Comply with food safety and hygiene

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

comply with hygiene and food safety
comply with safety and hygiene of food
follow food safety and hygiene practices
maintain food safety practices in kitchen

skill/competence

cross-sector

Comply with food safety and hygiene is an essential skill of the following occupations:

Hospitality revenue manager: Hospitality revenue managers maximise revenue generated from facilities such as hotels,  holiday resorts and camping grounds by analysing trends and competition. They assist establishment managers in strategic decisions. Hospitality revenue managers analyse and optimise the financial potential of facilities and manage the corresponding staff.
Head chef: Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Tour operators manager: Tour operators managers are in charge of managing employees and of activities within tour operators related to the organisation of package tours and other tourism services.
Rooms division manager: Rooms division managers are in charge of managing and coordinating a team of employees at front desk, reservations, housekeeping and maintenance departments.

Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Linen room attendant: Linen room attendants retrieve linen or uniforms for cleaning. They maintain service availability of the linen and keep inventory records.
Hotel concierge: Hotel concierges provide information to customers, assist guests with various tasks such as making restaurant reservations, recommending entertainment highlights, booking transportation (limousines, airplanes, boats, etc.) and other services, procurement of tickets to special events, and assisting with various travel arrangements and tours of local attractions.
Bartender: Bartenders serve alcoholic or non-alcoholic drinks as requested by clients in a hospitality service bar outlet.
Sugar refinery operator: Sugar refinery operators tend and control refinery equipment to produce sugars and related products from raw sugar or other raw materials like corn starch.

Hotel porter: Hotel porters welcome guests to accommodation facilities, help them carry their luggage and provide services such as occasional cleaning.
Destination manager: Destination managers are in charge of managing and implementing the national/regional/local tourism strategies (or policies) for destination development, marketing and promotion.
Dairy products maker: Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Doorman/doorwoman: Doormen/doorwomen welcome guests to a hospitality establishment and provide additional services related to assistance with luggage, guests’ safety whilst ensuring security.
Hospitality entertainment manager: Hospitality entertainment managers are in charge of managing the team which creates entertainment activities for the guests of a hospitality establishment.
Sommelier: Sommeliers stock, prepare, advise on and serve wine and other alcoholic beverages.
Quick service restaurant team leader: Quick service restaurant team leaders manage operations in a quick service restaurant.
Steward/stewardess: Stewards/stewardesses perform food and beverage service activities on all land, sea and air travel services.
Ship steward/ship stewardess: Ship stewards and ship stewardesses work on board the vessel to provide services to passengers such as serving meals, housekeeping, welcoming passengers and explaining safety procedures.
Camping ground manager: Camping ground managers plan, direct, or coordinate all campsite facilities and manages employees.
Fish trimmer: Fish trimmers cut off fish heads and remove organs from the body for fish and seafood production. They remove organs by scraping and washing, cut out areas presenting defects, and package the processed fish in appropriate containers.
Tourism product manager: Tourism product managers analyse the market, research potential offers, develop products, plan and organise the distribution and marketing processes.
Night auditor: Night auditors oversee night customer care in hospitality establishment and perform a wide variety of activities from front desk to bookkeeping.
Room attendant: Room attendants clean, tidy and restock guest rooms as well as other public areas as directed.
Travel agent: Travel agents design and market travel programme itineraries for potential travellers or visitors.
Hospitality establishment receptionist: Hospitality establishment receptionists provide first point of contact and assistance to the guests of a hospitality establishment. They are also responsible for taking bookings, processing payments and giving information.
Fish production operator: Fish production operators regulate and supervise fish product manufacturing facilities. They keep stock of all required ingredients and equipment for mass manufacturing. They also perform processes such as moulding, breading, frying, freezing, setting the system’s temperature and checking speeds.
Tourist animator: Tourist animators develop and organise entertainment activities for guests of a hospitality establishment. They set up and coordinate activities to entertain customers.
Pastry chef: Pastry chefs are responsible for preparing, cooking and presenting desserts, sweet products and bakery products.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Camping ground operative: Camping ground operatives perform customer care in a campsite facility and other operational work.
Travel agency manager: Travel agency managers are in charge of managing employees and activities of a travel agency. They organise, advertise and sell tourist offers and travel deals for specific regions.
Quick service restaurant crew member: Quick service restaurant crew members prepare, cook and serve food and beverages in a quick service operation.
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.
Tourist information officer: Tourist information officers provide information and advice to travellers about local attractions, events, travelling and accommodation.
Customer experience manager: Customer experience managers monitor customer experiences by creating, evaluating and improving the customer’s interaction organisations in the hospitality, recreation or entertainment industry. They develop plans of action to optimise all aspects of the customer’s experience. Customer experience managers strive to ensure customer satisfaction and boost company profits.
Pizzaiolo: Pizzaiolos are responsible for preparing and cooking pizzas.
Restaurant host/restaurant hostess: Restaurant hosts/hostesses welcome customers to a hospitality service unit and provide initial services.
Head sommelier: Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
Private chef: Private chefs comply with food and sanitation rules to prepare meals for their employers. They take into consideration the employer’s intolerances to specific ingredients or their preferences and cook the meals in the employer’s home. Private chefs may also be asked to organise small dinner parties or other types of celebrations for special occasions.
Germination operator: Germination operators tend steeping and germination vessels where barley is germinated to produce malt.
Head pastry chef: Head pastry chefs manage pastry staff and ensure the preparation, cooking and presentation of desserts, sweet products and pastry products. 
Airline food service worker: Airline food service workers prepare food and serve customers. They prepare simple dishes to be used in places that serve food such restaurants, cafetarias, hotels, hospitals and ensure that kitchen operations run smoothly and efficiently.
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
Grill cook: Grill cooks prepare and present meat, vegetables and fish using grill equipment such as grills and rotisseries.
Venue director: Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients’ needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
Barista: Baristas prepare specialised types of coffee using professional equipment in a hospitality/coffee shop/bar unit.

Fish preparation operator: Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Shelf filler: Shelf fillers stock and rotate merchandise on shelves, identifying and removing expired products. They clean the shop after its operational hours, ensuring that the shelves are fully stocked for the next day. Shelf fillers may use trolleys, small forklifts to move stock and ladders to reach high shelves. They also give directions to customers in order to locate specific products.

 
Waiter/waitress: Waiters/waitresses supply guests with food and drinks as requested. Waiters/waitresses usually work in restaurants, bars and hotels. This involves the preparation of tables, serving food or beverages and taking payments.
Restaurant manager: Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Confectioner: Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Kitchen assistant: Kitchen assistants assist in the preparation of food and cleaning of the kitchen area.
Cocktail bartender: Cocktail bartenders perform expert mixing of alcoholic and non-alcoholic cocktails.
Hotel butler: Hotel butlers provide personalised services to guests in high level hospitality establishment. They manage the housekeeping staff to ensure clean interiors and excellent customer service. Hotel butlers are responsible for the general welfare and satisfaction of the guests.
Hospitality establishment security officer: Hospitality establishment security officers are in charge of managing the overall process and implementation of hospitality facility security in terms of both safety of belongings, personal safety and building security.
Flight attendant: Flight attendants perform a variety of personal services conducive to the safety and comfort of airline passengers during flight. They greet passengers, verify tickets, and directs passengers to assigned seats. They prepare reports after landing describing how the flight went in terms of operations, procedures, and anomalities.
Tourist information centre manager: Tourist information centre managers are in charge of managing employees and activities of a centre which provides information and advice to travellers and visitors about local attractions, events, travelling and accommodation.
Kitchen porter: Kitchen porters wash and clean kitchen areas, including pots, pans, utensils, cutlery and dishes. They prepare the kitchen area before service, and receive and store supplies.
Train attendant: Train attendants work on trains to provide services to passengers such as welcoming passengers, answering their questions and serving meals.
Housekeeping supervisor: Housekeeping supervisors are in charge of supervising and coordinating the daily running of cleaning and housekeeping activities hospitality establishments.

Comply with food safety and hygiene is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

Travel consultant: Travel consultants provide customised information and consultation on travel offers, make reservations and sell travel services together with other related services.
Dairy products manufacturing worker: Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

Ticket sales agent: Ticket sales agents provide initial service to customers, sell travel tickets and fit the reservation offer to customers’ queries and needs.
Operations manager: Operations managers plan, oversee and coordinate the daily operations of production of goods and provision of services. They also formulate and implement company policies and plan the use of human resources and materials.

References

1. Comply with food safety and hygiene – ESCO