[tagline_box title=”FOOD SAFETY: UNIT STANDARDS CONTENT” description=”
US 9042
Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment.
- Introduction
- Meaning of HACCP
- Principles of HACCP
- Benefits of using HACCP
- Important definitions
- Background on HACCP
- The Pre-requisite Programmes (PRP)
- Application of HACCP
- An understanding of food or beverage safety practices and procedures
- Identify Critical Control Points (HACCP)
- Good manufacturing practices
- Importance of food safety to the consumer, employer and employees
- Difference between food/beverage safety and food/beverage quality
- Management system according to good manufacturing principles
- Factors that can influence food/beverage safety
What is contamination?
- Biological contamination
- What are micro-organisms?
- Bacteria that cause infection
- Bacteria that cause intoxication
- Chemical contamination
- Physical contamination
- A dirty kitchen
- Unhygienic staff
- Sneezing or coughing over food
- Open cuts or sores
- Cross contamination
- Incorrectly preparing and storing food
- Incorrect clothing
- Importance of personal hygiene and health
- Safety practices regarding the work area and equipment
- Sources of micro-biological contamination
- Temperature control e.g. “the cold chain”
- Pest and waste control – prevention of pest infestation
US 119567 BASIC FIRST AID : LEVEL 1
- Principles of First Aid
- Action in Emergency
- Major techniques in First Aid
- CPR
- Asphyxia and Choking
- Shock, Unconsciousness, Fainting
- Fits
- Bleeding and Wounds
- Burns
- Bites and Stings
- Effects of Temperature
- Poisons
- Fractures, Joint and Muscle injuries
- Head and Spinal injuries
- Transport
US 120403 – Apply good manufacturing practices as part of a food safety system
Food safety and food quality
- Importance of food safety
Food safety hazards and corrective procedures
- Categories of food safety hazards
- Contamination
- Dirty kitchen
- Unhygienic staff
- Cross-contamination
- Incorrect clothing
- Action against food safety hazard
Good manufacturing practices
- Temperature controls
- Cooling procedures
- Reheating
- Employee hygiene
- Food quality and sources
- Cleaning and sanitizing
- Food-borne pathogens
- Pest and waste control
- Factors that influence good manufacturing practices
US 120404 – Maintain personal hygiene, health and presentation in a food handling environment:
- Personal Hygiene
- Hand wash procedures
- What should I do if I accidentally contaminate food
- When to wash my hands
- Why is personal hygiene important
- Reporting illness/exclusion
- Return to work after illness
- Employee training in personal hygiene
- Hygiene when storing food
- Store food items hygienically
- Types of storage
- Stock rotation; pests; personal hygiene when handling food
- Cuts, grazes and illness
- Time and temperature when cooking different food items
- Equipment preparation; cooking; waste disposal
- Unexpected situations
US 120410 – Clean and sanitise food manufacturing equipment and surfaces manually
- Principles of cleaning
- Prevention of food poisoning; spreading of disease
- Keep working conditions safe; cost efficiency; customer satisfaction
- Five steps of the cleaning process – pre-cleaning; main cleaning; sanitizing; air-drying; after cleaning
- Cleaning equipment and material
- Cleaning equipment
- Cleaning materials
- Selecting cleaning equipment and materials
- Cleaning preparation areas
- Cleaning work surfaces and walls
- Cleaning sinks and hand basins
- Cleaning floors
- Safety in cleaning
- Personal safety
- Cleaning electrical, gas and other equipment
- Storing items safely
- Cleaning guidelines when working with food: fish; soup; dough;/pastry/cakes/biscuits; cold food
US 120416 – Apply personal safety practices in a food or sensitive consumer product environment
- Purpose of Safety Legislation and Occupational Health and Safety Act
- Employers and employees Rights and Responsibilities re Safety
- Safety Signs and Symbols in a learner’s work environment
- The importance of personal protective clothing and safety gear
- Colour codes on pipelines, equipment and floor spaces
- Security Procedures according to the organisation’s regulations
- Apply personal safe working practices re the work area and equipment
- Handling and Lifting techniques for heavy objects
- Personal safety practices regarding the work area and equipment
- Safe housekeeping
- Safety Equipment is immediately accessible according to regulations
- Deal with Safety Emergencies
- Safe handle and store of raw materials, final products, chemicals
US 120417 – Understand the control of pests and waste materials as part of a food safety system
- General pest control
- Health Act Regulation
- Importance of pest control
- Inspections
- Identifying the presence of pests
- Pest categories are identified
- The Safety Act
- Impact of relevant pest control method preventive measures
- Identification of pest infestation
- Pest control activities
- Handling and storing pesticides according to the Food Safety Act
- Importance of the control of waste, classification, preventive measures, handling of
- waste, removal of waste, personal safety and problems during handling
- The environment
US 120496 – Health and Safety – Risk-based primary emergency care / first aid in the workplace
- Emergency scene management
- Rescue breathing, CPR and choking for adults, children and infants
- Shock
- Bleeding and wounds
- Neck and spine immobilization and transportation
- Fractures and dislocations
- Burns
- Thermal stress
- Poisoning
- Medical emergencies
US 259622 – Describe the Functions of the workplace Health and Safety Representative
- Purpose of Occupational Health and Safety Legislation OHS Act
- Employers’ duties and responsibilities in terms of the OHS Act
- Employees’ duties and responsibilities in terms of the OHS Act
- Duties and responsibilities of a Safety Representatives in terms of the OHS Act
- Safety Committee meetings
- Safety Representative Inspections
- Handling health and safety issues as a safety representative
- Safety Representative’s role in an accident investigation
“]
