Btec Level 2 Food Hygiene Workbook Unit 1

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Btec Level 2 Unit 1
Principles of Food Safety when Providing Food and Drink for individuals

Understand the importance of food safety measures when providing food and drink for individuals

1.1 Potential food safety hazards when preparing, serving, clearing away and storing food and drink:

As part of making sure that the environment is a helthy and safe one, settings must develop good handwashing and personal hygiene rountines for staff and for children. When preparing food you must wash your hands before preparing feeding bottles, before food is prepared and served, after touching raw meat and poultry and before eating and drinking.

Setting must also make sure that their premises are suitable for the preparion and serving of food. Food premises should:

Be clean and maintained in good repair
Permit good hygiene practises
Provide clean lavatories whivh do not lead directly on to food rooms
Have adequate handwashing facilities.
Settings must also make sure that the people handling food have sufficient training and supervision to ensure that basic food hygiene is sufficient.

1.2 The importance of implementing food safety measures when providing food and drink for individuals:

1.3 Using protective clothing when handling food and drink:

1.4 Why surfaces, utensils and equipment must be clean:

1.5 The importance of clearing and disposing of food waste promptly and safely:

Know how to maintain hygiene when handling food and drink

2.1 When hands must be washed to maintain food hygiene:

Know how to meet safety requirements when preparing and serving food and drink for individuals

3.1 Practices to control hazards when preparing and serving food and drink:

Know how to store food and drink safely
5.1 Practices to control food safety hazards when storing different types of food and drink:

Know how to access additional