Unit Award Scheme

114747 SAFETY AND HYGIENE AWARENESS IN THE KITCHEN

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify at least three potential kitchen hazards	Student completed work
2	identify at least two causes of accidents in the kitchen, eg excessive haste, distraction	Summary sheet
3	identify at least two ways to prevent an accident when using knives	Summary sheet
4	identify at least two ways to prevent scalds and burns in the kitchen	Summary sheet
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	Summary sheet
experienced
6	taking part in a discussion on safety awareness in the kitchen	Summary sheet
shown knowledge of
7	the importance of working safely in a kitchen environment	Summary sheet
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	Summary sheet
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	Summary sheet
10	identify the correct chopping boards to use for cutting raw meat, fish, cooked food and vegetables	Summary sheet
11	identify at least one risk associated with not using the correct chopping board	Summary sheet
shown knowledge of
12	the meaning of cross contamination	Summary sheet
13	the importance of ensuring all food utensils are clean before use	Summary sheet
14	the importance of working hygienically in a kitchen environment.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 4 January 2021Level - Level One