Level 3 Award in Supervising Food Safety

Model Answer:

1. Conduct a Hazard Analysis.
2. Determine the Critical Control Points (CCPs).
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Establish Corrective Actions.
6. Establish Verification Procedures.
7. Establish Documentation and Record Keeping.

Scoring Guidance:

Award 1 mark for each correctly identified principle. A score of 6-7 meets the standard.

Model Answer:

Cleaning is the process of removing food debris, dirt, and grease from a surface, usually with hot water and a detergent. It removes the matter that bacteria can feed on. Disinfection is the process of reducing microorganisms, including pathogenic bacteria, to a safe level, usually with a disinfectant or sanitizer. It is essential to clean a surface thoroughly before disinfecting it, as disinfectant cannot work effectively on a dirty surface.

Scoring Guidance:

2 marks for a clear definition of cleaning. 2 marks for a clear definition of disinfection and the relationship between the two. A score of 3-4 meets the standard.

Model Answer:

Any four from: Food, Acidity (low acidity/neutral pH), Time, Temperature (the 'Danger Zone'), Oxygen (or lack of), Moisture.

Scoring Guidance:

Award 1 mark for each correct condition listed. A score of 3-4 meets the standard.

Model Answer:

• Microbiological: e.g., Salmonella bacteria, Norovirus.
• Chemical: e.g., Bleach, cleaning chemicals, pesticides.
• Physical: e.g., Glass, metal, hair, pests, stones.
• Allergenic: e.g., Peanuts, milk, gluten, soya.

Scoring Guidance:

1 mark for each correctly identified hazard type and 1 mark for a suitable example. A score of 6-8 meets the standard.

Model Answer:

1. Lead by Example: Consistently demonstrate high standards of personal hygiene and safe food handling myself. Staff are more likely to follow the rules if they see their supervisor taking them seriously.
2. Provide Effective Training and Communication: Ensure all staff receive thorough induction and ongoing refresher training. Regularly communicate the importance of food safety in team meetings and explain the 'why' behind the rules, not just the 'what'.
3. Enforce Rules Fairly and Consistently: Address any breaches of food safety rules immediately and apply corrective actions fairly to all staff members. Acknowledge and praise good practice to reinforce positive behaviour.

Scoring Guidance:

Award up to 2 marks for each distinct and well-explained action. Award an extra mark for a particularly strong and detailed overall answer. A score of 5-7 meets the standard.

Model Answer (Q26 - Hazards):

The primary hazard is microbiological. The chicken has been in the temperature 'Danger Zone' (above 8°C) for an unknown period, allowing pathogenic bacteria like Campylobacter and Salmonella to multiply to dangerous levels.

Model Answer (Q27 - Actions):

1. Inform the driver I cannot accept the delivery until I have checked it.
2. Use a calibrated probe thermometer to take the core temperature of the chicken breasts.
3. If the temperature is above the legal maximum of 8°C, I will reject the entire delivery of chilled goods.
4. I will record the incident, including the temperature reading, time, and supplier name, in our delivery records.
5. I will contact the supplier immediately to inform them of the rejected delivery and the reason why, to arrange for a new delivery and to ensure it does not happen again.

Scoring Guidance:

Q26 (5 marks): 3-5 marks for identifying the microbiological hazard and explaining the risk of temperature abuse.
Q27 (10 marks): Award marks for each logical step: probing (2), rejecting (3), recording (2), and communicating with the supplier (3). A score of 8-10 meets the standard.

Model Answer (Q28 - Malpractice/Risk):

The malpractice is cross-contamination. A board designated for raw meat (red) has been used for ready-to-eat food (salad tomatoes). The primary risk is transferring harmful bacteria, such as E. coli O157, from the raw beef to the tomatoes, which will not be cooked further, potentially causing severe food poisoning.

Model Answer (Q29 - Actions):

Immediate Actions: 1. Immediately stop the staff member and explain the error calmly. 2. Ensure the contaminated tomatoes are disposed of safely. 3. Take the red chopping board and the knife used to the sink area to be thoroughly cleaned and disinfected.
Follow-up Actions: 1. Provide immediate one-to-one re-training to the staff member on the use of colour-coded boards and the principles of cross-contamination. 2. Document this re-training in their staff file. 3. Monitor the staff member's performance more closely over the next few shifts to ensure the training has been effective.

Scoring Guidance:

Q28 (5 marks): 3-5 marks for correctly identifying cross-contamination and the specific risk of E. coli from raw beef to RTE food.
Q29 (10 marks): Award marks for immediate corrective actions (stopping, disposing, cleaning - 5 marks) and for supervisory follow-up actions (re-training, documenting, monitoring - 5 marks). A score of 8-10 meets the standard.

Model Answer (Q30 - Response/Information):

My response must be professional, calm, and empathetic. I would not admit liability but would show concern. I would say something like, "I am very sorry to hear you are feeling unwell. I take this very seriously, and I need to record some details so I can investigate this fully."
Key information to gather:
1. Caller's name and contact number.
2. What date and time they dined with us.
3. Exactly what they ate and drank, including others in their party and if they are also ill.
4. What their symptoms are and when they started.
5. Whether they have sought medical advice from a doctor.
I would then inform them I will conduct an internal investigation and may contact them again. I would also inform the business owner/manager and document the complaint thoroughly.

Scoring Guidance:

(10 marks): Award up to 4 marks for demonstrating the correct tone (empathetic, professional, not admitting liability). Award up to 6 marks for identifying at least 5 key pieces of information to collect. A score of 8-10 meets the standard.