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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.

Learning Outcome 1: Indicative Content 

Reasons for food safety may include:

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

Food safety practices may include:

  • hand-washing techniques - prevents spread of infection
  • effective use of personal protective clothing -  infection control
  • safe storage, handling and cooking of food - kills bacteria, prevents cross-contamination
  • procedures to follow when serving food
  • cleaning equipment - kills bacteria 

Assessment Criteria

  • 1.1

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

  • 1.2
    Describe food safety practices that should be implemented when providing food and drink for children/clients.
  • 1.3
    Explain how each of these food safety practices helps protects children/clients from harm.

2

Be able to maintain hygiene when handling food and drink.

Learning Outcome 2: Indicative Content  

Learners must demonstrate their competence in maintaining hygiene when handling food and drink to achieve this outcome.

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.

Learning Outcome 3: Indicative Content  

Learners must be able to demonstrate competence in preparing, serving, and clearing away food safely to achieve this outcome. For example:


  • Preparing  foods - separate boards and utensils for different types of food, colour-coded chopping boards, following manufacturer's instructions where relevant, checking use by dates
  • Serving food - maintaining personal hygiene, excluding staff who are not well, covering cuts appropriately, wearing protective clothing
  • Clearing food and drink - cleaning, sterilising equipment, disinfecting
  • Disposal of food - disposal according to setting policies, checking use by dates, 

Assessment Criteria

  • 3.1
    Prepare food and drink in a way that minimises risk to self and others.
  • 3.2
    Serve food and drink in a way that minimises risk to self and others.
  • 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.

Learning Outcome 4: Indicative Content  

Storing different types of food may include: 


  • stock rotation
  • correct temperature control, 
  • covering and packing, 
  • separating raw and cooked food, 
  • use by dates, 
  • storage times

Reasons why different types of food and drink have different safe storage requirements may include:


  • preservatives
  • fresh food
  • drinks may contain liquids that deteriorate quickly e.g. smoothies

Assessment Criteria

  • 4.1
    Describe the appropriate place and means of storing different types of food and drink.
  • 4.2
    Explain why different types of food and drink have different safe storage requirements.

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