Learner name:

Learner number:

A/601/5030UT20852

Maintain food safety when storing, holding and serving food

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 45 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.

UT20852Maintain food safety when storing, holding and serving food

The aim of this unit is to develop your knowledge and understanding of current food safety guidance while integrating the key themes of cleaning and preventing cross-contamination. You will learn how to review hazards and use hazard based procedures as part of a team maintaining food safety.

UT20852_v10

GLH

Credit value

Level

NOS

Observation(s)

External paper(s)

31

4

2

2GEN4

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UT20852

1. Be able to keep self clean and hygienic

2. Be able to keep working area clean and hygienic

3. Be able to store food safely

4. Be able to hold and serve food safely

5. Be able to maintain food safety

6. Know how to keep self clean and hygienic

7. Know how to keep working area clean and hygienic

8. Know how to store food safely

9. Know how to hold and serve food safely

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. Range All ranges must be competently demonstrated as part of an assessed observation.

5. 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.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.

7. 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 not allowed in this unit.

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.

3

Maintain food safety when storing, holding and serving food

Achieving observation outcomes

Achieving range

Achieving observations and range

UT20852

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.

The range section indicates what must be covered. The specified number of ranges must be practically demonstrated as part of an assessed observation. Evidence for the remaining points under the range must be assessed through questioning or witness testimony.

Every range item must be evidenced.

You may be required to undertake additional observations to ensure all range items have been covered. VTCT recommends that where possible all ranges are covered practically. Your assessor will document the portfolio reference once a range has been covered.

4

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:

UT20852

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to keep self clean and hygienic

5

a. Wear clean, appropriate clothes for the jobs to be done

b. Only wear jewellery and other accessories that do not cause food safety hazards

c. Change clothes when necessary to prevent bacteria spreading*

d. Wash hands thoroughly at appropriate times

e. Avoid unsafe behaviour that could contaminate the food*

f. Report any cuts, grazes, illness and infections promptly to the appropriate person*

g. Make sure any cuts and grazes are treated and covered with an appropriate dressing*

Learning outcome 2

You can:

UT20852

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Make sure surfaces and equipment for displaying and serving food are clean and in good condition

b. Use clean and suitable cloths and equipment for wiping and cleaning between tasks

c. Remove from use any surfaces and equipment that are damaged or have loose parts*

d. Report any surfaces and equipment that have damaged or loose parts to the person responsible for food safety*

e. Dispose of waste promptly, hygienically and appropriately

f. Identify, take appropriate action on, and report to the appropriate person any damage to walls, floors, ceilings furniture and fittings*

g. Identify, take appropriate action on, and report to appropriate person any signs of pests*

Be able to keep working area clean and hygienic

6

*May be assessed by supplementary evidence.

Learning outcome 3

You can:

UT20852

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Check that food is undamaged and within its use-by date once it has been received

b. Prepare food for storage

c. Put food in the correct storage area as quickly as necessary to maintain its safety

d. Make sure storage areas are clean and maintained at the correct temperature for the type of food

e. Store food so that cross-contamination is prevented

f. Follow stock rotation procedures

g. Safely dispose of food that is beyond use-by date*

h. Keep necessary records up-to-date*

Be able to store food safely

7

*May be assessed by supplementary evidence.

Learning outcome 4

You can:

UT20852

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Handle food in a way that protects it from hazards

b. Follow organisational procedures for items that may cause allergic reactions*

c. Use methods, times and temperatures that maintain food safety

d. Keep necessary records up-to-date*

Be able to hold and serve food safely

8

*May be assessed by supplementary evidence.

Range

You must practically demonstrate that you have:

UT20852 9

Cleaned all surface and equipment types Portfolio reference

Surfaces and utensils used for displaying and serving food

Appropriate cleaning equipment

Used a minimum of 1 storage area/condition Portfolio reference

Ambient temperature

Refrigerator

Freezer

Dealt with a minimum of 3 types of hazard Portfolio reference

Sources of bacteria and other organisms

Chemical

Physical

Allergenic

Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio.

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.

UT2085210

Knowledge

UT20852 11

Learning outcome 5

Be able to maintain food safety

You can: Portfolio reference

a. Describe what might happen if significant food safety hazards are not controlled

b. Describe the types of significant food safety hazards you are likely to come across when handling and storing food

c. Describe how these hazards should be controlled by personal hygiene, cleaning, safe storage and the avoidance of cross-contamination

d. State why some hazards are more important than others in terms of food safety

e. State to whom significant food safety hazards should be reported

UT2085212

Learning outcome 6

Know how to keep self clean and hygienic

You can: Portfolio reference

a. State why clean and suitable clothes appropriate to job must be worn

b. State what types of clothes are appropriate for different jobs in the handling and serving of food

c. Describe how jewellery and accessories can cause food safety hazards

d. State when to change clothes to prevent bacteria spreading and why this is important

e. State why hands should be washed after going to the toilet, when going to food preparation and cooking areas, after touching raw food and waste before serving food

f. State the importance of not handling food with an open wound

g. State how to deal with open wounds when handling food

h. State the importance of reporting illnesses and infections promptly

i. State why it is important to report stomach illnesses in particular

j. State the importance of avoiding touching the face, nose, or mouth, chewing gum, eating or smoking when working with food

UT20852 13

Learning outcome 7

Know how to keep working area clean and hygienic

You can: Portfolio reference

a. State why surfaces and equipment must be clean before beginning a new task and how this would be achieved

b. State the importance of using clean and suitable cloths and equipment when cleaning between tasks and how this would be achieved

c. State why surfaces and equipment that are damaged or have loose parts can be dangerous to food safety

d. List the types of damaged surfaces and equipment that can cause food safety hazards

e. Describe how to deal with damaged surfaces and equipment that are dangerous to food safety

f. State the importance of clearing and disposing of waste promptly and safely

g. Describe how to clear and dispose of waste safely

h. State how damage to walls, floors, ceiling, furniture and fittings can cause food safety hazards

i. State what types of damage to look for in walls, floors, ceiling, furniture and fittings that could cause food safety hazards

j. List the types of pests that could be found in catering operations

k. Describe how to identify the signs that pests are present

UT2085214

Learning outcome 8

Know how to store food safely

You can: Portfolio reference

a. State the importance of making sure food deliveries are undamaged and within their use-by date

b. State why it is important that food is stored at the correct temperature

c. Describe how to ensure food is stored at the correct temperature

d. State the importance of preparing food for storage whist retaining important labelling information

e. State why food must be put in the correct storage area

f. State at what temperature different foods should be stored

g. State the importance of clean storage areas

h. Describe what do to if storage areas are not kept clean

i. Describe how to check food is stored at the correct temperature

j. State the importance of separating raw and ready-to-eat food

k. List what types of food are raw and which are ready-to-eat

l. Explain why stock rotation procedures are important

m. State why food beyond its use-by date must be disposed of

UT20852 15

Learning outcome 9

Know how to hold and serve food safely

You can: Portfolio reference

a. Describe how to check food during holding and serving

b. State the importance of knowing that certain foods can cause allergic reactions

c. State what procedure to follow when dealing with food that can cause allergic reactions

d. State what to do if a customer asks if a particular dish is free from a certain food allergen

e. Describe how cross-contamination can happen between raw food and food that is ready-to-eat

f. Describe how to avoid cross-contamination between raw and ready-to-eat food

g. State the holding temperature and times that must be used for the food

UT2085216

Notes Use this area for notes and diagrams