Page 64 - Nuco Training - First Aid & Compliance Courses Info Pack

FOOD SAFETY IN CATERING
LEVEL 2
RQF Level 2 Award (England, Northern Ireland and Wales) Qualification title: FAA Level 2 Award in Food Safety in Catering Unit 1 title: Food Safety in Catering
SCQF Level 5 Award (Scotland)
Qualification title: Award in Food Safety in Catering at SCQF Level 5 Unit 1 title: Food Safety in Catering
Code: Unit code:
Code Unit code
600/9385/7 H/502/0132
R377 04 UF16 04
LEARNING OUTCOMES THE LEARNER WILL:
1. Understand how individuals can take personal responsibility for food safety
2. Understand the importance of keeping him/herself clean and hygienic
3. Understand the importance of keeping the work areas clean and hygienic
4. Understand the importance of keeping food safe
ASSESSMENT CRITERIA THE LEARNER CAN:
1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour
1.2 Describe how to report food safety hazards
1.3 Outline the legal responsibilities of food handlers and food business operators
2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination
2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds
3.1 Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal
3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning
3.3 Outline the importance of pest control
4.1 State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards.
4.2 Explain how to deal with food spoilage including recognition, reporting and disposal 4.3 Describe safe food handling practices and procedures for storing, preparing,
cooking, chilling, reheating, holding, serving and transporting food
4.4 Explain the importance of temperature controls when storing, preparing,
cooking, chilling, reheating, holding, serving and transporting food
4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation
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LEARNING OUTCOME
1.12.2015