Domestic food hygiene UV11060 M/502/4958 Learner name: VRQ Learner number:
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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
Level 1 Credit value 2 GLH 20 Observation(s) 0 External paper(s) 0
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. UV11060 3
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
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 UV11060 5
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
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. UV11060 7
Notes Use this area for notes and diagrams 8 UV11060