Learner name:

Learner number:

F/503/5673

VRQ

UV11383

Maintain food safety while working with food in a retail environment

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

UV11383Maintain food safety while working with food in a retail environment

The aim of this unit is to develop your occupational competence in a retail environment that involves a variety of activities such as handling wrapped food, handling unwrapped food not subject to temperature control requirements (for example, fresh produce or bakery items) and going into an area where food is prepared.

UV11383_v8

GLH

Credit value

Level

Observation(s)

External paper(s)

11

5

1

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

Maintain food safety while working with food in a retail environment

1. Be able to deal with indicators of potential food safety hazards in a retail environment

2. Be able to keep self and clothes clean while working with food in a retail environment

3. Know how own personal hygiene and behaviour contribute to food safety in a retail environment

4. Know how to deal with indicators of potential food safety hazards in a retail environment

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1. Environment Evidence for this unit must be gathered in a workplace.

2. Achieving assessment criteria There must be valid, authentic and sufficient evidence for all assessment criteria. Holistic assessment is encouraged and one piece of evidence may be used to meet the requirements of more than one assessment criterion.

3. Simulation Simulation is not permitted for this unit.

4. Observation outcomes Competent performance of Observation outcomes must be demonstrated to your assessor on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur.

5. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.

6. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. This evidence may include projects, assignments, case studies, reflective accounts, oral/written questioning and/or other forms of evidence.

7. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and ranges in this unit. All outcomes and ranges must be achieved.

8. External paper There is no external paper requirement for this unit.

Achieving observation outcomes

Achieving range

Achieving observations and range

UV11383

Guidance for tutors and assessors

This unit must be carried out in line with the Skillsmart retail guidance listed below, which is available under Business and Retail in the Qualifications section of VTCT’s website (www.vtct.org.uk):

• Retail Qualifications Assessment Principles

• Retail Skills Unit and Assessment Guidance

Your assessor will observe your performance of practical tasks. The minimum number of observations required is indicated in the evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be required to produce supplementary evidence or asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through oral questioning.

Your assessor will sign off an outcome when all criteria have been competently achieved.

The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.

Your assessor will document the portfolio reference once a range has been competently achieved.

4

Learning outcome 1

Observations

You can:

*May be assessed by supplementary evidence.

Be able to deal with indicators of potential food safety hazards in a retail environment

a. Identify obvious indicators of potential food safety hazards in the workplace*

b. Deal with potential food safety hazards by: • removing them when authorised to do so • reporting them to the right person when dealing with them is not within own authority

Observation 1 2 OptionalDate achieved

Criteria questioned orally

Portfolio reference

Assessor initials

Learner signature

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You can:

*May be assessed by supplementary evidence.

Observation 1 2 OptionalDate achieved

Criteria questioned orally

Portfolio reference

Assessor initials

Learner signature

Learning outcome 2

You can:a. Keep own hair, skin, nails and clothing in a

suitable condition for working with food

b. Remove any jewellery and other accessories that could cause food safety hazards

c. Ensure that any protective clothing the organisation provides for own use is: • worn in line with organisational requirements • changed when the organisation says it should be

d. Wash own hands: • at the right times to keep them in a suitable condition for working with food • using effective methods

e. Demonstrate safe behaviour that helps prevent contamination to the food being worked with

Be able to keep self and clothes clean while working with food in a retail environment

*May be assessed by supplementary evidence.

Observation 1 2 OptionalDate achieved

Criteria questioned orally

Portfolio reference

Assessor initials

Learner signature

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You must practically demonstrate that you have:

Indentified all potential food safety hazards Portfolio reference

Damaged packaging

Spillage into another food

Out of date stock

Food not stored where it should be (for example, if customers havemoved food)

Chiller cabinets or freezers that are not operating at the specifiedtemperature

Ovens or hot hold cabinets that are not operating at the specifiedtemperature

Use of the same utensils to handle different foods

Food waste which needs disposing of

Dirt

Evidence of pests such as rodents or insects

Worn all protective clothing Portfolio reference

Trousers

Tops such as jackets or tabards

Coats

Disposable gloves

Headgear such as caps or hairnets

Aprons

Range

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Range

You must practically demonstrate that you have:

Washed your hands at all opportunities Portfolio reference

After going to the toilet

Before going into food production areas including after any workbreaks

After leaving food production areas

After disposing of waste

After cleaning

Before and after changing a dressing or touching an open wound

Avoided all behaviour which can make food unsafe for customers Portfolio reference

Touching own face, nose or mouth

Smoking

Chewing gum

Eating

Scratching

Coughing or sneezing

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Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

Learning outcome 2

Be able to keep self and clothes clean while working with food in a retail environment

You can: Portfolio reference

f. Identify the person to report any open wounds, skin infections and infectious illnesses to

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Learning outcome 3

Know how own personal hygiene and behaviour contribute to food safety in a retail environment

You can: Portfolio reference

a. Outline how clean hair, skin, nails and clothing contribute to food safety

b. State how jewellery and other accessories can compromise food safety

c. State why unsafe behaviour must be avoided when working with or near food

d. State why any open wounds, skin infections and infectious illnesses must be reported

e. State the importance of ensuring that any open wounds and skin infections are treated and covered with a suitable dressing

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Learning outcome 4

Know how to deal with indicators of potential food safety hazards in a retail environment

You can: Portfolio reference

a. Outline the types of indicators of potential food safety hazards to remain alert for in own workplace

b. Outline how to recognise indicators of potential food safety hazards in own workplace

c. State which indicators of potential food safety hazards are within own authority to deal with, and which indicators must be reported

d. Outline the organisational procedures for dealing with indicators of potential food safety hazards that are within own authority

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