Food Safety Training Level 1 - Induction Skills and Level ...€¦ · Level 1 - Induction Food...
68
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)
Transcript of Food Safety Training Level 1 - Induction Skills and Level ...€¦ · Level 1 - Induction Food...
Guide toFood Safety Training
Level 1 - Induction Skills andLevel 2 - Additional SkillsforFoodandNon-FoodHandlers(FoodService,RetailandManufacturingSectors)
Publishedby: FoodSafetyAuthorityofIreland AbbeyCourt LowerAbbeyStreet Dublin1
Tel:+35318171300 Fax:+35318171301 Email:[email protected] Website:www.fsai.ie
©2009ApplicationsforreproductionshouldbemadetotheFSAIInformationUnit
Guide toFood Safety Training
Level 1 - Induction Skills andLevel 2 - Additional SkillsforFoodandNon-FoodHandlers(FoodService,RetailandManufacturingSectors)
AboutthisGuide
Level 1
Level 2
TrainingInformation
SampleRecords
Glossary
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
Sample Food Safety Training Records 42
1
AboutthisGuide
21
About This Guide
Food Safety TrainingItisalegalrequirement,thatstaffinvolvedinafoodenvironmentaretrainedand/orsupervisedcommensuratewiththeirworkactivity.Theresponsibilityforthesupervisionandtrainingofstafflieswiththeproprietorofthefoodbusiness.What is This Guide About?Thisguidedescribesthestandardoffoodsafetytrainingrequiredofallworkersinyourbusiness(foodhandlersandnon-foodhandlers).Itprovidesinformationonwhatemployeesshouldbeabletodowithregardtofoodsafetydependingon:
•theirlevelofresponsibility•whethertheyworkinahighorlow-riskareaand
•thelengthoftimetheyhavebeenworkinginyourfood business.To Whom Does This Guide Apply?Allfoodhandlersandnon-foodhandlerswhoworkinyourbusiness(foodservice,manufacturingandretail)whethertheyarefulltimeorparttimemembersofstaff,seasonaloroccasionalworkersorvoluntarystaffmembers. Documents Referred to in This Guide Where“relevantstandard”ismentionedthroughouttheguidethisreferstotheseriesofstandardspublishedbytheNationalStandardsAuthorityofIreland(NSAI).ThesestandardsareaguidetogoodhygienepracticesinthefoodindustryandareavailablefromtheNSAI(018576730).
AlistofadditionalsupportdocumentsandmaterialspublishedbytheFoodSafetyAuthorityofIreland(FSAI)isavailableontheFSAIwebsite(www.fsai.ie/publications/index.asp).
1 21
AboutthisGuide
How to Use This Guide
Theguideisbrokendownintotwolevels(Level1andLevel2–seediagram below). Level 1 specifies the standards expected of employees whohavebeenworkingforlessthan3monthsinyourbusinessandLevel2describesthestandardsexpectedofthosewhohavebeenworkingformorethan3months.Thesestandardsaredescribedasfood safety skillswhicharesimplywhattheemployeemustdotoensurethattheyhandlefoodsafely.
Level 1 (Induction) Thislevelissplitintotwostages.
Stage Ioutlineswhatallemployeesmustbeableto demonstratebefore they start handlingfoodin yourpremises.(Pages5-8)
Stage IIoutlineswhatallemployeesmustbeableto demonstratewithin 1 month of starting to workin yourpremises.(Pages10-15)
Level 2 (Additional Skills) Thiscoverswhatemployeesareexpectedtodemonstratewithin:
3-6 monthswhenworkinginahigh-riskareaand
6-12 monthswhenworkinginalow-riskarea. (Pages18-29)
Thetimingsoutlinedabovearegivenasaguidelineonlyas:
•allskillsmaynotbeapplicabletoallemployees•timemayneedtobeextendedforsomeemployees.Itisimportant
thattheemployeecandemonstratetheskill/knowledgerequired.
0
MONTH
1
MONTH
3-6
MONTHS
6-12
MONTHS
3 43
How Food Safety Skills Are Presented
Foodsafetyskillsarepresentedintableformat.Thefoodsafetyskill-wear and maintain uniform/protective clothing hygienicallyisgivenasanexamplebelow.
Food SafetySkills
How the Employee Demonstrates This
Employer’s Supporting Activity
(1)Wearandmaintainuniform/protectiveclothinghygienically
•Understandthereasonsforwearinguniform/protectiveclothing
•Refrainfromwearingpersonalclothingoverprotectiveclothing
•Wearacleanuniform/protectiveclothingasinstructed
•Changeprotectiveclothingatleastdailyandmorefrequentlywhenrequired
•Refrainfromwearingprotectiveclothingoutsidethepremisesorwhentravellingto/fromwork
•Providecleanprotectiveclothingandensurelaundryfacilitiesareavailable
•Providestaffwithadequatechangingfacilitiesandlockerswhereappropriate
•Ensurestaffwearcleanprotectiveclothing/uniform
•Instructemployeesoncorrectwearingandcleaningofuniform/protectiveclothing
• GlossaryThe glossary defines keywords contained in the guide.
Thissectiondescribeshowtheemployeecanshowthattheyknowandunderstandhowtopractisethisskillwhileworkinginyourpremises.
Thisistheactualskilli.e.whattheemployeedoestoshowthattheyarehandlingfoodsafely.
Thissectionoutlinestheresourcesorsupportthatyouremployeesmayneedfromyoutohelpthemdemonstrategoodfoodsafetypracticeswhileworkinginyourpremises.
AboutthisGuide
AboutthisGuide
3
Level 1
43
Level 1, Induction Food Safety Training Skills
Level 1, Induction Food Safety SkillsSummaryLevel1,StageIdescribesthefoodsafetyskillsrequiredofstaffbeforetheyhandlefoodinyourpremises.Eventhoughyourstaffhavehadtrainingatthisstage,theywillrequiresupervisiontoensurethattheyaredemonstratinggoodfoodsafetypractices.
Level 1, Stage 1
Whatemployeesneedtoknowbeforestartingtohandle foodinyourpremises.
Thefollowingisalistoftheninefoodsafetyskillsthatyouremployees shouldbeabletodemonstratebeforestartingtoworkinyourfood
business:
1.Wearandmaintainuniform/protectiveclothinghygienically
2.Maintainahighstandardofhand-washing
3.Maintainahighstandardofpersonalhygiene
4.Demonstratecorrecthygienepracticeifsufferingfromailments/ illnessesthatmayaffectthesafetyoffood
5.Avoidunhygienicpracticesinafoodoperation
6.Demonstratesafefoodhandlingpractice
7.Maintainstafffacilitiesinahygieniccondition
8.Obeyfoodsafetysigns
9.Keepworkareasclean.
Further information on these food safety skills is provided in the table on pages 5 to 8.
0
MONTH
AboutthisGuide
�
Level 1
6�
Le
ve
l 1
, S
tage
1 -
Ta
ble
of
Fo
od
Sa
fety
Sk
ills
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
yee
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(1)
We
ar
an
d
main
tain
u
nif
orm
/p
rote
ctiv
e
clo
thin
g h
ygi
en
ical
ly
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nder
stan
dth
ere
ason
sfo
rw
eari
ngu
nifo
rm/p
rote
ctiv
ecl
othi
ng•
Ref
rain
from
wea
ring
per
sona
lclo
thin
gov
erp
rote
ctiv
ecl
othi
ng•
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ra
clea
nun
iform
/pro
tect
ive
clot
hing
as
inst
ruct
ed•
Cha
nge
prot
ectiv
ecl
othi
nga
tle
ast
daily
and
mor
efr
eque
ntly
whe
nre
quir
ed•
Ref
rain
from
wea
ring
pro
tect
ive
clot
hing
out
side
the
pr
emis
eso
rw
hen
trav
ellin
gto
/from
wor
k
•Pr
ovid
ecl
ean
prot
ectiv
ecl
othi
nga
nd
ensu
rela
undr
yfa
cilit
ies
are
avai
labl
e•
Prov
ide
staf
fwith
ade
quat
ech
angi
ngfa
cilit
ies
and
lock
ers
whe
re
appr
opri
ate
•En
sure
sta
ffw
ear
clea
npr
otec
tive
clot
hing
/uni
form
•In
stru
cte
mpl
oyee
son
cor
rect
w
eari
nga
ndc
lean
ing
ofu
nifo
rm/
prot
ectiv
ecl
othi
ng
(2)
Main
tain
a h
igh
st
an
dard
of
han
d-w
ash
ing
•W
ash
hand
sus
ing
the
corr
ect
proc
edur
e•
Was
hha
nds
asfr
eque
ntly
as
nece
ssar
yan
dal
way
s: -
befo
res
tart
ing
orr
ecom
men
cing
wor
k-
afte
rus
ing
the
toile
t-
befo
reh
andl
ing
cook
edo
rre
ady-
to-e
atfo
ods
-af
ter
hand
ling
orp
repa
ring
raw
food
-
afte
rha
ndlin
gru
bbis
h-
afte
rsm
okin
g-
afte
rco
ughi
ng,s
neez
ing,
usin
ga
hand
kerc
hief
,blo
win
g
the
nos
e,t
ouch
ing
the
skin
,hai
ror
face
-
afte
rcl
eani
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utie
s-
afte
rsh
akin
gha
nds
-af
ter
hand
ling
mon
ey•
Take
app
ropr
iate
act
ion
ifho
tw
ater
,soa
pet
c.
are
not
ava
ilabl
e
•Pr
ovid
eha
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ashi
ngfa
cilit
ies
with
ade
quat
ere
quis
ites
(min
imum
re
quir
emen
t-
soap
,hot
wat
era
nd
pape
rto
wel
s)•
Inst
ruct
per
sonn
elo
nha
nd-w
ashi
ng
proc
edur
eas
per
rel
evan
tst
anda
rd•
Dis
play
sig
nst
ore
min
dem
ploy
ees
tow
ash
thei
rha
nds.
Idea
llyt
hese
si
gns
shou
ldh
ave
reco
gnis
able
sy
mbo
lsa
ndb
ein
sev
eral
lang
uage
sas
app
ropr
iate
Level 1
�
Lev
el 1
, Sta
ge 1
- 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 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
tan
dtid
yan
dco
vere
din
the
pr
esen
ceo
ffoo
d•
Wea
rsu
itabl
ecl
ean
prot
ectiv
ecl
othi
ng•
Kee
pfin
gern
ails
sho
rta
ndc
lean
,and
free
ofn
ailv
arni
sh•
Ref
rain
from
wea
ring
inap
prop
riat
eje
wel
lery
•R
efra
infr
omw
eari
nge
xces
sive
per
fum
e,d
eodo
rant
,af
ter-
shav
ean
dm
ake-
up•
Kee
pcu
ts,s
ores
and
gra
zes
cove
red
with
cle
an
cons
picu
ousl
yco
lour
edw
ater
proo
fdre
ssin
g•
Whe
nus
ing
glov
es,u
sein
ah
ygie
nic
man
ner
asp
er
rele
vant
sta
ndar
d
•Pr
ovid
ene
we
mpl
oyee
sw
ith
esta
blis
hed
rule
sre
ferr
ing
tog
ood
pers
onal
hyg
iene
pra
ctic
e•
Prov
ide
ana
dequ
atel
yst
ocke
dfir
st
aid
cabi
net
that
isc
heck
edr
egul
arly
•C
onte
nts
offi
rst
aid
cabi
net
shou
ld
incl
ude
colo
ured
wat
erpr
oof
dres
sing
s(T
hese
dre
ssin
gss
houl
dal
sob
em
etal
det
ecta
ble
for
the
man
ufac
turi
ngs
ecto
r)•
Prov
ide
glov
esa
ndg
uide
lines
for
thei
rus
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
tto
the
irs
uper
viso
r:-
ifsu
fferi
ngfr
oma
nya
ilmen
ts/il
lnes
s,(in
par
ticul
ar,
diar
rhoe
aor
vom
iting
)w
hich
may
affe
ctt
he
safe
tyo
ffoo
d-
ifth
eya
rea
bsen
tfr
omw
ork
due
toa
nya
ilmen
ts/
illne
sses
whi
chm
aya
ffect
the
saf
ety
offo
od-
ifth
eys
uffe
red
diar
rhoe
aor
vom
iting
whi
leo
nho
liday
s,es
peci
ally
ove
rsea
s-
ifan
ybod
yliv
ing
with
the
mis
suf
feri
ngfr
oma
ilmen
ts/
illne
sst
hat
may
affe
ctt
hes
afet
yof
food
•A
void
wor
king
nea
rop
enfo
odif
suf
feri
ngfr
oma
ny
ailm
ent
oril
lnes
ses
that
may
affe
ctt
hes
afet
yof
food
, in
par
ticul
ar,d
iarr
hoea
or
vom
iting
•In
form
sta
ffof
the
impo
rtan
ceo
fre
port
ing
ailm
ents
and
illn
ess
that
m
aya
ffect
the
saf
ety
offo
od,i
npa
rtic
ular
dia
rrho
eao
rvo
miti
ng•
Info
rms
taff
oft
her
epor
ting
proc
edur
ein
pla
ce•
Ensu
res
taff
retu
rnin
gto
wor
kaf
ter
suffe
ring
from
dia
rrho
eao
rvo
miti
ng,
don
otw
ork
near
food
unt
il48
ho
urs
afte
rth
esy
mpt
oms
have
cl
eare
d
6
�
Level 1
8�
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(�)
Avo
id u
nh
ygi
en
ic
p
ract
ice
s in
a
foo
d o
pe
rati
on
•N
ever
che
wg
umo
rco
nsum
efo
odin
afo
odo
pera
tion
•N
ever
spi
tor
pic
kno
sein
afo
odo
pera
tion
•N
ever
cou
gho
rsn
eeze
ove
rfo
od•
Nev
er t
aste
food
with
fing
ers
•N
ever
han
dle
food
aft
ert
ouch
ing
face
,nos
eor
hea
d
•Pr
ovid
ede
sign
ated
sta
ffea
ting
area
(6)D
em
on
stra
te
safe
fo
od
h
an
dli
ng
pra
ctic
e
•H
andl
efo
od/u
tens
ilsa
slit
tlea
spo
ssib
le•
Stor
era
wa
ndr
eady
-to-
eat
prod
ucts
sep
arat
ely/
avoi
ddi
rect
con
tact
bet
wee
nra
wa
ndr
eady
-to-
eat
prod
ucts
•C
orre
ctu
seo
fcol
our
codi
ngs
yste
mw
here
pro
vide
d•
Stor
eho
tfo
oda
spe
rre
leva
nts
tand
ard
•St
ore
cold
food
as
per
rele
vant
sta
ndar
d
•St
ore
froz
enfo
oda
spe
rre
leva
nts
tand
ard
•W
here
app
ropr
iate
to
the
job,
pac
kage
food
as
per
rele
vant
sta
ndar
d
•Pr
ovid
eco
lour
cod
ing
syst
emin
the
fo
odo
pera
tion
whe
rea
ppro
pria
te•
Incr
ease
aw
aren
ess
ofc
orre
ct
stor
age
prac
tices
usi
ngfo
ods
afet
ysi
gns
Le
ve
l 1
, S
tage
1 -
Ta
ble
of
Fo
od
Sa
fety
Sk
ills
(co
nti
nu
ed
)
�
Level 1
8�
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(�)
Main
tain
sta
ff
faci
liti
es
in
a h
ygi
en
ic
con
dit
ion
•K
eep
lock
err
oom
san
dot
her
staf
far
eas
ina
cle
anc
ondi
tion
•En
sure
faci
litie
ssu
cha
sto
ilets
/lock
er
room
sar
em
aint
aine
dto
ag
ood
stru
ctur
alh
ygie
nes
tand
ard
(8)
Ob
ey f
oo
d
safe
ty s
ign
s•
Bea
war
eof
the
food
saf
ety
sign
sth
at
exis
tin
the
wor
kpla
ce•
Adh
ere
tot
hein
stru
ctio
nof
the
food
saf
ety
sign
s
•D
ispl
ayfo
ods
afet
ysi
gns
int
hefo
od
prep
arat
ion
area
as
appr
opri
ate
•En
sure
food
saf
ety
sign
sar
evi
sibl
e
(9)
Ke
ep
wo
rk a
rea
cle
an
•C
lean
as
you
go•
Follo
wc
lean
ing
prog
ram
me
asin
stru
cted
•En
sure
tha
tth
efo
odc
onta
cts
urfa
ceis
cle
an
befo
rec
omm
enci
ngw
ork
•U
sec
lean
ing
agen
tsa
ndc
lean
ing
equi
pmen
tas
in
stru
cted
•C
hang
ew
ater
use
dfo
rcl
eani
ngw
hen
itbe
com
esc
ool
ord
irty
•En
sure
food
doe
sno
tco
me
inc
onta
ctw
ith
clea
ning
age
nts
•St
ore
clea
ning
age
nts
ind
esig
nate
dst
orag
ear
ea
•H
ave
acl
eani
ngp
rogr
amm
ein
pla
ce•
Prov
ide
adeq
uate
sup
plie
sof
cl
eani
nga
gent
s,m
ater
ials
and
eq
uipm
ent
•Pr
ovid
ese
para
tes
tora
gea
rea
for
clea
ning
che
mic
als,
mat
eria
lsa
nd
equi
pmen
t•
Ensu
rec
hem
ical
sus
eda
refo
od
grad
ean
dsu
itabl
efo
rth
ein
dust
ry•
Ensu
ree
mpl
oyee
skn
oww
hich
ch
emic
als
tou
sea
ndh
owt
ous
eth
em
Le
ve
l 1
, S
tage
1 -
Ta
ble
of
Fo
od
Sa
fety
Sk
ills
(co
nti
nu
ed
)
9
Level 1
109
Level 1, Stage 1I Food Safety Skills Summary
HavingbeentrainedtoStage1beforestartingwork,StageIIprovidesinformationonwhatyouremployeesneedtoknowaftertheyhavebeenworkinginyourpremisesforamonth.Eventhoughyourstaffhavehadtrainingatthisstagetheywillrequiresupervisiontoensurethattheyaredemonstratinggoodfoodsafetypractices.
Level 1 Stage II
What employees need to know within the first month of employment.Noteforemployeesinvolvedinalow-riskactivityinyourpremisesthatthistrainingmaybedeliveredwithin3-6monthsofemployment.
Thefollowingisalistofthe11foodsafetyskillstobedemonstratedbyyouremployeesatthisstage:
1. Demonstratetheirlegalresponsibilityinensuringsafefoodforthe consumer 2. Recognisehowfoodcanbeputatriskbychemical,physicaland biologicalhazards 3. Demonstrateanunderstandingofcrosscontaminationandthe hygienepracticenecessarytopreventit 4. Explainthedifferencebetweenhighandlow-riskactivities 5. Avoidunnecessaryhandlingoffood,foodutensilsandsurfaces
6. Whereapplicabletothejob,recordthetemperatureoffoodas required 7. Keepappropriatefoodsafetyrecords 8. Keeppestsoutofthefoodoperationandoperateasatisfactory wastedisposalsystem 9. Takeactionwhenawareofunhygienicpracticesthatmayputthe safetyoffoodatrisk 10. Co-operate with authorised enforcement officers 11.Whereapplicabletothejob,checkdeliveriesappropriately.
Further information on these food safety skills is provided in the table on pages 10 to 15.
Level 1Stage II
1
MONTH
9
Level 1
109
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(1)
De
mo
nst
rate
th
eir
le
gal
resp
on
sib
ilit
y
in e
nsu
rin
g sa
fe f
oo
d f
or
the
co
nsu
me
r
•Fo
llow
the
food
saf
ety
inst
ruct
ions
from
the
ir
supe
rvis
or/m
anag
er•
Use
cor
rect
hyg
ieni
cpr
oced
ures
whe
nw
orki
ngin
a
food
ope
ratio
n•
Act
ina
ccor
danc
ew
ithle
galr
equi
rem
ents
•Be
aw
are
ofr
elev
ant
legi
slat
ion
•In
stru
cts
taff
int
heir
lega
lre
spon
sibi
litie
sin
ens
urin
gfo
ods
afet
y•
Ensu
reh
ygie
nep
ract
ices
oft
hes
taff
ar
esu
perv
ised
(2)
Re
cogn
ise
ho
w
foo
d c
an
be
p
ut
at r
isk
by
che
mic
al,
p
hysi
cal
an
d
bio
logi
cal
haz
ard
s
• D
efine
a fo
od s
afet
y ha
zard
•Li
stp
ossi
ble
sour
ces
ofp
hysi
cala
ndc
hem
ical
co
ntam
inan
ts•
List
pos
sibl
eso
urce
sof
bac
teri
a•
Stat
eth
eco
nditi
ons
requ
ired
for
bact
eria
lgro
wth
•D
emon
stra
teh
owh
azar
dsa
rec
ontr
olle
dth
roug
hfo
llow
ing
corr
ect
hygi
enic
pra
ctic
es
•In
stru
cts
taff
ont
hefo
ods
afet
yha
zard
sre
leva
ntt
oth
eir
wor
kpla
ce
•En
sure
con
trol
sar
ein
pla
cet
opr
even
t,el
imin
ate
orr
educ
ean
yfo
od
safe
tyh
azar
din
the
food
ope
ratio
nto
an
acc
epta
ble
leve
l•
Inst
ruct
sta
ffon
the
cor
rect
hyg
iene
pr
actic
esr
equi
red
toc
ontr
olfo
od
safe
tyh
azar
dsr
elev
ant
tot
heir
w
orkp
lace
Level 1Stage II
11
Level 1
1211
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(3)
De
mo
nst
rate
an
u
nd
ers
tan
din
g o
f cr
oss
co
nta
min
atio
n
an
d t
he
h
ygi
en
e
pra
ctic
e
ne
cess
ary
to
p
reve
nt
it
•Ex
plai
nw
hat
cros
sco
ntam
inat
ion
isa
ndh
owit
can
oc
cur
•G
ive
exam
ples
ofw
hat
step
sar
eta
ken
toa
void
cro
ss
cont
amin
atio
ndu
ring
the
irw
ork
activ
ity•
Ensu
rer
awa
ndr
eady
-to-
eat/
cook
edp
rodu
cts
don
ot
com
ein
dir
ect
cont
act
with
eac
hot
her
duri
nga
nys
tage
of
the
food
ope
ratio
n•
Use
sep
arat
est
orag
e,p
repa
ratio
nsu
rfac
esa
nd
equi
pmen
tfo
rra
wa
ndr
eady
-to-
eat
cook
edfo
ods
•C
orre
ctu
seo
fcol
our
codi
ngs
yste
mt
oav
oid
cros
sco
ntam
inat
ion
•H
ighl
ight
are
asw
here
cro
ss
cont
amin
atio
nca
noc
cur
•En
sure
seg
rega
tion
ofr
awa
nd
read
y-to
-eat
/coo
ked
food
sin
eac
hst
orag
ear
ea•
Use
col
our
codi
ngin
the
food
op
erat
ion
asp
err
elev
ant
stan
dard
(4)
Ex
pla
in t
he
d
iffe
ren
ce
be
twe
en
hig
h
an
d lo
w-r
isk
ac
tivit
ies
•St
ate
whe
ther
the
yar
ein
volv
edin
ah
igh
orlo
w-r
isk
activ
ity•
Expl
ain
why
the
ira
ctiv
ityis
hig
hor
low
-ris
k
Tip
s fo
r B
est
Pra
ctic
e•
Prov
ide
met
hods
to
clea
rly
iden
tify
and
segr
egat
ehi
gha
ndlo
w-r
isk
activ
ities
e.g
.by
the
use
ofs
epar
ate
uten
sils
,col
our
codi
nge
quip
men
t,di
ffere
nts
taff
clot
hing
(�)
Avo
id
un
ne
cess
ary
h
an
dli
ng
of
foo
d,
foo
d
ute
nsi
ls a
nd
su
rfac
es
•H
andl
efo
oda
slit
tlea
spo
ssib
le•
Use
app
ropr
iate
ute
nsils
whe
nha
ndlin
gfo
od•
Ref
rain
from
unn
eces
sary
han
dlin
gof
sur
face
sw
ith
whi
chfo
odc
omes
inc
onta
ct
•Pr
ovid
ead
equa
teu
tens
ilsa
nd
prep
arat
ion
area
sfo
rfo
odh
andl
ing
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
11 1211
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(6)
Wh
ere
ap
pli
cab
le
to t
he
job
: R
eco
rd t
he
te
mp
era
ture
o
f fo
od
s as
re
qu
ire
d
•U
sea
tem
pera
ture
pro
bec
orre
ctly
•K
now
whe
nto
pro
befo
odp
rodu
cts
•K
now
the
tem
pera
ture
lim
itsa
spe
rre
leva
nts
tand
ard/
curr
ent
legi
slat
ion
•R
ecor
dth
ete
mpe
ratu
reo
ffoo
dsp
robe
d•
Con
tact
sup
ervi
sor
iffo
odis
out
side
the
req
uire
dte
mpe
ratu
re s
peci
ficat
ion
•W
here
app
ropr
iate
,pro
vide
rel
evan
ttim
e–te
mpe
ratu
rer
ecor
ding
she
ets
and
incl
ude
targ
ett
empe
ratu
res
on
reco
rdin
gsh
eets
as
appr
opri
ate
•Pr
ovid
eap
prop
riat
ety
pes
of
tem
pera
ture
pro
bes
and
mai
ntai
n
and
calib
rate
as
requ
ired
•Pr
ovid
ean
app
ropr
iate
met
hod
of
clea
ning
tem
pera
ture
pro
be
Tip
s fo
r B
est
Pra
ctic
e
•In
crea
sea
war
enes
sof
tim
e-te
mpe
ratu
rec
ontr
olin
the
food
op
erat
ion
usin
gfo
ods
afet
ysi
gns
(�)
Ke
ep
ap
pro
pri
ate
fo
od
safe
ty
reco
rds
•C
ompl
ete
food
saf
ety
reco
rds
asa
ppro
pria
tet
oth
eir
wor
kar
ea•
Con
tact
sup
ervi
sor
if fo
od is
out
side
its
spec
ifica
tion
•R
etur
nfo
ods
afet
yre
cord
sto
sto
rage
are
a
•Pr
ovid
efo
ods
afet
yre
cord
ing
shee
ts
asa
ppro
pria
tet
oea
chs
tage
oft
he
food
pre
para
tion
chai
n•
Ensu
rer
ecor
dsa
reu
pto
dat
e,s
igne
dan
dda
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
as
tora
gea
rea
for
vari
ous
food
saf
ety
reco
rds
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Level 1
13 1413
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(8)
Ke
ep
pe
sts
ou
t o
f th
e
foo
d o
pe
rati
on
an
d o
pe
rate
a
sati
sfac
tory
w
aste
dis
po
sal
syst
em
•R
epor
tsi
gns
ofin
fest
atio
nto
sup
ervi
sor/
man
ager
•Pl
ace
was
tein
tod
esig
nate
dco
ntai
ners
•
Kee
pw
aste
bin
scl
ean
•R
emov
ew
aste
dai
ly/m
ore
freq
uent
lyif
req
uire
d•
Kee
pdo
ors
and
win
dow
scl
osed
/scr
eene
d•
Kee
pw
aste
whi
chis
out
side
the
pre
mis
esc
over
ed•
Mai
ntai
nw
aste
sto
rage
are
asin
ah
ygie
nic
cond
ition
•
App
lyh
ygie
nep
ract
ices
int
hes
tora
geo
ffoo
d
•Im
plem
ent
ape
stc
ontr
ols
yste
m
• Pr
ovid
e su
ffici
ent
num
ber
of s
uita
ble
was
tec
onta
iner
s•
Impl
emen
ta
proc
edur
efo
rth
ere
mov
alo
fwas
te•
Allo
cate
des
igna
ted
area
sfo
rw
aste
co
ntai
ners
and
ens
ure
they
are
se
para
tefr
omfo
ods
tora
gea
nd
prep
arat
ion
area
s•
Ensu
rew
aste
sto
rage
are
asa
rek
ept
clea
n
Tip
s fo
r B
est
Pra
ctic
e
•Im
plem
ent
aw
aste
seg
rega
tion
polic
y
Level 1
13
Level 1
1413
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
Level 1Stage II
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(9)
Tak
e a
ctio
n w
he
n a
ware
o
f u
nh
ygi
en
ic p
ract
ice
s th
at m
ay p
ut
the
safe
ty
of
foo
d a
t ri
sk
•R
epor
tto
the
irs
uper
viso
rw
hen
they
bec
ome
awar
eof
pra
ctic
es,s
igns
and
con
ditio
nst
hat
may
pu
tth
esa
fety
off
ood
atr
isk
Tip
s fo
r B
est
Pra
ctic
e•
Impl
emen
ta
met
hod
ofin
form
ing
staf
fofd
ates
and
pro
blem
sen
coun
tere
dan
dth
efo
llow
up
act
ion
take
nto
pre
vent
a
reoc
curr
ence
oft
hep
robl
em(s
)
(10
) C
o-o
pe
rate
wit
h
au
tho
rise
d
e
nfo
rce
me
nt
offi
cers
• 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
iefe
mpl
oyee
sof
the
rol
eof
en
forc
emen
t of
ficer
s•
Ensu
ree
mpl
oyee
sar
eaw
are
oft
heir
lega
lres
pons
ibili
ties
in
rela
tion
to e
nfor
cem
ent
offic
ers
•En
sure
em
ploy
ees
keep
legi
ble
reco
rds
1�
Level 1
161�
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
Su
pp
ort
ing
Act
ivit
ies
(11
) W
her
e a
pp
lica
ble
to
th
e jo
b:
Ch
eck
d
eli
veri
es
ap
pro
pri
ate
ly
•W
hen
food
isd
eliv
ered
ens
ure
that
:-
food
and
non
-food
item
sar
ese
greg
ated
-
itis
at
the
corr
ect
tem
pera
ture
-
itis
free
from
pes
tin
fest
atio
nan
dob
viou
sc
onta
min
atio
nan
dis
ina
goo
dco
nditi
on
-ra
wa
ndr
eady
-to-
eat/
cook
edfo
ods
are
seg
rega
ted
-
pack
agin
gof
del
iver
edg
oods
isin
tact
and
tha
tt
here
isn
oev
iden
ceo
ftam
peri
ng
-ca
nned
food
bei
ngd
eliv
ered
isn
otb
low
n,r
usty
o
rde
nted
-
itis
stil
lwith
int
he‘u
se-b
y’o
r‘be
st-b
efor
e’
dat
es
-th
ede
liver
ype
rson
nelb
ehav
ein
ah
ygie
nic
man
ner
and
are
hygi
enic
ally
dre
ssed
-
the
deliv
ery
vehi
cle
ism
aint
aine
din
ah
ygie
nic
con
ditio
n•
Follo
wp
roce
dure
whe
nfo
odb
eing
del
iver
ed
does
not
mee
tth
ehy
gien
icr
equi
rem
ents
oft
he
esta
blis
hmen
t•
Tran
sfer
acc
epte
dde
liver
ies
tot
hec
orre
ct
stor
age
area
•En
sure
the
del
iver
yar
ea
ism
aint
aine
din
ah
ygie
nic
cond
ition
•
Prov
ide
ade
liver
ych
eckl
ist
whi
cha
lso
indi
cate
sth
ete
mpe
ratu
rer
equi
rem
ents
oft
he
vari
ous
food
cat
egor
ies
bein
gde
liver
ed
•H
ave
apr
oced
ure
inp
lace
to
deal
w
ithu
nhyg
ieni
cpr
actic
eat
the
de
liver
yst
age
•H
ave
am
etho
d/pr
oced
ure
in
plac
eto
ens
ure
rapi
dtr
ansf
er
offo
odin
tos
tora
ge.T
his
may
in
clud
epe
rson
nelc
over
for
earl
y/la
ted
eliv
erie
sou
tsid
ew
orki
ngh
ours
•Pr
ovid
ead
equa
ter
efri
gera
tion
capa
city
•A
lloca
tea
qua
rant
ine
area
for
unsa
fefo
od•
Hav
ea
proc
edur
ein
pla
cefo
rre
port
ing
non-
conf
orm
ance
s
Le
ve
l 1
, S
tage
II
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
1�
Level 2
161�
Level 2 - Additional Food Safety Training Skills
Level 2 - Additional Food Safety Skills Introduction
EmployeeswhohavecompletedLevel1(stagesIandII)andarecontinuingtoworkinyourfoodbusinessarerequiredtohaveadditionalfoodsafetyskills.Thetimingofthistrainingdependsonwhethertheyworkinahighorlow-riskarea.Level2consistsof25skillswhichshouldbecompletedwithin:
3-6monthsifworkinginahigh-risk areaand
6-12monthsinalow-risk area.6-12
MONTHS
3-6
MONTHS
1�
Level 2
181�
Level 2 - Additional Food Safety Skills Summary
Thefollowingisalistofthefoodsafetyskillsthat youremployeesshouldbeabletodemonstrate atthisstage:
1. DemonstratethefoodsafetyskillsrequiredatInductionLevel StageIandII
2. Outlinetherequirementsnecessaryforbacterialgrowth 3. Usetime-temperaturecontrolstopreventandcontrolbacterial
growth 4. Describefoodborneillnessandthefactorswhichcontributeto
incidencesofit 5. ImplementtheHACCPbasedprocedures 6. Applypestcontrolintheworkplace 7. Outlinetheirlegalfoodsafetyresponsibilities Where applicable to the job: 8. Usehygienicproceduresinreceivingdeliveries 9. Ensurefoodsafetyduringstorageoffood 10.Ensurefoodsafetyduringpreparationoffood 11.Ensurefoodsafetyduringcookingandcoolingoffood 12.Ensurefoodsafetyduringtransportation 13.Applycorrectandappropriatecleaningproceduresinmaintaining
acleanfoodoperation 14.Takereasonablecaretopreventcrosscontaminationofproducts
byfoodallergens 15.Followtheprocedurefordealingwithrecalledfoodproducts 16.Dealwithafoodsafetycomplainteffectively 17.Co-operatewithfoodsafetyauditors 18.Usehygienicprocedureswhendisplaying/holdingorservingfood 19.Dealwithreturnsinahygienicmanner 20.Usehygienicproceduresinstoringraw/in-process/processedfood
items 21.Usehygienicproceduresinstoringancillaryitems 22.Applytherequiredheattreatment 23.Labelfoodcorrectly 24.Takesamplesforlaboratoryanalysis 25.Testraw,in-processand/orprocessedfooditemstoensurefood
safety.
Further information in these food safety skills is provided on pages 18 to 29.
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(1)
De
mo
nst
rate
th
e f
oo
d s
afe
ty
skil
ls r
eq
uir
ed
at
In
du
ctio
n
Le
vel
Sta
ge I
an
d I
I
•W
ear
and
mai
ntai
nun
iform
/pro
tect
ive
clot
hing
hyg
ieni
cally
•M
aint
ain
ahi
ghs
tand
ard
ofh
and-
was
hing
•M
aint
ain
ahi
ghs
tand
ard
ofp
erso
nalh
ygie
ne•
Dem
onst
rate
cor
rect
hyg
ieni
cpr
actic
esif
suf
feri
ngfr
oma
nya
ilmen
ts/
illne
sses
tha
tm
aya
ffect
the
saf
ety
offo
od
•R
efra
infr
omu
nhyg
ieni
cpr
actic
esin
afo
odo
pera
tion
•D
emon
stra
tes
afe
food
han
dlin
gpr
actic
e•
Mai
ntai
nst
afff
acili
ties
ina
hyg
ieni
cco
nditi
on•
Obe
yfo
ods
afet
ysi
gns
•K
eep
wor
kar
eas
clea
n•
Kno
wt
heir
lega
lres
pons
ibili
tyin
ens
urin
gsa
fefo
odfo
rth
ecu
stom
er•
Rec
ogni
seh
owfo
ods
afet
yca
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olog
ical
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ards
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emon
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ders
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ross
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ene
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vent
it•
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ities
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ces
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ere
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le t
o t
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b:
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ecor
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s•
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sts
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odo
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aste
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als
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m•
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act
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whe
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ieni
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actic
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tth
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fety
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ood
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isk
• C
o-op
erat
e w
ith a
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forc
emen
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e a
pp
lica
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eir
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Che
ckd
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ely
•En
sure
em
ploy
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ives
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quat
ein
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ctio
nin
In
duct
ion
Leve
lSk
ills
and
tha
tth
eyu
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dth
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ety
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bilit
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ated
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arry
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ular
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men
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rbal
ly
and
thro
ugh
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rvat
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to
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forc
ebe
st
prac
tice
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ive
posi
tive/
nega
tive
feed
back
on
empl
oyee
shy
gien
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actic
es
3-6
MONTHS6-12
MONTHS
1�
Level 2
181�
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(1)
De
mo
nst
rate
th
e f
oo
d s
afe
ty
skil
ls r
eq
uir
ed
at
In
du
ctio
n
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vel
Sta
ge I
an
d I
I
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ear
and
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tect
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hing
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ieni
cally
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aint
ain
ahi
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tand
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and-
was
hing
•M
aint
ain
ahi
ghs
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ne•
Dem
onst
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rect
hyg
ieni
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actic
esif
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feri
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ts/
illne
sses
tha
tm
aya
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ety
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od
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efra
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omu
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ieni
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actic
esin
afo
odo
pera
tion
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emon
stra
tes
afe
food
han
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gpr
actic
e•
Mai
ntai
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acili
ties
ina
hyg
ieni
cco
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on•
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ods
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ysi
gns
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eep
wor
kar
eas
clea
n•
Kno
wt
heir
lega
lres
pons
ibili
tyin
ens
urin
gsa
fefo
odfo
rth
ecu
stom
er•
Rec
ogni
seh
owfo
ods
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yca
nbe
put
at
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ical
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sica
land
bi
olog
ical
haz
ards
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emon
stra
tea
nun
ders
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ing
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ross
con
tam
inat
ion
and
the
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ene
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tice
nece
ssar
yto
pre
vent
it•
Expl
ain
the
diffe
renc
ebe
twee
nhi
gha
ndlo
w-r
isk
activ
ities
•A
void
unn
eces
sary
han
dlin
gof
food
,foo
dut
ensi
lsa
nds
urfa
ces
Wh
ere
ap
pli
cab
le t
o t
hei
r jo
b:
•R
ecor
dth
ete
mpe
ratu
reo
ffoo
dsa
sre
quir
ed•
Kee
pap
prop
riat
efo
ods
afet
yre
cord
s•
Kee
ppe
sts
out
oft
hefo
odo
pera
tion
and
oper
ate
asa
tisfa
ctor
yw
aste
di
spos
als
yste
m•
Take
act
ion
whe
naw
are
ofu
nhyg
ieni
cpr
actic
est
hat
may
pu
tth
esa
fety
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ood
atr
isk
• C
o-op
erat
e w
ith a
utho
rise
d en
forc
emen
t of
ficer
sW
her
e a
pp
lica
ble
to
th
eir
job
: •
Che
ckd
eliv
erie
sap
prop
riat
ely
•En
sure
em
ploy
ees
rece
ives
ade
quat
ein
stru
ctio
nin
In
duct
ion
Leve
lSk
ills
and
tha
tth
eyu
nder
stan
dth
eir
food
saf
ety
resp
onsi
bilit
yas
soci
ated
with
the
ir
job
•C
arry
out
reg
ular
as
sess
men
tve
rbal
ly
and
thro
ugh
obse
rvat
ion
to
rein
forc
ebe
st
prac
tice
•G
ive
posi
tive/
nega
tive
feed
back
on
empl
oyee
shy
gien
epr
actic
es
19
Level 2
2019
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(2)
Ou
tlin
e t
he
re
qu
ire
me
nts
n
ece
ssary
fo
r b
acte
rial
g
row
th
•Ex
plai
nho
wt
ime,
tem
pera
ture
,moi
stur
ean
dth
ety
pe
of fo
od in
fluen
ce b
acte
rial
gro
wth
•H
ave
cont
rols
in
plac
eto
pre
vent
/m
inim
ise
bact
eria
lgr
owth
(3)
Use
tim
e-
tem
pe
ratu
re
con
tro
ls
to p
reve
nt
an
d c
on
tro
l b
acte
rial
g
row
th
•Ex
plai
nth
ene
edfo
rtim
e-te
mpe
ratu
rec
ontr
ols
•O
utlin
eth
etim
e-te
mpe
ratu
rec
ontr
ols
inp
lace
for
thei
rpa
rtic
ular
wor
kac
tivity
e.g
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nspo
rt,d
eliv
ery,
stor
age,
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.•
Rec
ord
times
and
tem
pera
ture
sob
serv
edw
hile
car
ryin
gou
tta
sks
•En
sure
tha
tpr
obes
are
cle
anb
efor
eus
e•
Mai
ntai
nte
mpe
ratu
rep
robe
cal
ibra
tion
reco
rds
whe
rea
ppro
pria
te
•Pr
ovid
eap
prop
riat
ete
mpe
ratu
rep
robe
s,an
dm
aint
ain
and
calib
rate
as
requ
ired
•Pr
ovid
ech
eckl
ists
for
mon
itori
ngt
ime
and
tem
pera
ture
at
each
st
age
oft
hefo
od
oper
atio
n•
Des
igna
tea
nar
ea
for
stor
age
ofa
llre
leva
ntfo
ods
afet
yre
cord
s
(4)
De
scri
be
fo
od
bo
rne
il
lne
ss a
nd
th
e
fact
ors
wh
ich
co
ntr
ibu
te t
o
inci
de
nce
s o
f it
•Id
entif
yth
em
ain
sour
ces
offo
odp
oiso
ning
bac
teri
a•
Des
crib
eth
esy
mpt
oms
asso
ciat
edw
ithfo
odbo
rne
illne
ss•
Out
line
the
mai
npr
actic
est
hat
can
give
ris
eto
food
born
eill
ness
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
19
Level 2
2019
(�)
Imp
lem
en
t th
e
HA
CC
P b
ase
d
pro
ced
ure
s
• 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
erc
ontr
olin
the
ir
part
icul
arw
ork
envi
ronm
ent
•Im
plem
ent
cont
rola
ndm
onito
ring
pro
cedu
res
int
hefo
odo
pera
tion
as
dire
cted
by
the
supe
rvis
or•
Take
cor
rect
ive
actio
nw
hen
the
criti
call
imits
for
acr
itica
lcon
trol
poi
nt
are
not
met
•In
stru
cts
taff
ont
hec
ontr
ol
and
mon
itori
ng
proc
edur
esu
sed
on
the
prem
ises
•En
sure
food
saf
ety
chec
klis
tsfo
rva
riou
sst
ages
oft
hep
roce
ss
are
prov
ided
(6)
Ap
ply
pe
st
c
on
tro
l in
th
e
wo
rkp
lace
•O
utlin
eth
eim
port
ance
ofp
est
cont
rol
•A
dher
eto
pro
cedu
ret
oke
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ests
out
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hep
rem
ises
•R
epor
tan
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iden
ceo
fsus
pect
edo
rac
tual
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stat
ions
t
oth
eir
man
ager
or
supe
rvis
or•
Ens
ure
inse
cte
lect
rocu
tors
are
left
on
perm
anen
tly•
Whe
rea
ppro
pria
te,e
mpt
yin
sect
ele
ctro
cuto
rtr
ays
•En
sure
pes
tco
ntro
lin
spec
tion
and
follo
w-u
pis
car
ried
ou
tby
ac
ompe
tent
pe
rson
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sure
pre
mis
esis
pe
stp
roof
ed•
Hav
ea
proc
edur
ein
pl
ace
tod
eal
with
ap
est
infe
stat
ion
(�)
Ou
tlin
e
the
ir l
ega
l fo
od
safe
ty
resp
on
sib
ilit
ies
•Su
mm
aris
eth
ele
galr
espo
nsib
ilitie
sof
food
han
dler
san
d
pro
prie
tors
off
ood
oper
atio
ns
•En
sure
em
ploy
ees
are
awar
eof
the
ir
lega
lres
pons
ibili
ties
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(2)
Ou
tlin
e t
he
re
qu
ire
me
nts
n
ece
ssary
fo
r b
acte
rial
g
row
th
•Ex
plai
nho
wt
ime,
tem
pera
ture
,moi
stur
ean
dth
ety
pe
of fo
od in
fluen
ce b
acte
rial
gro
wth
•H
ave
cont
rols
in
plac
eto
pre
vent
/m
inim
ise
bact
eria
lgr
owth
(3)
Use
tim
e-
tem
pe
ratu
re
con
tro
ls
to p
reve
nt
an
d c
on
tro
l b
acte
rial
g
row
th
•Ex
plai
nth
ene
edfo
rtim
e-te
mpe
ratu
rec
ontr
ols
•O
utlin
eth
etim
e-te
mpe
ratu
rec
ontr
ols
inp
lace
for
thei
rpa
rtic
ular
wor
kac
tivity
e.g
.tra
nspo
rt,d
eliv
ery,
stor
age,
etc
.•
Rec
ord
times
and
tem
pera
ture
sob
serv
edw
hile
car
ryin
gou
tta
sks
•En
sure
tha
tpr
obes
are
cle
anb
efor
eus
e•
Mai
ntai
nte
mpe
ratu
rep
robe
cal
ibra
tion
reco
rds
whe
rea
ppro
pria
te
•Pr
ovid
eap
prop
riat
ete
mpe
ratu
rep
robe
s,an
dm
aint
ain
and
calib
rate
as
requ
ired
•Pr
ovid
ech
eckl
ists
for
mon
itori
ngt
ime
and
tem
pera
ture
at
each
st
age
oft
hefo
od
oper
atio
n•
Des
igna
tea
nar
ea
for
stor
age
ofa
llre
leva
ntfo
ods
afet
yre
cord
s
(4)
De
scri
be
fo
od
bo
rne
il
lne
ss a
nd
th
e
fact
ors
wh
ich
co
ntr
ibu
te t
o
inci
de
nce
s o
f it
•Id
entif
yth
em
ain
sour
ces
offo
odp
oiso
ning
bac
teri
a•
Des
crib
eth
esy
mpt
oms
asso
ciat
edw
ithfo
odbo
rne
illne
ss•
Out
line
the
mai
npr
actic
est
hat
can
give
ris
eto
food
born
eill
ness
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
21
Level 2
2221
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(8)
Wh
ere
ap
pli
cab
le t
o t
he
job
:Use
hygi
en
ic
pro
ced
ure
s in
re
ceiv
ing
de
live
rie
s
•C
heck
del
iver
ies
rece
ived
aga
inst
docu
men
tatio
nas
app
ropr
iate
•C
heck
del
iver
ies
usin
gth
ede
liver
yhy
gien
ech
eckl
ist
•C
ontr
olh
azar
d(s)
tha
tco
uld
bep
rese
nta
tth
iss
tage
•Tak
eap
prop
riat
eac
tion
ifth
efo
odd
eliv
ered
,th
ede
liver
yve
hicl
eor
the
del
iver
ype
rson
nelp
ose
ari
skt
ofo
ods
afet
y•
Follo
wp
roce
dure
whe
nfo
odp
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
rpa
ckag
ing
from
food
•Whe
rea
ppro
pria
te,d
ecan
tfo
odin
toc
lean
co
ntai
ners
and
cov
er•T
rans
fer
deliv
erie
sto
the
ira
ppro
pria
te
stor
age
area
as
soon
as
poss
ible
•En
sure
del
iver
yve
hicl
e/tr
ansp
ort
met
hod
used
isc
apab
leo
fkee
ping
food
at
the
corr
ect
tem
pera
ture
•En
sure
the
del
iver
yar
eais
mai
ntai
ned
in
ah
ygie
nic
cond
ition
•
Prov
ide
ade
liver
ych
eckl
ist
whi
cha
lso
indi
cate
sth
ete
mpe
ratu
rer
equi
rem
ents
oft
hefo
od
cate
gori
eso
nde
liver
y
Tip
s fo
r B
est
Pra
ctic
e•
Dis
play
an
otic
ein
the
del
iver
yar
eah
ighl
ight
ing
the
step
sto
follo
ww
hen
ther
eis
non
-ad
here
nce
tot
hed
eliv
ery
proc
edur
es•
Dis
play
an
otic
ein
the
del
iver
yar
eah
ighl
ight
ing
the
step
sto
be
follo
wed
whe
nde
cant
ing
food
•Pr
ovid
eap
prop
riat
eco
ntai
ners
int
hed
eliv
ery
area
for
was
tep
acki
ng
21
Level 2
2221
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(9)
Wh
ere
ap
pli
cab
le t
o
thei
r jo
b: E
nsu
re f
oo
d
safe
ty d
uri
ng
sto
rage
•St
ore
food
and
non
-food
item
sse
para
tely
•St
ore
food
int
hec
orre
cts
tora
gea
rea
•En
sure
food
iss
tore
dat
the
cor
rect
te
mpe
ratu
re•
Stor
efo
odw
ithin
its
shel
f-life
•En
sure
food
bei
ngs
tore
dis
cov
ered
and
la
belle
d
•En
sure
sto
ckr
otat
ion
ine
ach
stor
age
area
•U
sec
orre
ctp
roce
dure
for
the
stor
age
of
reje
cted
goo
ds
•Pr
ovid
esu
itabl
est
orag
eco
ntai
ners
•Se
greg
ate
each
sto
rage
are
afo
rva
riou
sca
tego
ries
off
ood
stor
edw
ithin
it•
Cle
arly
iden
tify
each
sto
rage
are
aof
the
fo
odr
oom
•H
ave
apr
oced
ure
inp
lace
to
deal
with
re
ject
edg
oods
T
ips
for
Be
st P
ract
ice
•U
sec
olou
rco
ded
stic
kers
for
food
st
orag
e
(10
) W
her
e a
pp
lica
ble
to
th
eir
job
: E
nsu
re
fo
od
safe
ty d
uri
ng
p
rep
ara
tio
n o
f fo
od
•H
andl
ean
dpr
epar
era
wa
ndr
eady
-to-
eat/
proc
esse
dfo
odin
sep
arat
ear
eas
unle
sst
he
area
isc
lean
eda
fter
pre
pari
ngr
awfo
od•
Avo
idc
ross
con
tam
inat
ion
•A
dher
eto
col
our
codi
ngs
yste
mif
inp
lace
•En
sure
food
isn
otp
lace
ddi
rect
lyu
nder
in
sect
ele
ctro
cuto
rs•
Ensu
refo
ods
afet
yw
hen
was
hing
food
item
s
•A
void
ove
r-ha
ndlin
gfo
od•
Use
tim
e-te
mpe
ratu
rec
ontr
ols
top
reve
nt
and
cont
rolb
acte
rial
gro
wth
•U
ser
ecom
men
ded
met
hod
oft
haw
ing
food
•En
sure
tha
wed
food
isn
otr
e-fr
ozen
•M
aint
ain
acl
ean
and
hygi
enic
are
a
•Pr
ovid
ea
proc
edur
efo
rw
ashi
ngfo
od
asp
err
elev
ant
stan
dard
• En
sure
tha
t th
ere
are
suffi
cien
t si
nks
for
was
hing
food
whi
chh
ave
asu
pply
of
pot
able
wat
er
•W
here
tha
win
gis
par
tof
the
pro
cess
,pr
ovid
ead
equa
tefa
cilit
ies
and
oper
atin
gpr
oced
ures
•Pr
ovid
ean
did
entif
yad
equa
tew
ashi
ng
faci
litie
sas
per
rel
evan
tst
anda
rd
Le
ve
l 2
- A
dd
itio
nal
Fo
od
Sa
fety
Sk
ills
(co
nti
nu
ed
)
23
Level 2
2423
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(11
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
E
nsu
re f
oo
d
sa
fety
du
rin
g
co
ok
ing
an
d
co
oli
ng
of
foo
d
•A
dher
eto
hyg
ieni
cpr
actic
est
oav
oid
cros
sco
ntam
inat
ion
•A
void
ove
r-ha
ndlin
gof
food
•
Use
pot
able
wat
erfo
rth
eco
okin
gof
food
•U
set
ime-
tem
pera
ture
con
trol
sto
pre
vent
an
dco
ntro
lbac
teri
alg
row
th•
Use
rec
omm
ende
dm
etho
dof
re-
heat
ing
food
•K
eep
cook
edfo
ods
epar
ate
from
raw
food
du
ring
coo
ling
•U
set
ime-
tem
pera
ture
con
trol
sto
pre
vent
an
dco
ntro
lbac
teri
alg
row
th•
Mai
ntai
na
clea
nan
dhy
gien
ica
rea
• Pr
ovid
e su
ffici
ent
equi
pmen
t/ut
ensi
ls fo
r th
e
cook
ing
offo
od•
Prov
ide
time-
tem
pera
ture
che
cklis
tsfo
rth
eco
okin
gan
dre
-hea
ting
offo
od•
Prov
ide
met
hods
to
ensu
ret
heq
uick
-coo
ling
of
cook
ed/p
roce
ssed
food
,e.g
.bla
stc
hille
r
(12
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
E
nsu
re f
oo
d
sa
fety
du
rin
g
tr
an
spo
rtat
ion
•C
lean
del
iver
yve
hicl
est
horo
ughl
ybe
twee
nus
e,u
sing
the
cor
rect
cle
anin
gpr
oced
ure
•Pl
ace
food
ina
cle
and
eliv
ery
vehi
cle
•K
eep
raw
food
,rea
dy-t
o-ea
tfo
oda
ndn
on-
food
mat
eria
lss
epar
ate
•En
sure
air
isa
llow
edt
oci
rcul
ate
arou
nd
food
inr
efri
gera
ted
vehi
cles
•
Use
tim
e-te
mpe
ratu
rec
ontr
ols
top
reve
nt
and
cont
rolb
acte
rial
gro
wth
at
the
load
ing
and
tran
spor
tst
ages
•Pr
ovid
ean
app
ropr
iate
cle
anin
gsc
hedu
lefo
rde
liver
yve
hicl
esa
ndc
onta
iner
sus
edd
urin
gtr
ansp
orta
tion
•M
aint
ain
deliv
ery
vehi
cles
ing
ood
repa
ira
nd
ensu
ret
hat
they
are
des
igne
dap
prop
riat
ely
for
the
tran
spor
tatio
nof
food
stuf
fs
•En
sure
tha
tal
lveh
icle
sar
ein
spec
ted
befo
re
load
ing
and
prov
ide
chec
klis
tsw
here
app
ropr
iate
23
Level 2
2423
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(11
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
E
nsu
re f
oo
d
sa
fety
du
rin
g
co
ok
ing
an
d
co
oli
ng
of
foo
d
•A
dher
eto
hyg
ieni
cpr
actic
est
oav
oid
cros
sco
ntam
inat
ion
•A
void
ove
r-ha
ndlin
gof
food
•
Use
pot
able
wat
erfo
rth
eco
okin
gof
food
•U
set
ime-
tem
pera
ture
con
trol
sto
pre
vent
an
dco
ntro
lbac
teri
alg
row
th•
Use
rec
omm
ende
dm
etho
dof
re-
heat
ing
food
•K
eep
cook
edfo
ods
epar
ate
from
raw
food
du
ring
coo
ling
•U
set
ime-
tem
pera
ture
con
trol
sto
pre
vent
an
dco
ntro
lbac
teri
alg
row
th•
Mai
ntai
na
clea
nan
dhy
gien
ica
rea
• Pr
ovid
e su
ffici
ent
equi
pmen
t/ut
ensi
ls fo
r th
e
cook
ing
offo
od•
Prov
ide
time-
tem
pera
ture
che
cklis
tsfo
rth
eco
okin
gan
dre
-hea
ting
offo
od•
Prov
ide
met
hods
to
ensu
ret
heq
uick
-coo
ling
of
cook
ed/p
roce
ssed
food
,e.g
.bla
stc
hille
r
(12
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
E
nsu
re f
oo
d
sa
fety
du
rin
g
tr
an
spo
rtat
ion
•C
lean
del
iver
yve
hicl
est
horo
ughl
ybe
twee
nus
e,u
sing
the
cor
rect
cle
anin
gpr
oced
ure
•Pl
ace
food
ina
cle
and
eliv
ery
vehi
cle
•K
eep
raw
food
,rea
dy-t
o-ea
tfo
oda
ndn
on-
food
mat
eria
lss
epar
ate
•En
sure
air
isa
llow
edt
oci
rcul
ate
arou
nd
food
inr
efri
gera
ted
vehi
cles
•
Use
tim
e-te
mpe
ratu
rec
ontr
ols
top
reve
nt
and
cont
rolb
acte
rial
gro
wth
at
the
load
ing
and
tran
spor
tst
ages
•Pr
ovid
ean
app
ropr
iate
cle
anin
gsc
hedu
lefo
rde
liver
yve
hicl
esa
ndc
onta
iner
sus
edd
urin
gtr
ansp
orta
tion
•M
aint
ain
deliv
ery
vehi
cles
ing
ood
repa
ira
nd
ensu
ret
hat
they
are
des
igne
dap
prop
riat
ely
for
the
tran
spor
tatio
nof
food
stuf
fs
•En
sure
tha
tal
lveh
icle
sar
ein
spec
ted
befo
re
load
ing
and
prov
ide
chec
klis
tsw
here
app
ropr
iate
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
E
mp
loye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(13
) Wh
ere
ap
pli
cab
le t
o
thei
r jo
b:
Ap
ply
co
rre
ct a
nd
ap
pro
pri
ate
cl
ean
ing
p
roce
du
res
in
m
ain
tain
ing
a
cle
an
fo
od
o
pe
rati
on
•D
istin
guis
hbe
twee
nth
ere
mov
alo
fdir
tan
dth
ere
mov
alo
fbac
teri
afr
oms
urfa
ces
•K
now
whi
chc
hem
ical
sto
use
whe
ncl
eani
nge
.g.d
eter
gent
,dis
infe
ctan
t,sa
nitis
ere
tc.
•Fo
llow
cor
rect
pro
cedu
rew
hen
usin
gva
riou
sch
emic
als
•En
sure
tha
teq
uipm
ent,
uten
sils
and
w
ork
surf
aces
int
hefo
odo
pera
tion
are
mai
ntai
ned
ina
cle
anc
ondi
tion
•U
ses
epar
ate
clea
ning
equ
ipm
ent
for
toile
tar
eas
and
area
sto
whi
chc
lean
ing
equi
pmen
tha
sbe
end
esig
nate
dto
pr
even
tcr
oss
cont
amin
atio
n
•En
sure
the
pre
mis
esis
mai
ntai
ned
ina
goo
dco
nditi
ont
oal
low
for
effe
ctiv
ecl
eani
ng•
Prov
ide
acl
eani
ngp
rogr
am,c
lean
ing
sche
dule
san
dth
ene
cess
ary
pers
onal
pro
tect
ive
equi
pmen
tas
app
ropr
iate
•Pr
ovid
ead
equa
tes
uppl
ies
ofc
lean
ing
equi
pmen
tto
pre
vent
cro
ssc
onta
min
atio
nbe
twee
nar
eas
•Ve
rify
the
effe
ctiv
enes
sof
cle
anin
gby
insp
ectio
nan
dsi
gnin
gof
cle
anin
gsc
hedu
les
(14
) W
her
e a
pp
lica
ble
to
th
eir
job
: T
ak
e
all
reas
on
ab
le
care
to
p
reve
nt
cro
ss
con
tam
inat
ion
o
f p
rod
uct
s b
y
foo
d a
lle
rge
ns
•D
escr
ibe
food
alle
rgie
san
dho
wt
hey
affe
ctt
hec
onsu
mer
•Fo
llow
,as
inst
ruct
ed,t
hep
roce
dure
in
plac
eto
pre
vent
cro
ssc
onta
min
atio
nof
pr
oduc
tsb
y“f
ood
alle
rgen
s”
•D
eter
min
eth
epo
ssib
lefo
oda
llerg
ens
used
int
he
food
pro
duct
ion/
prep
arat
ion
proc
esse
sin
you
rfo
odo
pera
tion
•D
evis
ea
food
alle
rgen
pla
nto
org
anis
efo
od
deliv
erie
s,st
orag
e,p
rodu
ctio
nan
dcl
eani
ng
proc
edur
est
opr
even
tcr
oss
cont
amin
atio
nby
al
lerg
ens
•H
ave
ala
belo
rap
prop
riat
ew
arni
ngs
yste
min
pl
ace
toin
form
the
con
sum
ero
fthe
pre
senc
eof
a
food
alle
rgen
int
hep
rodu
ct
•H
ave
asy
stem
for
the
reca
llof
any
pro
duct
foun
dto
hav
ean
alle
rgen
but
car
ryin
gno
war
ning
2�
Level 2
262�
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
Su
pp
ort
ing
Act
ivit
ies
(1�
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
F
oll
ow
th
e
p
roce
du
re f
or
d
eal
ing
wit
h
re
call
ed
fo
od
p
rod
uct
s
•Fo
llow
pro
cedu
rein
pla
cefo
rth
ew
ithdr
awal
or
reca
llof
no
n-co
nfor
min
gpr
oduc
ts
•En
sure
non
-con
form
ing
prod
ucts
are
sto
red
sepa
rate
ly
from
oth
erfo
odp
rodu
cts
•Es
tabl
ish
trac
eabi
lity
proc
edur
es•
Dev
elop
afo
odw
ithdr
awal
/rec
all
plan
to
deal
with
the
rec
allo
fany
no
n-co
nfor
min
gpr
oduc
t
(16
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
D
eal
wit
h a
fo
od
safe
ty
co
mp
lain
t
e
ffe
ctiv
ely
•Fo
llow
pro
cedu
rein
pla
cefo
rfo
ods
afet
yco
mpl
aint
sin
:
-de
alin
gw
itht
hec
usto
mer
-
repo
rtin
gth
ein
cide
ntt
oth
esu
perv
isor
/man
ager
-
iden
tifyi
nga
nds
tori
ngt
hefo
odin
ad
esig
nate
dar
ea
-re
cord
ing
the
com
plai
nta
ndt
hec
orre
ctiv
eac
tion
take
n
- co
-ope
rate
with
enf
orce
men
t of
ficer
s du
ring
an
inve
stig
atio
n
•Es
tabl
ish
are
port
ing
proc
edur
efo
rfo
ods
afet
yco
mpl
aint
sre
late
dto
the
est
ablis
hmen
t•
Kee
pa
cust
omer
com
plai
nt
reco
rds
heet
whi
chr
ecor
dst
he
corr
ecti
vea
ctio
nta
ken
(1�
) W
her
e
a
pp
lica
ble
to
th
eir
job
:
C
o-o
per
ate
w
ith
foo
d
saf
ety
aud
ito
rs
•A
ssis
tpe
rson
nelc
arry
ing
out
inte
rnal
aud
its
wit
hin
the
food
pre
mis
esT
ips
for
Be
st P
ract
ice
•G
ive
feed
back
to
empl
oyee
son
the
re
sults
ofa
udits
2�
Level 2
262�
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
S
up
po
rtin
g A
ctiv
itie
s
(18
) W
her
e
a
pp
lica
ble
to
th
eir
job
: U
se h
ygi
en
ic
p
roce
du
res
w
he
n
d
isp
layin
g/
h
old
ing
or
se
rvin
g fo
od
•Pr
e-he
at/p
re-c
hill
asa
ppro
pria
tet
heh
oldi
ng/d
ispl
ay/
serv
ice
unit
s/pl
ates
bef
ore
use
• En
sure
suf
ficie
nt s
ervi
ce e
quip
men
t is
pro
vide
d at
the
po
int
ofs
ervi
ce,e
.g.s
ervi
ces
poon
s•
Sepa
rate
raw
food
and
rea
dy-t
o-ea
tfo
odin
the
dis
play
un
it•
Use
tim
e-te
mpe
ratu
rec
ontr
ols
toc
ontr
olb
acte
rial
gr
owth
•
Rec
ord
tim
esa
ndt
empe
ratu
res
asr
equi
red
•R
epor
tan
yfa
ulty
tem
pera
ture
-con
trol
led
equi
pmen
t•
Ensu
reg
ood
stoc
kro
tati
on
• En
sure
tha
t su
ffici
ent
disp
lay/
hold
ing
units
are
pro
vide
dto
allo
wfo
rra
w
food
,coo
ked
food
and
rea
dy-t
o-ea
tfo
ods
egre
gatio
n•
Ensu
red
ispl
ay/h
oldi
nge
quip
men
tis
m
aint
aine
d in
an
effic
ient
wor
king
or
der
•Pr
ovid
ech
eckl
ists
and
cal
ibra
ted
tem
pera
ture
pro
bes
for
reco
rdin
gte
mpe
ratu
res
•M
onito
ran
dsi
gn-o
ffon
rec
ords
da
ily
(19
) W
her
e
a
pp
lica
ble
to
th
eir
job
: D
eal
w
ith
re
turn
s in
a
hygi
en
ic
m
an
ne
r
•R
emov
efr
oms
helv
es,f
ood
whi
chh
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ater
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ave
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oced
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lace
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etur
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2�
Level 2
282�
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls
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her
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pp
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to
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eir
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: U
se
h
ygi
en
ic
p
roce
du
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st
ori
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ra
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roce
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oo
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s
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greg
ate
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cess
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acks
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ore
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ss m
ater
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ovid
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hed
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age
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aine
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lling
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ourc
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roce
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ori
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ary
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ms
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ore
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ater
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opri
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aint
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ning
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ndt
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gien
icc
ondi
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aint
ain
food
ute
nsils
and
anc
illar
yite
ms
ina
hyg
ieni
cco
nditi
on
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lloca
tea
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rage
are
afo
r:
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ater
ials
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rapp
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lsa
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ncill
ary
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ovid
ea
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lyo
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ls•
Incl
ude
alls
tora
gea
reas
int
he
clea
ning
sch
edul
e
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e D
em
on
stra
tes
Th
is
Em
plo
ye
r’s
S
up
po
rtin
g A
ctiv
itie
s
2�
Level 2
282�
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
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his
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mp
loye
r’s
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pp
ort
ing A
ctiv
itie
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pp
lica
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eir
job
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pp
ly t
he
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qu
ire
d h
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tr
eat
me
nt
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utlin
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uced
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pply
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ttr
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ent
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ect
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ring
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ess
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ecor
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pplie
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s
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ovid
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ets
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ovid
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odh
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pera
ture
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whi
chm
ust
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each
ed
(23
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lica
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th
eir
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: L
ab
el
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d
co
rre
ctly
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plai
nth
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port
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labe
l•
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tify
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ous
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lsw
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ired
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rfo
odo
pera
tion
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plai
nth
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nce
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atch
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pply
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lst
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hed
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ence
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ed•
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suffi
cien
t la
bels
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aint
ain
labe
lling
equ
ipm
ent
ing
ood
wor
king
ord
er
29 3029
Fo
od
Sa
fety
Sk
ills
Ho
w t
he
Em
plo
ye
e
De
mo
nst
rate
s T
his
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mp
loye
r’s
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ctiv
itie
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(24
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e
a
pp
lica
ble
to t
hei
r jo
b:
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ak
e s
am
ple
s
fo
r la
bo
rato
ry
an
alysi
s
•Fo
llow
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cedu
refo
rta
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ampl
es
ata
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pria
tein
terv
als
for
labo
rato
ry
anal
ysis
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bela
nds
tore
sam
ples
as
requ
ired
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isg
ood
prac
tice
and
ale
galr
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rem
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in
som
ese
ctor
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elop
ap
rogr
amm
eof
tes
tst
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rify
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ety
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awm
ater
ials
and
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duct
s,th
eef
ficie
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of c
lean
ing
prog
ram
mes
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. •
Liai
se w
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rcem
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offic
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whe
re n
eces
sary
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elop
ap
rogr
amm
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tes
tsw
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mee
tst
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ety
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sof
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rfo
odo
pera
tion
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ovid
ein
stru
ctio
non
sam
plin
gth
ate
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hat
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sam
ple
isn
otd
amag
edo
rco
ntam
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eda
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ta
ken
ata
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pria
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terv
als
i.e.c
orre
cts
ampl
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niqu
es
•D
ocum
ent
the
sam
plin
gpr
oced
ure
and
ensu
re
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fwho
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esa
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esa
ret
rain
edin
the
pr
oced
ure
(2�
) W
her
e
a
pp
lica
ble
to t
hei
r jo
b:
T
est
raw
, in
-
p
roce
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nd
/or
p
roce
sse
d f
oo
d
it
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s to
en
sure
fo
od
sa
fety
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mea
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nga
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tis
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roce
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•Fo
llow
wri
tten
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elec
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ples
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s•
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ions
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e•
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rms
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viso
rif
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ltsa
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de
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ified
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its a
nd/o
r if
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cate
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ntia
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here
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-hou
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ta
ken
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lts•
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rm
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asy
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sea
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sults
Le
ve
l 2
- T
ab
le o
f F
oo
d S
afe
ty S
kil
ls (
con
tin
ue
d)
Level 2
29 3029
TrainingInformation
Food Safety Training
Foodworkersrequirefoodsafetytrainingtoensurethattheyhavetheskillsrequiredasoutlinedinthistrainingguide.
To maximise the benefit of training in your business it is essential that itisimplementedintheworkplace.Thisrequirestheinvolvementandcommitmentfrommanagement(owner/manager/supervisor),thetrainerandthetrainee(s)whoarekeytoimplementingtrainingintheworkplace.
Putting the Training into Practice
Traineesshouldbegivenassistancetohelpthemimplementthetrainingsuccessfullyintheworkplace.Thiscanbeachievedbyusingatrainingapplicationplan.
Atrainingapplicationplanisessentiallyawrittendocumentthatdescribesthestepsthattraineesneedtoputintoactioninordertoassistthemimplementthetrainingintheirworkplace.Thetrainingapplicationplanbreaksdownwhatmustbedoneinastepbystepmannertherebymakingitmoremanageableforthetrainee(s)toapply.Anexampleofatrainingapplicationplanisprovidedonpage31.
31
TrainingInformation
3231
Sa
mp
le T
rain
ing A
pp
lica
tio
n P
lan
Wor
kw
ithy
our
supe
rvis
ort
opl
anp
uttin
gyo
urt
rain
ing
into
act
ion
Nam
e: _
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
___
Dat
e:__
____
____
____
____
____
____
_
Tra
ine
e’s
Act
ion
Pla
nM
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age
r’s
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nC
om
ple
tio
n D
ate
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rso
nal
H
ygi
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e•
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hyo
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ngt
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ect
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hing
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oced
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ear
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ectiv
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othi
ng
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oap,
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k,d
ispo
sabl
eto
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•
Pro
tect
ive
clot
hing
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quat
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angi
ngfa
cilit
ies
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
Cro
ss
Co
nta
min
atio
n
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ore
high
ris
kfo
ods
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ture
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eep
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t
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ent
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)
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
Fo
od
Safe
ty
Haz
ard
s•
Kno
wt
hep
hysi
cal,
chem
ical
an
dbi
olog
ical
haz
ards
as
soci
ated
with
you
rjo
bac
tivity
•D
emon
stra
teh
owh
azar
ds
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olle
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lace
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eor
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rds
i
nth
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odo
pera
tion
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
31 3231
TrainingInformation
Sa
mp
le T
rain
ing A
pp
lica
tio
n P
lan
Wor
kw
ithy
our
supe
rvis
ort
opl
anp
uttin
gyo
urt
rain
ing
into
act
ion
Nam
e: _
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
___
Dat
e:__
____
____
____
____
____
____
_
Tra
ine
e’s
Act
ion
Pla
nM
an
age
r’s
Act
ion
Pla
nC
om
ple
tio
n D
ate
Pe
rso
nal
H
ygi
en
e•
Was
hyo
urh
ands
usi
ngt
he
corr
ect
hand
was
hing
pr
oced
ure
•W
ear
prot
ectiv
ecl
othi
ng
•S
oap,
sin
k,d
ispo
sabl
eto
wel
•
Pro
tect
ive
clot
hing
•
Ade
quat
ech
angi
ngfa
cilit
ies
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
Cro
ss
Co
nta
min
atio
n
•St
ore
high
ris
kfo
ods
att
he
corr
ect
tem
pera
ture
•K
eep
raw
and
rea
dy-t
o-ea
t
food
sse
para
te
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para
tes
tora
gea
reas
for
raw
and
rea
dy-t
o-ea
tfo
ods
•C
olou
rco
ding
sys
tem
as
app
ropr
iate
(e.
g.ut
ensi
ls,
clo
thin
g,eq
uipm
ent
etc.
)
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
Fo
od
Safe
ty
Haz
ard
s•
Kno
wt
hep
hysi
cal,
chem
ical
an
dbi
olog
ical
haz
ards
as
soci
ated
with
you
rjo
bac
tivity
•D
emon
stra
teh
owh
azar
ds
can
bec
ontr
olle
d
•C
ontr
ols
inp
lace
to
prev
ent,
elim
inat
eor
red
uce
haza
rds
i
nth
efo
odo
pera
tion
Dat
e:
Sign
edb
yyo
u:
Sign
edb
ym
anag
er:
The Role of Management, the Trainer and Trainee(s) in the Implementation of Training Thetablebelowoutlinestheroleofmanagement,trainerandthetrainee(s)before,duringandaftertraining.
Before Training During Training After Training
Man
age
me
nt
(Ow
ne
r/M
an
age
r/S
up
erv
iso
r) •Understandtheimportanceoffoodsafetytraining
•Meetwiththetrainee(s)andexplainaboutthetrainingthattheywillreceive
•Meetwiththetrainee(s)andsettheirtraininggoals
•Ensurethetrainerhasappropriatequalification/experiencetoprovidetraining
•Protecttrainee(s)frominterruptions(e.g.phonecalls)
•Demonstrategoodfoodsafetypractices
•Encourageemployeestoimplementtraining
•Provideresourcestoassistthetrainee(s)implementthetraining
Tra
ine
r
•Familiarisethemselveswiththefoodbusinesstrainingneeds
•Informmanagementofthecourseobjectives
•Delivertrainingthatisrelevanttothefoodbusinessandtrainee(s)trainingneed(s)
•Encouragetrainee(s)toparticipateinthetrainingprogramme
•Developrealistictrainingapplicationplanswithtrainee(s)fortransferringlearning
•Liaisewithmanagementandtrainee(s)toensurethatthetrainingisbeingimplementedintheworkplace
Tra
ine
e
•Understandthatfoodsafetytrainingwillassistthemtoproducesafefoodfortheconsumer
•Meetwithmanagementandagreetraininggoals
•Participateintraining
•Developrealistictrainingapplicationplanswithtrainertransferringlearning
•Implementandapplynewskillsoutlinedinthetrainingapplicationplan
AdaptedfromTransferofLearning-AGuideforStrengtheningthePerformanceofHealthCareWorkers,HarberandSullivanetal,(March,2002)
33
TrainingInformation
3433
Assessing Training in the Workplace
Finally,trainingshouldbeassessedtoensurethattheemployeeisimplementingitcorrectly.Thiscanbeachievedbyusingchecklistswhichactasanon-goingmonitoringsystemtoensurethatskillsarebeingapplied.Samplechecklistsfortheskillsoutlinedinpages5-29areprovidedonpages34-37.
33 3433
TrainingInformation
Food Safety Training Level 1, Stage I Checklist
EmployeesName:_________________________StartDate:________________
Food Safety Skills Competent
1.Wearandmaintainuniform/protectiveclothinghygienically
2.Maintainahighstandardofhand-washing
3.Maintainahighstandardofpersonalhygiene
4.Demonstratecorrecthygienepracticeifsufferingfromailments/illnessesthatmayaffectthesafetyoffood
5.Avoidunhygienicpracticesinafoodoperation
6.Demonstratesafefoodhandlingpractice
7.Maintainstafffacilitiesinahygieniccondition
8.Obeyfoodsafetysigns
9.Keepworkareasclean
________________________________________ ____________________
(Supervisor’s/Manager’sSignature) (Date)
3�
TrainingInformation
363�
Food Safety Training Level 1, Stage II Checklist
EmployeesName:____________________________ StartDate:___________
Food Safety Skills Competent
1.Demonstratetheirlegalresponsibilityinensuringsafefoodfortheconsumer
2.Recognisehowfoodcanbeputatriskbychemical,physical andbiologicalhazards
3.Demonstrateanunderstandingofcrosscontaminationandthehygienepracticenecessarytopreventit
4.Explainthedifferencebetweenhighandlow-riskactivities
5.Avoidunnecessaryhandlingoffood,foodutensilsandsurfaces
6.Whereapplicabletothejob,recordthetemperatureoffoodasrequired
7.Keepappropriatefoodsafetyrecords
8.Keeppestsoutofthefoodoperationandoperateasatisfactorywastedisposalsystem
9.Takeactionwhenawareofunhygienicpracticesthatmayputthesafetyoffoodatrisk
10. Co-operate with authorised enforcement offi cers
11.Whereapplicabletothejob,checkdeliveriesappropriately
________________________________________ ____________________
(Supervisor’s/Manager’sSignature) (Date)
3� 363�
TrainingInformation
Food Safety Training Level 2 Checklist
EmployeesName:____________________________ StartDate:_____________
Food Safety Skills Competent
1.DemonstratethefoodsafetyskillsrequiredatInductionLevelStageIandII
2.Outlinetherequirementsnecessaryforbacterialgrowth
3.Usetime-temperaturecontrolstopreventandcontrolbacterialgrowth
4.Describefoodborneillnessandthefactorswhichcontributetoincidencesofit
5.ImplementtheHACCPproceduresinplace
6.Applypestcontrolintheworkplace
7.Outlinetheirlegalfoodsafetyresponsibilities
Where applicable to the job:8.Usehygienicproceduresinreceivingdeliveries
9.Ensurefoodsafetyduringstorageoffood
10.Ensurefoodsafetyduringpreparation
11.Ensurefoodsafetyduringcookingandcoolingoffood
12.Ensurefoodsafetyduringtransportation
13.Applycorrectandappropriatecleaningproceduresinmaintainingacleanfoodoperation
3�
TrainingInformation
383�
Food Safety Training Level 2 Checklist
EmployeesName:____________________________ StartDate:____________
Food Safety Skills Competent
14.Takereasonablecaretopreventcrosscontaminationof productsbyfoodallergens
15.Followtheprocedurefordealingwithrecalledfoodproducts
16.Dealwithafoodsafetycomplainteffectively
17.Co-operatewithfoodsafetyauditors
18.Usehygienicprocedureswhendisplaying/holdingorservingfood
19.Dealwithreturnsinahygienicmanner
20.Usehygienicproceduresinstoringraw/in-process/processedfooditems
21.Usehygienicproceduresinstoringancillaryitems
22.Applytherequiredheattreatment
23.Labelfoodcorrectly
24.Takesamplesforlaboratoryanalysis
25.Testraw,in-processand/orprocessedfooditemstoensurefoodsafety
__________________________________________ ______________________(Supervisor’s/Manager’sSignature) (Date)
3�
Glossary
383�
Glossary‘Best-before’ Datemarkrequiredonlongerlifefoodsthatarenotdate subjectedtomicrobiologicalspoilageifkeptinthe correctstorageconditions
Cleaning Theremovalofsoil,foodresidues,dirt,greaseand otherundesirabledebris
Contamination Presenceofmicroorganismsortheirby-products, chemicals and or foreign bodies, at a level sufficient to causeapotentialhealthhazard
Core Thetemperaturefoundatthecentreofthethickesttemperature partofapieceoffood
Corrective actionTheactiontakenwhenthemonitoringofacritical controlpointindicatesapotentiallossofcontrol,or whenacriticallimitisnotmet
Critical Control AstepinwhichcontrolcanbeappliedandisessentialPoint topreventoreliminateafoodsafetyhazardorreduce ittoanacceptablelevel
Cross Thetransferofharmfulorpotentiallyharmfulmicrocontamination organisms(usuallybacteria)fromcontaminatedsurfaces orfoodstootherfoodseitherbyhand,physicalcontact, airorcontactwithfoodpreparationsurfacesorfood utensils
Danger zone Thetemperaturerangewithinwhichthegreatest multiplicationofbacteriaispossible(between5oCand 63oC)
Enforcement Authorised officer appointed to enforce relevant officer legislation e.g. environmental health officers, sea fisheries officers, veterinary inspectors, dairy produce inspectors
Food Anysubstanceorproduct,whetherprocessed,partially processedorunprocessed,intendedtobe,or reasonablyexpectedtobeingestedbyhumans.It includesdrink,chewinggumandanysubstance, includingwater,intentionallyincorporatedintothefood duringitsmanufacture,preparationortreatment
Food allergen Anysubstance,usuallyaprotein,capableofinducingan allergy.Knownallergens(aslistedintheAnnexofEC Directive2003/89)mustbelistedinthelistof ingredientsonafoodproductfromNovember25th 2005
Glossary
39 4039
Food handler Anypersonwhohandlesorpreparesfoodwhetheropen (unwrapped)orpackaged,evenifphysicalcontactisonly asmallpartoftheirwork
Food hygiene Allmeasuresnecessarytoensurethesafetyand wholesomenessoffoodduringpreparation,processing, manufacture,storage,transportation,distribution, handlingandofferingforsaleorsupplytotheconsumer
Food safety Writtenand/orelectronicallydocumentedevidenceofrecords foodsafetyproceduresfollowedatastatedtime-period
HACCP HazardAnalysisandCriticalControlPoint:Asystem which identifies, evaluates and controls hazards which are significant to food safety
Hazard Thepotentialtocauseharm.Hazardsmaybebiological, chemicalorphysical
High-risk Activitieswherehigh-riskready-to-eatfoodsare activity preparedandwherethepotentialexiststoput vulnerablegroups(infants,thefrailelderly,pregnant womenandthesick)orlargenumbersofconsumersat seriousrisk
High-risk food Foodwhichsupportsthegrowthofharmfuland potentiallyharmfulmicro-organismsandwhichwillnot besubjectedtoanyfurtherheattreatmentorprocessing whichwouldremoveordestroysuchmicro-organisms, priortoconsumption.Suchfoodsareasfollows:
• shellfish, cooked and raw • fish, cooked and raw • rawmeatsuchasbeeftartar • cookedmeatandmeatproducts • cookedpoultryandpoultryproducts • cooked-chillandcooked-freezemeals • milkandmilkproducts • eggandeggproducts • cookedriceandcookedpasta • foodscontainingtheaboveasingredients.
Insect Electronic equipment to control flying insects, usually by electrocutor meansofUVlampsandahighvoltagegrid.This equipment is also referred to as an electronic fly killer (EFK)orbythetradenameinsectocutor.
39
Glossary
4039
Low-risk Activitywherethepotentialtocauseharmtoconsumersactivity islow
Monitoring Thesystematicobservation,measurementand/or recording of the significant factors for control of a hazard
Non-conformingProductwhichdoesnotmeettherequiredstandardorproduct specification
Non-food Apersoninvolvedinafoodbusinesswhosedutiesandhandler responsibilitiescanimpingeonfoodsafety
Potable water Water which is fit to drink or use in food preparation fromtherisingmainandcomplieswiththerequirements ofS.I.No.81of1998
Probe Partoftemperaturemeasuringequipmentthatcanbe insertedbetweenpacksorintoproducttoobtain temperaturereading
Ready-to-eat Foodsthathavealreadygonethroughmostoralloftheirfoods preparationsteps.Therewillbea“high-risk”iftheseare contaminatedorallowedtodeterioratebecausethere arenofurtherpreparationstepstocontrolthehazard, e.g.cookedmeatandpoultry,pates,meatpies,cooked meatproductse.g.gravyandstock,milk,cream,custards and dairy produce, shellfish and other seafood (cooked orintendedtobeeatenraw),cookedriceandcooked eggsandproductsmadewitheggs,preparedsalads,fruit andvegetables,softcheesesetc
Risk Theprobabilityofahazardoccurring
Stock rotation Practiceofmoving(rotating)stocksothattheoldestis used first and the newest last
Training Awrittendocumentthatdescribesthestepsthattraineesapplicationneedtoputintoactioninordertomaximisethetransferplan oftraining
‘Use-by’ date Datemarkrequiredonhighlymicrobiologicallyperishable pre-packedfoods.Itisanoffencetosellfoodafterits ‘use-by’date
Waste Anyproduct,packagingormaterialsthatareunwanted andintendedtobedisposedofandremovedfromafood areaorpremises
4241
SA
MP
LE
RE
CO
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SampleRecords
4241
Sample Food Safety Records
1. Training Record
2. Temperature Record
3. Cooking Record
4. Cooling Record
�. Cleaning Record
6. Delivery Record
�. Food Safety Training Level 1, Stage 1 Checklist
8. Food Safety Training Level 1, Stage 1I Checklist
9. Food Safety Training Level 2, Checklist
1. T
rain
ing
Re
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Empl
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sN
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:___
____
____
____
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Fri
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____
____
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�. Food Safety Training Checklists
Food Safety Training Level 1, Stage I Checklist
EmployeesName:______________________StartDate:________________
Food Safety Skills Competent
1.Wearandmaintainuniform/protectiveclothinghygienically
2.Maintainahighstandardofhand-washing
3.Maintainahighstandardofpersonalhygiene
4.Demonstratecorrecthygienepracticeifsufferingfromailments/illnessesthatmayaffectthesafetyoffood
5.Avoidunhygienicpracticesinafoodoperation
6.Demonstratesafefoodhandlingpractice
7.Maintainstafffacilitiesinahygieniccondition
8.Obeyfoodsafetysigns
9.Keepworkareasclean
__________________________________________________________
(Supervisor’s/Manager’sSignature) (Date)
8. Food Safety Training Level 1, Stage II Checklist
EmployeesName:__________________________ StartDate:___________
Food Safety Skills Competent
1.Demonstratetheirlegalresponsibilityinensuringsafefoodfortheconsumer
2.Recognisehowfoodcanbeputatriskbychemical,physical andbiologicalhazards
3.Demonstrateanunderstandingofcrosscontaminationandthehygienepracticenecessarytopreventit
4.Explainthedifferencebetweenhighandlow-riskactivities
5.Avoidunnecessaryhandlingoffood,foodutensilsandsurfaces
6.Whereapplicabletothejob,recordthetemperatureoffoodasrequired
7.Keepappropriatefoodsafetyrecords
8.Keeppestsoutofthefoodoperationandoperateasatisfactorywastedisposalsystem
9.Takeactionwhenawareofunhygienicpracticesthatmayputthesafetyoffoodatrisk
10. Co-operate with authorised enforcement offi cers
11.Whereapplicabletothejob,checkdeliveriesappropriately
_______________________________________ ____________________
(Supervisor’s/Manager’sSignature) (Date)
9. Food Safety Training Level 2 Checklist
EmployeesName:____________________________ StartDate:_____________
Food Safety Skills Competent
1.DemonstratethefoodsafetyskillsrequiredatInductionLevelStageIandII
2.Outlinetherequirementsnecessaryforbacterialgrowth
3.Usetime-temperaturecontrolstopreventandcontrolbacterialgrowth
4.Describefoodborneillnessandthefactorswhichcontributetoincidencesofit
5.ImplementtheHACCPproceduresinplace
6.Applypestcontrolintheworkplace
7.Outlinetheirlegalfoodsafetyresponsibilities
Where applicable to the job:8.Usehygienicproceduresinreceivingdeliveries
9.Ensurefoodsafetyduringstorageoffood
10.Ensurefoodsafetyduringpreparation
11.Ensurefoodsafetyduringcookingandcoolingoffood
12.Ensurefoodsafetyduringtransportation
13.Applycorrectandappropriatecleaningproceduresinmaintainingacleanfoodoperation
9. Food Safety Training Level 2 Checklist
EmployeesName:____________________________ StartDate:____________
Food Safety Skills Competent
14.Takereasonablecaretopreventcrosscontaminationof productsbyfoodallergens
15.Followtheprocedurefordealingwithrecalledfoodproducts
16.Dealwithafoodsafetycomplainteffectively
17.Co-operatewithfoodsafetyauditors
18.Usehygienicprocedureswhendisplaying/holdingorservingfood
19.Dealwithreturnsinahygienicmanner
20.Usehygienicproceduresinstoringraw/in-process/processedfooditems
21.Usehygienicproceduresinstoringancillaryitems
22.Applytherequiredheattreatment
23.Labelfoodcorrectly
24.Takesamplesforlaboratoryanalysis
25.Testraw,in-processand/orprocessedfooditemstoensurefoodsafety
__________________________________________ ______________________(Supervisor’s/Manager’sSignature) (Date)
Food Safety Authority of IrelandAbbey Court, Lower Abbey Street,
Dublin 1
Údarás Sábháilteachta Bia na hÉireannCúirt na Mainistreach, Sráid na Mainistreach Íocht.,
Baile Átha Cliath 1
Tel: +3�3 1 81� 1300
Fax: +3�3 1 81� 1301
Email: [email protected]
Website: www.fsai.ie
ISBN 1-90446�-36-6
