Ensure food safety practices are followed in the preparation and serving of food and drink UT30959 D/502/4163 Learner name:

Learner number:

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.

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Date achieved

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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.

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UT30959

Ensure food safety practices are followed in the preparation and serving of food and drink The aim of this unit is to develop your knowledge, understanding and practical skills for ensuring that appropriate food safety practices and procedures are followed in the preparation and serving of food and drink.

UT30959_v8

NOS

HSL30 Level

3 Credit value

5 GLH

35 Observation(s)

2 External paper(s)

0

Ensure food safety practices are followed in the preparation and serving of food and drink You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

Learning outcomes On completion of this unit you will:

1. 2.

Be able to ensure food safety practices are followed in the preparation and serving of food and drink

4.

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.

5.

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.

6.

External paper There is no external paper for this unit.

Understand how to ensure food safety practices are followed in the preparation and serving of food and drink

Evidence requirements 1.

Environment Evidence for this unit should be gathered within the workplace, however, you may be assessed within an approved realistic working environment (RWE) that meets People 1st’s criteria.

2.

Simulation Simulation is allowed for outcomes 1f, 1g, 1h and 1i, if no naturally occurring evidence is available.

3.

Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development.

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Achieving observations and range Achieving observation outcomes

Guidance for tutors and assessors

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Tutors and assessors must refer to the document(s) listed below, prior to delivering this unit. Document(s) can be downloaded from http://www.people1st.co.uk:

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means. Your assessor will sign off a learning outcome when all criteria have been competently achieved.

Achieving range There is no range section that applies to this unit.

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Sector Assessment Strategy for competence based units of assessment and qualifications

Observations Learning outcome 1

Be able to ensure food safety practices are followed in the preparation and serving of food and drink You can:

a.

Make sure relevant information about food safety procedures is available*

b.

Make sure that good hygiene practices are in place*

c.

Carry out own responsibilities for the implementation of food safety procedures*

d.

Provide feedback on the effectiveness of the organisation’s food safety procedures, to the person responsible *

e.

Monitor and be constantly alert to the possibility of food safety hazards in own area of responsibility*

f.

Identify indicators of potential sources of food safety hazards*

g.

Identify actual food safety hazards*

h.

Identify control measures appropriate to the identified food safety hazards*

i.

Report any new potential food safety hazards, for review and evaluation of food safety procedures, to the person responsible*

*May be assessed by supplementary evidence. Observation

1

2

Optional

Optional

Criteria questioned orally Date achieved Portfolio reference Learner signature Assessor initials UT30959

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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.

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Knowledge Learning outcome 2

Understand how to ensure food safety practices are followed in the preparation and serving of food and drink You can:

Portfolio reference

a. Explain the importance of having food safety procedures b. Describe the current food safety legislation requirements affecting own responsibilities

c. Describe own responsibilities under the organisation’s food safety procedures including: • helping to check the procedures • assisting with hazard analysis • allocating and supervising food safety responsibilities • identifying and meeting staff training needs • reporting to management • ensuring the proper application and monitoring of control   measures • monitoring of control measures • ensuring corrective action is taken when control measures fail • following recording procedures

d. Explain how to implement own responsibilities in your workplace e. Describe the different types of food safety hazards

(microbiological, physical, chemical and allergenic)

f.

Describe the common examples of food safety hazards in the following groups: • microbiological • physical • chemical • allergenic

g. Describe the significant food safety hazards in own workplace h. Describe the conditions that affect microbial growth i.

Describe the indicators of food safety hazards in own area of responsibility (e.g. food spoilage, temperature controls, condition of premises)

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Learning outcome 2 (continued)

Understand how to ensure food safety practices are followed in the preparation and serving of food and drink You can:

j.

Explain the importance of being constantly alert to the possibility of food safety hazards in own area of responsibility

k. Explain how to look out for food safety hazards l.

Describe the principal causes of food safety hazards, e.g. human factors (including lack of effective supervision), lack of labelling information, supplier quality, cross-contamination, premises and waste, personal health, handling issues and pests

m. Describe the dangers of pest infestation n. Describe effective pest control measures o. Identify effective equipment and surface cleaning methods p. Explain why surface cleaning is important q. Explain the importance of hygienic and effective waste disposal r.

Describe the correct methods to control waste

s. Describe the personal hygiene practices that staff should follow according to operational requirements including: • hand washing • wearing of protective clothing • footwear and headgear • wearing of jewellery and accessories • treatment and covering of cuts, boils, grazes and wounds • reporting of illnesses and infections to the appropriate person

t.

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Explain the importance of food temperature control

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Portfolio reference

Learning outcome 2 (continued)

Understand how to ensure food safety practices are followed in the preparation and serving of food and drink You can:

Portfolio reference

u. Identify the temperature levels and controls for the types of food in own area of responsibility during: • delivery • storage • preparation • cooking • cooling and reheating • holding and service

v. Explain the dangers of cross-contamination w. Describe methods to eliminate cross-contamination for any type of food safety hazard

x. Explain how to communicate responsibilities for food safety procedures to staff

y. Explain how to make sure staff understand food safety responsibilities

z. Explain how to ensure that staff receive appropriate training to

meet their food safety responsibilities according to own level of responsibility and autonomy

aa. Identify the types of failures that may occur with control measures ab. Identify the corrective actions to take for failures with control measures

ac. Explain the importance of providing feedback to the person responsible for the food safety procedures

ad. Identify the types of issues that should be communicated to the person responsible for the food safety procedures

ae. Explain the importance of contributing to the evaluation of the food safety procedures

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Notes

Use this area for notes and diagrams

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