Unit Award Scheme

116250 FOOD HYGIENE AND SAFETY WHILST COOKING

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	create a leaflet explaining why food safety is important	Student completed work
2	describe how safety hazards should be reported in a food work area	Student completed work
3	outline the main legal responsibilities of individuals and organisations involved in handling food	Student completed work
4	complete a risk assessment for a food work area	Student completed work
5	explain why personal hygiene is important for food safety	Student completed work
6	explain how to keep the food work area and equipment clean and hygienic	Student completed work
7	describe how to maintain personal hygiene when in the food work area	Student completed work
8	contribute to an appropriate cleaning schedule in a food work area for one week	Summary sheet
9	explain the importance of temperature and time when storing, preparing, cooking, serving, and transporting food	Student completed work
10	create a poster explaining how food can become contaminated by physical, chemical, and biological means	Student completed work
11	show good personal hygiene when working in a food work area.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 17 November 2021Level - Level One