Unit Award Scheme
116608 FOOD HYGIENE AND SAFETY WHILST COOKING
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
demonstrated the ability to | ||
1 | identify at least three hazards in the kitchen | Student completed work |
2 | follow good personal hygiene in the kitchen, eg by wearing an apron, washing hands, tying back hair and removing jewellery | Summary sheet |
3 | identify that they need help if they cut or burn themself | Student completed work |
shown knowledge of | ||
4 | how to safely use sharp kitchen tools and knives | Summary sheet |
5 | how to safely use a hob and a microwave | Summary sheet |
demonstrated the ability to | ||
6 | clean work surfaces and equipment appropriately after cooking | Summary sheet |
7 | identify at least three foods that must be stored in the fridge, freezer or cupboard | Student completed work |
shown knowledge of | ||
8 | the need to use two different chopping boards for vegetables and raw meat. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 27 November 2021Level - Entry Level