Identify common food hazards
Explain how food can become contaminated by physical, chemical and biological contaminants
Describe the effects of temperature on the growth of bacteria in food
Explain the importance of time and temperature in the storage and cooking of food
Explain the concept of cross-contamination and state the risks to food from working with unclean equipment
Explain how food should be handled to prevent cross-contamination
Explain the importance of stock rotation
Explain the importance of following instructions and reporting any incidents that may put the safety of food at risk