Unit Award Scheme

116608 FOOD HYGIENE AND SAFETY WHILST COOKING

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify at least three hazards in the kitchen	Student completed work
2	follow good personal hygiene in the kitchen, eg by wearing an apron, washing hands, tying back hair and removing jewellery	Summary sheet
3	identify that they need help if they cut or burn themself	Student completed work
shown knowledge of
4	how to safely use sharp kitchen tools and knives	Summary sheet
5	how to safely use a hob and a microwave	Summary sheet
demonstrated the ability to
6	clean work surfaces and equipment appropriately after cooking	Summary sheet
7	identify at least three foods that must be stored in the fridge, freezer or cupboard	Student completed work
shown knowledge of
8	the need to use two different chopping boards for vegetables and raw meat.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 27 November 2021Level - Entry Level