Unit Award Scheme

116247 FOOD HYGIENE AND SAFETY WHILST COOKING

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	describe why it is important to maintain good practice when handling food	Student completed work
2	identify five hazards related to food safety	Student completed work
3	describe at least three actions that minimise hazards related to food safety	Student completed work
4	list at least five ways to maintain personal hygiene in the food work area	Student completed work
5	describe when they need to wash hands when preparing food	Student completed work
6	wash their hands at appropriate times when preparing food	Summary sheet
7	list at least three potential problems resulting from not maintaining personal hygiene in the food work area	Student completed work
8	state why cleaning surfaces and equipment is important in keeping food safe	Student completed work
9	clean three different types of surfaces appropriately	Summary sheet
10	describe how and where in the fridge to correctly store at least five different types of food	Student completed work
11	explain what contamination is and how it occurs	Student completed work
12	follow key food hygiene rules to ensure contamination does not occur whilst preparing food.	Photograph(s)

All outcomes recorded on an AQA Summary Sheet

Approved 17 November 2021Level - Entry Level