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105663

FOOD HYGIENE AND SAFETY

Level: Level Two

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

Approved 23 Feb 2017