Food Hygiene and Safety

Overview

Framework:
RQF
Level:
Entry Level 3
Unit No:
Y/504/8039
Credits:
2
Guided learning hours:
20 hours

Assessment Guidance

n/a

Unit Learning Outcomes

1

Know about basic food hygiene.

Assessment Criteria

  • 1.1

    Identify ways of handling food safely.

  • 1.2

    Outline why it is important to follow basic hygiene rules when dealing with food.

2

Know how food safety measures are implemented.

Assessment Criteria

  • 2.1

    Outline the meaning of use by and sell by dates on different products.

    Can replace sell by date with 'best before' or 'use by' dates.

  • 2.2
    Identify ways of knowing whether food is safe to eat
  • 2.3
    Identify ways of keeping food stored safely