Unit Award Scheme

89672 COOKING WITH MEAT: BASIC KITCHEN HYGIENE AND SAFETY

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	wash hands before and after handling meat	Summary sheet
2	identify the correct chopping board to use for cutting meat	Summary sheet
3	cut given meat	Summary sheet
4	cook the meat as instructed by the youth worker	Summary sheet
5	identify when the meat is cooked	Summary sheet
6	wash at least two utensils after use	Summary sheet
shown knowledge of
7	at least three potential hazards when cooking with meat, eg inappropriate storage, contamination of utensils, insufficient cooking time	Summary sheet
8	at least four basic kitchen hygiene procedures, eg wearing an apron, washing hands, washing up, cleaning surfaces	Summary sheet
experienced
9	working safely and hygienically in a kitchen environment, with supervision where necessary.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 19 May 2009Level - Entry Level