Food safety and hygiene
Challenge reference: 6477
Active
Notional learning hours
20
Level
Entry 3
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will develop their understanding of food hygiene and safety which can be applied in the home and possible workplaces.
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 basic hygiene rules.
-
2
. Know how to store different types of food safely.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Wash hands thoroughly before eating and preparing food
- Identify ways of handling fresh food safely; eg raw meat
- Outline why it is important to follow basic hygiene rules when dealing with food
- Outline the meaning of use by and best before dates on different products
- Identify ways of knowing whether food is safe to eat; eg checking the dates; checking it has been stored correctly
- Describe how to store milk, cheese, raw meat, fresh cooked meat, potatoes and bread safely, stating three problems arising if food is stored incorrectly
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Assessment methodology
Assessment methodology
Linked to learning outcome
Record of oral questioning
1
2
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