Introduction

1.1 Access information from food safety program to ensure food handling is completed safely.

1.2 Monitor food safety according to organisational processes and document as required

1.3 Control identified food safety hazards relevant to operations.

1.4 Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.

1.5 Record food safety information, including equipment breakdowns, according to food safety program.

2.1 Receive and transport food supplies to appropriate storage areas promptly, safely and without damage.

2.2 Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance

2.3 Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.

2.4 Use cooling and heating processes that support microbiological safety of food

2.5 Identify and take action to remove potentially unsafe food safety processes or situations.

2.6 Change or sanitise food-handling implements between handling different food products to avoid cross-contamination.

2.7 Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

2.8 Dispose of food promptly to avoid cross-contamination.

3.1 Follow hand washing procedures to minimise risk of contamination.

3.2 Wear appropriate clothing and footwear and maintain uniform cleanliness standards

3.3 Secure hair and cover all open wounds to minimise risk to food safety.

3.4 Report any health issues or illness to appropriate personnel.

4.1 Clean and sanitise equipment, surfaces and utensils following organisational procedures.

4.2 Identify and report cleaning, sanitising and maintenance requirements.