Unit Award Scheme

demonstrated the ability to

1. adopt appropriate personal hygiene measures prior to food preparation, eg tie back long hair, wash hands, wear apron

2. prepare the kitchen surfaces prior to food preparation

3. check the date mark on at least four different food types, eg a frozen food, a tinned food, a fresh product, a ready meal

4. check the temperature of a refrigerator

5. check the contents of the refrigerator to ensure food has been placed in the appropriate area

6. identify at least five bad hygiene practices in the kitchen

shown knowledge of

7. at least three situations where it is essential to wash hands before handling food

8. the difference between 'use by' and 'best before' date marks

9. which colour chopping board to use for each type of food, eg brown chopping board for vegetables

10. the appropriate kitchen area for storing foods, eg cupboard, refrigerator or freezer

11. the correct areas of the refrigerator for storing given foods, ie raw meat, cooked meat, dairy produce, vegetables, frozen food

12. the four conditions needed for microbes to reproduce

13. at least two ways in which food poisoning can be avoided

14. the requirement to keep food safety records

experienced

15. preparing a meal using appropriate basic food hygiene techniques.