Food safety and hygiene
Challenge reference: 6477
| Notional learning hours | 20 | ||
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| Level | Entry 3 | ||
| Subject area | |||
| Preparing for Adulthood pathway | |||
| Vocational area | |||
| Skill | |||
| Learning aim | The learner will develop their understanding of food hygiene and safety which can be applied in the home and possible workplaces. |
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| Learning context | Please log in to see the rest of this challenge |
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Assessment criteria
What the learner need to demonstrate in order to meet the learning outcome
The learner can:
- Wash hands thoroughly before eating and preparing food
- Identify ways of handling fresh food safely; eg raw meat
- Outline why it is important to follow basic hygiene rules when dealing with food
- Outline the meaning of use by and best before dates on different products
- Identify ways of knowing whether food is safe to eat; eg checking the dates; checking it has been stored correctly
- Describe how to store milk, cheese, raw meat, fresh cooked meat, potatoes and bread safely, stating three problems arising if food is stored incorrectly
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