CURRICULUM OF COMPETENCY UNIT (CoCU)

Sub Sector KITCHEN

Job Area FOOD PREPARATION AND PRODUCTION
Competency Unit Title HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

The person who is competent in 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 of this competency unit, trainee will be able to:-

Learning Outcome  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

Training
Competency Unit ID HT-012-3:2012-C01 Level 3 248 Credit Value 25
Duration
Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills Environmental Hours Mode Criteria

1. Verify hygiene i. Hazard Analysis Critical 16 Lecture, Video i. HACCP

activities in the Control Point (HACCP) Presentation & application in
kitchen applications in the Observation the kitchen
kitchen determined.
 Prerequisite ii. Steps in
programme implementing
 HACCP practice and verifying
ii. Steps in verifying hygiene
hygiene activities in the activities
kitchen identified.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Assessing hygiene
hazards iii. Hygiene
 Identify critical requirements are
control points checked and
executed
 Setting standards in
iv. The hygiene
critical control
records are
points
updated, kept in
 Setting up
order and
monitoring
confirmed.
procedures
 Corrective actions
 Setting up record
 keeping system
 Verify the system
works

i. Check hygiene 32 Demonstration,

requirements Observation &
ii. Verify that the steps are Hand-on practice
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.

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

2. Verify safety i. Work place safety 16 Lecture, Video i. Criteria of safe

activities in the  Steps in preventing Presentation & work place
kitchen cuts Observation identified
 Steps in preventing ii. Steps in
burns and dealing preventing cuts
with fire applied.
 Steps in preventing iii. Steps in
injuries from machine preventing burns
and equipment and dealing with
 Steps in preventing fire adhere
falls iv. Steps in
 Steps in preventing preventing injuries
strains and injury from from machine and
lifting equipment
ii. Steps in verifying safety applied.
activities implemented v. Steps in
are functioning. preventing falls
 Monitoring adhered.
 Inspection vi. Steps in
preventing strains
 Corrective action
and injury from
 Record keeping
lifting applied.

i. Perform steps in 32 Demonstration,

preventing cuts Observation &
ii. Perform steps in Hand-on practice
preventing burns and
dealing with fire
iii. Perform steps in
preventing injuries from
machine and equipment

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

iv. Perform steps in

preventing falls
v. Perform steps in
preventing strains
and injury from lifting

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 i. Importance of records on 16 Lecture, Video i. Importance of

and safety in hygiene and safety in Presentation & records on hygiene
food handling food handling production Observation and safety in food
activities handling production
production
 Safety awareness activities identified.
activities
 Food contamination ii. Hygiene and safety
ii. Hygiene and safety steps, process and
steps, process and procedures in food
procedures in food handling production
handling production activities identified
activities

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
 Monitoring iii. Types of forms,
 Inspection checklists and
 Corrective action documentation for
 Record keeping record keeping
 Verify system work determined
iv Suitable filing
system used for
i. Determine types of 32 Demonstration, record keeping
record keeping Observation & chosen.
 Forms Hand-on practice v Record keeping
 Checklists update for hygiene
ii. Select filing system and safety in food
used for record keeping handling applied
 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

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

4. Carry out i. Critical control points in 16 Lecture, Video i. Food items

hygiene, safety hygiene, safety and food Presentation & classification
and food handling handling Observation determined.
corrective action  Critical limit ii. Faults in
management hygiene, safety
- Analyse and food
- Development i. handling
- Monitoring production
- Inspection applied
ii. Corrective critical control iii. Hygiene, safety
points on hygiene, safety and food
and food handling handling
 Corrective action corrective action
management carried out.
- Analyse iv. Documentations
- Development and checklist
- Monitoring update on
- Inspection hygiene, safety
and food
handling
i. Identify faults in 40 Demonstration, corrective
hygiene, safety and food Observation & actions applied
handling production Hand-on practice
ii. Determine appropriate
corrective actions taken
in hygiene, safety and
food handling corrective
action
iii. Execute appropriate
hygiene, safety and food
handling corrective
actions

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria

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
documentation for
hygiene, safety and
food handling
corrective actions.

Safety:
i. Adhere to safety
and HACCP
requirement.

5. Maintain hygiene, i. Types of records and 16 Lecture & i. Types of forms,

safety and food data in maintaining Observation checklists and
handling hygiene, safety and food documentation for
verification handling record keeping
document  Hygiene inspection identified.
checklist ii. Suitable filing
 Safety inspection system used for
checklist record keeping
 Food handling nota di CO2
interpreted.
inspection checklist
 Food product checklist

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 Attitude / Safety / Training Delivery Assessment
Work Activities Related Knowledge Related Skills
Environmental Hours Mode Criteria
ii. Types of procedures to iii. Record keeping,
record and update updates and
sectional documentation maintaining are
 Writing skill in executed
recording and
updating
- Manual
- Data entry

i. Determine types of 32 Demonstration,

forms, checklists and Observation &
documentation for Hand-on
record keeping Practices
 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.

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Employability Skills
CORE ABILITIES SOCIAL SKILLS
01.07 Utilize database applications to locate and process information 1. Communication Skills
01.08 Utilize spreadsheets applications to locate and process information. 2. Conceptual Skills
01.09 Utilize business graphic application to process information 3. Interpersonal Skills
01.10 Apply a variety of mathematics techniques 4. Leadership skills
01.11 Apply thinking skills and creativity 5. Learning Skills
02.09 Prepare flowcharts 6. Multitasking and prioritizing
02.10 Prepare report and instructions 7. Self-discipline
02.11 Convey information and ideas to people 8. Teamwork
03.09 Manage and improve performance of individuals
03.10 Provide consultation and counseling
03.11 Monitor and evaluate performance of human resources
03.12 Provide coaching/on-the job training
03.13 Develop and maintain team harmony and resolve conflicts
03.14 Facilitate and coordinate teams and ideas
03.15 Liaise to achieve identified outcome
03.16 Identify and access client/customer needs
03.17 Identify staff training needs and facilitate access to training
04.06 Allocate work
04.07 Negotiable acceptance and support for objective and strategies
05.01 Implement project/work plans
05.02 Inspect and monitor work done and/or in progress
06.07 Develop and maintain networks

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Tools, Equipment and Materials (TEM)
ITEMS RATIO (TEM : TRAINEES)

1. Kitchen Equipment 1:5

2. Kitchen Utensils 1:1
3. Ingredients 1:1
4. Checklist 1:1
5. Standard Recipe 1:1
6. Standard Operation Procedure (SOP)/Manual 1:5
7. Standard Form 1:1

References
REFERENCES

1. The Culinary Institute of America, 2011. The Professional Chef. 9th Edition. Wiley. ISBN: 978-0-470-42135-2
2. Wayne Gisslen, 2011. Professional Cooking. 7th Edition. Wiley. ISBN 978-0-470-19752-3
3. The Culinary Institute of America, In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. Wiley. ISBN: 978-0-470-08026-9
4. Wayne Gisslen, 2004. Essentials of Professional Cooking. Wiley. ISBN: 978-0-471-20202-8
5. Online Video Resources
 Roux-Be (The Reluctant Chef online resources) - http://www.reluctantgourmet.com/rouxbe.htm
 About.com. Culinary Arts - http://culinaryarts.about.com/od/culinaryreference/tp/culinaryvideos.htm
 Stella Culinary - http://www.stellaculinary.com/
 The Culinary Institute of America (more than 86,000 culinary & related resources) - http://www.ciachef.edu/

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