Professional Discussion Preparation Sheet – Hospitality Supervision & Leadership Level 3

UNIT HSL18 - ENSURE FOOD SAFETY PRACTICES ARE FOLLOWED IN THE PREPARATION AND SERVING OF FOOD AND DRINK

This unit describes the competences required to ensure that appropriate food safety practices and procedures are followed in the preparation and serving of food and drink. This unit is designed for anyone who supervises the preparation and delivery of food and/or drink to consumers.

The following statements are there for you to think about and consider how you carry out the tasks associated with your job role, and what evidence of this you may have in the workplace.

This discussion will be used to show that you have the knowledge to carry out your job role that underpins your practical skills.

Make notes in the boxes provided to prompt you to remember what to talk about and which pieces of evidence are relevant to the statements.

When considering your answers please:

  • Use examples of real situations that you have dealt with.
  • Have suitable evidence available for your VLA to sample.
  • Do not photocopy evidence as this will be sign-posted by your VLA.

Evidence to support ensuring food safety practices are followed in the preparation and serving of food and drink may include:

  • Food safety records.
  • Team briefing notes.
  • Food safety systems, practices and procedures that you follow in your establishment.

Be able to ensure food safety hygiene practices are followed in the preparation and serving of food and drink. Understand the important of ensuring food safety practices are followed. Understand how to ensure food safety practices are followed.

NVQ 1.1, 2.1

  1. Why is it important to have food safety procedures? How do you ensure you have the relevant information about food safety procedures available? Show examples, where possible.

NVQ 1.3, 2.3, 2.4

  1. What is the importance of good hygiene practices? What hygiene practices are relevant to your area of responsibility?How do you ensure these are in place and adhered to?

NVQ 1.2, 1.4, 3.2

  1. What are the food safety procedures in your area of responsibility? What are your responsibilities in relation to food safety procedures?Tell me how you implement food safety procedures within the limits of your responsibility.

NVQ 1.5, 1.6, 1.7, 2.5, 2.6, 3.5, 3.6

  1. Why is it important to be aware of potential food safety hazards?What are to main causes of food safety hazards?

Tell me how you:

  • Monitor food safety hazards in your area of responsibility
  • Identify potential food safety hazards
  • Control significant food safety hazards
  • Report any potential food safety hazards for review

Give actual examples from your workplace.

NVQ 1.8, 3.14, 3.15, 3.16

  1. What food safety hazard control measures do you have in place? Give examples of the types of failures that may occur with control measures and the corrective action to take for these failures. Give actual examples of failures you have identified where possible. What issues would you need to report to the person responsible for food safety procedures?

NVQ 1.9, 1.10, 2.12

  1. Give an account of when you evaluated food safety procedures and describe how you give feedback to the relevant person on the effectiveness of procedures.Why is it important to provide feedback on procedures?

Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink. Understand how to ensure food safety practices are followed.

NVQ 2.2

  1. What are the food safety legislation requirements in your area of responsibility?

NVQ 2.7, 2.8, 2.9, 2.10, 2.11, 3.7, 3.9, 3.10, 3.11

  1. Explain the importance of the following:
  • Effective pest control
  • Using effective methods for cleaning equipment and surfaces. (Describe these methods)
  • Disposing of waste hygienically and effectively. Describe the methods used for waste control
  • Food temperature control. Describe the temperature levels and controls you use

What are the consequences of cross-contamination and how can you eliminate it?

Understand how to ensure food safety practices are followed in the preparation and serving of food and drink.

NVQ 3.1

  1. Explain the principles of good workplace design.

NVQ 3.3, 3.4

  1. Describe the different types of food safety hazards including:
  • Microbiological
  • Physical
  • Chemical
  • Allergenic

What are the conditions that affect microbial growth?

NVQ 3.8

  1. What are the operational requirements in relation to personal hygiene practices that staff should follow and how do you ensure they are followed?

NVQ 3.12, 3.13

  1. Tell me how you brief staff and confirm their responsibilities for food safety procedures. How do you ensure staff receive the training they need to meet their food safety responsibilities?

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Professional Discussion Preparation Sheet – Hospitality Supervision & Leadership Level 3

Witness Statement

In order to complete this discussion your VLA will need to speak to your Manager to confirm the following points:

•How long you have been ensuring food safety practices are followed in the preparation and serving of food and drink?

•How well do you ensure food safety practices are followed in the preparation and serving of food and drink?

•How well you understand the food safety practices in the preparation and serving of food and drink?

This will be recorded on the DVR.

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