainingInformation

Contents Page

About This Guide 1

How to Use This Guide 2

How Food Safety Skills are Presented 3

Level 1 - Induction Food Safety Training Skills 4

Level 2 - Additional Food Safety Training Skills 16

Information on Food Safety Training 30

Glossary 38

Safe Catering Pack - Record Sheets 41

1

AboutthisGuide

About This Guide

Food Safety TrainingIt is a legal requirement that staff involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business. What is This Guide About?This guide describes the standard of food safety training required of all workers in your business (food handlers and non-food handlers). It provides information on what employees should be able to do with regard to food safety depending on:

• Their level of responsibility • Whether they work in a high or low-risk area and

• The length of time they have been working in your food business To Whom Does This Guide Apply?This applies to all food handlers and non-food handlers who work in your business (food service, manufacturing and retail) whether they are full-time or part-time members of staff, seasonal or occasional workers or voluntary staff members. Documents Referred to in This Guide Where ‘relevant standard’ is mentioned throughout the guide, it refers to the series of standards published by the National Standards Authority of Ireland (NSAI). These standards are a guide to good hygiene practices in the food industry and are available from the NSAI www.nsai.ie.

A list of additional support documents and materials published by the Food Safety Authority of Ireland (FSAI) is available on the FSAI website www.fsai.ie.

21

AboutthisGuide

How to Use This Guide

The guide is broken down into two levels (Level 1 and Level 2 – see diagram below). Level 1 specifies the standards expected of employees who have been working for less than three months in your business and Level 2 describes the standards expected of those who have been working for more than three months. These standards are described as food safety skills which are simply what the employee must do to ensure that they handle food safely.

Level 1 (Induction) This level is split into two stages.

Stage I outlines what all employees must be able to demonstrate before they start handling food in your premises (pages 5 - 8).

Stage II outlines what all employees must be able to demonstrate within 1 month of starting to work in your premises (pages 10 - 15).

Level 2 (Additional Skills) This covers what employees are expected to demonstrate within: 3-6 months when working in a high-risk area and

6-12 months when working in a low-risk area (pages 18 - 29).

The timings outlined above are given as a guideline only as:

• All skills may not be applicable to all employees • Time may need to be extended for some employees. It is important

that the employee can demonstrate the skill/knowledge required

0

MONTH

1

MONTH

3-6

MONTHS

6-12

MONTHS

33

How Food Safety Skills Are Presented

Food safety skills are presented in table format. The food safety skill - wear and maintain uniform/protective clothing hygienically is given as an example below.

Food SafetySkills

How the Employee Demonstrates This

Employer’s Supporting Activity

(1) Wear and maintain uniform/protective clothing hygienically

• Understand the reasons for wearing a uniform/protective clothing

• Refrain from wearing personal clothing over protective clothing

• Wear a clean uniform/protective clothing as instructed

• Change protective clothing at least daily and more frequently when required

• Refrain from wearing protective clothing outside the premises or when travelling to/from work

• Provide clean protective clothing and ensure laundry facilities are available

• Provide staff with adequate changing facilities and lockers where appropriate

• Ensure staff wear clean protective clothing/uniform

• Instruct employees on correct wearing and cleaning of uniform/protective clothing

• GlossaryThe glossary defines keywords contained in the guide.

This section describes how the employee can show that they know and understand how to practise this skill while working in your premises.

This is the actual skill, i.e. what the employee does to show that they are handling food safely.

This section outlines the resources or support that your employees may need from you to help them demonstrate good food safety practices while working in your premises.

AboutthisGuide

Level 1

433

Level 1, Induction Food Safety Training Skills

Level 1, Induction Food Safety Skills Summary Level 1, Stage I describes the food safety skills required of staff before they handle food in your premises. Even though your staff have had training at this stage, they will require supervision to ensure that they are demonstrating good food safety practices.

Level 1, Stage 1

What employees need to know before starting to handle food in your premises.

The following is a list of the nine food safety skills that your employees should be able to demonstrate before starting to work in your food

business:

1. Wear and maintain uniform/protective clothing hygienically

2. Maintain a high standard of hand-washing

3. Maintain a high standard of personal hygiene

4. Demonstrate correct hygiene practice if suffering from ailments/ illnesses that may affect food safety

5. Avoid unhygienic practices in a food operation

6. Demonstrate safe food handling practice

7. Maintain staff facilities in a hygienic condition

8. Obey food safety signs

9. Keep work area clean

Further information on these food safety skills is provided in the table on pages 5 to 8.

0

MONTH

5

Level 1

Lev

el 1

, Sta

ge 1

- T

able

of

Fo

od

Saf

ety

Ski

lls

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes T

his

E

mpl

oyer

’s Su

ppor

ting

Act

ivit

ies

(1) W

ear

and

mai

ntai

n un

iform

/pr

ote

ctiv

e cl

oth

ing

hygi

enic

ally

• U

nder

stan

d th

e re

ason

s fo

r w

eari

ng u

nifo

rm/p

rote

ctiv

e cl

othi

ng•

Ref

rain

from

wea

ring

per

sona

l clo

thin

g ov

er p

rote

ctiv

e cl

othi

ng•

Wea

r a

clea

n un

iform

/pro

tect

ive

clot

hing

as

inst

ruct

ed•

Cha

nge

prot

ectiv

e cl

othi

ng a

t le

ast

daily

and

mor

e fr

eque

ntly

whe

n re

quir

ed•

Ref

rain

from

wea

ring

pro

tect

ive

clot

hing

out

side

the

pr

emis

es o

r w

hen

trav

ellin

g to

/from

wor

k

• Pr

ovid

e cl

ean

prot

ectiv

e cl

othi

ng a

nd

ensu

re la

undr

y fa

cilit

ies

are

avai

labl

e•

Prov

ide

staf

f with

ade

quat

e ch

angi

ng fa

cilit

ies

and

lock

ers

whe

re

appr

opri

ate

• En

sure

sta

ff w

ear

clea

n pr

otec

tive

clot

hing

/uni

form

• In

stru

ct e

mpl

oyee

s on

cor

rect

w

eari

ng a

nd c

lean

ing

of u

nifo

rm/

prot

ectiv

e cl

othi

ng

(2)

Mai

ntai

n a

high

st

anda

rd o

f han

d-w

ashi

ng

• W

ash

hand

s us

ing

the

corr

ect

proc

edur

e •

Was

h ha

nds

as fr

eque

ntly

as

nece

ssar

y an

d al

way

s: -

Befo

re s

tart

ing

or r

ecom

men

cing

wor

k - A

fter

usi

ng t

he t

oile

t -

Befo

re h

andl

ing

cook

ed o

r re

ady-

to-e

at fo

ods

- Aft

er h

andl

ing

or p

repa

ring

raw

food

- A

fter

han

dlin

g ru

bbis

h - A

fter

sm

okin

g - A

fter

cou

ghin

g, sn

eezi

ng, u

sing

a h

andk

erch

ief,

blow

ing

t

he n

ose,

tou

chin

g th

e sk

in, h

air

or fa

ce

- Aft

er c

lean

ing

dutie

s - A

fter

sha

king

han

ds

- Aft

er h

andl

ing

mon

ey•

Take

app

ropr

iate

act

ion

if ho

t w

ater

, soa

p et

c. a

re n

ot a

vaila

ble

• Pr

ovid

e ha

nd-w

ashi

ng fa

cilit

ies

with

ade

quat

e re

quis

ites

(min

imum

re

quir

emen

t -

soap

, hot

wat

er a

nd

pape

r to

wel

s)•

Inst

ruct

per

sonn

el o

n ha

nd-w

ashi

ng

proc

edur

e as

per

rel

evan

t st

anda

rd•

Dis

play

sig

ns t

o re

min

d em

ploy

ees

to w

ash

thei

r ha

nds.

Idea

lly, t

hese

si

gns

shou

ld h

ave

reco

gnis

able

sy

mbo

ls a

nd b

e in

sev

eral

lang

uage

s as

app

ropr

iate

Level 1

65

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(3)

Mai

ntai

n a

high

st

anda

rd o

f pe

rso

nal h

ygie

ne

• K

eep

hair

nea

t an

d tid

y an

d co

vere

d in

the

pr

esen

ce o

f foo

d•

Wea

r su

itabl

e cl

ean

prot

ectiv

e cl

othi

ng•

Kee

p fin

gern

ails

sho

rt a

nd c

lean

, and

free

of n

ail v

arni

sh•

Ref

rain

from

wea

ring

inap

prop

riat

e je

wel

lery

• R

efra

in fr

om w

eari

ng e

xces

sive

per

fum

e, d

eodo

rant

, af

ter-

shav

e an

d m

ake-

up•

Kee

p cu

ts, s

ores

and

gra

zes

cove

red

with

cle

an

cons

picu

ousl

y co

lour

ed w

ater

proo

f dre

ssin

g•

Whe

n us

ing

glov

es, u

se in

a h

ygie

nic

man

ner

as p

er

rele

vant

sta

ndar

d

• Pr

ovid

e ne

w e

mpl

oyee

s w

ith

esta

blis

hed

rule

s re

ferr

ing

to g

ood

pers

onal

hyg

iene

pra

ctic

e•

Prov

ide

an a

dequ

atel

y st

ocke

d fir

st

aid

cabi

net

that

is c

heck

ed r

egul

arly

• C

onte

nts

of fi

rst

aid

cabi

net

shou

ld

incl

ude

colo

ured

wat

erpr

oof

dres

sing

s (t

hese

dre

ssin

gs s

houl

d al

so b

e m

etal

det

ecta

ble

for

the

man

ufac

turi

ng s

ecto

r)•

Prov

ide

glov

es a

nd g

uide

lines

for

thei

r us

e

(4)

Dem

ons

trat

e co

rrec

t hy

gien

ic

prac

tice

if

suff

erin

g fr

om

ai

lmen

ts a

nd

illne

sses

tha

t m

ay

affe

ct fo

od

safe

ty

• R

epor

t to

the

ir s

uper

viso

r if:

- Su

fferi

ng fr

om a

ny a

ilmen

ts/il

lnes

s (in

par

ticul

ar,

diar

rhoe

a or

vom

iting

) w

hich

may

affe

ct t

he

safe

ty o

f foo

d- T

hey

are

abse

nt fr

om w

ork

due

to a

ny a

ilmen

ts /

illne

sses

whi

ch m

ay a

ffect

the

saf

ety

of fo

od- T

hey

suffe

red

diar

rhoe

a or

vom

iting

whi

le o

n ho

liday

s, es

peci

ally

ove

rsea

s- A

nybo

dy li

ving

with

the

m is

suf

feri

ng fr

om a

ilmen

ts /

illne

ss t

hat

may

affe

ct t

he s

afet

y of

food

• Avo

id w

orki

ng n

ear

open

food

if s

uffe

ring

from

any

ai

lmen

t or

illn

esse

s th

at m

ay a

ffect

the

saf

ety

of fo

od,

in p

artic

ular

, dia

rrho

ea o

r vo

miti

ng

• In

form

sta

ff of

the

impo

rtan

ce o

f re

port

ing

ailm

ents

and

illn

ess

that

m

ay a

ffect

the

saf

ety

of fo

od in

pa

rtic

ular

, dia

rrho

ea o

r vo

miti

ng•

Info

rm s

taff

of t

he r

epor

ting

proc

edur

e in

pla

ce•

Ensu

re s

taff

retu

rnin

g to

wor

k af

ter

suffe

ring

from

dia

rrho

ea o

r vo

miti

ng,

do n

ot w

ork

near

food

unt

il 48

ho

urs

afte

r th

e sy

mpt

oms

have

cl

eare

d

Lev

el 1

, Sta

ge 1

- T

able

of

Fo

od

Saf

ety

Ski

lls

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes T

his

E

mpl

oyer

’s Su

ppor

ting

Act

ivit

ies

(1) W

ear

and

mai

ntai

n un

iform

/pr

ote

ctiv

e cl

oth

ing

hygi

enic

ally

• U

nder

stan

d th

e re

ason

s fo

r w

eari

ng u

nifo

rm/p

rote

ctiv

e cl

othi

ng•

Ref

rain

from

wea

ring

per

sona

l clo

thin

g ov

er p

rote

ctiv

e cl

othi

ng•

Wea

r a

clea

n un

iform

/pro

tect

ive

clot

hing

as

inst

ruct

ed•

Cha

nge

prot

ectiv

e cl

othi

ng a

t le

ast

daily

and

mor

e fr

eque

ntly

whe

n re

quir

ed•

Ref

rain

from

wea

ring

pro

tect

ive

clot

hing

out

side

the

pr

emis

es o

r w

hen

trav

ellin

g to

/from

wor

k

• Pr

ovid

e cl

ean

prot

ectiv

e cl

othi

ng a

nd

ensu

re la

undr

y fa

cilit

ies

are

avai

labl

e•

Prov

ide

staf

f with

ade

quat

e ch

angi

ng fa

cilit

ies

and

lock

ers

whe

re

appr

opri

ate

• En

sure

sta

ff w

ear

clea

n pr

otec

tive

clot

hing

/uni

form

• In

stru

ct e

mpl

oyee

s on

cor

rect

w

eari

ng a

nd c

lean

ing

of u

nifo

rm/

prot

ectiv

e cl

othi

ng

(2)

Mai

ntai

n a

high

st

anda

rd o

f han

d-w

ashi

ng

• W

ash

hand

s us

ing

the

corr

ect

proc

edur

e •

Was

h ha

nds

as fr

eque

ntly

as

nece

ssar

y an

d al

way

s: -

Befo

re s

tart

ing

or r

ecom

men

cing

wor

k - A

fter

usi

ng t

he t

oile

t -

Befo

re h

andl

ing

cook

ed o

r re

ady-

to-e

at fo

ods

- Aft

er h

andl

ing

or p

repa

ring

raw

food

- A

fter

han

dlin

g ru

bbis

h - A

fter

sm

okin

g - A

fter

cou

ghin

g, sn

eezi

ng, u

sing

a h

andk

erch

ief,

blow

ing

t

he n

ose,

tou

chin

g th

e sk

in, h

air

or fa

ce

- Aft

er c

lean

ing

dutie

s - A

fter

sha

king

han

ds

- Aft

er h

andl

ing

mon

ey•

Take

app

ropr

iate

act

ion

if ho

t w

ater

, soa

p et

c. a

re n

ot a

vaila

ble

• Pr

ovid

e ha

nd-w

ashi

ng fa

cilit

ies

with

ade

quat

e re

quis

ites

(min

imum

re

quir

emen

t -

soap

, hot

wat

er a

nd

pape

r to

wel

s)•

Inst

ruct

per

sonn

el o

n ha

nd-w

ashi

ng

proc

edur

e as

per

rel

evan

t st

anda

rd•

Dis

play

sig

ns t

o re

min

d em

ploy

ees

to w

ash

thei

r ha

nds.

Idea

lly, t

hese

si

gns

shou

ld h

ave

reco

gnis

able

sy

mbo

ls a

nd b

e in

sev

eral

lang

uage

s as

app

ropr

iate

Lev

el 1

, Sta

ge 1

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

7

Level 1

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(5)

Avo

id u

nhyg

ieni

c

pr

acti

ces

in a

foo

d o

pera

tio

n

• N

ever

che

w g

um o

r co

nsum

e fo

od in

a fo

od o

pera

tion

• N

ever

spi

t or

pic

k no

se in

a fo

od o

pera

tion

• N

ever

cou

gh o

r sn

eeze

ove

r fo

od•

Nev

er t

aste

food

with

fing

ers

• N

ever

han

dle

food

aft

er t

ouch

ing

face

, nos

e or

hea

d

• Pr

ovid

e de

sign

ated

eat

ing

area

for

staf

f

(6)D

emo

nstr

ate

safe

fo

od

hand

ling

prac

tice

• H

andl

e fo

od/u

tens

ils a

s lit

tle a

s po

ssib

le•

Stor

e ra

w a

nd r

eady

-to-

eat

prod

ucts

sep

arat

ely/

avoi

d di

rect

con

tact

bet

wee

n ra

w a

nd r

eady

-to-

eat

prod

ucts

• Fo

llow

the

pro

cedu

re in

pla

ce fo

r th

e m

anag

emen

t of

fo

od a

llerg

ens*

• C

orre

ct u

se o

f col

our

codi

ng s

yste

m w

here

pro

vide

d•

Stor

e ho

t fo

od a

s pe

r re

leva

nt s

tand

ard

• St

ore

cold

food

as

per

rele

vant

sta

ndar

d

• St

ore

froz

en fo

od a

s pe

r re

leva

nt s

tand

ard

• W

here

app

ropr

iate

to

the

job,

pac

kage

food

as

per

rele

vant

sta

ndar

d

• Pr

ovid

e co

lour

cod

ing

syst

em in

the

fo

od o

pera

tion

whe

re a

ppro

pria

te•

Incr

ease

aw

aren

ess

of c

orre

ct

stor

age

prac

tices

usi

ng fo

od s

afet

y si

gns

• In

stru

ct s

taff

on t

he p

roce

dure

in

plac

e fo

r th

e m

anag

emen

t of

food

al

lerg

ens*

Lev

el 1

, Sta

ge 1

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

* EU

list

ed fo

od a

llerg

ens

- see

ww

w.fs

ai.ie

Level 1

87

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(7)

Mai

ntai

n st

aff

faci

litie

s in

a

hygi

enic

co

ndit

ion

• K

eep

lock

er r

oom

s an

d ot

her

staf

f ar

eas

in a

cle

an c

ondi

tion

• En

sure

faci

litie

s su

ch a

s to

ilets

/lock

er

room

s ar

e m

aint

aine

d to

a g

ood

stru

ctur

al h

ygie

ne s

tand

ard

(8)

Obe

y fo

od

safe

ty

sign

s•

Be a

war

e of

the

food

saf

ety

sign

s th

at

exis

t in

the

wor

kpla

ce•

Adh

ere

to t

he in

stru

ctio

n of

the

food

saf

ety

sign

s

• D

ispl

ay fo

od s

afet

y si

gns

in t

he fo

od

prep

arat

ion

area

as

appr

opri

ate

• En

sure

food

saf

ety

sign

s ar

e vi

sibl

e

(9)

Kee

p w

ork

are

a cl

ean

• C

lean

as

you

go•

Follo

w c

lean

ing

prog

ram

me

as in

stru

cted

• En

sure

tha

t th

e fo

od c

onta

ct s

urfa

ce is

cle

an

befo

re c

omm

enci

ng w

ork

• U

se c

lean

ing

agen

ts a

nd c

lean

ing

equi

pmen

t as

in

stru

cted

• C

hang

e w

ater

use

d fo

r cl

eani

ng w

hen

it be

com

es c

ool

or d

irty

• En

sure

food

doe

s no

t co

me

in c

onta

ct w

ith

clea

ning

age

nts

• St

ore

clea

ning

age

nts

in d

esig

nate

d st

orag

e ar

ea

• H

ave

a cl

eani

ng p

rogr

amm

e in

pla

ce•

Prov

ide

adeq

uate

sup

plie

s of

cl

eani

ng a

gent

s, m

ater

ials

and

eq

uipm

ent

• Pr

ovid

e se

para

te s

tora

ge a

rea

for

clea

ning

che

mic

als,

mat

eria

ls a

nd

equi

pmen

t •

Ensu

re c

hem

ical

s us

ed a

re fo

od

grad

e an

d su

itabl

e fo

r th

e in

dust

ry•

Ensu

re e

mpl

oyee

s kn

ow w

hich

ch

emic

als

to u

se a

nd h

ow t

o us

e th

em

Lev

el 1

, Sta

ge 1

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

9

Level 1

Level 1, Stage 1I Food Safety Skills Summary

Having been trained to Stage 1 before starting work, Stage II provides information on what your employees need to know after they have been working in your premises for a month. Even though your staff have had training at this stage, they will require supervision to ensure that they are demonstrating good food safety practices.

Level 1 Stage II

What employees need to know within the first month of employment. Note for employees involved in a low-risk activity in your premises that this training may be delivered within three to six months of employment.

The following is a list of the 11 food safety skills to be demonstrated by your employees at this stage:

1. Demonstrate their legal responsibility in ensuring safe food for the consumer 2. Recognise how food can be made unsafe by biological, chemical, physical or food allergen* hazards 3. Demonstrate an understanding of cross-contamination and the hygiene practice necessary to prevent it 4. Explain the difference between high and low-risk activities 5. Avoid unnecessary handling of food, food utensils and surfaces

6. Record the temperature of food as required 7. Keep appropriate food safety records 8. Keep pests out of the food operation and operate a satisfactory waste disposal system 9. Take action when aware of unhygienic practices that may put the safety of food at risk 10. Co-operate with authorised enforcement officers 11. Check deliveries appropriately

* EU listed food allergens - see www.fsai.ie

Further information on these food safety skills is provided in the table on pages 10 to 15.

Level 1Stage II

1

MONTH

Level 1

109

Lev

el 1

, S

tage

II

- Tab

le o

f F

oo

d S

afet

y S

kills

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(1)

Dem

ons

trat

e th

eir

lega

l re

spo

nsib

ility

in

ensu

ring

sa

fe fo

od

for

the

cons

umer

• Fo

llow

the

food

saf

ety

inst

ruct

ions

from

the

ir

supe

rvis

or/m

anag

er•

Use

cor

rect

hyg

ieni

c pr

oced

ures

whe

n w

orki

ng in

a

food

ope

ratio

n•

Act

in a

ccor

danc

e w

ith le

gal r

equi

rem

ents

• Be

aw

are

of r

elev

ant

legi

slat

ion

• In

stru

ct s

taff

in t

heir

lega

l re

spon

sibi

litie

s in

ens

urin

g fo

od s

afet

y•

Ensu

re h

ygie

ne p

ract

ices

of t

he s

taff

ar

e su

perv

ised

(2)

Rec

ogni

se h

ow

foo

d ca

n be

m

ade

unsa

fe

by b

iolo

gica

l, ch

emic

al,

phys

ical

or

foo

d al

lerg

en*

haza

rds

• D

efine

a fo

od s

afet

y ha

zard

• Li

st p

ossi

ble

sour

ces

of b

iolo

gica

l haz

ards

, e.g

. bac

teri

a an

d vi

ruse

s•

Stat

e th

e co

nditi

ons

requ

ired

for

bact

eria

l gro

wth

• Li

st p

ossi

ble

sour

ces

of c

hem

ical

and

phy

sica

l co

ntam

inan

ts•

List

pos

sibl

e so

urce

s of

food

alle

rgen

s*

• D

emon

stra

te h

ow h

azar

ds a

re c

ontr

olle

d th

roug

h fo

llow

ing

corr

ect

hygi

enic

pra

ctic

es

• In

stru

ct s

taff

on t

he fo

od s

afet

y ha

zard

s re

leva

nt t

o th

eir

wor

kpla

ce

• En

sure

con

trol

s ar

e in

pla

ce t

o pr

even

t, el

imin

ate

or r

educ

e an

y fo

od

safe

ty h

azar

d in

the

food

ope

ratio

n to

an

acc

epta

ble

leve

l•

Inst

ruct

sta

ff on

the

cor

rect

hyg

iene

pr

actic

es r

equi

red

to c

ontr

ol fo

od

safe

ty h

azar

ds r

elev

ant

to t

heir

w

orkp

lace

Level 1Stage II

* EU

list

ed fo

od a

llerg

ens

- see

ww

w.fs

ai.ie

11

Level 1

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(3)

Dem

ons

trat

e an

un

ders

tand

ing

of c

ross

-co

ntam

inat

ion

and

the

hygi

ene

prac

tice

ne

cess

ary

to

prev

ent

it

• Ex

plai

n w

hat

cros

s-co

ntam

inat

ion

is a

nd h

ow it

can

oc

cur

• G

ive

exam

ples

of w

hat

step

s ar

e ta

ken

to a

void

cro

ss-

cont

amin

atio

n du

ring

the

ir w

ork

activ

ity•

Ensu

re r

aw a

nd r

eady

-to-

eat/

cook

ed p

rodu

cts

do n

ot

com

e in

dir

ect

cont

act

with

eac

h ot

her

duri

ng a

ny s

tage

of

the

food

ope

ratio

n•

Use

sep

arat

e st

orag

e, p

repa

ratio

n su

rfac

es a

nd

equi

pmen

t fo

r ra

w a

nd r

eady

-to-

eat/

cook

ed fo

ods

• C

orre

ct u

se o

f col

our

codi

ng s

yste

m t

o av

oid

cros

s-co

ntam

inat

ion

• H

ighl

ight

are

as w

here

cro

ss-

cont

amin

atio

n ca

n oc

cur

• En

sure

seg

rega

tion

of r

aw a

nd

read

y-to

-eat

/coo

ked

food

s in

eac

h st

orag

e ar

ea•

Use

col

our

codi

ng in

the

food

op

erat

ion

as p

er r

elev

ant

stan

dard

(4)

Exp

lain

the

di

ffer

ence

be

twee

n hi

gh

and

low

-ris

k ac

tivi

ties

• St

ate

whe

ther

the

y ar

e in

volv

ed in

a h

igh

or lo

w-r

isk

activ

ity•

Expl

ain

why

the

ir a

ctiv

ity is

hig

h or

low

-ris

k

Tip

s fo

r B

est

Pra

ctic

e•

Prov

ide

met

hods

to

clea

rly

iden

tify

and

segr

egat

e hi

gh a

nd lo

w-r

isk

activ

ities

, e.g

. by

the

use

of s

epar

ate

uten

sils

, col

our

codi

ng e

quip

men

t, di

ffere

nt s

taff

clot

hing

(5) A

void

un

nece

ssar

y ha

ndlin

g o

f fo

od,

fo

od

uten

sils

an

d su

rfac

es

• H

andl

e fo

od a

s lit

tle a

s po

ssib

le•

Use

app

ropr

iate

ute

nsils

whe

n ha

ndlin

g fo

od•

Ref

rain

from

unn

eces

sary

han

dlin

g of

sur

face

s w

ith

whi

ch fo

od c

omes

in c

onta

ct

• Pr

ovid

e ad

equa

te u

tens

ils a

nd

prep

arat

ion

area

s fo

r fo

od h

andl

ing

Lev

el 1

, Sta

ge I

I - T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

1211

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(6)

Rec

ord

the

te

mpe

ratu

re

of f

oo

ds a

s re

quir

ed

• U

se a

tem

pera

ture

pro

be c

orre

ctly

• K

now

whe

n to

pro

be fo

od p

rodu

cts

• K

now

the

tem

pera

ture

lim

its a

s pe

r re

leva

nt s

tand

ard/

curr

ent

legi

slat

ion

• R

ecor

d th

e te

mpe

ratu

re o

f foo

ds p

robe

d•

Con

tact

sup

ervi

sor

if fo

od is

out

side

the

req

uire

d te

mpe

ratu

re s

peci

ficat

ion

• W

here

app

ropr

iate

, pro

vide

rel

evan

t tim

e–te

mpe

ratu

re r

ecor

ding

she

ets

and

incl

ude

targ

et t

empe

ratu

res

on

reco

rdin

g sh

eets

as

appr

opri

ate

• Pr

ovid

e ap

prop

riat

e ty

pes

of

tem

pera

ture

pro

bes

and

mai

ntai

n

and

calib

rate

as

requ

ired

• Pr

ovid

e an

app

ropr

iate

met

hod

of

clea

ning

the

tem

pera

ture

pro

be

Tip

s fo

r B

est

Pra

ctic

e

• In

crea

se a

war

enes

s of

tim

e-te

mpe

ratu

re c

ontr

ol in

the

food

op

erat

ion

usin

g fo

od s

afet

y si

gns

(7)

Kee

p ap

pro

pria

te

foo

d sa

fety

re

cord

s

• C

ompl

ete

food

saf

ety

reco

rds

as a

ppro

pria

te t

o th

eir

wor

k ar

ea•

Con

tact

sup

ervi

sor

if fo

od is

out

side

its

spec

ifica

tion

• R

etur

n fo

od s

afet

y re

cord

s to

the

ir s

tora

ge a

rea

• Pr

ovid

e fo

od s

afet

y re

cord

ing

shee

ts

as a

ppro

pria

te t

o ea

ch s

tage

of t

he

food

pre

para

tion

chai

n•

Ensu

re r

ecor

ds a

re u

p-to

-dat

e, s

igne

d an

d da

ted

• Pr

ovid

e sp

ecifi

catio

ns fo

r fo

od

prod

ucts

Tip

s fo

r B

est

Pra

ctic

e

• D

esig

nate

a s

tora

ge a

rea

for

vari

ous

food

saf

ety

reco

rds

Lev

el 1

, Sta

ge I

I - T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Level 1

13

Lev

el 1

, Sta

ge I

I - T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(8)

Kee

p pe

sts

out

o

f the

foo

d o

pera

tio

n an

d o

pera

te

a sa

tisf

acto

ry

was

te d

ispo

sal

syst

em

• R

epor

t si

gns

of in

fest

atio

n to

sup

ervi

sor/

man

ager

• Pl

ace

was

te in

to d

esig

nate

d co

ntai

ners

•

Kee

p w

aste

bin

s cl

ean

• R

emov

e w

aste

dai

ly/m

ore

freq

uent

ly if

req

uire

d•

Kee

p do

ors

and

win

dow

s cl

osed

/scr

eene

d•

Kee

p w

aste

whi

ch is

out

side

the

pre

mis

es c

over

ed•

Mai

ntai

n w

aste

sto

rage

are

as in

a h

ygie

nic

cond

ition

•

App

ly h

ygie

ne p

ract

ices

in t

he s

tora

ge o

f foo

d

• Im

plem

ent

a pe

st c

ontr

ol s

yste

m

• Pr

ovid

e su

ffici

ent

num

ber

of s

uita

ble

was

te c

onta

iner

s•

Impl

emen

t a

proc

edur

e fo

r th

e re

mov

al o

f was

te•

Allo

cate

des

igna

ted

area

s fo

r w

aste

co

ntai

ners

and

ens

ure

they

are

se

para

te fr

om fo

od s

tora

ge a

nd

prep

arat

ion

area

s•

Ensu

re w

aste

sto

rage

are

as a

re k

ept

clea

n

Tip

s fo

r B

est

Pra

ctic

e

• Im

plem

ent

a w

aste

seg

rega

tion

polic

y

Level 1

Level 1

1413

Lev

el 1

, Sta

ge I

I - T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(9) T

ake

acti

on

whe

n aw

are

of

unhy

gien

ic p

ract

ices

tha

t m

ay p

ut t

he s

afet

y o

f fo

od

at r

isk

• R

epor

t to

the

ir s

uper

viso

r w

hen

they

bec

ome

awar

e of

pra

ctic

es, s

igns

and

con

ditio

ns t

hat

may

pu

t th

e sa

fety

of f

ood

at r

isk

Tip

s fo

r B

est

Pra

ctic

e•

Impl

emen

t a

met

hod

of in

form

ing

staf

f of d

ates

and

pro

blem

s en

coun

tere

d an

d th

e fo

llow

-up

act

ion

take

n to

pre

vent

a

reoc

curr

ence

of t

he p

robl

em(s

)

(10)

Co

-ope

rate

wit

h

aut

hori

sed

enf

orc

emen

t o

ffice

rs

• Pr

ovid

e en

forc

emen

t of

ficer

s w

ith a

ll re

ason

able

as

sist

ance

• Pr

ovid

e en

forc

emen

t of

ficer

s w

ith t

he

info

rmat

ion

they

may

rea

sona

bly

requ

ire

• Br

ief e

mpl

oyee

s of

the

rol

e of

en

forc

emen

t of

ficer

s•

Ensu

re e

mpl

oyee

s ar

e aw

are

of t

heir

lega

l res

pons

ibili

ties

in

rela

tion

to e

nfor

cem

ent

offic

ers

• En

sure

em

ploy

ees

keep

legi

ble

reco

rds

1515

Level 1

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

Su

pp

ort

ing

Act

ivit

ies

(11)

Che

ck d

eliv

erie

s

app

ropr

iate

ly•

Whe

n fo

od is

del

iver

ed e

nsur

e th

at:

- Fo

od a

nd n

on-fo

od it

ems

are

segr

egat

ed

- It

is a

t th

e co

rrec

t te

mpe

ratu

re

- It

is fr

ee fr

om p

est

infe

stat

ion

and

obvi

ous

con

tam

inat

ion

and

is in

a g

ood

cond

ition

-

Raw

and

rea

dy-t

o-ea

t/co

oked

food

s a

re s

egre

gate

d

- Pa

ckag

ing

of d

eliv

ered

goo

ds is

inta

ct a

nd

the

re is

no

evid

ence

of t

ampe

ring

-

Can

ned

food

bei

ng d

eliv

ered

is n

ot b

low

n, r

usty

o

r de

nted

-

It is

stil

l with

in t

he ‘u

se-b

y’ o

r ‘be

st-b

efor

e’

dat

es

- The

del

iver

y pe

rson

nel b

ehav

e in

a h

ygie

nic

man

ner

and

are

hygi

enic

ally

dre

ssed

- T

he d

eliv

ery

vehi

cle

is m

aint

aine

d in

a h

ygie

nic

con

ditio

n•

Follo

w p

roce

dure

whe

n fo

od b

eing

del

iver

ed

does

not

mee

t th

e hy

gien

ic r

equi

rem

ents

of t

he

esta

blis

hmen

t•

Tran

sfer

acc

epte

d de

liver

ies

to t

he c

orre

ct

stor

age

area

• En

sure

the

del

iver

y ar

ea

is m

aint

aine

d in

a h

ygie

nic

cond

ition

•

Prov

ide

a de

liver

y ch

eckl

ist

whi

ch a

lso

indi

cate

s th

e te

mpe

ratu

re r

equi

rem

ents

of t

he

vari

ous

food

cat

egor

ies

bein

g de

liver

ed

• H

ave

a pr

oced

ure

in p

lace

to

deal

w

ith u

nhyg

ieni

c pr

actic

e at

the

de

liver

y st

age

• H

ave

a m

etho

d/pr

oced

ure

in

plac

e to

ens

ure

rapi

d tr

ansf

er o

f fo

od in

to s

tora

ge

• En

sure

suf

ficie

nt p

erso

nnel

co

ver

for

earl

y/la

te d

eliv

erie

s ou

tsid

e w

orki

ng h

ours

• Pr

ovid

e ad

equa

te r

efri

gera

tion

capa

city

• A

lloca

te a

qua

rant

ine

area

for

non-

conf

orm

ing

food

• H

ave

a pr

oced

ure

in p

lace

for

repo

rtin

g no

n-co

nfor

man

ces

Lev

el 1

, Sta

ge I

I - T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Level 2

161515

Level 2 - Additional Food Safety Training Skills

Level 2 - Additional Food Safety Skills Introduction

Employees who have completed Level 1 (stages I and II) and are continuing to work in your food business, are required to have additional food safety skills. The timing of this training depends on whether they work in a high or low-risk area. Level 2 consists of 25 skills which should be completed within:

3-6 months if working in a high-risk area and

6-12 months in a low-risk area.6-12

MONTHS

3-6

MONTHS

17

Level 2

Level 2 - Additional Food Safety Skills Summary

The following is a list of the food safety skills that your employees should be able to demonstrate at this stage:

1. Food safety skills required at Induction Level Stage I and II 2. Outline the requirements necessary for bacterial growth 3. Use time-temperature controls to prevent and control bacterial

growth 4. Describe foodborne illness and the factors which contribute to

incidences of it 5. Implement the HACCP-based procedures 6. Apply pest control in the workplace 7. Outline their legal food safety responsibilities 8. Use hygienic procedures in receiving deliveries 9. Ensure food safety during storage 10. Ensure food safety during preparation of food 11. Ensure food safety during cooking and cooling of food 12. Ensure food safety during transportation 13. Apply correct and appropriate cleaning procedures in maintaining

a clean food operation 14. Ensure the customer is aware of the presence of food allergens*

and take reasonable care to prevent cross-contamination of products by food allergens*

15. Follow the procedure for dealing with recalled food products 16. Deal with a food safety complaint effectively 17. Co-operate with food safety auditors 18. Use hygienic procedures when displaying/holding or serving food 19. Deal with returns in a hygienic manner 20. Use hygienic procedures in storing raw/in-process/processed food

items 21. Use hygienic procedures in storing ancillary items 22. Apply the required heat treatment 23. Provide correct food information/labelling 24. Where applicable, take samples for laboratory analysis 25. Where applicable, test raw, in-process and/or processed food items

to ensure food safety

* EU listed food allergens - see www.fsai.ie Further information in these food safety skills is provided on pages 18 to 29.

3-6

MONTHS6-12

MONTHS

Level 2

1817

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(1)

Foo

d sa

fety

sk

ills

requ

ired

at

Indu

ctio

n L

evel

S

tage

I a

nd I

I

Dem

onst

rate

the

food

saf

ety

skill

s re

quir

ed a

t th

e FS

AI’s

‘Gui

de t

o Fo

od

Safe

ty T

rain

ing’

Lev

el 1

Sta

ge I

and

II -

Indu

ctio

n Sk

ills

• En

sure

em

ploy

ees

rece

ives

ade

quat

e in

stru

ctio

n in

In

duct

ion

Leve

l Sk

ills

and

tha

t th

ey u

nder

stan

d th

eir

food

saf

ety

resp

onsi

bilit

ies

• C

arry

out

reg

ular

as

sess

men

t ve

rbal

ly

and

thro

ugh

obse

rvat

ion

to

rein

forc

e be

st

prac

tice

• G

ive

posi

tive/

nega

tive

feed

back

on

empl

oyee

s hy

gien

e pr

actic

es

19

Level 2

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(2)

Out

line

the

requ

irem

ents

ne

cess

ary

for

bact

eria

l gro

wth

• Ex

plai

n ho

w t

ime,

tem

pera

ture

, moi

stur

e an

d th

e ty

pe

of fo

od in

fluen

ce b

acte

rial

gro

wth

• H

ave

cont

rols

in

plac

e to

pre

vent

/m

inim

ise

bact

eria

l gr

owth

(3)

Use

tim

e-te

mpe

ratu

re

cont

rols

to

pr

even

t an

d co

ntro

l bac

teri

al

grow

th

• Ex

plai

n th

e ne

ed fo

r tim

e-te

mpe

ratu

re c

ontr

ols

• O

utlin

e th

e tim

e-te

mpe

ratu

re c

ontr

ols

in p

lace

for

thei

r pa

rtic

ular

wor

k ac

tivity

e.g

. tra

nspo

rt, d

eliv

ery,

stor

age,

etc

.•

Rec

ord

times

and

tem

pera

ture

s ob

serv

ed w

hile

car

ryin

g ou

t ta

sks

• En

sure

tha

t pr

obes

are

cle

an b

efor

e us

e•

Mai

ntai

n te

mpe

ratu

re p

robe

cal

ibra

tion

reco

rds

whe

re a

ppro

pria

te

• Pr

ovid

e ap

prop

riat

e te

mpe

ratu

re p

robe

s, an

d m

aint

ain

and

calib

rate

as

requ

ired

• Pr

ovid

e ch

eckl

ists

for

mon

itori

ng t

ime

and

tem

pera

ture

at

each

st

age

of t

he fo

od

oper

atio

n•

Des

igna

te a

n ar

ea

for

stor

age

of a

ll re

leva

nt fo

od s

afet

y re

cord

s

(4)

Des

crib

e fo

odb

orn

e

illne

ss a

nd t

he

fact

ors

whi

ch

cont

ribu

te t

o

inci

denc

es o

f it

• Id

entif

y th

e m

ain

sour

ces

of fo

od p

oiso

ning

bac

teri

a•

Des

crib

e th

e sy

mpt

oms

asso

ciat

ed w

ith fo

odbo

rne

illne

ss•

Out

line

the

mai

n pr

actic

es t

hat

can

give

ris

e to

food

born

e ill

ness

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls

Level 2

2019

(5)

Impl

emen

t th

e H

AC

CP

-bas

ed

pro

cedu

res

• D

escr

ibe

the

pote

ntia

l haz

ards

tha

t ar

e sp

ecifi

c to

the

ir p

artic

ular

act

ivity

•

Expl

ain

how

cri

tical

con

trol

poi

nts

are

kept

und

er c

ontr

ol in

the

ir

part

icul

ar w

ork

envi

ronm

ent

• Im

plem

ent

cont

rol a

nd m

onito

ring

pro

cedu

res

in t

he fo

od o

pera

tion

as

dire

cted

by

the

supe

rvis

or•

Take

cor

rect

ive

actio

n w

hen

the

criti

cal l

imits

for

a cr

itica

l con

trol

poi

nt

are

not

met

• In

stru

ct s

taff

on t

he c

ontr

ol

and

mon

itori

ng

proc

edur

es u

sed

on

the

prem

ises

• En

sure

food

saf

ety

chec

klis

ts fo

r va

riou

s st

ages

of t

he p

roce

ss

are

prov

ided

(6)

App

ly p

est

c

ont

rol i

n th

e

wo

rkpl

ace

• O

utlin

e th

e im

port

ance

of p

est

cont

rol

• A

dher

e to

pro

cedu

re t

o ke

ep p

ests

out

of t

he p

rem

ises

• R

epor

t an

y ev

iden

ce o

f sus

pect

ed o

r ac

tual

infe

stat

ions

t

o th

eir

man

ager

or

supe

rvis

or•

Ens

ure

inse

ct e

lect

rocu

tors

are

left

on

perm

anen

tly•

Whe

re a

ppro

pria

te, e

mpt

y in

sect

ele

ctro

cuto

r tr

ays

• En

sure

pes

t co

ntro

l in

spec

tion

and

follo

w-u

p is

car

ried

ou

t by

a c

ompe

tent

pe

rson

• En

sure

pre

mis

es is

pe

st p

roof

ed•

Hav

e a

proc

edur

e in

pl

ace

to d

eal w

ith a

pe

st in

fest

atio

n

(7)

Out

line

thei

r le

gal f

oo

d sa

fety

re

spo

nsib

iliti

es

• Su

mm

aris

e th

e le

gal r

espo

nsib

ilitie

s of

food

han

dler

s an

d

pro

prie

tors

of f

ood

oper

atio

ns

• En

sure

em

ploy

ees

are

awar

e of

the

ir

lega

l res

pons

ibili

ties

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(2)

Out

line

the

requ

irem

ents

ne

cess

ary

for

bact

eria

l gro

wth

• Ex

plai

n ho

w t

ime,

tem

pera

ture

, moi

stur

e an

d th

e ty

pe

of fo

od in

fluen

ce b

acte

rial

gro

wth

• H

ave

cont

rols

in

plac

e to

pre

vent

/m

inim

ise

bact

eria

l gr

owth

(3)

Use

tim

e-te

mpe

ratu

re

cont

rols

to

pr

even

t an

d co

ntro

l bac

teri

al

grow

th

• Ex

plai

n th

e ne

ed fo

r tim

e-te

mpe

ratu

re c

ontr

ols

• O

utlin

e th

e tim

e-te

mpe

ratu

re c

ontr

ols

in p

lace

for

thei

r pa

rtic

ular

wor

k ac

tivity

e.g

. tra

nspo

rt, d

eliv

ery,

stor

age,

etc

.•

Rec

ord

times

and

tem

pera

ture

s ob

serv

ed w

hile

car

ryin

g ou

t ta

sks

• En

sure

tha

t pr

obes

are

cle

an b

efor

e us

e•

Mai

ntai

n te

mpe

ratu

re p

robe

cal

ibra

tion

reco

rds

whe

re a

ppro

pria

te

• Pr

ovid

e ap

prop

riat

e te

mpe

ratu

re p

robe

s, an

d m

aint

ain

and

calib

rate

as

requ

ired

• Pr

ovid

e ch

eckl

ists

for

mon

itori

ng t

ime

and

tem

pera

ture

at

each

st

age

of t

he fo

od

oper

atio

n•

Des

igna

te a

n ar

ea

for

stor

age

of a

ll re

leva

nt fo

od s

afet

y re

cord

s

(4)

Des

crib

e fo

odb

orn

e

illne

ss a

nd t

he

fact

ors

whi

ch

cont

ribu

te t

o

inci

denc

es o

f it

• Id

entif

y th

e m

ain

sour

ces

of fo

od p

oiso

ning

bac

teri

a•

Des

crib

e th

e sy

mpt

oms

asso

ciat

ed w

ith fo

odbo

rne

illne

ss•

Out

line

the

mai

n pr

actic

es t

hat

can

give

ris

e to

food

born

e ill

ness

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

21

Level 2

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s

Su

pp

ort

ing

Act

ivit

ies

(8)

Use

hyg

ieni

c pr

oce

dure

s in

rec

eivi

ng

deliv

erie

s

• C

heck

del

iver

ies

rece

ived

aga

inst

docu

men

tatio

n as

app

ropr

iate

• C

heck

del

iver

ies

usin

g th

e de

liver

y hy

gien

e ch

eckl

ist

• C

ontr

ol h

azar

d(s)

tha

t co

uld

be p

rese

nt a

t th

is s

tage

• Tak

e ap

prop

riat

e ac

tion

if th

e fo

od d

eliv

ered

, th

e de

liver

y ve

hicl

e or

the

del

iver

y pe

rson

nel p

ose

a ri

sk t

o fo

od s

afet

y •

Follo

w p

roce

dure

whe

n fo

od p

acka

ging

(c

onta

iner

s, ba

gs, g

lass

, etc

) br

eaks

• K

eep

the

deliv

ery

area

cle

an• W

here

app

ropr

iate

, rem

ove

oute

r pa

ckag

ing

from

food

• Whe

re a

ppro

pria

te, d

ecan

t fo

od in

to c

lean

co

ntai

ners

and

cov

er• T

rans

fer

deliv

erie

s to

the

ir a

ppro

pria

te

stor

age

area

as

soon

as

poss

ible

• En

sure

del

iver

y ve

hicl

e/tr

ansp

ort

met

hod

used

is c

apab

le o

f kee

ping

food

at

the

corr

ect

tem

pera

ture

• En

sure

the

del

iver

y ar

ea is

mai

ntai

ned

in

a h

ygie

nic

cond

ition

•

Prov

ide

a de

liver

y ch

eckl

ist

whi

ch a

lso

indi

cate

s th

e te

mpe

ratu

re r

equi

rem

ents

of t

he fo

od

cate

gori

es o

n de

liver

y

Tip

s fo

r B

est

Pra

ctic

e•

Dis

play

a n

otic

e in

the

del

iver

y ar

ea h

ighl

ight

ing

the

step

s to

follo

w w

hen

ther

e is

non

-ad

here

nce

to t

he d

eliv

ery

proc

edur

es•

Dis

play

a n

otic

e in

the

del

iver

y ar

ea h

ighl

ight

ing

the

step

s to

be

follo

wed

whe

n de

cant

ing

food

• Pr

ovid

e ap

prop

riat

e co

ntai

ners

in t

he d

eliv

ery

area

for

was

te p

acki

ng

Level 2

2221

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

S

up

po

rtin

g A

ctiv

itie

s

(9)

Ens

ure

foo

d sa

fety

du

ring

sto

rage

• St

ore

food

and

non

-food

item

s se

para

tely

• St

ore

food

in t

he c

orre

ct s

tora

ge a

rea

• En

sure

food

is s

tore

d at

the

cor

rect

te

mpe

ratu

re•

Stor

e fo

od w

ithin

its

shel

f-life

• En

sure

food

bei

ng s

tore

d is

cov

ered

and

la

belle

d

• En

sure

sto

ck r

otat

ion

in e

ach

stor

age

area

• U

se c

orre

ct p

roce

dure

for

the

stor

age

of

reje

cted

goo

ds

• Pr

ovid

e su

itabl

e st

orag

e co

ntai

ners

• Se

greg

ate

each

sto

rage

are

a fo

r va

riou

s ca

tego

ries

of f

ood

stor

ed w

ithin

it•

Cle

arly

iden

tify

each

sto

rage

are

a of

the

fo

od r

oom

• H

ave

a pr

oced

ure

in p

lace

to

deal

with

re

ject

ed g

oods

T

ips

for

Bes

t P

ract

ice

• U

se c

olou

r co

ded

stic

kers

for

food

st

orag

e

(10)

Ens

ure

foo

d sa

fety

d

urin

g pr

epar

atio

n

of f

oo

d

• H

andl

e an

d pr

epar

e ra

w a

nd r

eady

-to-

eat/

proc

esse

d fo

od in

sep

arat

e ar

eas

unle

ss t

he

area

is c

lean

ed a

fter

pre

pari

ng r

aw fo

od•

Avo

id c

ross

-con

tam

inat

ion

• A

dher

e to

col

our

codi

ng s

yste

m if

in p

lace

• En

sure

food

is n

ot p

lace

d di

rect

ly u

nder

in

sect

ele

ctro

cuto

rs•

Ensu

re fo

od s

afet

y w

hen

was

hing

food

item

s

• A

void

ove

r-ha

ndlin

g fo

od•

Use

tim

e-te

mpe

ratu

re c

ontr

ols

to p

reve

nt

and

cont

rol b

acte

rial

gro

wth

• U

se r

ecom

men

ded

met

hod

of t

haw

ing

food

• En

sure

tha

wed

food

is n

ot r

e-fr

ozen

• M

aint

ain

a cl

ean

and

hygi

enic

are

a

• Pr

ovid

e an

d id

entif

y ad

equa

te w

ashi

ng

faci

litie

s as

per

rel

evan

t st

anda

rd

• Pr

ovid

e a

proc

edur

e fo

r w

ashi

ng fo

od

as p

er r

elev

ant

stan

dard

• En

sure

tha

t th

ere

are

suffi

cien

t si

nks

for

was

hing

food

whi

ch h

ave

a su

pply

of

pot

able

wat

er

• W

here

tha

win

g is

par

t of

the

pro

cess

, pr

ovid

e ad

equa

te fa

cilit

ies

and

oper

atin

g pr

oced

ures

Lev

el 2

- A

dd

itio

nal

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

23

Level 2

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

S

up

po

rtin

g A

ctiv

itie

s

(11)

Ens

ure

foo

d

saf

ety

duri

ng

co

oki

ng a

nd

co

olin

g o

f fo

od

• A

dher

e to

hyg

ieni

c pr

actic

es t

o av

oid

cros

s-co

ntam

inat

ion

• A

void

ove

r-ha

ndlin

g of

food

•

Use

pot

able

wat

er fo

r th

e co

okin

g of

food

• U

se t

ime-

tem

pera

ture

con

trol

s to

pre

vent

an

d co

ntro

l bac

teri

al g

row

th•

Use

rec

omm

ende

d m

etho

d of

re-

heat

ing

food

• K

eep

cook

ed fo

od s

epar

ate

from

raw

food

du

ring

coo

ling

• M

aint

ain

a cl

ean

and

hygi

enic

are

a

• Pr

ovid

e su

ffici

ent

equi

pmen

t/ut

ensi

ls fo

r th

e

cook

ing

of fo

od•

Prov

ide

time-

tem

pera

ture

che

cklis

ts fo

r th

e co

okin

g an

d re

-hea

ting

of fo

od•

Prov

ide

met

hods

to

ensu

re t

he q

uick

-coo

ling

of

cook

ed/p

roce

ssed

food

, e.g

. bla

st c

hille

r

(12)

Ens

ure

foo

d

saf

ety

duri

ng

tra

nspo

rtat

ion

• C

lean

del

iver

y ve

hicl

es t

horo

ughl

y be

twee

n us

e, u

sing

the

cor

rect

cle

anin

g pr

oced

ure

• Pl

ace

food

in a

cle

an d

eliv

ery

vehi

cle

• K

eep

raw

food

, rea

dy-t

o-ea

t fo

od a

nd n

on-

food

mat

eria

ls s

epar

ate

• En

sure

air

is a

llow

ed t

o ci

rcul

ate

arou

nd

food

in r

efri

gera

ted

vehi

cles

•

Use

tim

e-te

mpe

ratu

re c

ontr

ols

to p

reve

nt

and

cont

rol b

acte

rial

gro

wth

at

the

load

ing

and

tran

spor

t st

ages

• Pr

ovid

e an

app

ropr

iate

cle

anin

g sc

hedu

le fo

r de

liver

y ve

hicl

es a

nd c

onta

iner

s us

ed d

urin

g tr

ansp

orta

tion

• M

aint

ain

deliv

ery

vehi

cles

in g

ood

repa

ir a

nd

ensu

re t

hat

they

are

des

igne

d ap

prop

riat

ely

for

the

tran

spor

tatio

n of

food

stuf

fs

• En

sure

tha

t al

l veh

icle

s ar

e in

spec

ted

befo

re

load

ing

and

prov

ide

chec

klis

ts w

here

app

ropr

iate

Level 2

2423

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

D

emo

nst

rate

s T

his

E

mp

loye

r’s

S

up

po

rtin

g A

ctiv

itie

s

(13)

App

ly c

orr

ect

and

appr

opr

iate

cl

eani

ng

pro

cedu

res

in

mai

ntai

ning

a

clea

n fo

od

ope

rati

on

• D

istin

guis

h be

twee

n th

e re

mov

al o

f dir

t an

d th

e re

mov

al o

f bac

teri

a fr

om s

urfa

ces

• K

now

whi

ch c

hem

ical

s to

use

whe

n cl

eani

ng e

.g. d

eter

gent

, dis

infe

ctan

t, sa

nitis

er e

tc.

• Fo

llow

cor

rect

pro

cedu

re w

hen

usin

g va

riou

s ch

emic

als

• En

sure

tha

t eq

uipm

ent,

uten

sils

and

w

ork

surf

aces

in t

he fo

od o

pera

tion

are

mai

ntai

ned

in a

cle

an c

ondi

tion

• U

se s

epar

ate

clea

ning

equ

ipm

ent

for

toile

t ar

eas

and

area

s to

whi

ch c

lean

ing

equi

pmen

t ha

s be

en d

esig

nate

d to

pr

even

t cr

oss-

cont

amin

atio

n

• En

sure

the

pre

mis

es is

mai

ntai

ned

in a

goo

d co

nditi

on t

o al

low

for

effe

ctiv

e cl

eani

ng•

Prov

ide

a cl

eani

ng p

rogr

am, c

lean

ing

sche

dule

s an

d th

e ne

cess

ary

pers

onal

pro

tect

ive

equi

pmen

t as

app

ropr

iate

• Pr

ovid

e ad

equa

te s

uppl

ies

of c

lean

ing

equi

pmen

t to

pre

vent

cro

ss-c

onta

min

atio

n be

twee

n ar

eas

• Ve

rify

the

effe

ctiv

enes

s of

cle

anin

g by

insp

ectio

n an

d si

gnin

g of

cle

anin

g sc

hedu

les

(14)

Ens

ure

the

cust

om

er is

aw

are

of t

he

pres

ence

of

foo

d al

lerg

ens*

an

d ta

ke

reas

ona

ble

care

to

pre

vent

cro

ss-

cont

amin

atio

n o

f pr

odu

cts

by fo

od

alle

rgen

s*

• D

escr

ibe

food

alle

rgen

s* a

nd h

ow t

hey

affe

ct t

he c

onsu

mer

• Fo

llow

the

pro

cedu

re in

pla

ce t

o in

form

th

e co

nsum

er o

f the

pre

senc

e of

a fo

od

alle

rgen

* in

the

pro

duct

• Fo

llow

, as

inst

ruct

ed, t

he p

roce

dure

in

plac

e to

pre

vent

cro

ss-c

onta

min

atio

n of

pr

oduc

ts b

y fo

od a

llerg

ens*

• En

sure

info

rmat

ion

rega

rdin

g fo

od p

rodu

ced

usin

g al

lerg

ens*

is p

rovi

ded

to t

he c

onsu

mer

in a

ccor

danc

e w

ith t

he r

elev

ant

legi

slat

ion

• Id

entif

y th

e fo

od a

llerg

ens*

use

d in

the

food

ope

ratio

n an

d po

tent

ial s

ourc

es o

f foo

d al

lerg

en c

onta

min

atio

n to

ens

ure

they

are

incl

uded

in t

he fo

od s

afet

y m

anag

emen

t sy

stem

• D

evis

e a

food

alle

rgen

pla

n to

org

anis

e fo

od d

eliv

erie

s, st

orag

e, p

rodu

ctio

n an

d cl

eani

ng p

roce

dure

s to

pr

even

t cr

oss-

cont

amin

atio

n by

food

alle

rgen

s*•

Hav

e a

syst

em fo

r th

e re

call

of a

ny p

rodu

ct fo

und

to

have

a fo

od a

llerg

en*

but

whe

re t

his

was

not

indi

cate

d to

the

con

sum

er

* EU

list

ed fo

od a

llerg

ens

- see

ww

w.fs

ai.ie

25

Level 2

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(15)

Fo

llow

the

p

roce

dure

for

d

ealin

g w

ith

r

ecal

led

foo

d

pro

duct

s

• Fo

llow

pro

cedu

re in

pla

ce fo

r th

e w

ithdr

awal

or

reca

ll of

un

safe

pro

duct

s •

Ensu

re n

on-c

onfo

rmin

g pr

oduc

ts a

re s

tore

d se

para

tely

fr

om o

ther

food

pro

duct

s

• En

sure

the

tra

ceab

ility

sys

tem

op

erat

es s

atis

fact

orily

• D

evel

op a

food

with

draw

al/r

ecal

l pl

an t

o de

al w

ith t

he r

ecal

l of a

ny

unsa

fe p

rodu

ct

• En

sure

the

tra

ceab

ility

sys

tem

is

test

ed a

nd r

evie

wed

per

iodi

cally

(16)

Dea

l wit

h a

f

oo

d sa

fety

c

om

plai

nt

eff

ecti

vely

• Fo

llow

pro

cedu

re in

pla

ce fo

r fo

od s

afet

y co

mpl

aint

s in

:

- D

ealin

g w

ith t

he c

usto

mer

-

Rep

ortin

g th

e in

cide

nt t

o th

e su

perv

isor

/man

ager

-

Iden

tifyi

ng a

nd s

tori

ng t

he fo

od in

a d

esig

nate

d ar

ea

- R

ecor

ding

the

com

plai

nt a

nd t

he c

orre

ctiv

e ac

tion

take

n

- C

o-op

erat

e w

ith e

nfor

cem

ent

offic

ers

duri

ng a

n

in

vest

igat

ion

• Es

tabl

ish

a re

port

ing

proc

edur

e fo

r fo

od s

afet

y co

mpl

aint

s re

late

d to

the

est

ablis

hmen

t•

Kee

p a

cust

omer

com

plai

nt

reco

rd s

heet

whi

ch r

ecor

ds t

he

corr

ecti

ve a

ctio

n ta

ken

(17)

Co-

oper

ate

w

ith

food

s

afet

y au

dito

rs

• A

ssis

t pe

rson

nel c

arry

ing

out

inte

rnal

aud

its

wit

hin

the

food

pre

mis

esT

ips

for

Bes

t P

ract

ice

• G

ive

feed

back

to

empl

oyee

s on

the

re

sults

of a

udits

Level 2

2625

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s

Su

pp

ort

ing

Act

ivit

ies

(18)

Use

hyg

ieni

c

pro

cedu

res

w

hen

d

ispl

ayin

g/

ho

ldin

g o

r

ser

ving

foo

d

• Pr

e-he

at/p

re-c

hill

as a

ppro

pria

te t

he h

oldi

ng/d

ispl

ay/

serv

ice

units

/pla

tes

befo

re u

se•

Ensu

re s

uffic

ient

ser

vice

equ

ipm

ent

is p

rovi

ded

at t

he

poin

t of

ser

vice

, e.g

. ser

vice

spo

ons

• Se

para

te r

aw fo

od a

nd r

eady

-to-

eat

food

in t

he d

ispl

ay

unit

• U

se t

ime-

tem

pera

ture

con

trol

s to

con

trol

bac

teri

al

grow

th

• R

ecor

d tim

es a

nd t

empe

ratu

res

as r

equi

red

• R

epor

t an

y fa

ulty

tem

pera

ture

-con

trol

led

equi

pmen

t•

Ensu

re g

ood

stoc

k ro

tatio

n

• En

sure

tha

t su

ffici

ent

disp

lay/

hold

ing

units

are

pro

vide

d to

allo

w fo

r se

greg

atio

n of

raw

food

, coo

ked

food

and

rea

dy-t

o-ea

t fo

od•

Ensu

re d

ispl

ay/h

oldi

ng e

quip

men

t is

m

aint

aine

d in

an

effic

ient

wor

king

or

der

• Pr

ovid

e ch

eckl

ists

and

cal

ibra

ted

tem

pera

ture

pro

bes

for

reco

rdin

g te

mpe

ratu

res

• M

onito

r an

d si

gn-o

ff on

rec

ords

da

ily

(19)

Dea

l wit

h

ret

urns

in

a h

ygie

nic

m

anne

r

• R

emov

e fr

om s

helv

es, f

ood

whi

ch h

as p

asse

d its

‘use

-by’

or

‘bes

t-be

fore

’ dat

e or

is o

ther

wis

e un

suita

ble

for

sale

, an

d st

ore

in a

des

igna

ted

area

• St

ore

reje

cted

goo

ds in

a d

esig

nate

d ar

ea

• H

ave

a st

ock

cont

rol s

yste

m in

pl

ace

for

peri

shab

le a

nd d

ry g

oods

to

pre

vent

the

use

of o

ut-o

f-dat

e m

ater

ials

•

Allo

cate

a c

lear

ly id

entifi

able

and

la

belle

d ar

ea fo

r:-

Ret

urns

- Fo

od w

hich

has

pas

sed

its ‘u

se-

by’ o

r ‘be

st-b

efor

e’ d

ate

or is

un

suita

ble

for

sale

• H

ave

a pr

oced

ure

in p

lace

for

r

etur

ns

27

Level 2

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

(20)

Use

hyg

ieni

c

pro

cedu

res

in

sto

ring

r

aw/in

-pro

cess

/ p

roce

ssed

foo

d

ite

ms

• Se

greg

ate

raw

and

pro

cess

ed fo

ods

• R

esea

l par

t-us

ed p

acks

• St

ore

in-p

roce

ss m

ater

ial a

nd fi

nish

ed p

rodu

cts

sepa

rate

from

raw

mat

eria

ls

• Pr

ovid

e se

para

te s

tora

ge a

reas

for

ra

w fo

od, i

n-pr

oces

s fo

od a

nd

finis

hed

food

item

s•

Prov

ide

suita

ble

stor

age

cont

aine

rs

and

labe

lling

res

ourc

es

(21)

Use

hyg

ieni

c

pro

cedu

res

in

sto

ring

a

ncill

ary

item

s

• M

aint

ain

food

ute

nsils

and

anc

illar

y ite

ms

in a

hyg

ieni

c co

nditi

on•

Stor

e fo

od c

onta

ct m

ater

ials

as

appr

opri

ate

• M

aint

ain

the

clea

ning

sto

re a

nd t

he n

on-fo

od s

tore

in a

hy

gien

ic c

ondi

tion

• Allo

cate

a s

tora

ge a

rea

for:

- C

lean

ute

nsils

and

anc

illar

y ite

ms

- Fo

od c

onta

ct m

ater

ials

- C

lean

ing

mat

eria

ls•

Incl

ude

all s

tora

ge a

reas

in t

he

clea

ning

sch

edul

e

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s

Su

pp

ort

ing

Act

ivit

ies

Level 2

2827

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(22)

App

ly t

he

req

uire

d he

at

tre

atm

ent

• O

utlin

e ho

w h

eat

trea

tmen

t in

fluen

ces

the

safe

ty o

f the

pro

duct

s be

ing

prod

uced

• A

pply

the

cor

rect

hea

t tr

eatm

ent

to

the

food

for

the

corr

ect

leng

th o

f tim

e du

ring

the

food

pro

duct

ion

proc

ess

• R

ecor

d th

e tim

e-te

mpe

ratu

re a

pplie

d to

food

s

• Pr

ovid

e tim

e-te

mpe

ratu

re r

ecor

ding

she

ets

• Pr

ovid

e fo

od s

afet

y si

gns

to r

emin

d fo

od h

andl

ers

of

the

tem

pera

ture

(s)

whi

ch m

ust

be r

each

ed

(23)

Pro

vide

co

rrec

t fo

od

info

rmat

ion/

labe

lling

• Ex

plai

n th

e im

port

ance

of a

food

labe

l•

Iden

tify

the

labe

lling

info

rmat

ion

whi

ch m

ay b

e re

quir

ed fo

r th

eir

food

op

erat

ion

• Ex

plai

n th

e re

leva

nce

of t

he b

atch

cod

e in

pro

duct

tra

ceab

ility

• Fo

llow

the

pro

cedu

re in

pla

ce

with

reg

ard

to fo

od in

form

atio

n re

quir

emen

ts

• En

sure

food

pro

duct

s ar

e la

belle

d as

per

rel

evan

t le

gisl

atio

n re

quir

emen

ts in

clud

ing

addi

tiona

l pro

duct

sp

ecifi

c la

belli

ng•

Inst

ruct

sta

ff on

the

pro

cedu

re in

pla

ce w

ith r

egar

d to

the

info

rmat

ion

requ

irem

ents

2929

Fo

od

Saf

ety

Ski

llsH

ow t

he

Em

plo

yee

Dem

on

stra

tes

Th

is

Em

plo

yer’

s S

up

po

rtin

g A

ctiv

itie

s

(24)

Whe

re

appl

icab

le,

take

sam

ples

fo

r la

bora

tory

an

alys

is

• Fo

llow

pro

cedu

re fo

r ta

king

of s

ampl

es

at a

ppro

pria

te in

terv

als

for

labo

rato

ry

anal

ysis

• La

bel a

nd s

tore

sam

ples

as

requ

ired

• It

is g

ood

prac

tice

and

a le

gal r

equi

rem

ent

in

som

e se

ctor

s, to

dev

elop

a p

rogr

amm

e of

tes

ts t

o ve

rify

the

saf

ety

of r

aw m

ater

ials

and

pro

duct

s, th

e ef

ficie

ncy

of c

lean

ing

prog

ram

mes

etc

. •

Liai

se w

ith

enfo

rcem

ent

offic

ers

whe

re n

eces

sary

, to

dev

elop

a p

rogr

amm

e of

tes

ts w

hich

mee

ts t

he

food

saf

ety

need

s of

you

r fo

od o

pera

tion

• Pr

ovid

e in

stru

ctio

n on

sam

plin

g th

at e

nsur

es t

hat

the

sam

ple

is n

ot d

amag

ed o

r co

ntam

inat

ed a

nd is

ta

ken

at a

ppro

pria

te in

terv

als,

i.e. c

orre

ct s

ampl

ing

tech

niqu

es

• D

ocum

ent

the

sam

plin

g pr

oced

ure

and

ensu

re

staf

f who

tak

e sa

mpl

es a

re t

rain

ed in

the

pr

oced

ure

(25)

Whe

re

appl

icab

le, t

est

raw

, in-

pro

cess

an

d/o

r pr

oce

ssed

fo

od

item

s to

en

sure

foo

d sa

fety

• En

sure

mea

suri

ng a

nd t

est

equi

pmen

t ar

e ca

libra

ted

as p

er p

roce

dure

• Fo

llow

wri

tten

pro

cedu

res

in s

elec

ting

sam

ples

and

con

duct

ing

test

s•

Rec

ord

resu

lts a

nd n

ote

any

obse

rvat

ions

mad

e•

Info

rm s

uper

viso

r if

resu

lts a

re o

utsi

de

spec

ified

lim

its a

nd/o

r if

they

indi

cate

a

pote

ntia

l pro

blem

with

the

food

• W

here

sta

ff ar

e to

con

duct

tes

ts in

-hou

se, a

gree

w

ritt

en p

roce

dure

s, w

hich

ens

ure

that

sam

ples

are

ta

ken

at a

ppro

pria

te in

terv

als

and

test

s yi

eld

relia

ble

resu

lts•

Prov

ide

reso

urce

s fo

r m

easu

ring

and

tes

t eq

uipm

ent

that

is e

asy

to u

se a

nd g

ives

rel

iabl

e re

sults

Lev

el 2

- T

able

of

Fo

od

Saf

ety

Ski

lls (

con

tin

ued

)

Level 2

3029

TrainingInformation

29

Food Safety Training

Food workers require food safety training to ensure that they have the skills required as outlined in this training guide.

To maximise the benefit of training in your business, it is essential that it is implemented in the workplace. This requires the involvement and commitment from management (owner/manager/supervisor), the trainer and the trainee(s) who are key to implementing training in the workplace.

Putting the Training into Practice

Trainees should be given assistance to help them implement the training successfully in the workplace. This can be achieved by using a training application plan.

A training application plan is essentially a written document that describes the steps that trainees need to put into action in order to assist them implement the training in their workplace. The training application plan breaks down what must be done in a step-by-step manner, thereby making it more manageable for the trainee(s) to apply. An example of a training application plan is provided on page 31.

31

TrainingInformation

Sam

ple

Tra

inin

g A

pp

licat

ion

Pla

n

Wor

k w

ith y

our

supe

rvis

or t

o pl

an p

uttin

g yo

ur t

rain

ing

into

act

ion

Nam

e: _

____

____

____

____

____

____

____

____

____

____

____

____

____

____

____

____

___

Dat

e:__

____

____

____

____

____

____

_

Tra

inee

’s A

ctio

n P

lan

Man

ager

’s A

ctio

n P

lan

Co

mp

leti

on

Dat

e

Pers

ona

l H

ygie

ne•

Was

h yo

ur h

ands

usi

ng t

he

corr

ect

hand

-was

hing

pr

oced

ure

• W

ear

prot

ectiv

e cl

othi

ng

• S

oap,

sin

k, d

ispo

sabl

e to

wel

•

Pro

tect

ive

clot

hing

•

Ade

quat

e ch

angi

ng fa

cilit

ies

Dat

e:

Sign

ed b

y yo

u:

Sign

ed b

y m

anag

er:

Cro

ss-

cont

amin

atio

n •

Stor

e hi

gh r

isk

food

s at

the

co

rrec

t te

mpe

ratu

re•

Kee

p ra

w a

nd r

eady

-to-

eat

fo

ods

sepa

rate

• Se

para

te s

tora

ge a

reas

for

raw

and

rea

dy-t

o-ea

t fo

ods

• C

olou

r co

ding

sys

tem

as

app

ropr

iate

, e.g

. ute

nsils

, c

loth

ing,

equi

pmen

t et

c.

Dat

e:

Sign

ed b

y yo

u:

Sign

ed b

y m

anag

er:

Foo

d S

afet

y H

azar

ds•

Kno

w t

he b

iolo

gica

l, ch

emic

al, p

hysi

cal a

nd fo

od

alle

rgen

* ha

zard

s as

soci

ated

w

ith y

our

job

activ

ity•

Dem

onst

rate

how

haz

ards

ca

n be

con

trol

led

• C

ontr

ols

in p

lace

to

prev

ent,

elim

inat

e or

red

uce

haza

rds

i

n th

e fo

od o

pera

tion

Dat

e:

Sign

ed b

y yo

u:

Sign

ed b

y m

anag

er:

* EU

list

ed fo

od a

llerg

ens

- see

ww

w.fs

ai.ie

3231

TrainingInformation

The Role of Management, the Trainer and Trainee(s) in the Implementation of Training The table below outlines the role of management, trainer and the trainee(s) before, during and after training.

Before Training During Training After Training

Man

agem

ent

(Ow

ner/

Man

ager

/Sup

ervi

sor)

• Understand the importance of food safety training

• Meet with the trainee(s) and explain about the training that they will receive

• Meet with the trainee(s) and set their training goals

• Ensure the trainer has appropriate qualification/experience to provide training

• Protect trainee(s) from interruptions, e.g. phone calls

• Demonstrate good food safety practices

• Encourage employees to implement training

• Provide resources to assist the trainee(s) implement the training

Tra

iner

• Familiarise themselves with the food business training needs

• Inform management of the course objectives

• Deliver training that is relevant to the food business and trainee(s) training need(s)

• Encourage trainee(s) to participate in the training programme

• Develop realistic training application plans with trainee(s) for transferring learning

• Liaise with management and trainee(s) to ensure that the training is being implemented in the workplace

Tra

inee

• Understand that food safety training will assist them to produce safe food for the consumer

• Meet with management and agree training goals

• Participate in training

• Develop realistic training application plans with trainer transferring learning

• Implement and apply new skills outlined in the training application plan

Adapted from Transfer of Learning - A Guide for Strengthening the Performance of Health Care Workers, Harber and Sullivan et al, (March, 2002)

33

TrainingInformation

Assessing Training in the Workplace

Finally, training should be assessed to ensure that the employee is implementing it correctly. This can be achieved by using checklists which act as an on-going monitoring system to ensure that skills are being applied. Sample checklists for the skills outlined in pages 5-29 are provided on pages 34-37.

3433

TrainingInformation

Food Safety Training Level 1, Stage I Checklist

Employees Name: _________________________Start Date: ________________

Food Safety Skills Competent

1. Wear and maintain uniform/protective clothing hygienically

2. Maintain a high standard of hand-washing

3. Maintain a high standard of personal hygiene

4. Demonstrate correct hygiene practice if suffering from ailments/illnesses that may affect food safety

5. Avoid unhygienic practices in a food operation

6. Demonstrate safe food handling practice

7. Maintain staff facilities in a hygienic condition

8. Obey food safety signs

9. Keep work areas clean

________________________________________ ____________________

(Supervisor’s/Manager’s Signature) (Date)

35

TrainingInformation

Food Safety Training Level 1, Stage II Checklist

Employees Name: ____________________________ Start Date: ___________

Food Safety Skills Competent

1. Demonstrate their legal responsibility in ensuring safe food for the consumer

2. Recognise how food can be made unsafe by biological, chemical, physical or food allergen* hazards

3. Demonstrate an understanding of cross-contamination and the hygiene practice necessary to prevent it

4. Explain the difference between high and low-risk activities

5. Avoid unnecessary handling of food, food utensils and surfaces

6. Record the temperature of food as required

7. Keep appropriate food safety records

8. Keep pests out of the food operation and operate a satisfactory waste disposal system

9. Take action when aware of unhygienic practices that may put the safety of food at risk

10. Co-operate with authorised enforcement offi cers

11. Check deliveries appropriately

________________________________________ ____________________

(Supervisor’s/Manager’s Signature) (Date)

* EU listed food allergens - see www.fsai.ie

3635

TrainingInformation

Food Safety Training Level 2 Checklist

Employees Name: ____________________________ Start Date: _____________

Food Safety Skills Competent

1. Food safety skills required at Induction Level Stage I and II

2. Outline the requirements necessary for bacterial growth

3. Use time-temperature controls to prevent and control bacterial growth

4. Describe foodborne illness and the factors which contribute to incidences of it

5. Implement the HACCP-based procedures

6. Apply pest control in the workplace

7. Outline their legal food safety responsibilities

8. Use hygienic procedures in receiving deliveries

9. Ensure food safety during storage

10. Ensure food safety during preparation of food

11. Ensure food safety during cooking and cooling of food

12. Ensure food safety during transportation

13. Apply correct and appropriate cleaning procedures in maintaining a clean food operation

3737

TrainingInformation

Food Safety Training Level 2 Checklist

Employees Name: ____________________________ Start Date: ____________

Food Safety Skills Competent

14. Ensure the customer is aware of the presence of food allergens* and take reasonable care to prevent cross-contamination of products by food allergens*

15. Follow the procedure for dealing with recalled food products

16. Deal with a food safety complaint effectively

17. Co-operate with food safety auditors

18. Use hygienic procedures when displaying/holding or serving food

19. Deal with returns in a hygienic manner

20. Use hygienic procedures in storing raw/in-process/ processed food items

21. Use hygienic procedures in storing ancillary items

22. Apply the required heat treatment

23. Provide correct food information/labelling

24. Where applicable, take samples for laboratory analysis

25. Where applicable, test raw, in-process and/or processed food items to ensure food safety

__________________________________________ ______________________(Supervisor’s/Manager’s Signature) (Date)

* EU listed food allergens - see www.fsai.ie

Glossary

383737

Glossary ‘Best-before’ Date mark required on longer life foods that are not date subjected to microbiological spoilage if kept in the correct storage conditions

Cleaning The removal of soil, food residues, dirt, grease and other undesirable debris

Contamination Presence of microorganisms or their by-products, chemicals and or foreign bodies, at a level sufficient to cause a potential health hazard

Core The temperature found at the centre of the thickest temperature part of a piece of food

Corrective action The action taken when the monitoring of a critical control point indicates a potential loss of control, or when a critical limit is not met

Critical Control A step in which control can be applied and is essential Point to prevent or eliminate a food safety hazard or reduce it to an acceptable level

Cross- The transfer of harmful or potentially harmful micro contamination organisms (usually bacteria) or food allergens from contaminated surfaces or foods to other foods either by hand, physical contact, air or contact with food preparation surfaces or food utensils

Danger zone The temperature range within which the greatest multiplication of bacteria is possible (between 5oC and 63oC)

Enforcement Authorised officer appointed to enforce relevant Officer legislation e.g. environmental health officers, sea fisheries protection officers, veterinary inspectors, dairy produce inspectors

Food Any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. It includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment

Food allergen Any substance, usually a protein, capable of inducing an allergy. Information regarding food produced using one or more of the EU listed food allergens must be provided to customers in accordance with the relevant legislation

Food handler Any person who handles or prepares food whether open (unwrapped) or packaged, even if physical contact is only a small part of their work

Glossary

39

Food hygiene All measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacture, storage, transportation, distribution, handling and offering for sale or supply to the consumer

Food safety Written and/or electronically documented evidence of records food safety procedures followed at a stated time-period

HACCP Hazard Analysis and Critical Control Point: A system which identifies, evaluates and controls hazards which are significant to food safety

Hazard The potential to cause harm. Hazards may be biological, chemical, physical or a food allergen

High-risk Activities where high-risk ready-to-eat foods are activity prepared and where the potential exists to put vulnerable groups (infants, the frail elderly, pregnant women and the sick) or large numbers of consumers at serious risk

High-risk food Food which supports the growth of harmful and potentially harmful micro-organisms and which will not be subjected to any further heat treatment or processing which would remove or destroy such micro-organisms, prior to consumption, i.e. ready-to-eat foods, for example:

• Shellfish, cooked and raw • Fish, cooked and raw • Raw meat such as beef tartar • Cooked meat and meat products • Cooked poultry and poultry products • Cook-chill and cook-freeze meals • Milk and milk products • Egg and egg products • Cooked rice • Foods containing the above as ingredients

Insect Electronic equipment to control flying insects, usually by electrocutor means of UV lamps and a high voltage grid. This equipment is also referred to as an electronic fly killer (EFK) or by the tradename insectocutor

Labelling Any words, particulars, trademarks, brand name, pictorial matter or symbol relating to a food and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such food

Glossary

4039

Low-risk Activity where the potential to cause harm to consumers activity is low

Monitoring The systematic observation, measurement and/or recording of the significant factors for control of a hazard

Non-conforming Product which does not meet the required standard or product specification

Non-food A person involved in a food business whose duties and handler responsibilities can impinge on food safety

Potable water Water intended for drinking, cooking, food preparation and food production in compliance with the relevant legislation

Probe Part of temperature measuring equipment that can be inserted between packs or into product to obtain temperature reading

Ready-to-eat Foods that have already gone through most or all of their foods preparation steps. There will be a high-risk if these are contaminated or allowed to deteriorate because there are no further preparation steps to control the hazard, e.g. cooked meat and poultry, pates, meat pies, cooked meat products e.g. gravy and stock, milk, cream, custards and dairy produce, shellfish and other seafood (cooked or intended to be eaten raw), cooked rice and cooked eggs and products made with eggs, prepared salads, fruit and vegetables, soft cheeses etc

Risk The probability of a hazard occurring

Stock rotation The practice of moving (rotating) food stocks so that stocks with the closest approaching ‘use-by’ or ‘best-before’ date are used first

Training A written document that describes the steps that trainees application need to put into action in order to maximise the transfer plan of training

‘Use-by’ date Date mark required on highly microbiologically perishable pre-packed foods. After its ‘use-by’ date, a food is considered to be unsafe

Waste Any product, packaging or materials that are unwanted and intended to be disposed of and removed from a food area or premises

Safe Catering Pack - Record Sheets

1. SC1 Food Delivery Records

2. SC2 Refrigeration Records

3. SC3 Cooking Cooling Reheating Records

4. SC4 Hot Hold Display Records

5. SC5 Hygiene Inspection Checklist

6. SC6 Hygiene training Records

7. SC7 Fitness to Work Assessment

8. SC8 All in One Daily Record

9. SC9 Transport and Delivery Records

All the Safe Catering Pack Record Sheets can be downloaded at: https://www.fsai.ie/food_businesses/safe_catering/records.html

41

41

Food Safety Authority of IrelandAbbey Court, Lower Abbey Street,

Dublin 1, DO1 W2H4

Tel: +353 1 817 1300

Email: info@fsai.ie

Website: www.fsai.ie

ISBN 1-904465-36-6

Údarás Sábháilteachta Bia na hÉireannCúirt na Mainistreach, Sráid na Mainistreach Íocht.,

Baile Átha Cliath 1, DO1 W2H4