Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 152 Maintain personal hygiene for food safety in a
logistics environment
What this standard is about
This standard is about maintaining personal hygiene for food safety in a logistics
environment. It covers the knowledge and skills required of workers in the
logistics sector in relation to the EU regulations that make it a legal requirement
for all businesses that deal with food (ie food, drink and animal feeds) to have
Food Safety Management Systems embedded into their operating and
management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
1
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 152 Maintain personal hygiene for food safety in a
logistics environment
You will be able to:
You will know and understand:
1. keep your hair, skin and nails in a suitable
condition for working with food
a) how clean hair, skin, nails and clothing contribute
to food safety
2. follow organisational procedures on what
jewellery and accessories can be worn
b) how jewellery and other accessories can put food
safety at risk
3. wash your hands at the right times using the
correct methods
c) the types of protective clothing you must wear at
work
4. wear clean clothes, including any protective
clothing the organisation provides
d) the right times to wash your hands, and how to
wash your hands effectively
5. avoid unsafe behaviour that could
contaminate the food you are working with
e) why you must avoid unsafe behaviour when you
are working with or near food
6. report any open wounds, skin infections and
infectious illnesses promptly to the
appropriate person
f)
7. make sure that any open wounds and skin
infections are treated and covered with a
suitable dressing
g) what infectious illnesses should be reported
Skills for Logistics
why you must report any open wounds, skin
infections and infectious illnesses, and who is the
appropriate person to report them to
h) why it is important to have open wounds and skin
infections treated
Final version approved June 2009
2
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 153 Maintain safe storage of food during storage
What this standard is about
This standard is about maintaining the safe storage of food during warehousing
for food safety in a logistics environment. It covers the knowledge and skills
required of workers in the logistics sector in relation to the EU regulations that
make it a legal requirement for all businesses that deal with food (ie food, drink
and animal feeds) to have Food Safety Management Systems embedded into
their operating and management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
3
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 153 Maintain safe storage of food during storage
You will be able to:
You will know and understand:
1) check that food and/or its wrapping/packaging
is undamaged, is at the correct temperature,
and within its use by date on arrival and
dispatch
a) why it is important to make sure food deliveries are
undamaged, at the correct temperature and
within their ‘use-by date’ and how to do this
2) look at and record any important information on
the labelling
3) prepare food for storage and put it in the
correct storage area as quickly as necessary to
maintain its safety
4) make sure storage areas are clean, suitable,
and maintained at the correct temperature for
the type of food
5) store food correctly to avoid crosscontamination
6) follow stock rotation procedures
7) safely dispose of any food not meeting safety
requirements, food waste, and surplus
packaging in accordance with food safety
management procedures
b) know the process for recording significant
information
c) why it is important to prepare food for storage – for
example by removing and disposing of outer
packaging (while retaining any important
information on the wrapping, such as instructions
for use and information on allergens)
d) why food must be put in the correct storage area
and the temperatures that different foods should be
stored at
e) why it is important that storage areas are clean and
tidy and what to do if they are not
f)
why it is important to store food at the correct
temperatures, and how to achieve this
8) keep necessary records up to date
9) handle food in a way that ensures that food
safety is maintained
10) deal promptly and appropriately with
indicators of potential food safety hazards
when you have the authority to do so
11) where you do not have the authority to deal
with indicators of potential food safety
hazards yourself, report promptly to the
appropriate person
Skills for Logistics
Final version approved June 2009
4
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 154 Maintain food safety during transport
What this standard is about
This standard is about maintaining food safety during transport in a logistics
environment. It covers the knowledge and skills required of workers in the
logistics sector in relation to the EU regulations that make it a legal requirement
for all businesses that deal with food (ie food, drink and animal feeds) to have
Food Safety Management Systems embedded into their operating and
management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
5
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 154 Maintain food safety during transport
You will be able to:
You will know and understand:
1) check that the vehicle is clean and hygienic in
accordance with organisational procedures
Food safety
a) why it is important to keep the vehicle clean and
hygienic
2) establish what goods are being delivered and
any specific food safety requirements
3) make specific checks on the vehicle, as
necessary, to establish whether the vehicle is
compatible with the safety of the food
4) check the condition of the load for potential
food safety hazards
5) check that any codes on the food match
documentation, where appropriate
6) record checks and work activities in the
appropriate information systems according to
organisational procedures
7) deal promptly and appropriately with
indicators of potential food safety hazards
when you have the authority to do so
8) where you do not have the authority to deal
with indicators of potential food safety
hazards yourself, report promptly to the
appropriate person
Skills for Logistics
b) the nature and characteristics of the potential food
safety hazards associated with the food being
transported and delivered
c) the role that temperature control plays in
maintaining food safety
d) the main types of checks to make on vehicles and
food being transported
e) what to do in the case of an event such as
accident, breakdown, or other emergency in order
to maintain food safety
Legislation and regulations relating to food safety
f) legislation that applies to your area of responsibility
Organisational procedures
g) Reporting responsibilities and systems used by the
organisation
h) working practices and operating procedures
i)
role and responsibilities of colleagues
j)
whom to report to
Final version approved June 2009
6
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 155 Apply and monitor food safety management
procedures in a logistics environment
What this standard is about
This standard is about applying and monitoring food safety management
procedures in a logistics environment. It covers the knowledge and skills
required of workers in the logistics sector in relation to the EU regulations that
make it a legal requirement for all businesses that deal with food (ie food, drink
and animal feeds) to have Food Safety Management Systems embedded into
their operating and management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
7
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 155 Apply and monitor food safety management
procedures in a logistics environment
You will be able to:
You will know and understand:
1) identify relevant food safety hazards and
appropriate control measures
Food safety
a) the importance of having food safety procedures
and the types of food safety hazards
2) allocate and supervise food safety
responsibilities
3) identify and meet staff training and
development needs
b) what control measures are including critical
control points
4) ensure all specified operational controls are
completed in accordance with food safety
management procedures
c) your responsibilities under your organisation’s
food safety management procedures, including
the critical control points relating to your work
activity
5) keep accurate and complete records of checks
in accordance with food safety management
procedures
d) how to communicate responsibilities for food
safety management procedures to colleagues
and ensure they are understood
6) take appropriate corrective action(s) with the
appropriate degree of urgency when control
measures fail
7) report to the appropriate person any
procedures that do not comply with control
measures
8) seek expert advice and support for matters
outside your own level of authority or expertise
9) recommend adjustments to food safety
management procedures in line with changes
in organisational needs
e) how to ensure that staff receive appropriate
training to meet their food safety responsibilities
f)
the impact of tolerance at critical control points
and control points on food safety and your
organisation
g) the type and frequency of checks that you should
perform to control food safety within your work
activities
h) the reporting procedures when control measures
fail
i)
the records required for controlling food safety, and
how to maintain them
j)
the importance of ‘traceability’ and why it is
important to food safety
k) types and methods of corrective action to control
food safety hazards
l)
what continuous improvement is and why it is
important to contribute to the improvement process
Legislation relating to food safety
m) legislation on food safety within your area of
responsibility
n) sources of information on food safety legislation
o) how enforcement officers should be dealt with
Skills for Logistics
Final version approved June 2009
8
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 156 Devise and implement food safety management
procedures in a logistics environment
What this standard is about
This standard is about devising and implementing food safety management
procedures in a logistics environment. It covers the knowledge and skills
required of workers in the logistics sector in relation to the EU regulations that
make it a legal requirement for all businesses that deal with food (ie food, drink
and animal feeds) to have Food Safety Management Systems embedded into
their operating and management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
9
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 156 Devise and implement food safety management
procedures in a logistics environment
You will be able to:
You will know and understand:
1) identify and make use of expert guidance and
support available to you in the field of food
safety management
a) the importance of food safety management
procedures
2) identify the operational requirements of the
organisation and associated food safety
hazards
c) essential elements of food safety management
procedures
3) identify the food safety management issues
associated with these operational requirements
and hazards
4) select valid control measures for the food
safety hazards you have identified
5) communicate the key requirements of the food
safety management procedures to relevant
people
6) ensure that adequate training is delivered to
ensure food safety management procedures
are maintained
7) ensure that work activities are reported and
recorded in accordance with organisation’s
food safety management procedures
8) monitor the way food safety management
procedures are put into practice to ensure that
food safety legislation is followed
9) encourage a climate of openness about
meeting food safety requirements
10) adjust food safety management procedures
in line with changes in organisational needs
11) evaluate the organisation’s food safety
management procedures
b) the legislative requirements of food safety
d) sources of expert guidance and support to draw up
food safety management procedures and how to
access this
e) your organisation’s operational requirements
what control measures to put in place
f)
how to communicate staff responsibilities within the
food safety management procedures
g) how to identify the skills and knowledge that staff
need
h) the records and recording procedures that should
be in place
i)
how to provide appropriate training
j)
the importance of, and the responsibility for,
monitoring food safety management procedures
k) the types of deviations from the food safety
management procedures that may occur and the
corrective action you should take
l)
the importance of evaluating the food safety
management procedures and what should be
included
m) how to carry out regular and planned evaluation of
the food safety management procedures
n) factors that may trigger the immediate updating of
the food safety management procedures
o) the importance of communicating any changes in
the procedures to your staff
Skills for Logistics
Final version approved June 2009
10
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 157 Maintain food safety during loading and unloading
What this standard is about
This standard is about maintaining food safety during loading or unloading in a
logistics environment. It covers the knowledge and skills required of workers in
the logistics sector in relation to the EU regulations that make it a legal
requirement for all businesses that deal with food (ie food, drink and animal
feeds) to have Food Safety Management Systems embedded into their operating
and management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
11
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 157 Maintain food safety during loading and unloading
You will be able to:
You will know and understand:
1) check that food and/or its wrapping/packaging
is undamaged, is at the correct temperature,
and within its use by date on arrival and
dispatch
a) why it is important to make sure food deliveries
are undamaged, at the correct temperature and
within their ‘use-by date’ and how to do this
2) look at and record any important information on
the labelling
3) prepare food for storage and put it in the
correct location as quickly as is necessary to
maintain its safety
4) avoid the risk of cross-contamination
b) why it is important to prepare food for storage – for
example by removing and disposing of outer
packaging (while retaining any important
information on the wrapping, e.g., instructions for
use, information on allergens)
c) why food must be put in the correct storage area
and the temperatures that different foods should
be stored at
5) deal with any spillages or damages in an
appropriate manner in accordance with food
safety management procedures
d) why it is important that storage areas are clean and
tidy and what to do if they are not
6) keep necessary records up to date
e) why it is important to store food at the correct
temperatures, and how to achieve this
7) handle food in a way that ensures that food
safety is maintained
8) deal promptly and appropriately with
indicators of potential food safety hazards
when you have the authority to do so
9) where you do not have the authority to deal
with indicators of potential food safety
hazards yourself, report promptly to the
appropriate person
10) before loading check the vehicle is clean and
at the correct temperature
Skills for Logistics
Final version approved June 2009
12
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 158 Clean vehicle to maintain food safety
What this standard is about
This standard is cleaning your vehicle to maintain food safety in a logistics
environment. It covers the knowledge and skills required of workers in the
logistics sector in relation to the EU regulations that make it a legal requirement
for all businesses that deal with food (ie food, drink and animal feeds) to have
Food Safety Management Systems embedded into their operating and
management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
13
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 158 Clean vehicle to maintain food safety
You will be able to:
You will know and understand:
1. follow the cleaning instructions in the
organisation’s food safety management
procedures
2. unload the vehicles of contents
3. remove all loose and soiling
4. use suitable cleaning equipment safely and
according to instructions
5. use an appropriate cleaning agents
according to manufacturers’ recommended
strength, to clean all vehicle interior surfaces
6. assess your cleaning as you carry out the
work
7. take appropriate action when instances of
pest infestation are identified and report to
the appropriate person
8. rinse all surfaces and disinfect with an odour
free disinfectant, at recommended strength,
leaving surfaces free from cleaning residues
a) where to obtain the organisation’s food
safety management procedures
b) why food or other contents must be moved
before cleaning
c) the correct methods of cleaning and the
consequences of not doing this correctly
d) the range of cleaning equipment, and how
and when to use it safely and effectively
e) the range of cleaning agents suitable for the
surfaces you are cleaning, and how and
when to use them safely and effectively
f)
how to check for cleaning residues
g) what to do when instances of pest
infestation are identified
h) the method of drying the vehicle for different
types of food, and why this is important
9. wipe or air dry the vehicle interior, depending
on the food being carried
Skills for Logistics
Final version approved June 2009
14
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 159 Maintain food safety during delivery
What this standard is about
This standard is about maintaining food safety during delivery in a logistics
environment. It covers the knowledge and skills required of workers in the
logistics sector in relation to the EU regulations that make it a legal requirement
for all businesses that deal with food (ie food, drink and animal feeds) to have
Food Safety Management Systems embedded into their operating and
management systems.
Who this standard is for
This standard is relevant to those who work in all parts of the food supply chain, including
vehicle drivers, warehousing and storage operatives, supervisors and managers
Skills for Logistics
Final version approved June 2009
15
Skills for Logistics
National Occupational Standards for Food Safety
Unit SfL 159 Maintain food safety during delivery
You will be able to:
You will know and understand:
1) check that the correct records are ready for the
recipient of the food items to verify
2) ensure that items due for delivery have not
been damaged during transit
3) ensure action is taken to maintain the required
environmental conditions of the vehicle load
area during un-loading
4) unload food items to a location agreed with the
client and which maintains the safety of food
items
5) take the appropriate action to ensure that risks
are minimised when clients refuse to accept
food items due to concerns regarding its
safety, or for any other reasons
6) check and agree with the client that the correct
food items have been delivered
7) obtain the relevant paperwork from the client
as a record and confirmation of the delivery
Food safety
a) why it is important to keep the vehicle clean and
hygienic
b) the temperature levels that apply to the various
categories of temperature controlled food items
carried.
c) why it is important to maintain the required
temperature of the load area of the vehicle
d) the role that temperature control plays in
maintaining food safety
e) the hazards that may lead to a delivery area being
viewed as being unsafe
f)
why it is important to maintain the traceability of
food through the use of accurate records of food
that has been delivered or returned.
Organisational procedures
g) the reasons why clients may refuse food items
h) organisational procedures for recording and
handling items for return.
Skills for Logistics
Final version approved June 2009
16
Skills for Logistics
National Occupational Standards for Food Safety
Glossary
Accessories
Appropriate person to report to
Appropriate temperature, correct
temperature
Control measures
Control point
Corrective action
Critical control point
Critical limit
Cross-contamination
Food
Skills for Logistics
Additional items apart from clothing
This could be your supervisor or manager
Temperatures appropriate to the type of food,
as specified by relevant legislation or in your
company’s procedures
Actions required to prevent or remove a food
safety hazard, or reduce it to an acceptable
level
A key stage in the food chain where
appropriate action should be taken to prevent a
food safety hazard or to reduce the associated
risk
The action to be taken when a critical limit is
breached
A key stage in the food chain where
appropriate action should be taken to prevent a
food safety hazard or to reduce the associated
risk
The minimum and maximum limits allowed in
order to control a particular task or process
In a logistics environment, there are two kinds
of
cross-contamination you need to guard
against:
 the transfer of harmful bacteria between
foods by direct contact (e.g. the juices of
raw meat dripping on to cooked meat) or
indirect contact (e.g. via the hands,
clothing, cloths, equipment or other
surfaces)
 the cross-contamination of foods
containing specific allergens (eg nuts,
milk, eggs) with other food (eg the mixing
of foods due to damaged packaging or
spillage or via hands, clothing, cloths or
other surfaces)
Food, drink and animal feed
Final version approved June 2009
17
Skills for Logistics
National Occupational Standards for Food Safety
Glossary
Food safety hazards
Food safety management procedures
Indicators of potential food safety hazards
Pest infestation
Protective clothing
Skills for Logistics
Something which may cause harm to the
consumer and can be:
 microbiological (for example, bacteria,
moulds, viruses)
 chemical (for example, pesticides used
on fruit and vegetables, chemicals used
in cleaning or for pest control)
 physical (for example, insects, parasites,
glass)
allergenic (for example nuts, milk, eggs)
The policies, practices, controls and
documentation that ensure that food is safe for
consumers, e.g. Hazard Analysis and Critical
Control Points (HACCP).
Things which could make food unsafe for
consumers, for example:
 damaged packaging
 spillage into another food
 out of date stock
 food not stored where it should be
 storage facilities and vehicles which are
not operating at the right temperature
 food waste which needs disposing of
 dirt
pests such as rodents or insects
The presence of pests such as insects or
rodents in the storage area which puts food
safety at risk
Clothing the company provides for you for food
safety reasons, which could include:
 trousers
 tops such as jackets or tabards
 coats
 disposable gloves
 headgear such as caps or hairnets
Final version approved June 2009
18
Skills for Logistics
National Occupational Standards for Food Safety
Glossary
Procedures
A series of clear steps or instructions on how to
do things; rules. Some companies document
their procedures formally in writing, and others
simply have procedures that all staff
understand and follow but which are not written
down.
Storage area
The storage area can be in a warehouse or
inside a vehicle
The difference between the planned or
standard limits allowed and the actual values
monitored
Bringing an individual up to a desired level or
standard of proficiency. This can be done by
means of instruction or by formal training
courses. This also includes the provision of
refresher training and the associated recording
of training activity.
Behaviour which can make food unsafe for
consumers, including:
 touching your face, nose or mouth
 smoking
 chewing gum
 eating
 scratching
coughing or sneezing
Waste items that may cause a food safety risk
if not removed, i.e. waste packaging, damaged
food items, spillages and general dirt.
Items of equipment used to clean food storage
areas on vehicles or within warehouses. This
may include brushes, mops, cleaning agents,
pressure washers or specialist steam cleaning
equipment.
The ability to trace and follow a food or a
substance through all stages of the food chain.
The process used may form a central focus of
the ‘Food Safety Management Procedures’.
Tolerance
Training
Unsafe behaviour
Soiling
Cleaning equipment
Traceability
Skills for Logistics
Final version approved June 2009
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