Domestic food hygiene
|
|
- Gwendoline McGee
- 5 years ago
- Views:
Transcription
1 Domestic food hygiene UV11060 M/502/4958 Learner name: VRQ Learner number:
2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)
3 UV11060 Domestic food hygiene The aim of this unit is to develop your knowledge and understanding in ensuring safety and hygiene within a food environment. The unit enables you to explore why food safety is important within current legislation. You will have an opportunity to review safe and hygienic practices when handling food in different situations. You will learn about the importance and principles of practicing good personal hygiene at all times. UV11060_v5
4 Level 1 Credit value 2 GLH 20 Observation(s) 0 External paper(s) 0
5 Domestic food hygiene Learning outcomes On completion of this unit you will: 1. Know how to handle food safely Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV
6 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV11060
7 Knowledge Learning outcome 1 Know how to handle food safely You can: Portfolio reference a. State why food safety is important b. Outline safe and hygienic practices when handling food: cleaning cooking storage cross-contamination use-by dates c. State why good personal hygiene is important d. Describe the key types of food hazard: chemical biological physical allergens UV
8 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Know how to handle food safely Importance of food safety: Reducing potential health risks (customers, contractors, staff), consequences of noncompliance (fines, imprisonment), costs (legal, upgrades, compensation to staff and customers), poor reputation (customer perceptions, staff, contractors, industry), staff (illness, incapacity to work, sickness, stress, turnover), regulatory visits. Safe and hygienic practices when handling food: Cleaning current regulations (legal and organisational, control of substances hazardous to health), personal protective equipment (PPE) (goggles, head protection, gloves, mask, apron, footwear), correct use of chemicals, correct treatment of equipment (clean, good condition), correct disposal of waste (recycling, separation of food waste, separation of general rubbish). Cooking current regulations and procedures (legal and organisational), training (task, update, recorded), personal hygiene (uniform, hair tied back, no or minimal jewellery, no or minimal makeup and no strong fragrance), correct food preparation (fully defrosted, freshness, correct boards, correct equipment, prevent cross-contamination), use of hygienic cloths, washing hands, correct waste disposal, correct cooking temperature used, correct cooking time, correct cooking method. Storage current regulations and procedures, type of storage (dry storage, cold, frozen, tinned, bottled), correct conditions (pest proof, well-ventilated, clean, correct temperature), clear labelling of product, use-by dates, raw food stored in separate fridge or bottom of fridge, stock rotation. Cross-contamination current regulations and procedures (legal and organisational), types of crosscontamination (bacterial, chemical, physical), prevent cross-contamination (food separation, sanitising, use of hygienic cloths, use of gloves, washing hands, correct waste disposal), colour coding (use of correct colour for task, correct cleaning). Use-by dates know differences between use-by and best-before dates, stock control (first in, first out). Personal hygiene: Personal appearance (wear correct/clean/ironed uniform, suitable clean footwear, clean hair in appropriate style, no or minimal jewellery, no or minimal make-up and no strong fragrance, appropriate length nails), personal hygiene (gloves, hat, hair nets, personal protective clothing, wash hands after toilet breaks, wash hands between tasks), report all illness to supervisor (diarrhoea, vomiting, colds, sore throats, skin infections, stomach upsets), cover cuts and grazes with appropriate dressing. Importance: Prevent cross-contamination, personal protection, protect customers and colleagues, comply with current legislation, consequences of non-compliance (fines, imprisonment, illness, accidents). 6 UV11060
9 Outcome 1: Know how to handle food safely (continued) Types of food hazard: Chemical cleaning chemicals (oven cleaner, bleach, disinfectant, glass cleaner), pest control (insecticides, pesticides). Biological pathogens (salmonella, clostridium perfringens, bacillus cereus, staphylococcus, e-coli, clostridium botulinum), food-borne diseases (typhoid, paratyphoid, dysentery, campylobacter, cholera), spoilage organisms (moulds, yeasts). Physical equipment (nuts and bolts), PPE (clothing, safety equipment), poor maintenance (glass, tiling, paint). Allergens nuts, wheat, dairy, gluten, fish, shellfish, plants, fungi. UV
10 Notes Use this area for notes and diagrams 8 UV11060
Maintain food safety when storing, preparing and cooking food
Maintain food safety when storing, preparing and cooking food D/601/6980 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
More informationSetting up and closing a kitchen
Setting up and closing a kitchen UV21496 M/504/4580 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering
More informationUV21097 Food safety in catering
UV21097 Food safety in catering In this unit you will learn about the importance of food safety in catering. You will develop knowledge on the responsibilities of individuals, the significance of personal
More informationVTCT Level 2 Award in Food Safety in Catering
VTCT Level 2 Award in Food Safety in Catering Operational start date: 1 March 2012 Credit value: 1 Total Qualification Time (TQT): 10 Guided learning hours (GLH): 9 Qualification number: 600/4678/8 Statement
More informationPreparation and clearing of service areas
Preparation and clearing of service areas UV21091 F/600/0626 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationHealth, safety and hygiene for complementary therapies
Health, safety and hygiene for complementary therapies UC20280 J/501/9068 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy
More informationFood Safety in Catering
Unit 23: Unit code: QCF Level 2: Food Safety in Catering H/502/0132 BTEC Specialist Credit value: 1 Unit aim This unit will provide learners with knowledge of the parameters of basic food safety practice
More informationUNIT Food Hygiene for the Hospitality Industry (SCQF level 5) CODE F COURSE Hospitality: General Operations (SCQF level 5)
National Unit Specification: general information CODE F792 11 COURSE Hospitality: General Operations (SCQF level 5) SUMMARY On successful completion of this Unit, the candidate should demonstrate an understanding
More informationUNIT Food Hygiene for the Hospitality Industry (Intermediate 1) NUMBER D8KY 10 COURSE Hospitality: Practical Cookery (Intermediate 1)
National Unit Specification: general information NUMBER D8KY 10 COURSE Hospitality: Practical Cookery (Intermediate 1) SUMMARY This unit enables candidates to develop a basic understanding and competence
More informationUHC11M Food safety in catering
UHC11M Food safety in catering Unit reference number: T/507/5488 Level: 3 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge of the importance of food safety
More informationMaintain food safety when preparing, storing and cooking food (2GEN3)
Unit 203 Maintain food safety when preparing, storing Level: 2 NDAQ number: D/601/6980 Credit value: 4 GLH: 32 Unit aims This unit describes the craft competencies needed for preparing and cooking food
More informationUNIT Food Hygiene Elementary (Intermediate 1) Food Hygiene Practices - Elementary
National Unit Specification: general information NUMBER DC0K 10 COURSE Food Hygiene Practices - Elementary SUMMARY This unit enables candidates to develop appropriate knowledge and skills in the safe and
More informationGA Level 2 Award in Food Safety for Catering GA Level 2 Award in Food Safety for Retail GA Level 2 Award in Food Safety for Manufacturing
GA Level 2 Award in Food Safety for Catering GA Level 2 Award in Food Safety for Retail GA Level 2 Award in Food Safety for Manufacturing Qualification Specification GA Level 2 Award in Food Safety for
More informationSummary of Learning Outcomes Level 3 Award in Supervising Food Safety in Catering Qualification Number: 500/5471/5
Summary of Learning Outcomes Level 3 Award in Supervising Food Safety in Catering Qualification Number: 500/5471/5 1 Contents Contents... 2 SUMMARY OF LEARNING OUTCOMES FOR LEVEL 3 AWARD IN SUPERVISING
More informationUHC51M Food safety and health and safety for food and beverage service
UHC51M Food safety and health and safety for food and beverage service Unit reference number: Y/615/0855 Level: 2 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge
More informationUHC70M Food safety and hygiene in the kitchen
UHC70M Food safety and hygiene in the kitchen Unit reference number: R/615/0918 Level: 2 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learners knowledge of the importance
More informationUV21096 Health and safety in catering and hospitality
UV21096 Health and safety in catering and hospitality The aim of this unit is to develop your knowledge and understanding of health and safety legislation and its impact within the catering and hospitality
More informationMaintain Food Safety when Storing, Holding and Serving Food Level: 2 Credit value: 4 GLH: 31 TQT: 40
This unit has 9 learning outcomes. 1. Be able to maintain food safety. 1.1. Describe what might happen if significant food safety hazards are not controlled. 1.2. Describe the types of significant food
More informationPPLGS SQA Code HD4V 04 Maintain food safety when storing, holding and serving food
Maintain food safety when storing, holding and serving food Overview This unit reflects current food safety guidance in the UK and integrates the key themes of cleaning and preventing cross-contamination.
More informationLevel 2 Award in Food Safety for Retail
The Royal Society for Public Health April 2017 This qualification has a Credit Value of 1 Ofqual Qualification Number 500/5093/X Guided Learning Hours: 9 Description: The objective of the Level 2 Award
More informationQualification handbook. September 2017 Version 1.1
Level 2 Diploma in Professional Food and Beverage Service (7103-06), Level 2 Award and Certificate in Professional Food and Beverage Service Skills (7103-20, 21) www.cityandguilds.com September 2017 Version
More informationLevel 2 NVQ Diploma in Hospitality (7132) QCF version Qualification handbook for centres Kitchen Services
Level 2 NVQ Diploma in Hospitality (7132) QCF version Qualification handbook for centres Kitchen Services www.cityandguilds.com August 2010 Version 1.1 Level 2 NVQ Diploma in Kitchen Services To achieve
More informationThe Royal Society for Public Health
The Royal Society for Public Health Level 2 Award in Food Safety for Retail December 2008 This qualification has a Credit Value of 1 Description: The Level 2 Award in Food Safety for Retail is a qualification
More informationThe Royal Society for Public Health
The Royal Society for Public Health Level 2 Award in Food Safety for Manufacturing December 2008 This qualification has a Credit Value of 1 Description: The Level 2 Award in Food Safety for Manufacturing
More informationFollow health and safety practice in the salon Unit
202.indd 22 13/7/10 17:11:00 202 Follow health and safety practice in the salon This may not seem like the most exciting unit, but it s essential for everyone who enters a salon. You ll learn about health
More informationOverview. PPLHSL30 - SQA Unit Code HK6M 04. Ensure food safety practices are followed in the preparation and serving of food and drink
- SQA Unit Code HK6M 04 and serving Overview This standard describes the competence required to ensure that appropriate food safety practices and procedures are followed in the preparation. This standard
More informationCourse Syllabus. Level 3 Award in Food Safety for Supervisors. Safer Food Supervisor (Level 3) A. Introduction. B. Food law and responsibilities
Course Syllabus Level 3 Award in Food Safety for Supervisors Safer Food Supervisor (Level 3) A. Introduction Candidates should understand the meaning and significance of a range of important definitions
More informationBIIAB Level 2 NVQ Diploma in Kitchen Services
Qualification Handbook BIIAB Level 2 NVQ Diploma in Kitchen Services 601/5690/9 C00/0705/5 Version 5 Version 5 BIIAB January 2018 www.biiab.org BIIAB Level 2 NVQ Diploma in Version and date Version 2,
More informationLevel 2 Award in Food Safety and Hygiene
Date: September 2017 Guided Learning Hours 7 Total Qualification Time 7 Ofqual Qualification Number: 603/2395/4 Description The objective of the is to cover the principles of food hygiene for food handlers
More informationQUALIFI Level 2 Award in Food Safety in Catering (Catering/Retail/Manufacturing) (AFS2SFG2012)
QUALIFI Level 2 Award in Food Safety in Catering (Catering/Retail/Manufacturing) (AFS2SFG2012) Award Specification May 2016 All course materials, including lecture notes and other additional materials
More informationLevel 3 Award in Food Safety for Food Manufacturing
Level 3 Award in Food Safety for Food Manufacturing Date: April 2017 Guided Learning Hours 26 Total Qualification Time 32 Ofqual Qualification Number 603/0680/4 Description The objective of the Level 3
More informationTQUK Level 2 Award in Food Safety in Catering (RQF)
TQUK Level 2 Award in Food Safety in Catering (RQF) Qualification Specification Qualification Number: 601/2512/3 Introduction Welcome to TQUK. TQUK is an Awarding Organisation recognised by the Office
More informationLevel 1 Award Introduction to Culinary Skills and Level 1 Certificate in Introduction to Culinary Skills ( , 11)
QUALIFICATION HANDBOOK Level 1 Award Introduction to Culinary Skills and Level 1 Certificate in Introduction to Culinary Skills (7138-10, 11) August 2013 Version 2.1 (August 2015) Qualification at a glance
More informationLevel 2 Award in Food Safety in Catering (7150) Level 3 Award in Supervising Food Safety for Catering (7150)
Level 2 Award in Food Safety in Catering (7150) Level 3 Award in Supervising Food Safety for Catering (7150) Qualification handbook 500/5186/6 Level 2 500/5910/5 Level 3 www.cityandguilds.com September
More informationLevel 3 Award in Supervising Food Safety in Catering
Level 3 Award in Supervising Food Safety in Catering April 2017 This qualification has a credit value of 3 Guided Learning hours: 25 Ofqual Qualification Number 500/5483/1 Description: The objective of
More informationPearson BTEC Level 2 Award in Practical Food Safety in Catering (QCF) Specification
Pearson BTEC Level 2 Award in Practical Food Safety in Catering (QCF) Specification Pearson BTEC Specialist qualification First teaching August 2014 Pearson Education Limited is one of the UK s largest
More informationObserver Report (F10 A) For the Hospitality Industry
Instructions to the Student Please provide this report to someone at your workplace, preferably a supervisor or team leader, who has observed you working with food over a period of time. This report contains
More informationQualification Specification HABC Level 4 Award in Food Safety Management for Manufacturing (QCF)
www.highfieldabc.com Qualification Specification HABC Level 4 Award in Food Safety Management for Manufacturing (QCF) Qualification Number: 500/7326/6 Highfield House Heavens Walk Lakeside Doncaster South
More informationLevel 3 Award in Supervising Food Safety and Hygiene (Catering/Retail)
Level 3 Award in Supervising Food Safety and Hygiene (Catering/Retail) Date: September 2017 Guided Learning Hours 21 Total Qualification Time 27 Ofqual Qualification Number 603/2396/6 Description The objective
More informationTrainee Assessment. Cleaning skills. Unit standards Version Level Credits Identify and use common cleaning agents Version 1 Level 2 2 credits
Trainee Assessment Cleaning skills Unit standards Version Level Credits 28350 Demonstrate knowledge of key cleaning equipment and basic cleaning principles Version 1 Level 2 10 credits 28351 Identify and
More informationSAMPLE. SITXOHS002A Follow workplace hygiene procedures. Learner Resource. Training and Education Support. Industry Skills Unit.
SITXOHS002A Follow workplace hygiene procedures Learner Resource Training and Education Support Industry Skills Unit Meadowbank Product Code: 2666 Acknowledgments TAFE NSW Training and Education Support,
More informationThe Royal Society for the Promotion of Health. Level 3 Award in Supervising Food Safety in Catering
The Royal Society for the Promotion of Health Level 3 Award in Supervising Food Safety in Catering December 2008 This qualification has a credit value of 3 Description: This Level 3 qualification covers
More informationNCFE Level 2 Certificate in the Principles of the Prevention and Control of Infection in Health Care Settings QAN 600/9312/2 Issue 1 June 2013
Qualification Specification NCFE Level 2 Certificate in the Principles of the Prevention and Control of Infection in Health Care Settings (600/9312/2) Contents Section 1 Qualification overview... Page
More information13 SUPPORT SERVICES OVERVIEW OF SUPPORT SERVICES
1 13 SUPPORT SERVICES OVERVIEW OF SUPPORT SERVICES The organisation may employ its own personnel to provide support services, such as laundry, housekeeping and catering or support services may be outsourced,
More informationQualification Specification HABC Level 2 NVQ Diploma in Food Production and Cooking (QCF)
www.highfieldabc.com Qualification Specification HABC Level 2 NVQ Diploma in Food Production and Cooking (QCF) Qualification Number: 600/7803/0 Highfield House Heavens Walk Lakeside Doncaster South Yorkshire
More informationBIIAB Level 2 Award in Food Safety in Catering
Qualification Handbook BIIAB Level 2 Award in Food Safety in Catering 501/1302/1 Version 2 Version 2 BIIAB January 2018 www.biiab.org Version and date January 2018, Version 2 Change, alteration or addition
More informationQualification Specification HABC Level 4 Award in Managing Food Safety in Catering (QCF)
www.highfieldabc.com Qualification Specification HABC Level 4 Award in Managing Food Safety in Catering (QCF) Qualification Number: 500/7327/8 Highfield House Heavens Walk Lakeside Doncaster South Yorkshire
More informationComply with infection control policies and procedures in health work
Student Information Course Name Course code Contact details Partial completion of one of these qualification Description of this unit against the qualification Descriptor Comply with infection control
More informationHygiene Policy. Arrangements for Review:
Hygiene Policy Arrangements for Review: Kika Andreou is responsible for the implementation of this policy and conducting regular reviews. This policy was adopted in July 2011 and reviewed in: September
More informationAgency workers' Personal Hygiene and Fitness for Work
Policy 17 Infection Control A24 Group recognises its duty to promote a safe working environment for domiciliary care workers and clients. The control of infectious diseases is an important aspect of this
More informationQualification Specification NCFE Level 2 Award in Food Safety in Catering (600/9603/2)
Qualification Specification NCFE Level 2 Award in Food Safety in Catering (600/9603/2) Contents Section 1 Qualification overview... Page 3 Section 2 Assessment... Page 9 Section 3 Structure and content...
More informationVTCT Level 4 Certificate in Micropigmentation (QCF)
VTCT Level 4 Certificate in Micropigmentation (QCF) Operational start date: 1 October 2011 Credit value: 32 Guided learning hours (GLH): 169 Qualification number: 600/3288/1 Statement of unit achievement
More information5. DEFINITIONS is a day care centre where child care educator will take care of children in place of their parents
1. POLICY CERTIFICATION Policy title: Crèche Work Health and Safety Policy Policy number: FACS013 Category: Policy Classification: FACS Status: Approved (26/06/2013 OCM) 2. POLICY PURPOSE This policy is
More informationSIT07 Tourism, Hospitality and Events Training Package V3.0. SITXOHS002A Follow workplace hygiene procedures SAMPLE. Learner guide. Version 1.
SIT07 Tourism, Hospitality and Events Training Package V3.0 SITXOHS002A Follow workplace hygiene procedures Learner guide Version 1.1 Training and Education Support Industry Skills Unit Meadowbank Product
More informationQualification Specification. Level 3 Certificate in Dermaplaning Facial Treatment With LED Therapy
Qualification Specification Level 3 Certificate in Dermaplaning Facial Treatment With LED Therapy ProQual 2018 Contents Page Introduction 3 Qualification profile 3 Centre requirements 4 Support for candidates
More informationBIIAB Level 2 NVQ Diploma in Food and Beverage Service (QCF)
Qualification Handbook BIIAB Level 2 NVQ Diploma in Food and Beverage Service (QCF) 601/5687/9 Version 2 Version 2 BIIAB March 2016 www.biiab.org BIIAB Level 2 NVQ Diploma in Food and Version and date
More informationSample. HLTIN301C Comply with Infection Control Policies and Procedures in Health Work
HLTIN301C Comply with Infection Control Policies and Procedures in Health Work F O R E W O R D This publication is one of a number of Learning Guides produced by The Australian Medical Association (WA)
More informationCatering Manual. Fitzroy Falls Aged Care Facility. J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.
Catering Manual Fitzroy Falls Aged Care Facility J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 Page 1 of 7 Catering Manual Dietary Issues 03-04 Dietary Requirements Policy
More informationHealth and Safety Department. Health and Safety Policy. Version Author Revisions Made Date 1 Paul Daniell First Draft (in this format) 11 July 2014
Food Safety Policy July 2014 (v2).docx Food Safety Policy Originator name: Section / Dept: Implementation date: Clive Parkinson Health and Safety Department July 2014 Date of next review: July 2016 Related
More informationUnderstand health and safety in social care settings
Unit 208 Understand health and safety in social care settings Level: 2 Credit value: 4 NDAQ number: R/602/3179 Unit aim This unit is aimed at those who are interested in, or new to, working in a social
More informationFood Preparation Policy
Food Preparation Policy National Quality Standards QA2 2.1 Each child s health is promoted. 2.1.1 Each child s health needs are supported. 2.2.1 Healthy eating is promoted and food and drinks provided
More informationUnderstand health and safety in social care settings
Unit 306 Understand health and safety in social care settings Level: 3 Credit value: 5 NDAQ number: L/602/3178 Unit aim This unit is aimed at those who are interested in, or new to, working in a social
More informationHEALTH AND SOCIAL CARE
2016 Suite Cambridge TECHNICALS LEVEL 2 HEALTH AND SOCIAL CARE Unit 5 Working in adult health and social care environments Y/615/1469 Guided learning hours: 90 Version 2 September 2017 ocr.org.uk/healthandsocialcare
More informationFood Safety Management System HACCP
Food Safety Management System HACCP Supper 1 st Floor, Thavies Inn House, 3-4 Holborn Circus, London, EC1N 2HA www.saferfood.co.uk Nigel Rosenthal Food Safety Consultancy and Training Date of Issue: May
More information8.1 Health and safety general standards
Registered Charity No. 1027363 8.1 Health and safety general standards Policy statement We believe that the health and safety of children is of paramount importance. We make our setting a safe and healthy
More informationPersonal Hygiene. Author Date Dept. Approval Signature Date Q.A. Approval Signature Date
I. Purpose To prevent contamination of health supplement products by employees in the manufacturing area. I. Scope II. This standard operating procedure applies to employees who handle health supplement
More informationContribute to Children and Young People's Health and Safety
Unit 3: Unit code: Unit reference number: Contribute to Children and Young People's Health and Safety MU2.4 J/601/3491 QCF level: 2 Credit value: 3 Guided learning hours: 26 Unit summary To provide learners
More informationHealth and Safety Policy Statement
Health and Safety Policy Statement Author: Michelle Bingham Date of Issue: 16 th September 2017 Review date: 16 th September 2018 At Brookside Preschool, we believe that the health and safety of children
More information8.1 Health and safety general standards
Safeguarding and Welfare Requirement: Safety and Suitability of Premises, Environment and Equipment Providers must take reasonable steps to ensure the safety of children, staff and others on the premises.
More informationQualification Specification. Gateway Qualifications Level 1 Award In Health and Safety in a Construction Environment
Qualification Specification Gateway Qualifications Level 1 Award In Health and Safety in a Construction Version 4.0 (March 2018) Qualification Specification: Health and Safety in a Construction Page 1
More informationUnit title: Health Sector: Working Safely (National 4)
Unit code: F599 74 Superclass: PL Publication date: August 2013 Source: Scottish Qualifications Authority Version: 03 (February 2017) Unit purpose This unit has been designed as a mandatory unit of the
More informationGuidelines for Biosafety in Teaching Laboratories Using Microorganisms
Guidelines for Biosafety in Teaching Laboratories Using Microorganisms Prepared February, 2013 (Adapted from the American Society for Microbiology Guidelines for Biosafety in Teaching Laboratories, 2012)
More informationPromote Children s Welfare and Wellbeing in the Early Years
Unit 14: Unit code: EYMP 3 Unit reference number: QCF level: 3 Credit value: 6 Guided learning hours: 45 Promote Children s Welfare and Wellbeing in the Early Years Y/600/9784 Unit summary The key focus
More informationHealth and Safety General Standards: Procedures:
Salam Nursery Health & Safety Policy & Procedures 2016-2017 Health and Safety General Standards: Salam Nursery believes that the health and safety of children is of paramount importance. We make our setting
More informationInfection Prevention:
Hospital s for Accreditation for Afghanistan Section : Clinical Care Infection Prevention: Patient/Client Education Hospital s for Accreditation for Afghanistan: Assessment of Progress in Achieving the
More informationFSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD
FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD Exercise Workbook Including Food Safety Plan Worksheets Developed by the This workbook was created to assist participants in the Food Safety Preventive Controls
More informationConstruction Catering Services Health, Safety and Quality Management Plan
16 Hornsey Rise London N19 3SB Tel / Fax +44 207 682 2682 info@constructioncateringservices.com www.constructioncateringservices.com Construction Catering Services Health, Safety and Quality Management
More informationEAST CAROLINA UNIVERSITY INFECTION CONTROL POLICY
EAST CAROLINA UNIVERSITY INFECTION CONTROL POLICY Family Medicine Physical Therapy Date Originated: February 25, 1998 Dates Reviewed: 2.25.98, 2.28.01 Date Approved: February 28, 2001 3.24.04; 9/10/13
More informationInfection Prevention Control Team
Title Document Type Document Number Version Number Approved by Infection Control Manual Section 5 Food and Beverages Policy 4 th Edition Infection Control Committee Issue date September 2013 Review date
More informationLITTLE ELLIES. Health & Safety General Standards Policy
LITTLE ELLIES Health & Safety General Standards Policy Policy Date: December 2012 Little Ellies Health and safety general standards Policy statement This setting believes that the health and safety of
More informationQualification Specification. Level 4 Certificate in Skin Tightening & Rejuvenation using Plasma Technology
Qualification Specification Level 4 Certificate in Skin Tightening & Rejuvenation using Plasma Technology ProQual 2018 Contents Page Introduction 3 Qualification profile 3 Centre requirements 4 Support
More informationQualification Specification. Qualifications in Independent Living
Qualification Specification Version 5.0 (December 2017) Version 1.1 Page 1 of 83 This qualification specification covers the following qualifications: Qualification Title Qualification Number Gateway Qualifications
More informationInfection Control Policy EDITION 5
At Dicky Birds we believe that our staff have an important duty to each other and to the children in their care to apply the procedures and precautions outlined in this document to ensure safe practice
More informationEAST CAROLINA UNIVERSITY INFECTION CONTROL POLICY
EAST CAROLINA UNIVERSITY INFECTION CONTROL POLICY Department: Family Practice Dental Clinic Date Originated: 05-31-2006 Date Reviewed: 06-21-2006 Date Approved: Page 1 of 7 Approved by: Department Chairman
More informationPreventing Infection in Care
Infection Prevention and Control: Older Person Care Homes & Home Environment Learning Programme Workbook NHS Education for Scotland 2011. You can copy or reproduce the information in this document for
More informationSterile Supply Techniques. Level 5 L Module Descriptor
The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act, 1999,
More informationSTAFF DRESS CODE & UNIFORM POLICY
STAFF DRESS CODE & UNIFORM POLICY POLICY REFERENCE NUMBER COR015 DATE RATIFIED (this version) July 2016 NEXT REVIEW DATE July 2019 APPROVED BY (state group) Clinical Policy Steering Group ACCOUNTABLE DIRECTOR
More informationHealth and Safety Performance Standard HSPS 004 Body Fluid Spillages
Health and Safety Performance Standard HSPS 004 Body Fluid Spillages HSPS.004/Safety, Health and Environment Unit/SCM/27.09.04 1 Safety, Health and Environment Unit Title Reference Number Body Fluid Spillages
More informationQualification Specification. Level 4 Certificate in Eyebrow Micropigmention Microblading Manual Method
Qualification Specification Level 4 Certificate in Eyebrow Micropigmention Microblading Manual Method ProQual 2017 Contents Page Introduction 3 Qualification profile 3 Centre requirements 4 Support for
More informationInfection prevention and control in your practice
Hemera/Thinkstock Infection prevention and control in your practice By Martha Walker, a medical management consultant specialising in CQC registration and compliance. Infection prevention and control When
More informationOf Critical Importance: Infection Prevention Strategies for Environmental Management of the CSSD. Study Points
Of Critical Importance: Infection Prevention Strategies for Environmental Management of the CSSD I. Introduction Study Points Management of the CSSD environment is vital to preventing surgical site infections.
More informationSTANDARD OPERATING PROCEDURE (SOP) TERMINAL CLEAN OF ISOLATION ROOMS
Page 1 of 5 This SOP applies to all staff employed by NHS Greater Glasgow & Clyde and locum staff on fixed term contracts and volunteer staff. SOP Objective To minimise the risk of healthcare associated
More informationHOSPITALITY - PROFESSIONAL COOKERY Higher
HOSPITALITY - PROFESSIONAL COOKERY Higher Eighth edition published June 2011 NOTE OF CHANGES TO ARRANGEMENTS EIGHTH EDITION PUBLISHED JUNE 2011 COURSE TITLE: Hospitality Professional Cookery (Higher) COURSE
More informationDate Version 2 The most up-to-date version of this policy can be viewed at the following website:
Page 1 of 7 Policy Objective To ensure that ward based staff are aware of their responsibilities in relation to food hygiene in local clinical areas. This policy applies to all staff employed by NHS Greater
More informationLaboratory Animal Facilities Occupational Health & Safety Plan
Laboratory Animal Facilities Occupational Health & Safety Plan 1. Purpose & Scope The purpose of the Laboratory Animal Facilities Occupational Health & Safety Plan (H&S Plan) is to protect animal care
More informationInfection Control Safety Guidance Document
Infection Control Safety Guidance Document Lead Directorate and Service: Corporate Resources - Human Resources, Safety Services Effective Date: June 2014 Contact Officer/Number Garry Smith / 01482 391110
More informationLevels 1 & 2 in Cleaning and Support Services Skills
Levels 1 & 2 in Cleaning and Support Services Skills Qualification Handbook Level 1 Award/Certificate 7648-01 Award 500/9760/X Certificate 500/9209/1 www.cityandguilds.com October 2017 Version 1.3 Level
More information: Hand. Hygiene Policy NAME. Author: Policy and procedure. Version: V 1.0. Date created: 11/15. Date for revision: 11/18
: Hand NAME Hygiene Policy Target Audience Author: Type: Clinical staff BD Policy and procedure Version: V 1.0 Date created: 11/15 Date for revision: 11/18 Location: Dropbox/website Hand Hygiene Policy
More informationHealth & Safety Policy
Safeguarding and Welfare Requirements: Safety & Suitability of Premises, Environment & Equipment g Providers must take reasonable steps to ensure the safety of children, staff and others premises. Health.
More informationTQUK Level 1 Award in Health and Safety in a Construction Environment (RQF)
TQUK Level 1 Award in Health and Safety in a Construction Environment (RQF) Qualification Specification Qualification Number: 603/2683/9 Version 3 Introduction Welcome to TQUK. TQUK is an Awarding Organisation
More information