Unit 2 – Introduction – Understand the importance of keeping food products safe
Lesson 7 – Recognise the importance of food safety procedures, safe food handling, and avoiding unsafe behavior.
Lesson 8 – Identify how to report food safety hazards, infestations, and food spoilage.
Lesson 9 – Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical, and allergenic hazards.
Lesson 10 – Identify safe food handling and temperature control practices for delivery, storage, date marking, and stock rotation.
Lesson 11 – Identify safe food handling and temperature control practices for preparing, re-stocking, picking, and transporting food for home delivery.
Lesson 12 – Identify how to deal with food spoilage including recognition and reporting.