Learner name:

Learner number:

H/502/9591UT30970

Ensure food safety practices are followed in the preparation and serving of food and drink

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.

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 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.

UT30970Ensure food safety practices are followed in the preparation and serving of food and drinkThe aim of this unit is to develop your knowledge, understanding and practical skills in ensuring that appropriate food safety practices and procedures are followed in the preparation and serving of food and drink.

UT30970_v7

GLH

Credit value

Level

NOS

Observation(s)

External paper(s)

35

5

3

HSL30

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UT30970

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

2. Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink

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

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. 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.

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.

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 outcome 1e, outcome 1f, outcome 1g and outcome 1h, 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.

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Ensure food safety practices are followed in the preparation and serving of food and drink

Achieving observation outcomes

Achieving range

Achieving observations and range

UT30970

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.

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.

There is no range section that applies to this unit.

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Guidance for tutors and assessors

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:

• Sector Assessment Strategy for competence based units of assessment and qualifications

Learning outcome 1

Observations

You can:

UT30970

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

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

5

a. Ensure relevant information about food safety procedures is available*

b. Explain own responsibilities in relation to food safety procedures*

c. Ensure that good hygiene practices are in place*

d. Implement food safety procedures within the limits of own responsibility*

e. Monitor own area of responsibility for food safety hazards*

f. Identify potential food safety hazards in own area of responsibility*

g. Report any potential food safety hazards for review*

h. Identify control measures appropriate to food safety hazards*

i. Evaluate food safety procedures*j. Feedback to the relevant person, the

effectiveness of the organisation’s food safety procedures*

Achieving knowledge outcomes

Developing knowledge

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

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Learning outcome 2

Understand the importance of ensuring food safety practices are followed in the preparation and serving of food and drink

You can: Portfolio reference

a. Explain the importance of food safety procedures

b. Outline the food safety legislation requirements affecting own area of responsibility

c. Explain the importance of good hygiene practices

d. Outline the hygiene practices relevant to own work

e. Explain the importance of being aware of potential food safety hazards in own area of responsibility

f. Outline the principal causes of food safety hazards

g. Explain the importance of effective pest control measures

h. Explain the importance of using effective methods for cleaning equipment and surfaces

i. Explain the importance of disposing of waste hygienically and effectively

j. Explain the importance of food temperature control

k. Explain the consequences of cross-contamination

l. Explain the importance of providing feedback on food safety procedures

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Learning outcome 3

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 principles of good workplace design

b. Explain how to implement the organisation’s food safety procedures in own area of responsibility

c. Describe the different types of food safety hazards including: • microbiological • physical • chemical • allergenic

d. Describe the conditions that affect microbial growth

e. Explain how to identify food safety hazards

f. Explain how to control significant food safety hazards

g. Identify the correct methods to control waste

h. Describe the operational requirements in relation to personal hygiene practices that staff should follow

i. Identify effective methods for cleaning equipment and surfaces

j. Identify the temperature levels and controls for the types of food in own area of responsibility

k. Explain how to eliminate cross-contamination

l. Explain how to confirm responsibilities for food safety procedures to staff

m. Explain how to ensure that staff receive training to meet their food safety responsibilities

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Learning outcome 3 (continued)

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

You can: Portfolio reference

n. Identify the types of failures that may occur with control measures

o. Identify the corrective actions to take when control measures fail

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

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Notes Use this area for notes and diagrams