Practise food safety methods in a food business
Based on NZQA 167 This unit standard is for all people working, or preparing to work, in a food business, and includes a basic understanding of practices that result in safe food. People credited with this unit standard are able to: maintain effective personal hygiene when working with food as per establishment requirements; prevent cross contamination in a food business; and measure, record, and act on temperature of high risk food.
This unit is used in the following courses
Maintain effective personal hygiene when working with food as per establishment requirements.
- Body, clothing, and footwear are clean and prepared for work, before, and during, working with food, according to establishment requirements.
Range: body – hands and nails clean, nail enamel removed, jewellery removed, hair contained.
- Hands and nails are cleansed after carrying out unhygienic activities.
Range: unhygienic activities may include – visit to the toilet, smoking, nose blowing, handling rubbish, handling money, handling chemicals, handling raw food.
- Skin conditions that may cause contamination, including cuts and open wounds, are effectively covered.
- Effective ways for dealing with illness that may cause contamination of food are explained in terms of establishment requirements.
Range: illness must include but is not limited to – vomiting, diarrhoea, sinus infections, colds and flu, Hepatitis A.
- Work habits that prevent contamination are identified and practised according to establishment requirements.
Range: habits practised may include – use of disposable gloves, use of tongs, sampling food with clean utensils, use of hygienic hand drying facilities.
- Personal habits that may cause contamination are identified and not practised.
Range: habits – scratching, touching hair, touching nose, touching mouth, spitting.
Prevent cross contamination in a food business
- Work area and equipment are maintained in a clean and sanitised condition using correct cleaning procedures in accordance with establishment requirements, with cleaning agents prepared and used to manufacturers’ instructions.
- Food items are maintained within expiry date and handled under conditions to prevent contamination, appropriate for food type.
Range: handling method must include but is not limited to – received, stored, food preparation, transferred.
- Rubbish is removed and stored in covered containers in designated areas in accordance with establishment requirements.
- Pests are identified and operational procedures to prevent infestation are explained in terms of establishment requirements.
Range: pests – insects, rodents, domestic animals, birds.
Measure, record, and act on temperature of high risk food
- Critical limits for temperature and time in different conditions are identified and explained in accordance with establishment requirements and legislation.
Range: conditions – uncooked, cooked, re-heated.
- Thermometers are used to measure temperature of high risk food, and the measurements are recorded in accordance with establishment requirements.
Range: high risk food – uncooked, cooked, re-heated.
- If necessary, corrective action is taken and/or reported to comply with establishment requirements and legislation.