Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_14SAFETY AND HYGIENE IN FOOD HANDLING664
Key technical outcomeKnowledgeSkillsCompetence


1. Cleaning/desinfecting tools, equipment and facilities, assessing their importance in the hygienic-sanitary quality of products




The Learner knows and understands:
 Cleaning and disinfection procedures, frequencies and equipment
 Parameters to be monitored with regard to required level of cleanliness and disinfection
 Rodent and insect control treatments
 Procedures for the collection and removal of waste from food handling unit
The Learner is able to:
 Identify the health requirements to be met by equipment, tooling and food handling facilities
 Carry out cleaning or disinfection with prescribed products, ensuring their complete elimination
 Classify cleaning and disinfection products as well as those used for rodent and insect control treatments and their usage conditions
The learner cleans/desinfects tools, equipment and facilities, assessing their importance in the hygienic-sanitary quality of products by:
 Assessing the consequences of inadequate cleaning/disinfection for the safety of the products and of consumer
 Assessing dangers associated with the handling of cleaning and disinfection products as well as those used for rodent and insect control treatments
 
Performance criteria
 Identifies health requirements to be met by equipment, tooling and food handling facilities
 Assesses the consequences of inadequate cleaning/disinfection for the safety of the products and of consumers
 Describes cleaning and disinfection procedures, frequencies and equipment
 Carries out cleaning or disinfection with prescribed products, and ensures their complete elimination
 Monitors and describes parameters with regard to required level of cleanliness and disinfection
 Acknowledges rodent and insect control treatments
 Describes procedures for the collection and removal of waste from food handling unit
 Classifies cleaning and disinfection products as well as those used for rodent and insect control treatments and their usage conditions
 Assesses dangers associated with the handling of cleaning and disinfection products as well as those used for rodent and insect control treatments.
Key technical outcomeKnowledgeSkillsCompetence


2. Maintaining Good Hygiene Practices assessing the risks associated to bad hygienic habits
The Learner knows and understands:
 Mandatory health regulations related to hygiene practices
 Health hazards related to bad habits and steps to prevent them
 Behaviours or attitudes likely to contaminate food
 Full working apparel and cleaning requirements
The Learner is able to:
 Identify personal hygiene standards related to the food handling
 Identify means of food handler protection against cuts, burns and other injuries
The learner maintains good hygiene practices assessing the risks associated to bad hygienic habits by:
 Implementing hygiene standards and food handler protection measures
Performance criteria
 Acknowledges mandatory health regulations related to hygiene practices
 Acknowledges health hazards related to bad habits and steps to prevent them
 Identifies personal hygiene standards related to the food handling
 Acknowledges behaviours or attitudes likely to contaminate food
 Listes notifiable diseases
 Acknowledges full working apparel and cleaning requirements
 Identifies means of food handler protection against cuts, burns and other injuries.
Key technical outcomeKnowledgeSkillsCompetence
3. Applying Good Food Handling practices, relating them with the hygienic-sanitary quality of productsThe Learner knows and understands:
 Mandatory health regulations related to handling practices
 Major food alterations
 Different methods of food preservation
 Procedure in case of food alerts
The Learner is able to:
 Classify main food hazards and foodborne diseases and relate them to causative agents
 Identify food allergies and intolerances
The learner applies good food handling practices, relating them with the hygienic-sanitary quality of products by:
 Assessing the impact of improper food handling on consumer health
 Avoiding contact between raw ingredients or semi-processed products and processed product when working
 Avoiding the presence of traces of allergens in allergen-free products
Performance criteria
 Acknowledges mandatory health regulations related to handling practices
 Classifies main food hazards and foodborne diseases and relates to causative agents
 Assesses the impact of improper food handling on consumer health
 Describes major food alterations
 Describes different methods of food preservation
 Avoides contact between raw ingredients or semi-processed products and processed products
 Identifies food allergies and intolerances
 Avoides the presence of traces of allergens in allergen-free products
 Acknowledges procedures in case of food alerts.
Key technical outcomeKnowledgeSkillsCompetence







4. Applying self-control systems based on the Hazard Analysis and Critical Control Point (HACCP) and traceability control, justifying the principles associated to it




The Learner knows and understands:
 General concepts of Hazard Analysis and Critical Control Points (HACCP)
 Key concepts for the control of potential health hazards.: critical control points, critical limits, control measures and corrective measures
 Parameters related to controlling critical control points
 Complet system-related records
 Main voluntary starndards implemented in the food sector (BRC, IFS, UNE-EN ISO 9001:2000, UNE-EN ISO 22000:2005…)
The Learner is able to:
 Identify the need and importance of self-control systems for food security
 Trace and document food origin, process stages and destination
The learner applies self-control systems based on the Hazard Analysis and Critical Control Point (HACCP) and traceability control, justifying the principles associated to it by:
 Relating traceability to food security
Performance criteria
 Identifies the need and importance of self-control systems for food security
 Acknowledges the general concepts of Hazard Analysis and Critical Control Points (HACCP)
 Defines key concepts for the control of potential health hazards: critical control points, critical limits, control measures and corrective measures
 Defines parameters related to controlling critical control points
 Completes system-related records
 Relates traceability to food security
 Documents and traces food origin, process stages and destination
 Acknowledges the main voluntary standards implemented in the food sector (BRC, IFS, UNE-EN ISO 9001:2000, UNE-EN ISO 22000:2005…).
Key technical outcomeKnowledgeSkillsCompetence

5. Using resources efficiently, assessing associated environmental benefits
The Learner knows and understands:
 Advantages of the concept of reduced consumption for environmental protection
 Environmental advantages of the concept of reusing resources
 Non-conformities and corrective actions related to consuming resources
 Energies and resources which are least harmful to the environment
The Learner is able to:
 Characterise the different existing methodologies for saving energy and other resources used in the food industry and catering companies
The learner uses resources efficiently, assessing associated environmental benefits by:
 Relating resource consumption to environmental impact
Performance criteria
 Relates resource consumption to environmental impact
 Defines the advantages of the concept of reduced consumption for environmental protection
 Describes the environmental advantages of the concept of reusing resources
 Acknowledges energies and resources which are least harmful to the environment
 Characterises the different existing methodologies for saving energy and other resources used in the food industry and catering companies
 Identifies non-conformities and corrective actions related to consuming resources.
Key technical outcomeKnowledgeSkillsCompetence
6. Collecting waste products selectively recognising their implications at a sanitary and environmental levelThe Learner knows and understands:
 Different types of waste
 Effects of environmental waste, pollutants and other conditions caused by the food industry
 Waste collection, selection, sorting and disposal techniques
 Parameters that enable environmental controls in food production processes regarding waste, discharges and emissions
The Learner is able to:
 Classify the different types of waste according to origin, recycling state and need, and treatment
 Classify environmental protection measures according to importance
 Identify non-conformities and corrective actions related to managing waste
The learner collects waste products selectively recognising their implications at a sanitary and environmental level by:
 Classifying different types of waste and manages them according to environmenal protection measures
Performance criteria
 Identifies and classifies the different types of waste according to origin, recycling state and need, and treatment
 Aknowledges the effects of environmental waste, pollutants and other conditions caused by the food industry
 Describes waste collection, selection, sorting and disposal techniques
 Acknowledges parameters that enable environmental controls in food production processes regarding waste, discharges and emissions
 Classifies environmental protection measures according to importance
 Identifies non-conformities and corrective actions related to managing waste.
Output
 Food handling and operations performed according to health, safety and environmental rules.