Student Resource for Topic 4.1

Criteria / Yes / No / Comment
1 / Was the protective clothing clean and in a good condition? / Yes / No
2 / Was the hair covered? / Yes / No
3 / Was there a risk of food being contaminated from outdoor clothes? / Yes / No
4 / Was the chef’s jacket long sleeved to protect the arms? / Yes / No
5 / Did the chef’s jacket provide sufficient protection from the heat? / Yes / No
6 / Were the buttons of a type suited to a hot food preparation environment? / Yes / No
7 / Was an apron worn correctly to protect the legs? / Yes / No
8 / Was an appropriate pair of chef’s trousers worn? / Yes / No
9 / Did the shoes reduce the potential for slips? / Yes / No
10 / Were the shoes fully enclosed and provide support for the legs and feet? / Yes / No
11 / Were all unused pieces of equipment removed from the working area? / Yes / No
12 / Were surfaces cleaned regularly and appropriately? / Yes / No
Criteria / Yes / No / Comment
13 / Was high-risk food stored appropriately? / Yes / No
14 / Was a bin used appropriately for waste? / Yes / No
15 / Were cleaning agents like detergent, disinfectant and sanitizer used appropriately? / Yes / No
16 / Was the floor kept clean, tidy and free from debris? / Yes / No
17 / Was the workstation area kept clean and tidy throughout? / Yes / No
18 / Was the correct equipment used for each task? / Yes / No
19 / Was all the equipment used clean and in good repair? / Yes / No
20 / Was all the equipment washed and cleaned correctly after use? / Yes / No
21 / Was personal protective clothing worn if and when required? / Yes / No
22 / Were equipment manufacturers instructions followed? / Yes / No
23 / Was all equipment used safely and hygienically? / Yes / No

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