The learner must know: Assessment Requirements Evidence Location 4.a How to store different Learners should outline how The following assessment methods can types of food correctly to store a minimum of three be used in the assessment of this different types of food standard: correctly. Written tasks/questions and answers Oral questions and answers 4.b Why it is important to Learners should state why it is Group discussion follow food storage important to follow food Learner log/reflective journal instructions storage instructions. Expert witness evidence Professional discussion 4.c Ways in which food Learners should identify a Report should be handled to minimum of three ways in This list is not exhaustive and other avoid contamination which food should be handled appropriate assessment methods may be to avoid contamination. used. 4.d Ways in which food Learners should identify a should be stored to minimum of three ways in avoid contamination which food should be stored to avoid contamination. Final Tutor Feedback (Strengths and Areas for Improvement):
The learner must know: Assessment Requirements Evidence Location 4.a How to store different types of food correctly Learners should outline how to store a minimum of three different types of food correctly. The following assessment methods can be used in the assessment of this standard: Written tasks/questions and answers Oral questions and answers Group discussion Learner log/reflective journal Expert witness evidence Professional discussion Report This list is not exhaustive and other appropriate assessment methods may be used. 4.b Why it is important to follow food storage instructions Learners should state why it is important to follow food storage instructions. 4.c Ways in which food should be handled to avoid contamination Learners should identify a minimum of three ways in which food should be handled to avoid contamination. 4.d Ways in which food should be stored to avoid contamination Learners should identify a minimum of three ways in which food should be stored to avoid contamination. Final Tutor Feedback (Strengths and Areas for Improvement):
Food%20Hygiene%20and%20Storage%20L1%20CV3%20AIM%20Awards%20Component%20V1-2.docx