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Food safety in the home

Challenge reference: 1132

Active
Notional learning hours
20
Level
Entry 3
Subject area
Design and technology
Preparing for Adulthood pathway
Independent living and housing Employment
Vocational area
Hospitality and catering
Skills
Ability to learn Problem solving
Learning aim
Learners will be able to identify basic elements of food hygiene and demonstrate good practice in food handling
Learning context
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Learning outcomes

(What the learner needs to know, understand or be able to do)

The learner will:

  • 1 .  

    Know why it is important to handle food safely

  • 2 .  

    Know how to store food safely

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Assessment criteria

(What the learner need to demonstrate in order to meet the learning outcome)

The learner can:

  • Identify three food safety hazards in a kitchen
  • State three potential problems poor food hygiene could cause in a kitchen
  • Identify at least three ways to maintain good practice when handling food

 

 

  • Describe how to store the following items safely - milk, cheese, raw meat, freshly cooked meat, potatoes, bread
  • State, with support, three problems that may arise from storing food incorrectly
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Assessment methodology

Assessment methodology
Linked to learning outcome
Record of oral questioning
1 2
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