| 1 | Understand how individuals can take personal responsibility for food safety | 1.1 | Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour |
| 1.2 | Describe how to report food safety hazards. |
| 1.3 | Outline the legal responsibilities of food handlers and food business operators |
| 2 | Understand the importance of keeping him/herself clean and hygienic | 2.1 | Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination |
| 2.2 | Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds |
| 3 | Understand the importance of keeping the work areas clean and hygienic | 3.1 | Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal |
| 3.2 | State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning |
| 3.3 | Outline the importance of pest control |
| 4 | Understand the importance of keeping food safe | 4.1 | State the sources and risks to food safety from contamination and cross contaminationto include microbial, chemical, physical and allergenic hazards. |
| 4.2 | Explain how to deal with food spoilage including recognition, reporting and disposal |
| 4.3 | Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding,serving and transporting food |
| 4.4 | Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding,serving and transporting food |
| 4.5 | Describe stock control procedures including deliveries, storage, date marking and stock rotation |
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