UNIT DESCRIPTOR : This unit covers skills and attitude required to food safety and sanitation in the workplace PERFORMANCE CRITERIA REQUIRED REQUIRED ELEMENTS Italicized terms are KNOWLEDGE SKILLS elaborated in the Range of Variables Wear Personal Personal protective Personal protective Checking Protective equipment are equipment (PPE) PPE Equipment checked according to Procedures in Practicing manufacturer’s wearing in PPE GMP specifications Good Food Personal protective Manufacturing equipment (PPE) are Practices worn according to the and functions job requirement of personal protective equipment Observe Personal hygiene Good grooming and Practicing Personal and good grooming personal hygiene good grooming Hygiene and is practiced in line Workplace health and personal Good Grooming with workplace and safety hygiene health and safety requirements practices requirements Implement Food Sanitary food Proper waste Managing Sanitation handling practices disposal wastes Practices are implemented in Environmental Implementing line with workplace protection and sanitary food sanitation concerns handling regulations Food safety practices Safety measures are principles and Practicing observed in line with practices workplace workplace safety TQM and other food safety practices. quality system principles PERFORMANCE CRITERIA REQUIRED REQUIRED ELEMENTS Italicized terms are KNOWLEDGE SKILLS elaborated in the Range of Variables Render Safety Safety measures are Safety measures Applying Measures and applied according to First aid procedures safety First Aid workplace rules and Parts and functions measures Procedures regulations of personal Applying first First aid procedures protective aid treatment are applied and equipment Practicing PPE coordinated with First Aid Kit Coordinating concerned personnel with concerned according to personnel workplace standard operating procedures.
UNIT DESCRIPTOR : This unit covers skills and attitude required to food safety and sanitation in the workplace ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Wear Personal Protective Equipment Personal protective equipment are checked according to manufacturer’s specifications Personal protective equipment (PPE) are worn according to the job requirement Personal protective equipment (PPE) Procedures in wearing in PPE Good Food Manufacturing Practices and functions of personal protective equipment Checking PPE Practicing GMP Observe Personal Hygiene and Good Grooming Personal hygiene and good grooming is practiced in line with workplace health and safety requirements Good grooming and personal hygiene Workplace health and safety requirements Practicing good grooming and personal hygiene practices Implement Food Sanitation Practices Sanitary food handling practices are implemented in line with workplace sanitation regulations Safety measures are observed in line with workplace safety practices. Proper waste disposal Environmental protection and concerns Food safety principles and practices TQM and other food quality system principles Managing wastes Implementing sanitary food handling practices Practicing workplace safety ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Render Safety Measures and First Aid Procedures Safety measures are applied according to workplace rules and regulations First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures. Safety measures First aid procedures Parts and functions of personal protective equipment First Aid Kit Applying safety measures Applying first aid treatment Practicing PPE Coordinating with concerned personnel