| Unit Code | Unit Title |
| BKR-FSH-01 | Apply Food Safety and Hygiene Practices |
Nominal Hours: 20
Unit Descriptor: This unit covers the knowledge, skills, and attitudes required to apply food safety and hygiene practices in bakery and pastry production. It includes following workplace hygiene procedures, identifying and preventing hygiene risks, and ensuring compliance with food safety standards.
Elements and Performance Criteria
| Elements | Performance Criteria |
| 1. Follow hygiene procedures | 1.1 Implement workplace hygiene procedures in line with enterprise and legal requirements.
1.2 Handle and store items in accordance with enterprise and legal requirements. |
| 2. Identify and prevent hygiene risks | 2.1 Identify potential hygiene risks in line with enterprise procedures.
2.2 Take action to minimize and remove risks within the scope of individual responsibility. 2.3 Report hygiene risks beyond individual control to the appropriate person for follow-up. |
| 3. Apply food safety procedures | 3.1 Use personal protective equipment (PPE) and maintain personal hygiene as per food safety requirements.
3.2 Prevent cross-contamination and food-borne illnesses through proper cleaning and handling practices. 3.3 Report personal health issues that may pose a food safety risk and cease food handling if necessary. |
| 4. Maintain clean and safe environment | 4.1 Ensure cleanliness of equipment, utensils, and production area.
4.2 Dispose of waste and handle laundry in accordance with hygiene standards. |
Range of Variables
| Variables | Range |
| Hygiene procedures | Safe handling of food, regular hand washing, correct food storage, clean clothing, avoidance of cross-contamination, cleaning and sanitizing, personal hygiene, waste disposal. |
| Hygiene risks | Bacterial contamination, poor handling/storage, incorrect temperatures, uncovered foods, poor personal/work practices. |
| Personal protective equipment (PPE) | Gloves, aprons, hairnets, masks, appropriate footwear. |
| Cleaning practices | Use of approved cleaning agents, sanitizing surfaces, regular cleaning schedules. |
| Waste disposal | Segregation of waste, safe disposal of garbage, handling of recyclable materials. |
Evidence Guide
| Area | Details |
| 1. Critical aspects of competency | Practiced personal hygiene and grooming standards; identified and prevented hygiene risks. |
| 2. Underpinning knowledge | Food safety regulations, personal hygiene, PPE use, food hazards, cleaning and sanitation, waste management, reporting procedures. |
| 3. Underpinning skills | Use of PPE, practicing hygiene, identifying and controlling risks, cleaning, communication. |
| 4. Underpinning attitudes | Safety consciousness, attention to detail, responsibility, teamwork. |
| 5. Resource implications | Access to a bakery/kitchen environment, PPE, cleaning materials, waste disposal facilities. |
| 6. Methods of assessment | Observation, practical demonstration, questioning, portfolio, workplace reports. |
| 7. Context of assessment | Assessment in the workplace or a simulated environment using real equipment and materials. |
Foundation Skills
| Skills | Description |
| Reading | Ability to interpret workplace hygiene procedures, safety signs, and labels. |
| Oral Communication | Reporting hazards, communicating with team members and supervisors. |
| Problem Solving | Identifying and addressing hygiene risks and hazards. |
| Self-management | Maintaining personal hygiene, following procedures without supervision. |
| Teamwork | Cooperating with colleagues to ensure a hygienic environment. |
Target Audience
| Target Audience | Description |
| Bakers and Food Handlers | Individuals involved in bakery and pastry production, handling food or food contact surfaces. |
| Hospitality Workers | Staff in hotels, restaurants, cafes, catering, and similar establishments. |
Recognition of Prior Learning (RPL)
| RPL Available | Yes |
Pre-Requisite
| Pre-Requisite | None |