Unit Award Scheme

75108 BASIC FOOD HYGIENE (UNIT 1)

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	adopt appropriate personal hygiene measures prior to food preparation, eg tie back long hair, wash hands, wear apron	Summary sheet
2	prepare the kitchen surfaces prior to food preparation	Summary sheet
3	check the date mark on at least four different food types, eg a frozen food, a tinned food, a fresh product, a ready meal	Summary sheet
4	check the temperature of a refrigerator	Summary sheet
5	check the contents of the refrigerator to ensure food has been placed in the appropriate area	Summary sheet
6	identify at least five bad hygiene practices in the kitchen	Student completed work
shown knowledge of
7	at least three situations where it is essential to wash hands before handling food	Student completed work
8	the difference between 'use by' and 'best before' date marks	Student completed work
9	which colour chopping board to use for each type of food, eg brown chopping board for vegetables	Student completed work
10	the appropriate kitchen area for storing foods, eg cupboard, refrigerator or freezer	Student completed work
11	the correct areas of the refrigerator for storing given foods, ie raw meat, cooked meat, dairy produce, vegetables, frozen food	Student completed work
12	the four conditions needed for microbes to reproduce	Student completed work
13	at least two ways in which food poisoning can be avoided	Student completed work
14	the requirement to keep food safety records	Student completed work
experienced
15	preparing a meal using appropriate basic food hygiene techniques.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 16 November 2011Level - Entry Level