Employability and Enterprise
Agriculture, Environment & Animal Care
Creative, Design & Digital
Hair & Beauty
Vocational Qualifications
Public & Protective Services
Access to Higher Education
Vocational Qualifications
Supporting SEND
Personal & Social Development
Professional Development


Level 1
Unit No:
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


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.


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


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


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