Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
8211Occupational safety and hygiene252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Apply personal hygiene and other hygienic norms to equipment, work spaces and other facilitiesThe Learner knows and understands:
▪ Restaurant safety and hygiene standards:
- equipment and facility safety signs;
- equipment handling procedures;
- standards of personal hygiene, facilities and equipment;
- collective and individual protection uniforms;
- dangerous products (labelling, storage and handling).
▪ Health conditions of restaurant professionals.		The Learner is able to:
▪ Identify safety standards and procedures in the restaurant;
▪ Apply personal hygiene and other hygienic norms to equipment, working spaces, and other facilities;
▪ Recognize the importance of health norms, specifically in the field of restaurant management.		The Learner:
▪ Applies personal hygiene and other hygienic norms to equipment, work spaces and other facilities by:
- respecting equipment handling procedures;
- respecting occupational safety and hygiene procedures;
- using collective and individual protection equipment.
Performance Criteria
▪ Respects procedures while handling equipment;
▪ Respects hygiene procedures and occupational safety norms in the restaurant;
▪ Uses collective and individual protective equipment.
Key technical outcomeKnowledgeSkillsCompetence
2. Apply preventative, accident and risk control procedures and emergency procedureshe Learner knows and understands:
▪ Restaurant safety and hygiene norms;
▪ Health conditions - restaurant professionals;
▪ Types of risks and control methods:
- fires;
- electrical hazards;
- machines and equipments;
- manual and mechanical load handling;
- workstation organization and design;
- work postures;
- lighting;
- dangerous atmospheres;
- noise.
▪ Risk management:
- consequences of work accidents;
- assessment of professional risks.
▪ Emergency and risk procedures:
- performance and orientation techniques;
- first aid kit.
The Learner is able to:
▪ Apply procedures for the prevention and control of work accidents;
▪ Apply risk prevention and control procedures in a professional context;
▪ Apply emergency procedures.
The Learner:
▪ Applies preventative, accident and risk control procedures and emergency procedures, by:
- respecting procedures for the prevention and control of work accidents;
- respecting risk prevention and control procedures in a professional context;
- applying emergency procedures;
- taking initiatives;
- being proactive in solving problems and unforeseen events.
Performance Criteria
▪ Acts in accordance to the prevention and control procedures - industrial accidents;
▪ Acts in accordance with professional risk prevention and control procedures;
▪ Applies emergency procedures;
▪ Adapts to the situation and has the capacity to solve problems and/or unforeseen events.
Output
Clean and sanitized work spaces, facilities and kitchen equipment in accordance to restaurant safety and hygiene rules;
▪ Uniforms and individual and collective protection equipment properly put-on and used;
▪ Implementation of emergency procedures.