Issued 30 March 2026
- Food safety hazard identification and risk assessment - Application of safe food handling and storage practi- ces - Maintenance of personal and workplace hygiene standards - Implementation of cleaning and sanitation procedures - Understanding and application of food safety management principles (HACCP)
- Learners will be able to explain the importance of food safety and hygiene to prevent foodborne illnesses. - Learners will be able to identify food safety hazards and risks to mitigate dangers in catering operations. - Learners will be able to apply safe food handling practices to ensure consumer health and safety. - Learners will be able to implement effective cleaning and sanitation procedures to maintain a hygienic catering environment. - Learners will be able to understand food safety legislation and responsibilities to ensure compliance within a catering setting.
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