Unit 315 Unit 315 Supervisory skills for the professional kitchen - PowerPoint Presentation

1. Unit 315Unit 315 Supervisory skills for the professional kitchen

2. Demonstrate knowledge and understanding of the principles, processes and procedures for food safety and health and safety in the workplaceApply knowledge and understanding of the principles, processes and procedures used in food safety and health and safety in a range of hospitality contextsAnalyse, interpret and evaluate food safety and health and safety information to predict probable consequences and provide reasonable alternatives and solutions to food safety and health and safety issues in the workplaceMake connections, use and integrate different principles, processes and procedures for food safety and health and safety in the workplace in order to justify and support judgements being madeAims

3. A The role of the legislation in ensuring food safety in the workplaceFood safety legislation Food safety legislation, its purpose and aims, and the role of the supervisor in its application. The main legal frameworks, laws and offences relating to food safety and health and safety in the workplace: The Food Hygiene Regulations 2006, Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, the Food Safety Act 1990, Food Premises (Registration) Regulations 1991.

4. Write down what you feel the role of a supervisor is in the work placeWhat is the role of the legislation that is in placeExplain what HACCP isWhat is the role of the Government with food safety?Task

5. The roles and responsibilities of government in their oversight of food legislation and support to hospitality businesses in the maintenance of food safety. Food standards agencies best practice advice and guidance food hygiene rating schemes food safety management guides. Local authorities/the environmental health practitioner (EHP): giving advice on food safetyinvestigating complaints examining food in food premises taking samples of food for analysis educating owners of businesses taking enforcement action.The role of government in the maintenance of food safety

6. The scope of employer and employee responsibilities under food safety legislation and howindividuals must understand the importance of their contribution to the maintenance of food safety.Employer: ensuring staff have the relevant skills, knowledge and resources required tocarry out their work, implementing procedures to meet control points following relevantlegislation and organisational policy.Employees: allocating and supervising food safety responsibilities, protecting own andothers’ work against negative impacts, being vigilant for possible hazards, agreeing what isexpected of others and holding them to account, knowing relevant legislation and otherindustry-specific regulations and codes of practice.The responsibilities of employers and employees in respect of food safety legislation

7. The purpose of food safety systems and how they can contribute to compliance with legislation and facilitate the introduction of the safe working practices required to maintain food safety. The role of food safety systems in the success of a hospitality business and the benefits and consequences of failure to introduce a system.The importance of the organisation complying with legislation and the needfor food safety systems

8. Hazard Analysis and Critical Control Point (HACCP)safer food, better business (SFBB)/CookSafe/Safe Cateringenable hospitality and catering organisations to comply with the requirement fora documented food safety management system and to comply with legislationassist an organisation to implement systems and methods to keep food safehelp an organisation to train staffhelp to protect an organisation's reputationhelp to improve an organisation’s food hygiene rating score.Food safety systems:

9. ensuring that proper safe working and food handling practices are in place and appliedmonitoring and recording of safe working and food handling practicesthe identification of critical control points and critical limitsensuring the effectiveness of control measures for different hazardsknowing how different conditions impact on the effectiveness of control measurestaking corrective actions and introducing measures for improvement.Methods and procedures for controlling food safety:

10. the need for adjustment to food safety management procedures when a review indicates thatcontrol methods are ineffective, or if enforcement officers recommend or require changesfactors or events that may require an immediate review and evaluation of the food safetyproceduresthe importance of communicating to relevant staff any changes to the procedures and ofmonitoring and verifying new procedures.The methods for, and the importance of, evaluating food safety controls and procedures:

11. The benefits of high standards of food safety and health and safety to the organisation.The consequences and costs associated with food poisoning outbreaks, accidents and ill health.Group discussion

12. Types of contaminate:microbialphysicalchemical contaminantsthe transference of allergens.The causes and sources of contamination

13. raw foodpeopleequipmentpackagingair, dust and soilpestswater.Sources of contamination:

14. The different types of bacteria, their characteristics, the conditions for their growth and the groups most susceptible to food poisoning.The types of food poisoning bacteria and conditions required for multiplication

15. the bacteria that cause food spoilage, not food poisoning – yeasts, moulds, fungi or bacteria.Pathogenic bacteria:the bacteria that cause ill health when present in large numbers in food.Spoilage bacteria:

16. nutrientswarmthtimemoisturepH.Conditions required for growth and how these can be reduced or removed:

17. pregnant womenthe elderlyyoung childrenpeople with chronic illness.High-risk groups, the reasons why and ways to manage risk:

18. Salmonella:sources – present in human and animal intestinesfoods commonly involved – meat, poultry, milk, eggs, raw fruits and vegetablescause of and illness – large number of bacteria on food, onset period of 12–72 hourswith diarrhoea, fever, headache, abdominal cramps, vomiting lasting 1–7 dayscarrier status – commoncontrol measures – separation of raw and cooked foods, thorough cooking of meat andpoultry, good personal hygiene, effective pest control, effective cleaning and disinfection.Bacterial food poisoning and food-borne disease

19. sources – present in human and animal intestines, soil, dustfoods commonly involved – meat products such as stews, casseroles and gravycause of and illness – toxins produced by bacteria multiplying quickly in meats that are slowlycooked, cooled slowly or cooked meat stored at ambient temperatures. Toxins produced whenbacteria reach the intestines, causing a person to become sick. Onset period 8–22 hours,with abdominal pain and diarrhoea lasting 1–2 dayscarrier status – not commoncontrol measures – effective temperature controls when storing and cooking meat,separation of raw and cooked foods, effective cleaning and disinfection.Clostridium perfringens:

20. sources – skin, ear, nose and throat of food handlers, raw milkfoods commonly involved – cooked meats, salads, creamcause of and illness – toxins produced by the bacteria as they multiply on food.Onset period of 2–4 hours, with nausea, vomiting, diarrhoea, loss of appetite,severe abdominal cramps, mild fever lasting 24 hourscarrier status – commoncontrol measures – good personal hygiene, temperature controls, effective cleaning and disinfection.Staphylococcus aureus:

21. sources – cereals, soil, dustfoods commonly involved – rice and rice dishescause of and illness – heat-resistant toxin caused by bacteria as they multiply in food.Onset period 1–5 hours, with nausea, vomiting, abdominal pain and some diarrhoea,lasting 12–24 hourscarrier status – nonecontrol measures – thorough cooking and cooling of food, safe storage,effective cleaning and disinfection.Bacillus cereus:

22. sources – present in human and animal intestines, soil and sewagefoods commonly involved – raw meat, undercooked beefburgers, gravy, raw milkcause of and illness – a toxin produced in the intestines. Onset period of12–24 hours, with nausea carrier status – commoncontrol measures – separation of raw and cooked foods, good personal hygiene,effective temperature controls, effective cleaning and disinfection.Escherichia coli:

23. The importance of, and the procedures and processes for, the safe and effective storage and temperature control of ingredients for customers’ consumption. The role of the supervisor in the application, checking, monitoring and compliance of these controls. The corrective actions required to maintain controls and the consequences of inadequate control.Procedures for storage and temperature control

24. the importance of stock rotationuse-by datesbest-before datesstock rotation systems: first in, first out (FIFO)/last in, last out (LILO)foods exempt from date markingreceiving deliveries and checking for damageproduct traceability.Stock rotation:

25. cool and drydark but with adequate artificial lightingadequate ventilationstorage off the floor and away from wallsstorage in lidded containers.Dry food storage:

26. sitingaccessprevention of cross-contaminationmaintenance and cleaning.• Freezers:sitingaccessprevention of cross-contaminationmaintenance and cleaningdefrosting.• Thawing frozen food:defrost in a fridge or thawing cabinetprotect thawing food against contaminationcook immediately following thawing.Refrigerated storage:

27. use of vehicles and/or containerstransporting different types of food at the same timeeffective cleaning between loadskeeping food at appropriate temperatures and allowing those temperatures to be monitored.Transporting food:

28. follow the manufacturer’s cooking instructions for food products (where applicable)preheat equipment before cookingnever use the same utensils, plates or containers for raw and cooked or ready-to-eat fooduse of whole cuts or joints and cuts and joints of appropriate sizeensure liquid dishes, gravy, soups, sauces and stews are simmering and stir them frequentlyensure one of the following temperatures has been reached: 80 °C for at least6 seconds, 75 °C for at least 30 seconds, 70 °C for at least 2 minutes,65 °C for at least 10 minutes, 60 °C for at least 45 minutes.Cooking safely:

29. to prevent the growth of food poisoning bacteriacomplying with legislationmaintaining safe standardsmaintaining the reputation of the business.Importance of temperature control:

30. below 8 °C and above 63 °Creheated food 82 °C (Scotland) 75 C (England) exceptions to temperature controls and regional variations.Legal temperature requirements:

31. in-place devicesair temperature monitoring systemselectronic probe thermometersmethods of calibration.Methods for measuring temperature:

32. taking fridge and freezer temperature dailytaking product temperatures as requiredcleaning and disinfecting probeinserting probe between packs for fridge and freezer temperaturesinserting into thickest part of products if undertaking product samplingrecording all routine and product sampling temperaturesreporting temperatures out of acceptable range.Taking and recording temperature readings:

33. The importance of, and the procedures and processes for, achieving and maintaining highstandards of personal hygiene across all areas of a hospitality business. The role of the supervisor in the application, monitoring and correction of standards and the consequences of inadequate control.Procedures for maintaining high standards of personal hygiene

34. Personal grooming:hairjewelleryperfumemakeup• Clothing:washable or disposablelight colouredno external pocketsno outside clothing in food areas.• Exclusion of food handlers:if suffering from sickness or diarrhoeawith serious skin infections.personal hygiene

35. The importance of, and the procedures and processes for, the effective cleaning and disinfection offood production and service, areas, equipment and machinery, and the role of the supervisor in theapplication, checking and monitoring of cleanliness, and professional waste disposal in hospitality organisations.Procedures for cleaning, disinfection and waste disposal

36. food preparation areaswork surfacesequipmentutensils.Methods of cleaning and use of cleaning materials:detergentsdisinfectingsanitisingdisposable clothscolour-coded equipment – cloths, brushes, mopscorrect use and storage of cleaning chemicalsuse of dishwashing machines.Cleanliness and good hygiene:

37. pre-cleanmain cleanintermediate rinsedisinfectionfinal rinsedry.Six-stage cleaning process:

38. breaking the contamination chainwhat needs to be cleanedhow the cleaning will be carried outwhen cleaning needs to be done – daily, weekly, monthly, as requiredwho will carry out the cleaning.• Disposal of waste:use of suitable containersdisposal of foodrecyclinghazardous wasteexternal collection and general waste.Cleaning and disinfecting schedules:

39. The importance of, and the processes and procedures for, the prevention of infestation by commonpests in different hospitality situations, how to spot the signs of infestation and the role of thesupervisor in implementing the necessary controls for eradication.Pests and pest control

40. reducing spread of bacteria and cross-contamination (chemical, physical)complying with current food safety legislationmaintaining food safety (food storage, food handling)maintaining a healthy environmentcreating a good first impression.Importance of pest control and the impacts of infestation:

41. Common pests, signs of pests and specific hazards from pests:rodents, birds, flies and flying insects, cockroaches, ants, beetles and weevils.• Supervisor’s role in controlling and eradicating pests:good housekeepingtaking action to reduce harmchecking for problems and infestationinvestigating reports of pest sightingsreporting problemsphysical and chemical controlsuse of private contractors.Importance of pest control and the impacts of infestation:

42. Health and safety legislation, its purpose, requirements, main aims and role.• Health and Safety at Work etc. Act 1974.• Management of Health and Safety at Work Regulations 1999.• Workplace (Health, Safety and Welfare) Regulations 1992.• Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 2013.• Control of Substances Hazardous to Health (COSHH) Regulations 2002.• Electricity at Work Regulations 1989.• Manual Handling Operations Regulations (MHOR) 1992.• Health and Safety (First Aid) Regulations 1981.• Health and Safety Executive (HSE):best practice advice and guidance codes of practice.Health and safety legislation

43. The common facilities and provisions required by law to ensure the provision of a safe andhealthy working environment, the supervisor’s role in providing and maintaining them andthe consequences of failure to provide.The supervisor’s role in health, safety and welfare in the workplace

44. definition of incidentdefinition of accidentdefinition of occupational ill health.• Welfare provisions that should be made by the employer:toilets and handbasins, with soap and towels or a hand dryerdrinking watera place to store clothing (and somewhere to change if special clothing is worn for work)somewhere to rest and eat meals.The terms ‘incident’, ‘accident’ and ‘occupational ill health’:

45. Purpose and procedures for conducting risk assessments and the use of information and data fromprevious incidents to implement health and safety control procedures that will reduce accidents in arange of hospitality situations.The risks and control methods for common workplace hazards

46. faulty machinery, slippery/uneven surfaces, hazardous substances, equipment, activities, gasleaks, fires, flooding, electrical equipment, overexposure to substances/fumes/bright lights,untrained staff, lack of supervision, poor lighting, lack of signage, cables, volatile customers,trips, falls.The main causes of injuries and ill health at work:

47. How the supervisor can contribute to the investigation and management of accidents andincidents in the workplace and the impacts accidents and incidents can have on the business.• How simple accident investigation techniques can reveal immediate and root causes:provide a true snapshot of what really happens and how work is really doneimprove the management of risk in the futurehelp other parts of the organisation learndemonstrate commitment to effective health and safety and improving employee morale and thinking towards health and safety.• Purpose and process of reporting incidents:duties under RIDDOR 2013 – work-related injuries, cases of ill health and dangerous occurrencesHow to manage accidents and incidents

48. and in providing guidance and staff trainingHow the supervisor can contribute to the observance of workplace safety systems and proceduresby effective monitoring, communication and delivery of a range of training initiatives and theimpacts this can have on the business.The role of the supervisor in the monitoring of food safety systems

49. Purpose and process of monitoring and control techniques:carrying out inspections and auditscompleting and supervising the completion of monitoring documentationchecking the work of others to ensure compliance.• Purpose, process and importance of effective communication of food safety and health and safety procedures:communication methods – training sessions, training materials, staff meetings, appraisal, noticeboards, staff newsletters, signs and noticestraining methods – induction, on-the-job training, internal, external, bespoke, qualification drivenimportance of communicating health and safety procedures and information – reducingmistakes, gaining clarification, ensuring understanding, maintaining standards.The role of the supervisor in the monitoring of food safety systems

50. legal and regulatory requirementsproviding new staff with the information they needensuring new staff are fully trainedproviding food safety refresher training as requiredconsequences to the business of providing adequate or inadequate training.Purpose, process and importance of providing training of staff:

51. good ventilationa reasonable working temperaturelighting suitable for the work being carried outenough room space, suitable workstations and seatinga clean workplace with appropriate waste containers.• Process of providing a safe workplace:properly maintain premises and work equipmentkeep floors and traffic routes free from obstructionhave windows that can be opened and also cleaned safelyprovide safety glass if applicable.Process of providing a healthy working environment: