Unit Award Scheme

121012 COOKING AND FOOD PREPARATION (UNIT 5): STOCK CONTROL AND STORAGE

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	how to carry out the first in first out (FIFO) method when controlling stock	Summary sheet and/or student completed work
2	why labelling items is important and how this prevents food spoilage and potential food poisoning	Summary sheet and/or student completed work
3	why storing raw, cooked and dry foods separately is important to prevent cross contamination, food poisoning and allergen exposure	Summary sheet and/or student completed work
4	why labelling all food correctly, especially corresponding allergen information, is critical in preventing contamination and potential life-threatening situations	Summary sheet and/or student completed work
demonstrated the ability to
5	write a shopping list based on their completed stocktake	Summary sheet and/or student completed work
6	check the ‘use by’ and ‘best before’ dates when purchasing items in the shop	Summary sheet
7	check food labels and identify the allergens in at least five items	Summary sheet
shown knowledge of
8	the importance of stock rotation in managing supplies	Summary sheet and/or student completed work
9	the correct temperatures to store chilled foods, frozen foods and dried foods	Summary sheet and/or student completed work
experienced
10	shopping for items in at least two different venues, eg the supermarket, market, farm shop.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 10 May 2024Level - Level One