Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC16 | Loop the hygiene assurance system and cleanliness of the workplace | 20 | 1 |
| Key technical outcome | Knowledge | Skills | Competence |
| Guarantee the compliance with the hygiene rules for the treatment of food and the application of sanitization methods, in order to guarantee the healthiness of the workplace and the tools that are being used. | The Learner knows and understands: hygiene of food products, basic principles of the HACCP system, principles of hygiene and personal care; methodologies for the application of sanitization methods, in order to guarantee the healthiness of the workplace and of tools that are being used. | The Learner is able to: apply the procedures aimed at guaranteeing the compliance with the sanitary conditions related to the treatment and manipulation of food; clean and replace the tools and the containers used for the preparation of the dishes. | The Learner: ensures compliance of health conditions with regard to food handling and handling through the application of the procedures and standards provided by law; guarantees the cleaning and sanitation of workplaces and work tools through the application of the procedures envisaged. |
| Performance criteria | |||
 Ensuring compliance with food hygiene rules; Identifing the main types of food poisoning and identify the possible causes and sources of risk and contamination; Appling procedures to ensure compliance with hygienic and sanitary conditions appropriate to the handling and handling of foodstuffs; | Taking care of your personal hygiene; Washing and sanitizing the work area; Appling suitable cleaning and sanitation systems and methods; Using suitable detergents; Appling regional waste disposal directives; | Monitoring the realization of disinfestation and derating; Washing and storing the equipment and containers used for preparing the dishes; Appling suitable cleaning and sanitation systems and methods; Using suitable detergents and detergents. |
|
| Output | |||
| Compliance with the hygiene rules for the treatment of food and the application of sanitization methods guaranteed. |
