The document outlines a competency unit for hygiene, kitchen safety and food handling that includes 5 work activities, related knowledge, skills, attitudes and safety considerations. The 5 work activities are verifying hygiene and safety in the kitchen and food production, carrying out corrective actions, and maintaining verification documents. The unit provides training hours, delivery modes, and assessment criteria for each activity.

1. 59
CURRICULUM of COMPETENCY UNIT (CoCU)
Sub Sector KITCHEN
Job Area FOOD PREPARATION AND PRODUCTION
Competency Unit Title HYGIENE, KITCHENSAFETY AND FOOD HANDLING
Learning Outcome
The person who is competentin this CU shall be able to verify food handling activities to ensure that foods are
prepared in hygienic, safe and in line with policy in accordance with Health and Industrial Ministry rules and regulation.
Upon completion ofthis competencyunit, trainee will be able to:-
 Verify hygiene activities in the kitchen
 Verify safety activities in the kitchen
 Verify hygiene and safety in food handling production activities
 Carry out hygiene,safety and food handling corrective action
 Maintain Hygiene,Safety and Food handling verification document
Competency Unit ID
HT-012-3:2012-C01 Competency
Type
Core Level 3
Training
Duration
248 Hours Credit Hours 25
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
1.Verify hygiene and
activities in the
kitchen
Hazard Analysis Critical
Control Point (HACCP)
applications in the
kitchen
Prerequisite
programme
HACCP practice
Steps in verifying
hygiene activities in the kitchen
 Assessing hygiene
hazards
 Identify critical
control points
 Setting standards in
critical control
points
16 Lecture, Video
Presentation &
Observation
HACCP
i.application in
the kitchen
determined.
ii. Steps in
implementing
and verifying
hygiene
activities
identified.
iii. Hygiene
requirements are
checked and
executed

2. 60
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
 Setting up
monitoring
procedures
 Corrective actions
Setting up record
keeping system
 Verify the system work
iv. The hygiene
records are
updated, kept in
order and
confirmed.
i. Check hygiene
requirements
ii. Verify that the steps are
implemented in
accordance with the
hygiene standards.
iii. Check the records are
updated and kept in
order.Attitude:
i.Meticulous in
identifying hygiene
activities in the kitchen
Safety:
i. Adhere to hygiene
and safety
requirement.
32 Demonstration,
Observation &
Hand-on
practice

3. 61
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
2. Verify safety
activities in the
kitchen
Work place safety
Steps in preventing
cuts
Steps in preventing
burns and dealing
with fire
Steps in preventing
injuries from machine
and equipment
Steps in preventing
falls
Steps in preventing
strains and injury from
lifting
ii. Steps in verifying safety
activities implemented
are functioning.
Monitoring
Inspection
Corrective action
Record keeping
16 Lecture, Video
Presentation &
Observation
i. Criteria of safe
work place
identified
ii. Steps in
preventing cuts
applied.
iii. Steps in
preventing burns
and dealing with
fire adhere
iv. Steps in
preventing injuries
from machine and
equipment
applied.
v. Steps in
preventing falls
adhered.
vi. Steps in
preventing strains
and injury from
lifting applied.
i. Perform steps in
preventing cuts
ii. Perform steps in
preventing burns and
dealing with fire
iii. Perform steps in
preventing injuries from
machine and equipment
iv.Perform steps in
preventing falls
v. Perform steps in
preventing strains
and injury from lifting
32 Demonstration,
Observation &
Hand-on
practice

4. 62
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
Attitude:
i. Meticulous in
identifying hazards
in the kitchen.
ii. Meticulous in
identifying steps
taken in ensuring
safe working
environment in the
kitchen.
Safety:
i. Adhere to safety
and HACCP
requirement.
3. Verify hygiene
and safety in
food handling
production activities
i. Importance of records on
hygiene and safety in
food handling production
activities
Safety awareness
Food contamination
ii. Hygiene and safety
steps, process and
procedures in food
handling production
activities
 Monitoring
 Inspection
 Corrective action
 Record keeping
 Verify system work
16 Lecture, Video
Presentation &
Observation
i. Importance of
records on hygiene
and safety in food
handling
production
activities identified.
ii. Hygiene and safety
steps, process and
procedures in food
handling
production
activities identified
iii. Types of forms,
checklists and
documentation for
record keeping
determined

5. 63
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
i. Determine types of
record keeping
Forms
Checklists
ii. Select filing system
used for record keeping
Manual
Data entry
iii. Update record keeping
for hygiene and safety in
food handling
Attitude:
i. Meticulous in
identifying the
usage of different
types of forms,
checklists and
documentation for
hygiene, safety and
food handling
corrective actions.
Safety:
i. Adhere to safety
and HACCP
requirement
32 Observation &
Hand-on
practice
iv Suitable filing
system used for
record keeping
Demonstration,
chosen.
v.Record keeping
update for hygiene
and safety in food
handling applied
,
4. Carry out
hygiene, safety
and food handling
corrective action
i. Critical control points in
hygiene, safety and food
handling
Critical limit
management
- Analyse
- Development
- Monitoring
- Inspection
ii. Corrective critical control
16 Lecture, Video
Presentation &
Observation
i.Food items
classification
determined.
ii.Faults in
hygiene, safety
and food
handling
production
applied
iii.Hygiene, safety

6. 64
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
points on hygiene, safety
and food handling
Corrective action
management
- Analyse
- Development
- Monitoring
- Inspection
and food
handling
corrective action
carried out.
v.Documentations
and checklist
update on
hygiene, safety
and food
handling
corrective
actions applied
i.Identify faults in
hygiene, safety and food
handling production
ii.Determine appropriate
corrective actions taken
in hygiene, safety and
food handling corrective
action
iii.Execute appropriate
hygiene, safety and food
handling corrective
actions
iv.Update documentations
and checklist on
hygiene, safety and food
handling corrective
actions. Attitude:
i. Meticulous in
identifying the
usage of different
types of forms,
checklists and
40 Demonstration,
Observation &
Hand-on
practice

7. 65
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
documentation for
hygiene, safety and
food handling
corrective actions.
Safety:
i. Adhere to safety
and HACCP
requirement

8. 66
Work Activities Related Knowledge Related Skills
Attitude / Safety /
Environmental
Training
Hours
Delivery
Mode
Assessment
Criteria
5. Maintain hygiene,
safety and food
handling
verification
document
i. Types of records and
data in maintaining
hygiene, safety and food
handling
Hygiene inspection
checklist
Safety inspection
checklist
Food handling
inspection checklist
Food product checklist
ii. Types of procedures to
record and update
sectional documentation
Writing skill in
recording and
updating
- Manual
- Data entry i. Determine types of
forms, checklists and
documentation for
record keeping
Hygiene inspection
forms and checklist
Safety inspection
forms and checklist
Food handling
inspection forms and
checklist
Food product forms
and checklist
Attitude:
i. Meticulous in
maintaining the
hygiene, safety and
food handling
verification
document
Safety:
i. Adhere to safety
and HACCP
requirement.

9. 67
Employability Skills
Core Abilities Social Skills
01.01 Identify and gather information.
01.02 Document information procedures or processes.
01.03 Utilize basic IT applications.
02.01 Interpret and follow manuals, instructions and SOP's.
02.03 Communicate clearly.
02.04 Prepare brief reports and checklist using standard forms.
03.01 Apply cultural requirement to the workplace.
03.02 Demonstrate integrity and apply practical practices.
03.03 Accept responsibility for own work and work area.
03.05 Demonstrate safety skills.
03.06 Respond appropriately to people and situations.
03.07 Resolve interpersonal conflicts.
06.01 Understand systems.
06.02 Comply with and follow chain of command.
06.03 Identify and highlight problems.
06.04 Adapt competencies to new situations/systems.
01.04 Analyse information.
01.05 Utilize the Internet to locate and gather information.
03.08 Develop and maintain a cooperation within work group.
04.01 Organize own work activities.
04.02 Set and revise own objectives and goals.
04.03 Organize and maintain own workplace.
04.04 Apply problem solving strategies.
04.05 Demonstrate initiative and flexibility.
06.05 Analyse technical systems.
06.06 Monitor and correct performance of systems.
1. Communication skills
2. Conceptual skills
3. Interpersonal skills
4. Leadership skills
5. Learning skills
6. Multitasking and prioritizing
7. Self-discipline
8. Teamwork

10. 68
Core Abilities Social Skills
01.11 Apply thinking skills and creativity.
02.10 Prepare reports and instructions.
02.11 Convey information and ideas to people.
03.13 Develop and maintain team harmony and resolve conflicts.
03.14 Facilitate and coordinate teams and ideas.
03.15 Liaise to achieve identified outcomes.
03.16 Identify and assess client/customer needs.
04.07 Negotiate acceptance and support for objectives and strategies.
05.01 Implement project/work plans.
Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : Trainees)
1) LCD Projector
2) Laptop/PC
3) Computer hardware components
 Processor -AMD
 Mother board
 Network card
 Memory module
 Graphic card
 Sound card
 Power supply
 Cooling Fan
 Hard disk
 Storage media
 Optical drive
 Casing
 Heat sink
1:25
1:25
1:25
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1

11. 69
 Thermal paste
4) Computer casing:
 Mini tower
 Medium tower
 Desktop casing
5) Computer Operating system and software
6) Types of computer cable connector, such as:
 Network connector RJ45
 Phone connector RJ11
7) Connector orientation:
 Power cable
 USB (1.1, 2.0, 3.0)
 Monitor cable
 Network cable (RJ45)
8) Computer monitor connector, such as
 VGA,
 DVI,
 HDMI
9) Plug layout
 Three pins
 Two pins
 International adaptor
10) Electrostatic precaution
11) Computer system set-up tools:
 screw driver,
 multi meter
 anti-electrostatic wristband
 Vacuum cleaner
12) Sample of computer maintenance report
13) Sample of maintenance checklist
14) Sample of job order / change request
15) Sample of job order / change request report
1:1
1:10
1:1
1:25
1:25
1:25
1:25
1:5
1:5
1:5
1:5
1;1
1;1
1:1
1;1

12. 70
REFERENCES
1. Books, Hephaestus (2011) . Computer Peripherals, Including: Computer Monitor, Fax, Hard Disk Drive, Stored Energy Printer, Peripheral, Plug and
Play, Auto-Configuration, Game Port, Hot Swapping, Autodetection, Surge Protector, Remote Terminal Unit,. Western Digital Media Center.
Hephaestus Books, Lightning Source Uk Ltd. ISBN-13: 978-1-242-97956-9
2. Jyoti Snehi. (2006). Computer Peripherals and Interfacing. Firewall Media. ISBN-13: 978-81-7008-929-2
3. R.A. Penfold. (2005). How to Set Up Your New Computer. Bernard Babani Publishing
ISBN-13: 978-0-85934-559-0
4. Robert B J Warnar (2012). Computer Peripheral Memory System Forecast (Volume 500-545). General Books. ISBN-13: 978-1-235-71266-1