skills framework for food services skill standards … · 2017-08-23 · system (haccp) •...

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR

QUALITY CONTROL INSPECTOR

Important Points to Note about this Document This document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits.

Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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Occupation: Quality Control Inspector

Occupation Description:

The Quality Control Inspector assesses the quality of food products for compliance with

food safety requirements and the organisation’s food quality standards and Standard

Operating Procedures (SOPs). He/She is expected to be familiar with food product

standards and SOPs and applies it to supervising Quality procedures. He is also expected

to conduct quality assurance checks.

He operates in a set-up similar to a food production environment. He should be

comfortable with exposure to physically demanding work conditions (i.e. hot and/or cold

temperatures) and may also be required to wear uniform and standard protection gears.

He needs to be comfortable with repetitive activities and handle situations of conflict with

internal employees.




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The skills expected of the Quality Control Inspector are summarised as below:

Skill Category Skill

Analytical,

Conceptual and

Evaluative

1. Solve Problems and Make Decisions at Supervisory Level

Food and

Beverage

Production

2. Follow Food Production Standards and Standard Operating

Procedures

Innovation 3. Manage Productivity Improvements

People and

Relationship

Management

4. Facilitate Effective Communication and Engagement at the

Workplace

5. Facilitate Effective Work Teams

Quality 6. Conduct Quality Assurance Checks

Workplace Safety

and Health

7. Maintain Workplace Safety and Health Policies and

Procedures

Workplace Safety

and Hygiene

8. Apply Food Safety Management Systems for Food Service

Establishments




3

Skill Code ES-ACE-302G-1

Skill Category Analytical, Conceptual and

Evaluative

Skill Sub-Category

(where applicable) N/A

Skill Solve Problems and Make Decisions at Supervisory Level

Skill Description

This skill describes the ability to acquire the skills to work with a team of

subordinates in practising problem-solving and decision-making. It also

includes anticipating and identifying potential problems, facilitating team’s

effort to resolve the problems, making appropriate decisions and seeing

implementation plans through.

Knowledge and

Analysis

It refers to gathering,

cognitive processing,

integration and

inspection of facts and

information required to

perform the work tasks

and activities.

The ability to understand:

• Types of information to be gathered and analysed to identify and

confirm a problem

• Characteristics of appropriate problem-solving tools and techniques

• Idea generation techniques and their characteristics

• Types of value and impact to be evaluated for selection of ideas

• Techniques to manage team conflict in decision-making process

• Factors affecting the effectiveness of an implementation plan

• Advantages and disadvantages of the various methods for gathering

feedback from relevant sources

• Methods used to identify deficiency in the implemented solution and

implementation plan and their characteristics




4

Application and

Adaptation

It refers to the ability to


and activities required

of the occupation, and

the ability to react to

and manage the

changes at work.

The ability to:

• Identify symptoms that could lead to potential problems at the

workplace using appropriate tools and techniques

• Apply logical deduction to anticipate and detect problems at the

workplace based on symptoms and relevant information gathered

• Analyse relevant information surrounding the perceived problems and

identify the exact problem using elimination process, objective

reasoning or process questioning

• Analyse the root causes of the problems at the workplace using

appropriate problem-solving tools and techniques

• Develop an implementation plan that addresses the root causes of the

problems and consider the impact to self and team at the workplace

• Evaluate the effectiveness of the implemented solution and

implementation plan by analysing feedback gathered from relevant

sources

Innovation and Value

Creation The ability to:

• Select a solution among the shortlisted ones collectively with team

members using appropriate evaluative techniques and criteria

• Formulate and execute modifications to restore and/or enhance

effectiveness of implemented solution and implementation plan


generate purposive

ideas to improve work

performance and/or

enhance business

values that are aligned

to organisational goals.

Social Intelligence

and Ethics The ability to:

• Facilitate generation of solutions to solve problems by encouraging

creativity among team members It refers to the ability to

use affective factors in

leadership, relationship

and diversity

management guided by

professional codes of

ethics.




5

Learning to Learn The ability to:

• Review the effectiveness of modifications made and analyse learning

points and best practices that can be used for future reference


develop and improve

one’s self within and

outside of one’s area of

work.

Range of Application

(where applicable)

It refers to the critical

circumstances and

contexts that the skill

may be demonstrated.

N/A

Version Control

Version Date Changes Made Edited by

ES-ACE-302G-1 1-Sep-16 Initial Version WDA




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Skill Code FSS-FBP-1008-1.1

Skill Category Food and Beverage

Production

Skill Sub-Category

(where applicable)

Standards and

Guidelines

Skill Follow Food Production Standards and Standard Operating

Procedures

Skill Description

This skill describes the ability to understand food production quality

standards, apply it to monitor quality of output and follow food

production standard operating procedures (SOPs) when carrying out

work activities.

Knowledge and

Analysis



integration and




and activities.


• Methods of accessing food production standards and production SOPs

• Importance of ensuring food is produced in accordance to food production standards and SOPs

• Importance of checking final quality of products against production standards

• Importance of food production standards and SOPs in ensuring quality and efficiency

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Check food production standards and SOPs before starting production activities if necessary

• Follow SOPs when preparing food products and using machinery and equipment

• Assess and monitor quality of food products against food production standards outlined in recipe in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements




7


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Suggest ways to maintain quality of products and/or ingredients

• Share feedback on current process

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Comply with food handling legislative requirements to meet quality standards

• Build rapport with customers

• Build rapport with co-workers and/or supervisor to achieve organisational objectives

• Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives

• Demonstrate integrity and ethical behavior at the workplace

• Demonstrate cultural, religious and gender sensitivity

Learning to Learn


develop and improve



work.

The ability to:

• Engage in self-reflection to improve on quality of task assigned

• Evaluate own strengths and weaknesses to improve skills and knowledge

• Accept feedback from co-worker and/or supervisor in a considerate and constructive manner

• Identify available opportunities to learn from co-worker and/or supervisor

• Understand the brand values and standards and apply the brand standards in day to day work

• Monitor own output to ensure consistency is maintained




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(where applicable)


circumstances and



Food safety and health requirements must include:

• National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations

• Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies

• Hazard Analysis and Critical Control Points management system (HACCP)

• Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control


FSS-FBP-1008-1.1 4 August 2017 Initial Version SSG and SPRING

Singapore




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Skill Code FSS-INO-4003-1.1

Skill Category Innovation

Skill Sub-Category


Skill Manage Productivity Improvements

Skill Description

This skill describes the ability to identify opportunities for productivity

measurement and improvement at workplace. It also includes

selecting and implementing relevant techniques and tools for

productivity improvement and managing productivity at the workplace.

Knowledge and

Analysis



integration and




and activities.


• Concept and definition of productivity

• Factors affecting productivity

• Productivity measurements and their uses in the organisation

• Barriers to productivity improvement

• Methods of describing and establishing productivity

improvements

• Methods of overcoming barriers to productivity improvement

• Components and methods to collect and analyse productivity

performance data

• Methods of implementing tools and techniques for

productivity improvement

• Advantages and disadvantages of different tools and

techniques for productivity improvement

• Roles of management in improving productivity

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Define the concept of productivity in the organisation’s

context

• Identify opportunities to improve and measure productivity

• Develop business cases and proposals for new opportunities

• Identify barriers to productivity and ways to overcome them

• Establish systems to measure productivity

• Recognise impact of qualitative factors on productivity

measurement




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• Evaluate tools and techniques for productivity improvement

• Implement productivity improvement processes and cost

reduction strategies

• Monitor and analyse productivity performance data using

analysis tools

• Report and recommend productivity improvements for

endorsement in accordance with organisational procedures

and recipes, food and Workplace Safety and Health

requirements


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Analyse potential key areas (technical and/or business

related) for process improvement and/or value creation to the

organisation and suggest ways to adapt existing techniques

drawing from personal experiences and feedback

• Generate ideas to create new products

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Aligning organisational compliance procedures and policies

with food handling legislative requirements to meet quality

standards

• Generate ideas to build and develop relationships with new

and/or existing customers and internal and external

stakeholders

• Act as a role model and inspire team by showing trust,

respect and support towards co-workers and/or supervisor in

daily activities to achieve organisational objectives

• Deal with ethical and/or professional issues and make

judgement in accordance to organisation's current practice

and/or guidelines




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Learning to Learn


develop and improve



work.

The ability to:

• Apply cognitive skills and/ or past experience to generate

technical or business solutions in unfamiliar areas

• Coach others to overcome constraints at work

• Constantly update learning in relevant work area to adapt to

changing environment

• Attempt to apply learnings from other areas of work

• Be a brand ambassador and “live” the brand

• Provide recommendations on changes to brand standards to

align with the evolving needs of the business and external

environment

• Ensure that there are standard procedures in place and

consistency in work output is maintained


(where applicable)


circumstances and




• National Environment Agency (NEA) Environmental Public

Health (Food Hygiene) Regulations

• Workplace Safety and Health Regulations under the WSH

Act

• Hazard Analysis and Critical Control Points management

system (HACCP)

• Relevant food regulations under the Agri-Food and Veterinary

Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control


FSS-INO-4003-1.1 4 August 2017 Initial Version SSG and SPRING

Singapore




12

Skill Code ES-IP-301G-1

Skill Category People and Relationship

Management

Skill Sub-Category


Skill Facilitate Effective Communication and Engagement at the Workplace

Skill Description

This skill describes the ability to promote the use of effective communication

within a team. It also includes using conflict resolution and negotiation

strategies as well as building rapport with colleagues, stakeholders and

customers.

Knowledge and

Analysis



integration and




and activities.


• Barriers to effective communication

• Methods to coach staff in using effective communication techniques

• Organisational and professional standards relating to communication

• Ways that various types of diversity issues affect one’s communication

and negotiation with others in the workplace

• Ways to validate information and history of conflict

• Possible causes, sources and benefits of conflict

• Sources of additional information, expert advice and mediation to assist

in conflict issues and assessment of a conflict situation

• Conflict resolution approaches and their characteristics

• Appropriate communication techniques for conflict resolution and

negotiation and their characteristics

• Negotiation styles and their characteristics

• Ways to confirm resolution of conflict and types of agreed follow-up

action




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Application and

Adaptation






and manage the

changes at work.

The ability to:

• Maintain channels of communication to update staff on latest and

relevant work-related information according to organisational

communication policies and procedures

• Promote effective communication among staff taking into account

diversity issues

• Assess conflict situation and develop appropriate conflict resolution

strategies to negotiate issues towards a mutually acceptable outcome


Creation The ability to:

• Seek opportunities for growth and innovation and new ways of thinking

as well as additional management options It refers to the ability to

generate purposive


performance and/or

enhance business



Social Intelligence

and Ethics The ability to:

• Communicate organisational communication policies and procedures to

staff and monitor their compliance

• Use appropriate communication techniques and tools to suit different

communication styles of people in formal and informal settings




and diversity



ethics.

Learning to Learn The ability to:

• Resolve conflict using appropriate conflict resolution strategies,

approaches and techniques


develop and improve



work.




14

Range of Application N/A

(where applicable)


circumstances and



Version Control


ES-IP-301G-1 1-Sep-16 Initial Version WDA




15

Skill Code ES-IP-302G-1

Skill Category People and Relationship

Management

Skill Sub-Category


Skill Facilitate Effective Work Teams

Skill Description

This skill describes the ability to facilitate work team activities and improve a

team’s performance by promoting ownership and commitment amongst

team members. It also includes working on goals and targets set,

maintaining positive relationships and providing support and opportunities

for individual and team contributions.

Knowledge and

Analysis



integration and




and activities.


• Rationale for communicating thoughts and feelings to justify a

position and responsibilities assigned to team members

• Importance of the different roles in a team for achieving team goals

and objectives

• Principles for setting goals and targets for individual and team

• Characteristics of diversity and its impact on the relationship among

team members

• Importance of creating opportunities for team members to contribute

ideas and skills

• Differences between constructive and destructive criticism

• Communication techniques to facilitate a discussion

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Provide resources, assistance and support needed by team

members to complete projects or work activities

• Analyse project control reports and performance assessment results

to ascertain team performance and provide feedback and criticism to

team members using appropriate communication techniques

• Involve team members in the planning of work activities to promote

ownership and commitment to work plan

• Delegate duties and responsibilities taking into consideration the

competencies of individual team members




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Creation


generate purposive


performance and/or

enhance business



The ability to:

• Provide opportunities for team members to contribute ideas and

skills and maintain positive relationships amongst them

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Provide and clarify with team members on work-related information

using appropriate communication techniques

• Communicate thoughts and feelings to justify a position and

responsibilities assigned to team members and persuade and

influence them

• Communicate to team members the importance and

interdependence of each role and promote the benefits of diversity

within the team

• Communicate and agree on individual and team goals and targets to

be achieved

• Communicate team performance and related issues of concern to

management and provide recommendations to address them

Learning to Learn


develop and improve



work.

The ability to:

• Respond to criticism to provide possible resolutions and seek

improvement




17


(where applicable)


circumstances and



N/A

Version Control


ES-IP-302G-1 1-Sep-16 Initial Version WDA




18

Skill Code FSS-QUA-3003-1.1

Skill Category Quality

Skill Sub-Category

(where applicable)

Quality Management

System

Skill Conduct Quality Assurance Checks

Skill Description

This skill describes the ability conduct quaity assurance checks. It also

includes understanding the guidelines and regulations for food quality,

safety and hygiene.

Knowledge and

Analysis



integration and




and activities.


• Process of conducting unbiased, random quality checks

• Guidelines and regulations for food quality, safety and

hygiene

• Sampling techniques for laboratory checks

• Importance of quality checks in quality assurance process

• Importance of tracking batch samples for appropriate

corrective actions

• Importance of minimising impact of quality checks on

production activities

• Importance of informing supervisors and/or managers about

quality issues

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Perform appropriate quality checks by following standard

operating procedures (SOPs) and using checklists

• Identify quality issues from laboratory test results

• Track samples to their batches to identify affected food

products and/or production areas

• Highlight deviations from quality standards to relevant

supervisors and/or management for corrective actions in

accordance with organisational procedures and recipes, food

and Workplace Safety and Health (WSH) requirements




19


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Suggest ways to maintain quality of products and/or

ingredients

• Share feedback on current production process

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Comply with food handling legislative requirements to meet

quality standards

• Build rapport with co-workers and/or supervisor to achieve

organisational objectives

• Demonstrate trust, respect and support towards co-workers

and/or supervisors in daily activities to achieve organisational

objectives

• Demonstrate integrity and ethical behavior at the workplace

• Demonstrate cultural, religious and gender sensitivity

Learning to Learn


develop and improve



work.

The ability to:

• Engage in self-reflection to improve on quality of tasks

assigned

• Evaluate own strengths and weaknesses to improve skills

and knowledge

• Accept feedback from co-workers and/or supervisors in a

considerate and constructive manner

• Identify available opportunities to learn from co-workers

and/or supervisors

• Understand the brand values and standards and apply the

brand standards in day–to-day work

• Monitor own output to ensure consistency is maintained


(where applicable)





20


circumstances and



• National Environment Agency (NEA) Environmental Public

Health (Food Hygiene) Regulations

• Workplace Safety and Health Regulations under the WSH

Act and all updates and current policies

• Hazard Analysis and Critical Control Points management

system (HACCP)

• Relevant food regulations under the Agri-Food and Veterinary

Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control


FSS-QUA-3003-1.1 4 August 2017 Initial Version SSG and SPRING

Singapore




21

Skill Code ES-JS-301G-1

Skill Category Workplace Safety

and Health

Skill Sub-Category


Skill Maintain Workplace Safety and Health Policies and Procedures

Skill Description

This skill describes the ability to administer a Workplace Safety and

Health (WSH) system at the supervisory level. It also includes

educating workers on WSH policies and procedures and implementing

WSH programmes and risk control measures.

Knowledge and

Analysis



integration and




and activities.


• The responsibilities of the workers and supervisors under the

Workplace Safety and Health Act

• The roles and responsibilities of the Workplace Safety and

Health Committee as stipulated under the Workplace Safety

and Health (Safety Committee) Regulations

• Workplace Safety and Health Act and its subsidiary

legislation

• Effective communication channels in the workplace

• Organisation business continuity plans

• Preferred ways to implement risk control measures

• Industry best practices in risk control measures

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Interpret relevant Workplace Safety and Health policies,

procedures, programmes and related information in

accordance with the Workplace Safety and Health Act and its

subsidiary legislation

• Explain and provide the work group promptly with accessible

information on the organisation’s safety and health policies,

procedures and programmes and types of emergencies in the

workplace

• Explain and provide the work group information on the

provision and proper use of personal protective equipment




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and safety devices on the machinery and equipment in the

workplace

• Explain and provide the work group promptly with accessible

information about identified hazards, outcomes of risk

assessment and dealing with emergencies in the workplace

• Execute the organisational emergency response and

evacuation exercises, supervise and maintain order in the

event of emergency at the workplace in accordance with the

guidelines provided by the relevant regulatory requirements

• Monitor and document changes in workplace practices,

procedures, safety and health management programmes,

issues resolution and communicate with person(s) who may

be at risk in accordance with the guidelines provided by the

Workplace Safety and Health Act

• Identify and report hazards in the workplace and implement

work procedures for risk assessment, risk control and

emergency situation management in accordance with

organisational procedures

• Participate in the investigation of emergency situations to

identify their causes and maintain WSH management records

in accordance with organisational procedures

• Monitor compliance to work procedures for risk assessment,

risk control and emergency preparedness by the work group

• Assess the effectiveness in existing risk control measures

and adequacy of resource allocation for implementation of

risk control measures according to the hierarchy of control

• Report findings to designated personnel and use collective

information from WSH records to identify hazards and

monitor risk control procedures in accordance with

organisational procedures

• Reassess changes in workplace practices or procedures to

determine the mitigated risk level and document workplace

risk control measures issues resolution in accordance with

the guidelines provided by Workplace Safety and Health Act


Creation


generate purposive


performance and/or

The ability to:

• Resolve matters raised through consultation promptly or refer

to the appropriate personnel for resolution, according to

workplace procedures and make known the outcomes of




23

enhance business



consultation over WSH issues to workers promptly and

accurately

• Implement control measures to prevent recurrence and

minimise risks of emergency situations based on the

hierarchy of control in accordance with organisational

procedures

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Implement and monitor procedures for WSH participation and

consultation effectively to ensure workers have the

opportunity to contribute

Learning to Learn


develop and improve



work.

N/A


(where applicable)


circumstances and



Explain the responsibilities of a general worker, which are:

• Working in compliance with the WSH Act

• Observing safe work procedures

• Reporting unsafe working conditions and work practices

• Reporting work-related incidents and/or accidents

Explain the responsibilities of a Workplace Safety and Health

committee, which are:

• Acting as an advisory body

• Identifying hazards and obtaining information about them

• Recommending corrective actions and monitoring results of

implemented solutions

• Conducting accident investigations and workplace

inspections




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• Making recommendations to the management regarding

actions required to resolve safety and health concerns

Explain the responsibilities of a supervisory personnel, which are:

• Ensuring that worker uses suitable and adequate personal

protective equipment, and handles appropriate and non-faulty

tools and/or equipment

• Advising workers of potential and actual hazards and control

measures

• Taking every reasonable precaution in the circumstances for

the protection of workers.

• Implementing and monitoring safe work conditions

• Implementing safe work practices and monitoring for

compliance

Interpret and explain the following Workplace Safety and Health

policies, such as:

• Relevant provisions of the Workplace Safety and Health Act

and its subsidiary legislation

• Participation and consultation

• Relevant Codes of Practice (CP) and Singapore Standards

(SS)

Interpret and explain the following Workplace Safety and Health

procedures, such as:

• Work safety manuals

• Safe work procedures for risk control and dealing with

emergencies

Interpret and explain Workplace Safety and Health programmes and

related information, such as:

• Programmes that promote safety and health

• Counseling and/or disciplinary processes

• Workplace Safety and Health training and assessment

• Workplace Safety and Health monitoring and inspections

• Workplace Safety and Health record keeping

Interpret policies and procedures that can happen in the following

contexts:

• Induction of new workers




25

• Consultation with Workplace Safety and Health personnel,

and Workplace Safety and Health Committees

• Communicating to workers on hazards in the workplace as

part of providing direct supervision to inexperienced workers

• Facilitating or conducting incident and/or accident

investigation

Explain to work group information about identified hazards, such as:

• Common workplace hazards (where applicable to the nature

of business):

o Electrical

o Mechanical

o Chemical

o Biological

o Infectious disease outbreak (Avian flu, seasonal flu, etc)

o Fire and explosion

o Environment (econfined space, lack of ventilation, etc)

o Faulty equipment

o Faulty machinery and equipment safety devices

o Working with sharp objects

o Working at heights

• Poor housekeeping:

o Untidy workstations

o Improper storage

• Ergonomic issues:

o Improper or awkward working postures

o Improper lifting and carrying of things

o Ergonomic stresses from repetitive work

Explain information about outcomes of risk assessment to work

groups, such as:

• Risk levels

• Appropriate control measures, in accordance to hierarchy of

control

• Control measures incorporated in safe work procedures

Provide information on the organisation’s safety and health policies,

procedures and programmes, hazards and outcomes of risk

assessment in the following forms:

• Safety handbook

• Staff handbook




26

• Intranet

• Relevant websites

• Publications, journals, bulletins, and/or newsletters

Leverage on communication channels, such as:

• Training

• Briefings

• Discussions

• Demonstrations

• Team meetings

• Announcements

• Written communications like newsletters, notice boards,

website, etc.,

Implement and monitor participation and consultations that are

specific to the workplace, such as:

• Formal and informal meetings, which include Workplace

Safety and Health

• Workplace Safety and Health Committees

• Workplace Safety and Health personnel

• Suggestions, requests, reports and concerns put forward by

employees to management

• Workplace Safety and Health inspections

• Audits

• Risk assessment and control

• Emergency and evacuation exercises

Identify workplace hazards and manage risk assessment activities,

such as:

• Audits

• Workplace inspections

• Housekeeping

• Checking work area and/or equipment before and during

work

• Job and work system assessments

• Reviews of Workplace Safety and Health records, including

registers of hazardous substances, dangerous goods, results

of environmental and health surveillance, sickness absence,

etc.

• Maintenance of plant and equipment




27

• Purchasing of supplies and equipment, review of Safety Data

Sheets (formerly known as Material Safety Data Sheets) and

manufacturer/supplier information

• Identifying employee concerns

Implement risk control actions, such as:

• Measures to remove risk at source

• Application of the hierarchy of control

o Elimination of the risk

o Engineering controls

o Administrative controls

o Personal protective equipment

• Consultation with workers and their representatives

Identify the role of designated personnel in WSH management:

• Supervisors

• Managers

• Workplace Safety and Health personnel

• Other persons authorised or nominated by the organisation or

industry to:

o Perform specified work

o Approve specified work

o Inspect specified work

o Direct specified work

Implement work procedures for dealing with emergency situations,

such as:

• Fire or explosions

• Collapse of structures or equipment

• Hazardous chemical leaks or spills

• Biological hazards

• Infectious disease outbreaks

• Injuries

• Fatality

• Unconscious persons

Identify and implement Workplace Safety and Health training, such

as:

• Induction training

• Specific hazard training




28

• Specific task or equipment training

• Emergency and evacuation training

• Training as part of broader programs, for example, equipment

operation

Maintain workplace safety and health records, such as:

• Audits and inspection reports

• Health surveillance and workplace environmental monitoring

records

• Records of instruction and training

• Manufacturers’ and suppliers’ information, including Safety

Data Sheets (formerly known as Material Safety Data Sheets)

and dangerous goods storage lists

• Hazardous substances registers

• Maintenance and testing reports

• Workers’ compensation and rehabilitation records

• First aid and/or medical treatment records

Assess the compliance to work procedures, which include:

• Safe work procedures

• Standard operating procedures for emergency situations

Determine the effectiveness of the control measures, which include:

• Identifying new hazards introduced following implementation

of control measures

• Reassessing process and/or activities to determine the

mitigated risk level

• Assessing risk management procedures for any deficiencies

• Reviewing the risk assessment prior to any substantial

change in processes and/or systems or following an incident

Version Control


ES-JS-301G-1 4 August 2017 Initial Version SSG




29

Skill Code FSS-WSH-3001-1.1

Skill Category Workplace Safety

and Hygiene

Skill Sub-Category

(where applicable)

Quality and Hygiene

standards

Skill Apply Food Safety Management Systems for Food Service

Establishments

Skill Description

This training skill describes the ability to implement the Singapore

Standard: Guidelines on Food Safety Management for Food Service

Establishments, by understanding and improving food safety

practices, production of quality and safe food, so as to improve the

level of hygiene within Singapore’s food service industry.

Knowledge and

Analysis



integration and




and activities.


• Concepts and principles of Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments

• Important key points for identification of a critical control point versus a control point

• Essential requirements for determining control measures and critical limits of critical control points

• Appropriateness and effectiveness of monitoring measures to control critical hazards

• Appropriateness and effectiveness of corrective and preventive actions for non-conformances

Application and

Adaptation






and manage the

changes at work.

The ability to:

• Identify potential food safety hazards

• Determine critical hazards impacting on food safety amongst identified potential food safety hazards

• Establish and implement control procedures to control critical hazards

• Monitor measures to control critical hazards

• Analyse the effectiveness of the monitoring measures

• Follow procedures to rectify non-conformance in accordance to Singapore Standards: Guidelines on Food Safety Management for Food Service Establishments




30


Creation


generate purposive


performance and/or

enhance business



The ability to:

• Review workflow and production processes periodically in accordance to regulatory and/or organisational requirement

• Identify and implement areas of improvement and/or corrective actions to workflow and production processes to meet regulatory and/or organisational requirement

Social Intelligence

and Ethics




and diversity



ethics.

The ability to:

• Communicate with operations team, co-worker, management and other relevant personnel to meet regulatory and/or organisational requirement

• Project positive attitude and display behaviours to motivate operations team to meet regulatory and/or organisational requirement

Learning to Learn


develop and improve



work.

The ability to:

• Engage in peer reviews and professional development platforms such as training and attaining certifications to update knowledge and skills on good food and beverage safety and hygiene, including Hazard Analysis and Critical Control Point management system (HACCP)

• Subscribe to news channels and government agencies that regulate food safety and work place safety


(where applicable)


circumstances and



Regulations and standards on Food and Beverage Hygiene must

include:

• National Environment Agency (NEA) Environmental Public Health Act and its Subsidiary Legislation Environmental Public Health (Food Hygiene) Regulations

• NEA licensing requirements, grading and Points Demerit System (PDS)

• Ministry of Manpower occupational safety and health

• Hazard Analysis and Critical Control Point management system (HACCP)




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• Sale of Food Act and its Subsidiary Legislation

• Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments

• Code of Practice of Environmental Health (COPEH) for Food Establishments

• Food and Agriculture Organisation CAC/RCP 1 1969 (Rev 4 – 2003)

Version Control


FSS-WSH-3001-1.1 4 August 2017 Initial Version SSG and SPRING

Singapore




32

Definitions of the Five (5) Domains

Domain

Definition

Knowledge and

Analysis

Knowledge includes the gathering of facts and information through

traditional and digital forms. Analysis involves the cognitive processing,

integration and inspection of single or multiple sources of facts and

information required to perform work tasks and activities and takes into

consideration, the work contexts in which the tasks and activities are

carried out. The result of knowledge and analysis produce judgements

on work tasks/activities/issues/areas, and the conceptualisation of

solutions to solve problems at work.

Application and

Adaptation

Application involves the ability to perform work tasks and activities

defined by the requirements of the occupation. Adaptation involves the

ability to react to and manage the changes in the work contexts. The

result of application and adaptation leads to the production of psycho-

motor actions and behavioural reactions to the work

tasks/activities/issues/areas, and the execution of the planned solutions

to solve problems at work.

Innovation and

Value Creation

Innovation includes the ability to generate purposive ideas to improve

work performance and/or enhance business values that are aligned to

the organisational goals. As a result of innovation, the organisation is

able to reap the values from individual or team contributors to achieve

organisational growth.

Social Intelligence

and Ethics

Social intelligence includes the ability to appreciate and use affective

factors in leadership, relationship and diversity management guided by

professional codes of ethics as effective individuals or team

contributors.

Learning to Learn

Learning-to-learn includes the ability to improve on self-development

within and outside of one’s area of work. It involves the continual

inspection of one’s knowledge, analytical, application, adaptive,

innovative and social skills that are needed to perform the work

optimally and/or solve problems effectively.

skills framework for food services skill standards … · 2017-08-23 · system (haccp) •...

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