Unit Award Scheme

demonstrated the ability to

1. use kitchen equipment and utensils safely in a cooking environment

2. wash their hands before beginning to cook and during cooking, as required

3. follow at least two personal and general hygiene rules in the kitchen

shown knowledge of

4. why personal hygiene is important in the kitchen

5. why it is important to work safely in the kitchen

6. the safe working procedures for preparing vegetables, salads and fruit ready for eating

7. the meaning of the four Cs in food hygiene, ie cleanliness, cooking, chilling and cross-contamination

8. at least one cause of food poisoning.