The learner can:

• Identify the importance of food safety procedures, safe food handling and avoiding
unsafe behavior

• Identify how to report food safety hazards, infestations and food spoilage

• Recognise key legal responsibilities of food handlers

• Recognise the importance of personal hygiene in food safety including their role in
reducing the risk of contamination

• Identify effective personal hygiene practices relating to protective clothing, hand
washing, personal illness, cuts, wounds, food handling practices

• Know 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

• Know the importance of safe waste disposal

• Identify the importance of pest control

• Identify main risks to food safety from contamination and cross-contamination from
microbial, chemical, physical and allergenic hazards

• Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation

• Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food

• Know how to deal with food spoilage including recognition and reporting