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THHBCC11A: Implement food safety procedures
This unit applies to all catering operations where food and related services are provided and includes the following establishments / operations:|
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Critical aspects of assessment
- A thorough understanding of
the HACCP method and how it can be implemented in the workplace.
This includes the ability to:
- Explain the need for food safety procedures.
- Describe and follow a food safety program including the principles of HACCP.
- Identify food safety hazards in the food production system and apply control measures to each hazard.
- Apply critical limits to each critical control point.
- Follow monitoring procedures for each critical control point including the use of contact and non-contact thermometers.
- Undertake corrective actions when deviations from the critical limits occur.
- Maintain appropriate records.
- Participate in the validation and review of the enterprise food safety plan.
- Respond to external auditing of the food safety program.
Activities
Conduct a hazard analysisImplementing a HACCP plan
Acts and regulations
Take a tour
Practical case studies
Review questions