Unit Award Scheme
116250 FOOD HYGIENE AND SAFETY WHILST COOKING
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
demonstrated the ability to | ||
1 | create a leaflet explaining why food safety is important | Student completed work |
2 | describe how safety hazards should be reported in a food work area | Student completed work |
3 | outline the main legal responsibilities of individuals and organisations involved in handling food | Student completed work |
4 | complete a risk assessment for a food work area | Student completed work |
5 | explain why personal hygiene is important for food safety | Student completed work |
6 | explain how to keep the food work area and equipment clean and hygienic | Student completed work |
7 | describe how to maintain personal hygiene when in the food work area | Student completed work |
8 | contribute to an appropriate cleaning schedule in a food work area for one week | Summary sheet |
9 | explain the importance of temperature and time when storing, preparing, cooking, serving, and transporting food | Student completed work |
10 | create a poster explaining how food can become contaminated by physical, chemical, and biological means | Student completed work |
11 | show good personal hygiene when working in a food work area. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 17 November 2021Level - Level One