Food Safety in Health and Social Care and Children’s and Young People’s Settings

Overview

Framework:
RQF
Level:
Level 2
Unit No:
K/505/2421
Credits:
3
Guided learning hours:
24 hours

Assessment Guidance

Portfolio of Evidence

Aim

This unit introduces learners to the importance of food safety. It considers why it is important to maintain food safety in children and young people's setting and how this can be carried out successfully.

Unit Learning Outcomes

1

Understand food safety in health and social care and children’s and young people’s settings.

Assessment Criteria

  • 1.1

    Explain why food safety is important in health and social care or children's and young people’s settings.

    1.1: Why food safety is important, for example:

    • prevention of the spread of harmful bacteria, which could result in illness
    • ensure the health and safety of all service users
    • it is a legal requirement to have procedures in place
    • prevent cross-contamination
  • 1.2

    Describe food safety practices that should be implemented when providing food and drink for children/clients.

    1.2: Food safety practices, for example:

    • hand-washing techniques
    • effective use of personal protective clothing
    • safe storage, handling and cooking of food
    • procedures to follow when serving food
    • cleaning equipment
    • recognising the 14 major allergens
    • understanding the temperature danger zone
  • 1.3

    Explain how each of these food safety practices helps protects children/clients from harm.

    1.3: Protect children/clients, for example:

    • prevents the spread of infection
    • infection control
    • prevents cross-contamination
    • kills bacteria
2

Be able to maintain hygiene when handling food and drink.

Assessment Criteria

  • 2.1
    Follow appropriate hand-washing routines.
  • 2.2

    Use appropriate personal protective equipment when handling food and drink.

  • 2.3
    Check the cleanliness of surfaces, utensils and equipment, taking appropriate action if these are found not to be clean.
3

Be able to prepare, serve and clear away food and drink safely.

Assessment Criteria

  • 3.1

    Prepare food and drink in a way that minimises risk to self and others.

    3.1: Prepare food and drink, for example:

    • separate boards and utensils for different types of food
    • colour-coded chopping boards
    • checking use-by dates

  • 3.2

    Serve food and drink in a way that minimises risk to self and others.

    3.2: Serve food and drink, for example:

    • maintaining personal hygiene
    • covering cuts appropriately
  • 3.3
    Clear away food and drink in way that minimises risk to self and others.
  • 3.4
    Dispose of food waste promptly and in the appropriate place.
4

Know how to store food and drink safely in health and social care and children’s and young people’s settings.

Assessment Criteria

  • 4.1

    Describe the appropriate place and means of storing different types of food and drink.

    4.1: Storing, for example:

    • stock rotation
    • correct temperature control
    • covering and packing
    • separating raw and cooked food
    • use by dates
    • storage times
  • 4.2
    Explain why different types of food and drink have different safe storage requirements.