K Knowledge HF-D9.9-003 sector-specific 10 umiejętności
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.
W jaki sposób serwis hrmforce to mierzy
- Metoda oceny
- Knowledge test · rho 0.40 (SD 0.13)
- hrmforce narzędzie
- Knowledge test (client-specific), Work sample test
- Kompetencje (50-ramowe)
- Commitment to Quality
- Możliwość szkolenia
- high
- Prognoza popytu na lata 2026–2030
- stable
Test of declarative job knowledge, usually assembled per client.
Kotwice behawioralne
| Poziom | Zachowanie na tym poziomie |
|---|---|
| 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 i N4 celowo nie zostały przypisane do konkretnych punktów odniesienia. Oceniający umieszczają je pomiędzy punktami odniesienia, zgodnie z konwencją O*NET.
Podstawowe umiejętności
Umiejętności te dziedziczą ścieżkę oceny oraz punkty odniesienia behawioralne tej konstrukcji.
| T | Umiejętności | Definicja | Prognoza popytu na lata 2026–2030 |
|---|---|---|---|
| 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 |