Unit 69 Essay

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Unit 45: Meet Food Safety Requirements when Providing Food and Drink for Individuals HSC 2029 T/601/9450 2 2 15 Unit code: Unit reference number: QCF level: Credit value: Guided learning hours: Unit Summary This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Assessment requirements/evidence requirements This unit must be assessed in accordance with Skills for Care and Development's QCF Assessment Principles. Learning outcomes 2, 3, 4 and 5 must be assessed in a real work environment. N026023 – Specification – Edexcel Level 3 Diploma for Children’s Care, Learning and Development (QCF) – Issue 1 – April 2011 © Edexcel Limited 2011 311 Unit content 1 Understand the importance of food safety measures when providing food and drink for individuals Potential food safety hazards when preparing, serving, clearing away and storing food and drink: contamination eg bacteria, moulds, viruses; physical and chemical contaminants eg foreign bodies, chemicals; food pests eg flies, weevils, cockroaches The importance of implementing food safety measures when providing food and drink for individuals: complying with health and safety legislation; policies and procedures of setting; reducing the risk if food poisoning Why personal protective clothing should be used when handling food and drink: protecting food from contamination eg dust, hairs, fibres; only worn on food preparation/serving area Why surfaces, utensils and equipment must be clean before beginning a new task: removing matter on which bacteria grows; reducing the risk of foreign matter in food; preventing cross contamination eg direct, indirect The importance of clearing and disposing of food waste promptly and safely: preventing pest

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