Unit Award Scheme

22709 FOOD SAFETY: FOOD POISONING AND METHODS OF PRESERVATION

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	what is meant by food hygiene, food poisoning and food contamination	Summary sheet
2	at least two symptoms of food poisoning, eg sickness	Summary sheet
3	at least two possible causes of food poisoning, eg heating up food	Summary sheet
4	at least three high risk foods	Summary sheet
5	at least two sources of bacteria which cause food poisoning and how they are transferred to food	Student completed work
6	at least three methods of preserving foods, eg freezing	Student completed work
7	the effect of temperature levels on bacteria.	Student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 30 March 1999Level - Entry Level