Unit 315 Unit 315 Supervisory skills for the

Transcript:Unit 315 Unit 315 Supervisory skills for the:
Unit 315 Unit 315 Supervisory skills for the professional kitchen Demonstrate knowledge and understanding of the principles, processes and procedures for food safety and health and safety in the workplace Apply knowledge and understanding of the principles, processes and procedures used in food safety and health and safety in a range of hospitality contexts Analyse, 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 workplace Make 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 made Aims A The role of the legislation in ensuring food safety in the workplace Food 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. Write down what you feel the role of a supervisor is in the work place What is the role of the legislation that is in place Explain what HACCP is What is the role of the Government with food safety? Task 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 safety investigating 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 The scope of employer and employee responsibilities under food safety legislation and how individuals must understand the importance of their contribution to the maintenance of food safety. Employer: ensuring staff have the relevant skills, knowledge and resources required to carry out their work, implementing procedures to meet control points following relevant legislation and organisational policy. Employees: allocating and supervising food safety responsibilities, protecting own and others’ work against negative impacts, being vigilant for possible hazards, agreeing what is expected of others and holding them to account, knowing relevant legislation