Unit Award Scheme

75300 BASIC FOOD HYGIENE

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 a refrigerator to ensure items have been placed in the appropriate areas	Summary sheet
6	identify at least five bad hygiene practices in the kitchen	Summary sheet
shown knowledge of
7	three situations where it is essential to wash hands before handling food	Summary sheet
8	the difference between 'use by' and 'best before' dates	Summary sheet
9	the reason why colour-coded chopping boards are used for different foods	Summary sheet
10	the appropriate kitchen areas for storing foods, eg cuboard, refrigerator, freezer	Summary sheet
11	the correct areas of the refrigerator for storing the following foods: raw meat, cooked meat, dairy produce, vegetables, fish	Summary sheet
12	the four conditions needed for microbes to reproduce	Summary sheet
13	at least two ways food poisoning can be avoided	Summary sheet
experienced
14	preparing a meal using appropriate basic food hygiene techniques.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 25 May 2016Level - Entry Level