Unit 4 – Safety and Production
Unit 4 – Safety and Production
Essential information:
| 1. This unit runs for eight weeks with four hours of learning per week. 2. Typically this is broken down into two two hour blocks of learning per week. 3. Each lesson is typically resourced with a lesson plan, powerpoint and Lobster Ink learning to complete. Alongside this there will be the opportunity to participate in live or pre-recorded masterclasses. 4. Assessment components are in two parts. The first is through ongoing Lobster Ink assessments and the second is the individual HACCP project. 5. This unit is worth 2 credits towards the Certificate in Business and Hospitality; the minimum pass percentage is 70%. Further details can be found in the specification. |
Unit aim
This unit will enable learners to gain understanding of the systems and processes required to produce safe food, and the management activities and controls required to achieve this.
Unit introduction
This unit starts by defining food safety and its importance to hospitality industries and their guests. The science and principles of food hygiene are then explored, together with the main causes of food poisoning and contamination. This knowledge is applied to the study of the systems and processes to produce safe food.
This unit will also consider employee’s and customers’ safety regarding the risks inerrant to working with food, knives, heavy boxes, fire, electricity, and other dangerous objects. The unit concludes by considering management’s responsibilities and the controls necessary to produce consistently safe food within the relevant legal framework through the HACCP program.
Learners will comprehend various preparation styles and classical cooking while following sanitation standards and learning safety in the kitchen. Basic nutrition and vegetarian eating will complete the course.
Their learning will be underpinned by an analysis of the importance of risk assessment and quality control systems. Learners will be able to construct systems, such as the HACCP, apply them, and understand food hygiene to different hospitality industry situations. They will also consider managers’ roles and responsibilities in producing safe food within the requirements of the current framework of food safety legislation.
Through this unit, learners will develop a clear understanding of the work managers need to do to ensure that they exercise the ‘duty of care’ they have to their guests to ensure food is safeto eat. The development of analytical and problem-solving skills is an important feature of the unit.
Learning outcomes and assessment criteria
To pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
- Understand and classify the factors that cause food-borne illness and the contamination of food
- Explain the processes that can prevent food spoilage and preserve food quality through the flow of food
- Describe the importance of effective prevention systems in the control of food contamination
- Be able to construct control and food management systems
- Evaluate and prevent risks to employees and guests in a Restaurant, hotel or other F&B facility.
Assessment scheme
Formative assessment – weekly quizzes – 100% completion
Summative assessments – as per the table below.
| Assessment type | Assessment outline | Grade percentage toward final grade |
| Lobster Ink | These are ongoing Lobster Ink assessments which are blended in to the online learning components | 70% |
| HACCP project | Students will have to complete a HACCP series of forms based on a list of ingredients given by VIE academy. Submission will be in week 9. | 30% |
| Total | 100% |
Detailed goals and objectives
| 1. Identify and explain duties of each member in a kitchen-brigade |
| 2. Recognize the purpose of an instructional recipe |
| 3. Apply safety procedures in a food production environment |
| 4. Identify and describe the types of human pathogens that contaminate food product |
| 5. Understand common pathways by which produce might become contaminated before, during, and after production |
| 6. Discover the value of your commitment to implementing food safety practices |
| 7. Describe how to monitor that facilities are maintained, and everyone is following that appropriate health and hygiene practices in food production |
| 8. Identify & apply rules of up-to-date nutritional principles |
| 9. Describe basic cooking methods |
| 10. Assess safety hazards in a kitchen |
| 11. Describe an approach to setting the elements and parameters of the Hazard Analysis Critical Control Points (HACCP) system, which establishes control of the food operations. |
| 12. Cultural context |
Unit content
1.Understand and classify the factors that cause food-borne illness and the contamination of food
- Bacteriological contamination: main bacteria of concern – salmonella, clostridia, listeria, E. coli; toxins; growth conditions; characteristics; incubation and onset times of illness
- Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control
- Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control
- Food poisoning: causes; symptoms; duration
- Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures
- High-risk foods: foods that are most likely to cause food poisoning.
2. Explain the processes that can prevent food spoilage and preserve food quality through the flow of food
- Food spoilage agents: bacteria; yeasts; molds; enzymatic activity
- Food preservation methods: high and low temperatures; chemical; physical
3.Describe the importance of effective prevention systems in the control of food contamination
- Temperature control: delivery; storage; preparation; defrosting; cooking; cooling; reheating; service
- Storage: methods and types of storage; storage controls eg humidity, cleanliness, labelling, stock rotation, best before and use-by dates, cross-contamination
- Personal hygiene: legislation related to personal hygiene; protective clothing; cross- contamination; notification of illness; personal hygiene through training
- Cleaning and disinfection: definition of detergent, disinfectant, sanitizer, sterilant; storage and use of chemicals; Control of Substances Harmful to Health (COSHH) regulations; modes of action of cleaning materials; design, implementation and monitoring of cleaning schedule.
- Control systems: supplier safety assurance; audit trails; risk assessment; good manufacturing practice; compliance and control records
- Food management systems: Hazard Analysis and Control of Critical Points (HACCP); system construction; implementation; monitoring and evaluation; staff training;
4. Be able to construct control and food management systems
- Control systems: supplier safety assurance; audit trails; risk assessment; good manufacturing practice; compliance and control records
- Food management systems: Hazard Analysis and Control of Critical Points (HACCP); system construction; implementation; monitoring and evaluation; staff training;
5. Evaluate and prevent risks to employees and guests in a Restaurant, hotel or other F&B facility
- Employees safety: use of equipment, knifes techniques, working with heat;
- Employees risks: fires, bombs, explosion;
- Customer’s safety: slipping, burns;