Unit Award Scheme

shown knowledge of

1. at least four features of current legislation governing the safe production and handling of food when working in a kitchen

2. the four main ways that food contamination occurs, ie microbial, physical, chemical and allergic

3. at least two ways in which food contamination may be prevented, eg safe storage and prevention of physical and chemical contamination situations

4. the principles of Hazard Analysis and Critical Control Point (HACCP), applied to working in a kitchen

5. the meaning of the four Cs in food hygiene and safety, eg cross contamination, chilling, cleaning, cooking

6. at least four causes and four symptoms of food poisoning

7. at least four ways to minimise the risk of food poisoning

8. at least four personal hygiene rules which apply to all staff working in a kitchen

9. at least three ways in which kitchen waste can be effectively disposed of

10. at least three ways in which effective cleaning of a kitchen can be shown.