food safety nos食品安全nos

food safety nos食品安全nos

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时间:2019-02-21

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1、SkillsforLogisticsNationalOccupationalStandardsforFoodSafetyUnitSfL152MaintainpersonalhygieneforfoodsafetyinalogisticsenvironmentWhatthisstandardisaboutThisstandardisaboutmaintainingpersonalhygieneforfoodsafetyinalogisticsenvironment.Itcoverstheknowledgeandskil

2、lsrequiredofworkersinthelogisticssectorinrelationtotheEUregulationsthatmakeitalegalrequirementforallbusinessesthatdealwithfood(iefood,drinkandanimalfeeds)tohaveFoodSafetyManagementSystemsembeddedintotheiroperatingandmanagementsystems.WhothisstandardisforThissta

3、ndardisrelevanttothosewhoworkinallpartsofthefoodsupplychain,includingvehicledrivers,warehousingandstorageoperatives,supervisorsandmanagersSkillsforLogisticsFinalversionapprovedJune200919SkillsforLogisticsNationalOccupationalStandardsforFoodSafetyYouwillbeableto

4、:1.keepyourhair,skinandnailsinasuitableconditionforworkingwithfood2.followorganisationalproceduresonwhatjewelleryandaccessoriescanbeworn3.washyourhandsattherighttimesusingthecorrectmethods4.wearcleanclothes,includinganyprotectiveclothingtheorganisationprovides5

5、.avoidunsafebehaviourthatcouldcontaminatethefoodyouareworkingwith6.reportanyopenwounds,skininfectionsandinfectiousillnessespromptlytotheappropriateperson7.makesurethatanyopenwoundsandskininfectionsaretreatedandcoveredwithasuitabledressingYouwillknowandunderstan

6、d:a)howcleanhair,skin,nailsandclothingcontributetofoodsafetyb)howjewelleryandotheraccessoriescanputfoodsafetyatriskc)thetypesofprotectiveclothingyoumustwearatworkd)therighttimestowashyourhands,andhowtowashyourhandseffectivelye)whyyoumustavoidunsafebehaviourwhen

7、youareworkingwithornearfoodf)whyyoumustreportanyopenwounds,skininfectionsandinfectiousillnesses,andwhoistheappropriatepersontoreportthemtog)whatinfectiousillnessesshouldbereportedh)whyitisimportanttohaveopenwoundsandskininfectionstreatedUnitSfL152Maintainperson

8、alhygieneforfoodsafetyinalogisticsenvironmentSkillsforLogisticsFinalversionapprovedJune200919SkillsforLogisticsNationalOccupationalStandardsforFoodSafetyUnitSfL153Maintainsa

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