Skill and Food Safety
Unit Title: Unit sector reference: Level: Credit value: Guided learning hours: Unit accreditation number:
Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450
Unit purpose and aim
This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning Outcomes The learner will: 1 Understand the importance of food safety measures when providing food and drink for individuals Assessment Criteria The learner can: 1.1 Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink 1.2 Explain the importance of implementing food safety measures when providing food and drink for individuals 1.3 Explain why personal protective clothing should be used when handling food and drink 1.4 Explain why surfaces, utensils and equipment must be clean before beginning a new task 1.5 Explain the importance of clearing and disposing of food waste promptly and safely 1.6 Explain the importance of storing different types of food and drink safely Exemplification An individual is someone requiring care or support
© OCR 2010
1
Learning Outcomes The learner will: 2 Be able to maintain hygiene when handling food and drink
Assessment Criteria The learner can: 2.1 Explain when hands must be washed to maintain food hygiene 2.2 Demonstrate effective hand-washing for handling food and drink 2.3 Use personal protective clothing to maintain hygiene when handling food and drink 2.4 Ensure that all surfaces, utensils and equipment are clean before beginning a new task 3.1 Describe practices to control hazards when preparing and serving food and drink 3.2 Prepare food and drink in ways that minimise risks to own safety and that of others 3.3 Serve food and drink in ways that minimise risks to own safety and that of others 4.1 Clear away food and drink
Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450
Unit purpose and aim
This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning Outcomes The learner will: 1 Understand the importance of food safety measures when providing food and drink for individuals Assessment Criteria The learner can: 1.1 Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink 1.2 Explain the importance of implementing food safety measures when providing food and drink for individuals 1.3 Explain why personal protective clothing should be used when handling food and drink 1.4 Explain why surfaces, utensils and equipment must be clean before beginning a new task 1.5 Explain the importance of clearing and disposing of food waste promptly and safely 1.6 Explain the importance of storing different types of food and drink safely Exemplification An individual is someone requiring care or support
© OCR 2010
1
Learning Outcomes The learner will: 2 Be able to maintain hygiene when handling food and drink
Assessment Criteria The learner can: 2.1 Explain when hands must be washed to maintain food hygiene 2.2 Demonstrate effective hand-washing for handling food and drink 2.3 Use personal protective clothing to maintain hygiene when handling food and drink 2.4 Ensure that all surfaces, utensils and equipment are clean before beginning a new task 3.1 Describe practices to control hazards when preparing and serving food and drink 3.2 Prepare food and drink in ways that minimise risks to own safety and that of others 3.3 Serve food and drink in ways that minimise risks to own safety and that of others 4.1 Clear away food and drink