Unit 1: Principles of Food Safety for Catering

1. Understand the importance of food handlers keeping themselves and work areas clean and hygienic

• 1.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination
• 1.2 Identify the key legal responsibilities of food handlers
• 1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
• 1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals
• 1.5 Recognise the importance of safe waste disposal
• 1.6 Recognise the importance of pest control

2. Understand the importance of keeping food products safe

• 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour
• 2.2 Identify how to report food safety hazards, infestations and food spoilage
• 2.3 Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards
• 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation
• 2.5 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food
• 2.6 Identify how to deal with food spoilage including recognition and reporting