Maintain Food Safety when Storing, Preparing and Cooking Food

Overview

Framework:
RQF
Level:
Level 2
Unit No:
Y/505/4374
Credits:
4
Guided learning hours:
32 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know the importance of food safety in catering.

Assessment Criteria

  • 1.1
    Outline the importance of food safety policies and procedures.
  • 1.2
    Describe the implications of failing to follow food safety policies and procedures.
  • 1.3
    Identify the legal responsibilities of employers and employees in relation to food safety.
2

Be able to keep yourself clean and hygienic.

Assessment Criteria

  • 2.1
    Follow guidelines in relation to hair, jewellery and clothing to ensure appropriate levels of hygiene.
  • 2.2
    Follow guidelines to prevent contamination of food being handled, including appropriate hand-washing.
  • 2.3
    Take appropriate action in relation to cuts, boils, grazes, illness and infections, including following correct reporting procedures.
3

Know how to keep yourself clean and hygienic.

Assessment Criteria

  • 3.1
    Explain why it is important to follow guidelines in relation to hair, jewellery and clothing to ensure appropriate levels of hygiene.
  • 3.2
    Outline appropriate hand-washing routines within a catering environment.
  • 3.3
    Outline hygienic practices, including behaviours to avoid, when handling food.
  • 3.4
    Explain why it is important to take appropriate action in relation to cuts, boils, grazes, illness and infections.
  • 3.5
    Describe the actions a catering professional should take if they have cuts, boils, grazes, illness and infections, including following correct reporting procedures.
4

Be able to keep working area clean and hygienic.

Assessment Criteria

  • 4.1
    Keep surfaces and equipment clean before and between tasks.
  • 4.2
    Take appropriate action in relation to any damaged surfaces, equipment, walls, floors, ceilings, furniture and fittings, or evidence of pests, including following correct reporting procedures.
  • 4.3
    Dispose of waste promptly, hygienically and appropriately.
5

Understand how to keep working area clean and hygienic.

Assessment Criteria

  • 5.1
    Explain why surfaces and equipment must be clean, hygienic and suitable for the intended use before beginning a new task.
  • 5.2
    Outline procedures for ensuring that surfaces and equipment are clean, hygienic and suitable for the intended use before beginning a new task.
  • 5.3
    Explain why surfaces, equipment, walls, floors, ceilings, furniture and fittings that are damaged can be hazardous to food safety, giving examples.
  • 5.4
    Describe how to deal with damage to surfaces, equipment walls, floors, ceilings, furniture, food equipment and fittings.
  • 5.5
    Explain why it is important to clear and dispose of waste promptly and safely.
  • 5.6
    Describe how to safely dispose of waste.
  • 5.7
    Describe the types of pests that can be found in catering operations and signs that they may be present.
6

Be able to store food safely.

Assessment Criteria

  • 6.1
    Check that food is undamaged, at appropriate temperature and within ‘use-by-date’ on delivery.
  • 6.2
    Check and retain any important labelling information.
  • 6.3
    Prepare food for storage.
  • 6.4
    Place food in storage as quickly as necessary to maintain its safety and so that cross-contamination is prevented.
  • 6.5
    Check that storage areas are clean, suitable and maintained at the correct temperature for the type of food.
  • 6.6
    Follow stock rotation procedures.
  • 6.7
    Safely dispose of food that is beyond ‘use-by-date’.
  • 6.8
    Keep necessary records up-to-date.
7

Know how to store food safely.

Assessment Criteria

  • 7.1
    Explain why it is important that food is delivered undamaged, at the correct temperature and within use-by-date.
  • 7.2
    Explain why it is important to prepare food for storage and to store it in the correct place and at the correct temperature.
  • 7.3
    Explain why it is important to keep storage areas clean and tidy and free from food past its ‘use-by-date’.
  • 7.4
    Describe procedures for keeping storage areas clean and tidy.
  • 7.5
    Describe correct procedures for storing different types of food (raw and ready-to-eat), including correct storage area and temperature.
  • 7.6
    Explain why stock rotation procedures are important in food storage.
8

Be able to prepare, cook and hold food safely.

Assessment Criteria

  • 8.1
    Check food before and during operations for any hazards.
  • 8.2
    Follow correct procedures for dealing with food hazards.
  • 8.3
    Follow organisational procedures for items that may cause allergic reactions.
  • 8.4
    Follow correct procedures to prevent cross-contamination between different types if food.
  • 8.5
    Use methods, times, temperatures and checks to make sure food is safe following operations.
  • 8.6
    Keep necessary records up-to-date.
9

Know how to prepare, cook and hold food safely.

Assessment Criteria

  • 9.1
    Explain why and when it is necessary to defrost foods before cooking.
  • 9.2
    Describe how to defrost food safely before cooking.
  • 9.3
    Explain why it is important to know that certain foods can cause allergic reactions.
  • 9.4
    Describe organisational procedures to deal with foods capable of causing allergic reactions, and for dealing with customer queries about particular allergens.
  • 9.5
    Explain why thorough cooking and reheating methods should be used.
  • 9.6
    State cooking, reheating, temperatures and times to use for different foods.
  • 9.7
    Outline appropriate methods for checking that food is thoroughly cooked or safely reheated.
  • 9.8
    Explain why it is important to ensure that food is at the correct temperature before and during holding, prior to serving it to the customer.
10

Understand how to maintain food safety.

Assessment Criteria

  • 10.1
    Explain why it is important to maintain food safety, including the possible consequences of not controlling food hazards.
  • 10.2
    Outline different types of hazard that may occur in a catering operation.
  • 10.3
    Explain how to control hazards by cooking, chilling, cleaning and the avoidance of cross-contamination.
  • 10.4
    Describe how food safety management systems are used to control hazards to food safety.
  • 10.5
    Explain how each key stage in the food monitoring process is important to maintaining food safety.
  • 10.6
    Outline appropriate reporting procedures if food safety hazards are identified.