Unit Award Scheme

97842 BASIC KITCHEN HYGIENE AND SAFETY (UNIT 1)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	ensure all food utensils are clean before use	Summary sheet
2	identify at least three potential kitchen hazards, with assistance where necessary, eg inappropriate storage, lack of cleanliness, inappropriate heat sources	Summary sheet
3	use given kitchen equipment and utensils safely	Summary sheet
4	show consideration for other kitchen users	Summary sheet
shown knowledge of
5	at least four basic kitchen hygiene procedures, eg washing hands, washing up, cleaning surfaces, emptying full rubbish bins	Summary sheet
6	at least four basic food hygiene procedures, eg refrigeration, washing, defrosting, sell-by dates	Summary sheet
7	what different types of chopping board should be used for which specific types of food preparation activity	Summary sheet
acquired an understanding of
8	a given set of kitchen rules	Summary sheet
experienced
9	familiarising self with food and kitchen safety and hygiene practices, with a view to operating effectively and efficiently with foodstuffs and within a working kitchen environment.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 7 November 2007Level - Entry Level