Unit of Learning Outcome - Turkey 2 - EURspace

Unit of learning outcome

Code	Unit of learning outcome	Hours	Credits
815SBG092	Hygiene and sanitation	16	0,8
Key technical outcome	Knowledge	Skills	Competence
1. Prepare food at the kitchen in compliance with the Hygiene and Sanitation measures and ready them for service.	The Learner knows and understands: • The importance of Hygiene and Sanitation and the relevant definitions • Hygiene and Sanitation Measures • Decay in the food • Illnesses related to food, factors causing food poisoning and ways to avoid them • Principles to follow when storing food	The Learner is able to: • Prevent decay in food at the kitchen and storage areas	The Learner: • Prepares food at the kitchen in compliance with the Hygiene and Sanitation measures and ready them for service.by: • Listing the hygiene and sanitation measures when preparing food • Listing the hygiene and sanitation measures when cooking food • Listing the hygiene and sanitation measures when cooling food • Listing the hygiene and sanitation measures when preparing food • Listing the hygiene and sanitation measures when preparing food for service • Listing the hygiene and sanitation measures when storing food
		Performance Criteria
	Lists the hygiene and sanitation measures when preparing food Lists the hygiene and sanitation measures when cooking food Lists the hygiene and sanitation measures when cooling food Lists the hygiene and sanitation measures when preparing food Lists the hygiene and sanitation measures when preparing food for service Lists the hygiene and sanitation measures when storing food
Key technical outcome	Knowledge	Skills	Competence
2. Create a safe work environment by following hygiene and sanitation measures in the kitchen	The Learner knows and understands: • Qualities needed for work environment and their effects on work efficiency • Principles of hygiene and sanitation to be followed in the kitchen environment • Cleaning and planning of the work environment • Precaution to take for pest and rodent	The Learner is able to: • Provide hygiene for work environment	The Learner: Creates a safe work environment by following hygiene and sanitation measures in the kitchen by: • Checking physical conditions of the work environment • Making the work environment appropriate for the job • Planning the cleaning of the work environment
		Performance Criteria
	Checks physical conditions of the work environment Makes the work environment appropriate for the job Plans the cleaning of the work environment
Key technical outcome	Knowledge	Skills	Competence
3. Maintain equipment hygiene by applying hygiene and sanitation measures in the kitchen	The Learner knows and understands: • The importance of cleanliness for the kitchen equipment • Tools and materials used for the cleaning of the kitchen equipment • Principles to follow for the cleaning and maintenance of the kitchen equipment	The Learner is able to: • Implement cleaning and maintenance for the kitchen equipment	The Learner: Maintains equipment hygiene by applying hygiene and sanitation measures in the kitchen by: • Cleaning the kitchen equipment • Applying regular maintenance for the kitchen equipment
		Performance Criteria
	Cleans the kitchen equipment Applies regular maintenance for the kitchen equipment
Key technical outcome	Knowledge	Skills	Competence
4. Produce food in the kitchen in compliance with the food safety regulations in a kitchen environment	The Learner knows and understands: • Food safety and its importance • The development period of food safety in Turkey • Regulations related to the application of food safety • Authorized institutions for the provision of food safety in our country	The Learner is able to: • Work in compliance with the food safety system	The Learner: Produces food in compliance with the food safety regulations in a kitchen environment by: • Researching and follow regulations regarding Food Safety • Researching and follow systems applied for the Food Safety • Abiding by the Food Safety system of the establishment
		Performance Criteria
	Researches and follow regulations regarding Food Safety Researches and follow systems applied for the Food Safety Abides by the Food Safety system of the establishment
		Output
	• Food prepared in compliance with the Hygiene and Sanitation Measures. • Working environment created in compliance with the Hygiene and Sanitation Measures • Kitchen equipment in compliance with the Hygiene and Sanitation Measures • Food production in compliance with the Food Safety Regulations.