Unit Award Scheme

demonstrated the ability to

1. identify at least three potential kitchen hazards

2. identify at least two causes of accidents in the kitchen, eg excessive haste, distraction

3. identify at least two ways to prevent an accident when using knives

4. identify at least two ways to prevent scalds and burns in the kitchen

5. identify at least two ways to prevent other types of accidents occurring in the kitchen, eg dry a wet floor to prevent a person slipping

experienced

6. taking part in a discussion on safety awareness in the kitchen

shown knowledge of

7. the importance of working safely in a kitchen environment

demonstrated the ability to

8. identify at least five basic kitchen hygiene procedures, eg washing hands, cleaning surfaces, and give at least one risk associated with not following each procedure

9. identify at least five basic food hygiene procedures, eg refrigeration, defrosting frozen food, and give at least one risk associated with not following each procedure correctly

10. identify the correct chopping boards to use for cutting raw meat, fish, cooked food and vegetables

11. identify at least one risk associated with not using the correct chopping board

shown knowledge of

12. the meaning of cross contamination

13. the importance of ensuring all food utensils are clean before use

14. the importance of working hygienically in a kitchen environment.