1. Demonstrate an understanding of the principles of food safety to operate hygienically.
1.1 Explain the importance of food safety
1.2 Describe the benefits of good food safety standards and the consequences of poor food safety standards
1.3 Explain the role of 'scores on the doors' by the Food Standards Agency
1.4 Describe the responsibilities of the food safety operative
1.5 State the legislation that enforces food safety in the United Kingdom
1.6 Describe the responsibilities of employers in creating and maintaining a food safety environment
1.7 Explain the terms 'due diligence','HACCP', 'contamination', 'food safety', 'hazard'
1.8 Describe the five types of food contamination
1.9 Explain the symptoms of food poisoning and the 'at risk groups'.
2. Demonstrate an understanding of personal hygiene requirements to work effectively in the food catering environment.
2.1 Explain the risk to food by working with unhygienic hands, equipment and clothing
2.2 List the reasons when food handlers should wash their hands
2.3 List the facilities required for good hand washing
2.4 Demonstrate how to wash your hands effectively
2.5 Describe the importance of wearing protective clothing and list the different types of protective clothing
2.6 Explain when a food handler must report an illness to supervisor/manager
3. Understand the importance of cleaning and disinfection to maintain a safe food catering environment.
3.1 Explain the importance of cleaning and disinfection in maintaining a safe food safety environment
3.2 Define the terms 'cleaning, disinfectant, detergent, sanitizer'
3.3 Describe when to clean/disinfect and the principle of 'clean as you go'
3.4 Describe the role of cleaning schedules
3.5 Explain the principles of using chemicals to clean food environments
3.6 Explain the wet cleaning and disinfecting process
3.7 Describe the importance of preventing pests in the food environment and the role of the food handler in preventing pests
3.8 Explain the potential signs of a pest infestation
4. Show an understanding of the hazards and risks posed by contamination and bacteria in the food catering environment.
4.1 Describe how food can be contaminated by physical, chemical, biological, naturally occurring and allergens
4.2 Define the term 'cross contamination'
4.3 Describe the methods the food handler can use to prevent cross contamination
4.4 Describe the principle of stock rotation
4.5 Describe the principle of 'binary fission'
4.6 Describe the 'food poisoning chain'
4.7 List the methods available to reduce the risk of illness