Unit HSL7 (F7RE 04)Supervise Food Production Operations
This Unit is about supervising food production to ensure that the customer receives their order within reasonable timescales and to quality standards. The Unit is about making sure staff have the necessary skills, knowledge and resources required to carry out their work. It is also about monitoring work, dealing with food production problems and supervising operations to ensure the quality of the product. A holistic approach to food safety is an essential aspect of this quality and this is addressed in detail in Unit HSL30.It is strongly recommended that HSL30, which covers food safety hygiene in the preparation and serving of food and drink, is undertaken in conjunction with this Unit.
This Unit is a sector specific unit and has particular links with the following units in the Hospitality Supervision and Leadership suite of standards: HSL1–5, HSL9, HSL12, HSL16, HSL19, HSL25 and HSL28
Assessor feedback on completion of Unit
Unit HSL7 (F7RE 04)Supervise Food Production Operations
I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.
Candidate SignatureDate
I confirm that the candidate has achieved all the requirements of this Unit.
Assessor SignatureDate
Countersigning Assessor Signature (if applicable)Date
I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.
Internal Verifier SignatureDate
Countersigning Internal Verifier (if applicable)Date
External Verifier Initial and Date(if sampled)Unit HSL7 (F7RE 04)Supervise Food Production Operations
What you have to do / BehavioursP1Make sure that the stages of food production follow relevant legislation and organisational policies.
P2Ensure your staff have the relevant skills, knowledge and resources required to carry out their work.
P3Encourage your staff to ask questions about any instructions they do not fully understand.
P4Carry out and record regular checks to make sure that your procedures are being followed as planned.
P5Collect feedback that may help to identify any problems with procedures.
P6Promptly take action to minimise the effect of problems that could delay food production or affect the standard of food service.
P7Make sure that staff’s agreed targets are achieved.
P8Implement procedures to meet control points following relevant legislation and organisational policy.
P9Encourage your staff to report any actual or possible problems with the control points.
P10Record relevant information and deal with it according to your organisation’s procedures. / B1You protect your own and others’ work against negative impacts.
B2You take pride in high quality, accurate work.
B3You focus personal attention on specific details that are critical to achieving successful results.
B4You identify the implications or consequences of a situation.
B5You are vigilant for possible hazards.
B6You clearly agree what is expected of others and hold them to account.
B7You keep confidential information secure.
B8You encourage others to share information and knowledge efficiently within the constraints of confidentiality.
Unit HSL7 (F7RE 04)Supervise Food Production Operations
Evidence number / Evidence description / Date / What you have to do / BehavioursP1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / B1 / B2 / B3 / B4 / B5 / B6 / B7 / B8
Unit HSL7 (F7RE 04)Supervise Food Production Operations
What you have to knowKnowledge Statements marked by cannot be inferred / Completed date or appendix
K1Relevant legislation and other industry specific regulations and codes of practice.
K2Why quality is important to the success of the food production operation and how to assess the quality of your own and other people’s work.
K3The different roles and responsibilities of people in your area of responsibility and in other parts of the organisation that are relevant to food production.
K4How to organise your team and manage their time so that food production operations are efficient.
K5How to motivate staff to achieve the required standards of quality.
K6What the food production timescales are.
K7What skills are required to implement your organisation’s procedures for food production and how these compare with the skills that are available to you.
K8The acceptable format for presenting and storing information in your area of responsibility.
K9Why confidentiality is important and how to ensure that confidential information is secure.
K10When it is appropriate to use spoken or written instructions or demonstrations and pictures/diagrams.
K11How to estimate the resources you need for food production operations.
K12The main principles of portion control and why portion control is essential in food production operations.
K13How to minimise wastage.
Unit HSL7 (F7RE 04)Supervise Food Production Operations
What you have to knowKnowledge Statements marked by cannot be inferred / Completed date or appendix
K14Who to approach to get approval for additional resources.
K15How to make best use of available resources.
K16How to monitor activities and performance against organisational standards and targets.
K17What to do when performance does not match up to standards and targets.
K18How, and when, to provide information to management.
Unit HSL7 (F7RE 04)Supervise Food Production Operations
Supplementary evidence
Evidence/Question / Answer / Date1
2
3
Examples of evidence may include:
1Observation
2Witness testimony
3Professional discussion
4Candidate statement
5Written questions
6Project
7Reflective account
8Products of work:
astaff rotas
binformation held by candidates on food hygiene procedures
cteam briefing notes
dnotes of meetings with line manager
erecords of food production operations
There must be sufficient evidence for the Assessor to judge that the candidate can achieve the learning outcomes and assessment criteria on a consistent basis.
Unit HSL7 (F7RE 04)Supervise Food Production Operations1
© SQA 2009