Unit Award Scheme

79833 SAFETY AND HYGIENE AWARENESS IN THE KITCHEN

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify at least three potential kitchen hazards	Student completed work
2	identify at least two causes of accidents in the kitchen, eg excessive haste, distraction	Student completed work
3	identify at least two ways to prevent an accident when using knives	Student completed work
4	identify at least two ways to prevent scalds and burns in the kitchen	Student completed work
5	identify at least two ways to prevent other types of accidents occurring in the kitchen, eg dry a wet floor to prevent a person slipping	Student completed work
experienced
6	taking part in a discussion on safety awareness in the kitchen	Summary sheet
acquired an understanding of
7	the importance of working safely in a kitchen environment	Student completed work
demonstrated the ability to
8	identify at least five basic kitchen hygiene procedures, eg washing hands, washing up, cleaning surfaces, emptying full rubbish bins, wearing an apron, and at least one risk associated with not following each procedure	Student completed work
9	identify at least five basic food hygiene procedures, eg refrigeration, storage, defrosting, sell-by dates, washing and at least one risk associated with not following each procedure	Student completed work
10	identify the correct chopping boards to use for cutting raw meat, fish, cooked food and vegetables	Student completed work
11	identify at least one risk associated with not using the correct chopping board	Student completed work
acquired an understanding of
12	the meaning of cross contamination	Student completed work
13	the importance of ensuring all food utensils are clean before use	Student completed work
14	the importance of working hygienically in a kitchen environment.	Student completed work

All outcomes recorded on an AQA Summary Sheet

Approved 18 October 2010Level - Level One