Health and Safety and Food Safety Awareness in Catering

Overview

Framework:
RQF
Level:
Level 1
Unit No:
M/652/0271
Credits:
1
Guided learning hours:
8 hours

Aim

The aim of this unit is to provide learners with an introduction to health and safety and food safety in a catering environment.

Unit Learning Outcomes

1.

Know the importance of health and safety in a catering environment.

Assessment Criteria

  • 1.1

    State the main responsibilities of employers and employees towards health and safety.

    1.1: Main responsibilities of employers and employees, for example:

    employers:


    • provide a safe and clean workplace
    • train staff on health and safety practices
    • provide safety equipment (for example, gloves, aprons)
    • conduct risk assessments regularly

    employees:


    • follow health and safety rules and procedures
    • use equipment safely and as instructed
    • report any hazards or accidents immediately
    • keep personal hygiene to a high standard
  • 1.2

    Identify health and safety hazards in the workplace.

    1.2: Health and safety hazards in the workplace, for example:

    • slips and trips
    • burns and cuts
    • food contamination
    • chemical hazards
    • fire risks
    • manual handling

  • 1.3

    State why health and safety hazards must be reported.

    1.3: Why health and safety hazards must be reported, for example:

    • prevent accidents
    • protect staff and customers
    • legal compliance
    • improves workplace standards

  • 1.4

    State how a risk assessment can help prevent accidents in the workplace.

    1.4: How a risk assessment can help prevent accidents, for example:

    • identifies risks
    • sets control measures
    • prepares staff

  • 1.5

    State the importance of following instructions, safety rules and safe procedures at work.

    1.5: The importance of following instructions, safety rules, and safe procedures, for example:

    • prevents accidents
    • protects health
    • keeps the workplace safe
    • builds trust
2.

Know the importance of food safety in a catering environment.

Assessment Criteria

  • 2.1

    State the individual’s responsibility towards food safety.

    2.1: Individual’s responsibility towards food safety, for example:

    • follow hygiene standards
    • use safe practices
    • prevent contamination
    • report issues
    • keep up to date with training

  • 2.2

    Define the terms hazard, risk, control measure, food hygiene, contamination and food safety management system.

  • 2.3

    Identify food hazards in the workplace.

    2.3: Food hazards in the workplace, for example:
    • biological hazards
    • physical hazards
    • chemical hazards
    • allergenic hazards
  • 2.4

    State how food should be handled to prevent contamination.

    2.4: How food should be handled to prevent contamination, for example:

    • wash hands
    • separate foods
    • use clean equipment
    • wear protective clothing
    • dispose of waste properly
  • 2.5

    State how food can be stored, prepared and cooked to prevent contamination for those who have allergies, intolerances or sensitivities.

    2.5: How food can be stored, prepared, and cooked to prevent contamination for those who have allergies, intolerances, or sensitivities, for example:

    • label clearly
    • avoid cross-contact
    • store separately
    • clean thoroughly
    • train staff
  • 2.6

    State the importance of time/temperature controls.

    2.6: The importance of time/temperature controls, for example:

    • prevent bacterial growth
    • chill foods correctly
    • cook thoroughly
    • reheat safely
  • 2.7

    State the importance of stock rotation.

    2.7: The importance of stock rotation, for example:

    • reduce waste
    • maintain freshness
    • prevent contamination
    • follow FIFO (first in, first out)
    • comply with regulations
3.

Know how to keep yourself safe, clean and hygienic.

Assessment Criteria

  • 3.1

    State the reasons for maintaining personal hygiene.

    3.1: State the reasons for maintaining personal hygiene, for example:

    • prevent contamination
    • protect customer safety
    • meet legal standards
    • create a positive image
    • maintain health

  • 3.2

    State the ways in which you can maintain personal hygiene.

    3.2: The ways in which you can maintain personal hygiene, for example:

    • wash hands regularly
    • wear clean clothing
    • cover cuts and wounds
    • avoid wearing jewellery
    • tie hair back
    • avoid touching face or hair
    • stay home when ill

4.

Know how to keep the work area clean and hygienic.

Assessment Criteria

  • 4.1

    State how to keep the work area clean and hygienic.

    4.1: How to keep the work area clean and hygienic, for example:

    • clean surfaces regularly
    • wash equipment and utensils
    • use separate areas
    • follow cleaning procedures
    • keep floors clean
    • store tools properly

  • 4.2

    State the purpose of a cleaning schedule.

    4.2: State the purpose of a cleaning schedule, for example:

    • organises tasks
    • prevents contamination
    • tracks responsibility
    • improves safety
    • ensures compliance

  • 4.3

    State how waste should be stored and disposed of.

    4.3: How waste should be stored and disposed of, for example:

    • use covered bins
    • separate waste
    • dispose of waste regularly
    • clean bin areas

  • 4.4

    State the reasons for keeping areas clean and hygienic.

    4.4: State the reasons for keeping areas clean and hygienic, for example:

    • prevent food contamination
    • ensure customer safety
    • meet legal standards
    • maintain workplace reputation
    • improve staff safety