Highfield Level 1 Award in Food Safety for Catering (RQF) 603-7694-6

Highfield Level 1 Award in Food Safety for Catering (RQF) 7 Appendix 2: Qualification content Unit 1: Food Safety Awareness for Catering Unit number: R/618/7838 Credit: 1 GLH: 4 Level: 1 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the importance of personal hygiene and keeping work areas clean and hygienic in a catering environment 1.1 State the importance of personal hygiene when in contact with food 1.2 Identify good personal hygiene practices 1.3 State the importance of keeping work areas clean and pest free in a catering environment 1.4 State how to keep the work area and equipment clean in a catering environment 1.5 State the importance of safe waste disposal 2. Understand personal responsibilities for food safety and how to keep food safe in a catering environment 2.1 State the importance of food safety in a catering environment 2.2 Recognise that food handlers have legal responsibilities for food safety 2.3 State how to report food safety hazards to supervisors 2.4 Identify how food can become contaminated by physical, chemical, allergenic and microbiological contaminants 2.5 Identify safe food handling practices and procedures for controlling contamination hazards from purchase to service of food 2.6 State ways to prevent bacteria multiplying and surviving