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Careers in Hospitality (Level 2)


Food Safety


This regulation has been developed in conjunction with Food Hygiene Regulations 1974, Food (Safety) Regulations 2002, Food Act 1981, and Health and Safety in Employment Act 1992.


Programme Specific Regulation - Kitchen Code of Practice

A full copy of the Kitchen Code of Practice is held in the kitchen area.

  • On delivery, all food will be checked for:
    • undamaged packaging
    • expiry date
    • spoilage
  • Fruit and vegetables will be washed before being brought into kitchen
  • High risk foods will be placed in refrigerator immediately
  • All refrigerated food will be covered and dated
  • Cooked food will be stored in refrigerator for no longer than 48 hours
  • Refrigerator temperature will be kept at 2-4°C (temperature taken 3 times per week)
  • Freezer temperature will be kept at -18°C (temperature taken 3 times per week)
  • The following must be adhered to before handling food:
    • Hands washed
    • Hair tied back
    • Clean clothing covered with Trade and Commerce apron and removed before breaks
    • Jewellery removed
    • All cuts and burns covered with waterproof gloves and/or dressing
    • Nails trimmed and clean, nail polish removed
  • Frozen food will be thawed only as required in the fridge and used immediately. Thawing times will be recorded.
  • All preparation surfaces are sanitised by washing in hot soapy water, rinsing, spraying with liquid sanitiser and drying with paper towels, before preparing food
  • All chicken and pork will be cooked to 80°C in the middle
  • Casseroles, stews, pies to be heated will reach 83°C
  • Food not to be reheated will be kept at room temperature for no more than two hours
  • Food not to be eaten immediately will be cooled to 4-7°C within ½ hour and placed in fridge
  • Gloves will be worn when handling food not to be heat treated
  • Paper towels will be used and discarded after use, and hands washed immediately
  • Spoons will be used for any tasting of food and placed in washing immediately
  • Tea towels will be used once only and discarded for washing.
  • Rubbish will be removed from kitchen daily. The receptacle will be washed outside and sprayed with sanitiser before replacing in kitchen
  • Animals are not permitted in kitchen
  • If assisting someone with a cut, waterproof gloves will be discarded
  • All cleaning agents will be stored separately away from any food products and clearly labelled
  • A cleaning cycle for the kitchen will be established and the kitchen cleaned on a regular basis.


Programme Specific Regulation - Personal Hygiene Rules

These rules apply to all learners when they are in the venue training kitchen preparing food.

Learners are given a copy of personal hygiene rules at induction. Learners will
read and sign a copy of the rules. A copy is held on the Learner File.

  • Hair tied back and clean
  • Nails short and clean
  • No nail varnish or false nails
  • No jewellery
  • Clean clothing
  • Clean, non-slip footwear (covered in)
  • All cuts, scratches and burns covered with a waterproof dressing – disposable glove where possible
  • Apron removed before breaks
  • Disposable gloves worn if assisting someone with a cut
  • If suffering from illness, entry to kitchen is not permitted
  • Hands washed:
    • Before starting work
    • After handling raw food
    • After having a tea break or cigarette
    • After handling rubbish
    • After handling cleaning chemicals
    • After going to the toilet
    • After blowing nose or discarding tissue


Programme Specific Regulation - Prerequisite for Cookery Skills

Unit Standard 167 – Practise food safety methods in a food business (or demonstrating equivalent skills) is a prerequisite for the following unit standards

13273 – Cook food by boiling
13279 - Cook food items by microwaving
13280 – Prepare fruit and vegetables in a commercial kitchen
13281 – Prepare and present sandwiches for service in a commercial kitchen
13283 – Prepare and present salads for service in a commercial kitchen
13285 – Handle and maintain knives in a commercial kitchen

Unit Standard 167 must be awarded prior to the collection of evidence for the unit
standards listed above.