Highfield Level 1 Award in Food Safety for Catering (RQF) 603-7694-6

Highfield Level 1 Award in Food Safety for Catering (RQF) 8 Indicative content • LO1 - Understand the importance of personal hygiene and keeping work areas clean and hygienic in a catering environment • 1.1 - State the importance of personal hygiene when in contact with food o risks from poor personal hygiene o poor habits • 1.2 - Identify good personal hygiene practices o washing hands – times when critical and when important o importance of dress code and protective clothing, including jewellery rules o reporting of illnesses o dealing with cuts, wounds and skin infections • 1.3 - State the importance of keeping work areas clean and pest free in a catering environment o legal requirements o reduce the risk of contamination o to provide pleasant working conditions o reduce the risk of attracting pests o more pleasant premises for customers o common signs of pest infestation o the need to report pest infestations to supervisors/line managers o basic prevention of pest infestations: − keep both internal and external bin lids closed − empty bins regularly − clean away food debris − keep doors and windows closed • 1.4 - State how to keep the work area and equipment clean in a catering environment o recognise the terms and how to use: − detergent − disinfect − sanitiser o methods of cleaning o follow manufacturer’s instructions o the need to clean hand-contact surfaces such as handles and taps • 1.5 - State the importance of safe waste disposal o empty waste containers regularly o keep internal and external waste lids closed • LO2 - Understand personal responsibilities for food safety and how to keep food safe in a catering environment • 2.1 - State the importance of food safety in a catering environment o benefits of good food safety