Unit Award Scheme

120582 BASIC FOOD HYGIENE AND PREPARING LIGHT MEALS (UNIT 1)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	recognise at least three causes of food poisoning	Summary sheet and/or student completed work
2	identify three ways food poisoning can be prevented in an environment where food is being prepared	Summary sheet and/or student completed work
3	identify three or more rules for personal hygiene when preparing food	Summary sheet and/or student completed work
4	recognise at least three high-risk foods	Summary sheet and/or student completed work
5	identify four rules for general kitchen hygiene	Summary sheet and/or student completed work
6	plan at least three light meals	Summary sheet and/or student completed work
shown knowledge of
7	what the main causes of food-borne illness are	Summary sheet
8	what the main role of bacteria is in causing illness and spoiling food	Summary sheet
experienced
9	hygienically preparing at least three light meals	Summary sheet
10	storing food safely.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 9 January 2024Level - Level One