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

Highfield Level 1 Award in Food Safety for Catering (RQF) 9 o costs of poor food safety o risk of food poisoning o symptoms of food poisoning o at-risk groups • 2.2 - Recognise that food handlers have legal responsibilities for food safety o legal responsibility to follow rules for hygiene − personal hygiene − keeping the food premises and equipment clean • 2.3 - State how to report food safety hazards to supervisors o legal responsibility for reporting o the need to follow instructions • 2.4 - Identify how food can become contaminated by physical, chemical, allergenic and microbiological contaminants o identification of different food types: − high-risk − raw − low-risk − ready-to-eat raw foods o common sources of microorganisms o vehicles and routes of microbiological contamination o cross-contamination sources o common sources of: − physical hazards − chemical hazards − allergenic hazards • 2.5 - Identify safe food handling practices and procedures for controlling contamination hazards from purchase to service of food o ways physical and chemical contamination can be prevented: − covering food while cleaning − unpacking outside of the kitchen o ways allergenic contamination can be prevented: − keeping allergens separate from other foods o ways in which microbiological contamination and survival can be prevented: − keeping raw food separate from high-risk food − vehicles of contamination • 2.6 - State ways to prevent bacteria multiplying and surviving o importance of maintaining the chill chain o importance of thorough cooking o importance of cooling food rapidly o role of stock rotation o identifying and reporting when temperature controls may have been compromised