Food Safety Training Level 1 - Induction Skills and Level 2
Transcript of Food Safety Training Level 1 - Induction Skills and Level 2
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: [email protected]
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
Food Safety Authority of IrelandAbbey Court, Lower Abbey Street,
Dublin 1, DO1 W2H4
Tel: +353 1 817 1300
Email: [email protected]
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