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Overview

Framework:
RQF
Level:
Level 1
Unit No:
Y/503/9583
Credits:
1
Guided learning hours:
8 hours

Assessment Guidance

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
  • 1.2
    Identify health and safety hazards in the workplace
  • 1.3
    State why health and safety hazards must be reported
  • 1.4
    State how a risk assessment can help prevent accidents in the workplace
  • 1.5
    State the importance of following instructions, safety rules and safe procedures at work.

2

Know the importance of food safety in a catering environment

Assessment Criteria

  • 2.1
    State the individual’s responsibility towards food safety
  • 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
  • 2.4
    State how food should be handled to prevent contamination
  • 2.5
    State the importance of time/temperature controls
  • 2.6
    State the importance of stock rotation

3

Know how to keep self safe, clean and hygienic

Assessment Criteria

  • 3.1
    State the reasons for maintaining personal hygiene
  • 3.2
    State the ways in which you can maintain personal hygiene

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
  • 4.2
    State the purpose of a cleaning schedule
  • 4.3
    State how waste should be stored and disposed of
  • 4.4
    State the reasons for keeping areas clean and hygienic