K Knowledge HF-D9.9-003 sector-specific 10 skills
Applying food safety and hygiene codes
Applies the rules on hygiene, temperature control and shelf life when preparing and storing food and records the checks.
How hrmforce measures this
- Assessment method
- Knowledge test · rho 0.40 (SD 0.13)
- hrmforce instrument
- Knowledge test (client-specific), Work sample test
- Competency (50-framework)
- Commitment to Quality
- Trainability
- high
- Demand outlook 2026 to 2030
- stable
Test of declarative job knowledge, usually assembled per client.
Behavioural anchors
| Level | Behaviour at this level |
|---|---|
| N1 Guided | Records temperatures according to the hygiene code and reports deviations immediately to the person responsible. works under supervision and follows instruction · routine, one variable at a time · own task |
| N3 Proficient | Independently assesses risks in preparation and storage, intervenes on deviations and removes the cause in the process. sets own approach and seeks input proactively · several variables, some ambiguity · own team or process |
| N5 Leading | Draws up the organisation's hygiene plan, accounts for it during inspection and trains staff in the working method. sets the standard and the policy · strategic, under high uncertainty · organisation, value chain or profession |
N2 and N4 are deliberately not anchored. Raters place them between the anchors, following the O*NET convention.
Underlying skills
These skills inherit the assessment route and the behavioural anchors of this construct.
| T | Skill | Definition | Demand outlook 2026 to 2030 |
|---|---|---|---|
| K | Applying HACCP HACCP | Works according to the HACCP plan of the business, knows the critical points and records the required checks. | stable |
| V | Recording temperatures Temperature logging | Measures and records temperatures of chiller, freezer and preparation at the set moments and reports deviations. | declining |
| K | Naming allergens Allergen information | Knows the fourteen statutory allergens, looks them up in product information and names them to the guest on request. | rising |
| K | Applying the hospitality hygiene code Hygiene code | Works according to the hospitality hygiene code for personal hygiene, preparation, storage and cleaning. | stable |
| V | Preventing cross contamination Cross contamination | Separates raw and prepared products, uses separate cutting boards and tools and works from clean to unclean. | stable |
| V | Managing shelf life dates Shelf life management | Checks best before and use by dates, labels prepared products and removes products reaching their date from stock. | stable |
| V | Executing a cleaning schedule Cleaning schedule | Executes the cleaning schedule with the prescribed agents and dosage and signs off the tasks completed. | declining |
| V | Monitoring the cold chain Cold chain monitoring | Monitors the cold chain at delivery, storage and preparation and acts per procedure when a temperature is too high. | stable |
| V | Recording product traceability Food traceability | Records origin, supplier and batch of ingredients so a product can be traced during a recall. | stable |
| V | Preparing for a food safety inspection Food safety inspection | Prepares for an inspection by the Dutch food safety authority by reviewing records, procedures and kitchen condition. | stable |