3, 5, 6 and 14 may be assessed by alternative methods if observation is not possible. candidate’s work. PCs Keep yourself and your working area clean Store food safely Prepare, cook and hold food safely and hygienic 8 Check that food is undamaged, is at 16 Check food before and during 1 Ensure surfaces and equipment are the appropriate temperature and operations for any hazards, and clean and in good condition within date on delivery follow the correct procedures for 2 Use clean and suitable cloths and 9 Identify and retain any important dealing with these equipment for wiping and cleaning labelling information 17 Follow your organisation's between tasks 10 Prepare food for storage and put it in procedures for items that may cause 3 Remove from use any surfaces and the correct storage area as quickly as allergic reactions equipment that are damaged or have necessary to maintain its safety 18 Prevent cross-contamination, such loose parts, and report them to the person 11 Ensure storage areas are clean, as between raw foods, foods already responsible for food safety suitable and maintained at the correct cooking/reheating and ready-to-eat 4 Dispose of waste promptly, temperature for the type of food foods hygienically and appropriately 12 Store food so that cross 19 Use methods, times, temperatures 5 Identify, take appropriate action on and contamination is prevented and checks to make sure food is safe report to the appropriate person, any 13 Follow stock rotation procedures following operations damage to walls, floors, ceilings, furniture 14 Dispose of food that is past its date in 20 Keep necessary records up-to-date and fittings line with organisation and food safety 6 Identify, take appropriate action on and regulations report to the appropriate person, any 15 Keep necessary records up-to-date signs of pests 7 Comply with legal and organisational requirements for personal hygiene and behaviour
candidate’s work. PCs 3, 5, 6 and 14 may be assessed by alternative methods if observation is not possible. Keep yourself and your working area clean and hygienic 1 Ensure surfaces and equipment are clean and in good condition 2 Use clean and suitable cloths and equipment for wiping and cleaning between tasks 3 Remove from use any surfaces and equipment that are damaged or have loose parts, and report them to the person responsible for food safety 4 Dispose of waste promptly, hygienically and appropriately 5 Identify, take appropriate action on and report to the appropriate person, any damage to walls, floors, ceilings, furniture and fittings 6 Identify, take appropriate action on and report to the appropriate person, any signs of pests 7 Comply with legal and organisational requirements for personal hygiene and behaviour Store food safely 8 Check that food is undamaged, is at the appropriate temperature and within date on delivery 9 Identify and retain any important labelling information 10 Prepare food for storage and put it in the correct storage area as quickly as necessary to maintain its safety 11 Ensure storage areas are clean, suitable and maintained at the correct temperature for the type of food 12 Store food so that cross contamination is prevented 13 Follow stock rotation procedures 14 Dispose of food that is past its date in line with organisation and food safety regulations 15 Keep necessary records up-to-date Prepare, cook and hold food safely 16 Check food before and during operations for any hazards, and follow the correct procedures for dealing with these 17 Follow your organisation's procedures for items that may cause allergic reactions 18 Prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods 19 Use methods, times, temperatures and checks to make sure food is safe following operations 20 Keep necessary records up-to-date
HL1C_04_PPL2GEN4_Maintain_Food_Safety_in_a_Kitchen_Environment.docx