Unit Award Scheme

105663 FOOD HYGIENE AND SAFETY

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	at least four features of current legislation governing the safe production and handling of food when working in a kitchen	Summary sheet
2	the four main ways that food contamination occurs, ie microbial, physical, chemical and allergic	Summary sheet
3	at least two ways in which food contamination may be prevented, eg safe storage and prevention of physical and chemical contamination situations	Summary sheet
4	the principles of Hazard Analysis and Critical Control Point (HACCP), applied to working in a kitchen	Summary sheet
5	the meaning of the four Cs in food hygiene and safety, eg cross contamination, chilling, cleaning, cooking	Summary sheet
6	at least four causes and four symptoms of food poisoning	Summary sheet
7	at least four ways to minimise the risk of food poisoning	Summary sheet
8	at least four personal hygiene rules which apply to all staff working in a kitchen	Summary sheet
9	at least three ways in which kitchen waste can be effectively disposed of	Summary sheet
10	at least three ways in which effective cleaning of a kitchen can be shown.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 23 February 2017Level - Level Two