Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
7731Food safety and hygiene in catering252,25
Key technical outcomeKnowledgeSkillsCompetence
1. Apply a system of preventative procedures that guarantees food safetyhe Learner knows and understands:
▪ Kitchen organization and management;
▪ Notions of food microbiology;
▪ Notions of hygiene;
▪ Food handling procedures;
▪ Forms of food contamination;
▪ Conservation procedures and types of food storage;
▪ Cleaning and disinfection procedures;
▪ System of preventive procedures, which guarantee food safety.
The Learner is able to:
▪ Apply procedures for the prevention and control of microorganisms during food production;
▪ Apply hygienic procedures for the handling and manipulation of food (preparation, garnishing, conservation and distribution);
▪ Apply cleaning and disinfection procedures in food, utensils and equipment, and facilities, according to the food safety and hygiene norms.
The Learner:
▪ Applies a system of preventive procedures that guarantees food safety, by:
- respecting the procedures and techniques of organization and production;
- respecting the occupational safety and health standards;
- showing evidence of self-management capacity within working guidelines;
- being proactive in solving problems/unforeseen events.
Performance Criteria
▪ Respects the rules of kitchen organization and management;
▪ Respects procedures for the prevention and control of microorganisms in food production and confection;
▪ Applies cleaning procedures and disinfection measures in food, utensils, equipment, and facilities;
▪ Applies food conservation and storage procedures;
▪ Adapts to the situation and has the capacity to solve problems/unforeseen events.
Output
▪ Sanitized food, utensils, equipment and facilities in accordance to the food safety and hygiene regulations during preparation of food;
▪ Preserved and stored food according to safety and hygiene regulations.