2. Maintain strategies for safe food storage
Assessment for this Unit may include:
⦿ Oral questions
⦿ Written questions
⦿ Work projects
⦿ Workplace observation of practical skills
⦿ Practical exercises
⦿ Formal report from employer or supervisor
Slide 2
3. Maintain strategies for safe food storage
This unit comprises three elements:
Slide 3
Identify critical control points
1
Handle and store products correctly
2
Maintain strategies for safe food
3
4. Maintain strategies for safe food storage
Element 1: Identify critical control points in food
production
⦿ Identify critical points in the processing of food
⦿ Identify legislated and enterprise requirements
Slide 4
5. Identify critical control points in food production
Identify critical control points in the processing of food
⦿ Purchasing from approved suppliers
⦿ Receiving supplies
⦿ Storing commodities
⦿ Processing commodities
⦿ Cooking foods
⦿ Cooling food
⦿ Storing cooked foods
⦿ Re-heating foods
⦿ Serving food to customers
Slide 5
6. Identify critical control points in food production
Identify legislated and enterprise requirements
Legislated:
⦿ Determined by the Government
⦿ Mandated by imposition of Act of Law
Enterprise:
⦿ Determined by the enterprise
⦿ Usually adopted by International Hotel Chains:
⚫ So every hotel works to and adopts the same
standards
Slide 6
7. Maintain strategies for safe food storage
Element 2: Handle and store food products correctly
⦿ Identify safe food storage conditions for food products
⦿ Apply safe food storage conditions to food products
⦿ Review/correct storage of products
Slide 7
8. Handle and store food products correctly
Identify safe food storage conditions for food products
⦿ Store at correct temperature
⦿ Fresh foods: Chilled below 5°C:
⚫ Covered and in separate individual containers
⦿ Frozen foods: frozen hard below -18°C:
⚫ Good air flow, securely stacked, away
from the wall and off the floor
⦿ Dry goods: Ambient room temperature
15°-18°C
⚫ Low humidity and off the floor
Slide 8
9. Handle and store food products correctly
Apply safe food storage conditions to food products
⦿ All storage areas must be cleaned on a regular basis
⦿ All equipment used to store foods must be of food grade
⦿ Each food must be in separate container
⦿ All food must be covered
⦿ There must be good airflow in all storage areas:
⚫ To stop the build up of fumes, aromas
⦿ All storage area must be rodent and insect proof:
⚫ All holes blocked or covered with mesh to stop entry
Slide 9
10. Handle and store food products correctly
Review and correct storage of products
Conduct regular checks to check compliance of Standards:
⦿ Are they storage areas clean?
⦿ Are the required temperatures being maintained?
⦿ Are any food beyond the use by dates?
⦿ Are food containers covered or closed?
⦿ Are labels legible?
⦿ Are labels attached to foods?
Slide 10
11. Maintain strategies for safe food storage
Element 3: Maintain strategies for safe food
Slide 11
Check
processes are
being followed
on a regular
basis
Respond
to/correct
unsafe
practices
Review/correct
strategies for
safe food
12. Maintain strategies for safe food
Check processes are being followed on a regular basis
⦿ Conduct complete audit of entire process and procedures
⦿ Done on regular basis:
⚫ Weekly, monthly, 3 months, 6 months and yearly
⦿ Look for non compliance :
⚫ Also Validating Compliance when
nothing is found to be non compliant
Slide 12
13. Maintain strategies for safe food
Respond to and correct unsafe practices
⦿ Reject food found not to be safe
⦿ Re evaluate procedures found to be ineffective
What is required for the unsafe practice to be made safe?
Slide 13
14. Maintain strategies for safe food
⦿ Review and correct strategies for safe food
⦿ Review Audit Results and review standards required
⦿ They must match
⦿ Change procedures as required to
meet standards required
⦿ Validate and Verify that procedures in
place are adequate
Slide 14
Editor's Notes
Welcome student to the class
Maintaining strategies for safe food storage
Trainer to Advise:
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.
Trainer advises students this Unit comprises three elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.
Trainer to advise:
Trainer to relate performance criteria to element 1
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Maintain strategies for safe food storage the students must be able to;
Identify critical control points in food production
The student should be able to
Identify critical points in the processing of food
Identify legislated and enterprise requirements
Trainer to advise:
These are some of the control points where control of the food safety may be lost.
If precautions are not taken at each of these points the whole process may be in jeopody.
If incorrect procedure happens when receiving commodities then the rest of the process is wasted.
If re-heating of food does not follow correct procedure then all the correct procedures carried out before that step has been a waste of time.
Trainer to advise:
What is the Food Safety Standards applied to the area where you are employed.
Legislated Standard
This is the Standard determined by the Government as the minimum required to produce food in their area of responsibility. Everybody has to follow this standard as a minimum.
Enterprise Standard
This will be the standard that an enterprise will impose on itself.
It may be higher standard than the legislated standard but it CANNOT be a lesser standard than the Government Standard
International Hotel chains will do this so all the Hotels are setting the same level all over the world
Trainer to advise:
Trainer to relate performance criteria to element 2
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Maintain strategies for safe food storage the students must be able to;
Identify critical control points in food production
The student should be able to
Identify safe food storage conditions for food products
Apply safe food storage conditions to food products
Review/correct storage of products
Trainer to advise:
Foods need to be stored at temperature that will not be detrimental to the safety of the food
Bacterial growth can be rapid if food is not stored correctly and it cannot be seen by the human eye so following the Guideline within a Food Safety Plan will minimise the possibility of bacterial growth and foreign object infestation happening to the food while in your care.
Trainer to advise:
It is not just the temperature of the food that has to be monitored.
Waste of time to keep food at correct temperature if the containers are going to be contaminated with food from the previous food stored in that container.
Containers must be food grade
Meaning; some plastics are cheap and will emit odours and chemical will leach out into food stuffs
It must be food grade and moisture migration proof.
Stainless steel is best but expensive
Single use disposable take away food containers can be used then discarded after one use.
Areas where food is stored must be clean; daily or as required
All storage areas must be vermin proof
No storage area to have food stored on floor
Trainer to advise:
Conduct mini audits continually to ensure that food storage requirements are being complied with.
If a ‘no’ is found then find out why and correct the procedure; Apply a corrective action
Trainer to advise:
Trainer to relate performance criteria to element 3
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Maintain strategies for safe food storage the students must be able to;
Maintain strategies for safe food storage
The student should be able to
Check processes are being followed on a regular basis
Respond to/correct unsafe practices
Review/correct strategies for safe food
Trainer to advise:
By conducting internal audits it allows enterprises to control the Food safety more effectively.
Finding out about mistakes before somebody is killed by bad food safety practices
That is the worst thing that is going to happen
One person dying is terrible
Many people dying is a disaster
Causing the death of a baby? Cannot be measured!
Self assess; self Audit; set the highest standard,
but still have to check for the mechanical or human failings are not happening.
Check, check, check again
Trainer to advise:
Responding to unsafe practices involves making a decision to discard the food that is found to be unsafe.
Then look at the procedure that made the food unsafe and
determine if it was the controls on that procedure that made the food unsafe
the equipment used to control
the human failing to follow the correct procedure
If the control was found to be faulty then set a new standard
If the equipment used is found to be faulty then repair or replace the equipment
If a human fail to follow correct procedure then re train the person in correct procedure required.
Trainer to advise:
Keep checking procedures in place are adequate to keep food safe during the processes being implemented while food is in you enterprises control
Food Safety is everybody’s responsibility.
