To safely provide support in the kitchen during food preparation and food serving

• Recognise the symptoms of food-borne illnesses
• Be aware of who is at risk
• Understand which foods are high-risk
• Know the wider impact of food-borne illnesses
• Be aware of the legislation underpinning food safety
• Recognise hazards that can make food unsafe
• Know what anaphylaxis is
• Recognise common allergens
• Be aware of ways to keep food safe from allergen cross contamination
• Be aware of the different types of food pests
• Know how to prevent pests
• Recognise the signs of pests
• Know how to keep food clean and uncontaminated
• Understand how to wash hands effectively
• Know the 'Danger Zone'
• Understand how to store foods safely
• Be aware of the roles and responsibilities