NQF BTEC from 2012 Standardisation 2013-14

NQF BTEC from 2012
Standardisation
2013-14
NQF BTEC Level 1/Level 2 First in
Hospitality
Sample Material
Unit 3: Food Safety and Health and Safety
in Hospitality
sue 1
October 2013
Assignment Brief Learning Aim A
Assignment title
Work Experience Induction
Assessor
Stuart Arnfield
Date issued
Interim Deadline
14th October
11th November
Qualification suite
covered
Units covered
BTEC Level 1/Level 2 First Award in Hospitality
BTEC Level 1/Level 2 First Certificate in Hospitality
BTEC Level 1/Level 2 First Extended Certificate Hospitality
BTEC Level 1/Level 2 First Diploma in Hospitality
Unit 3: Food Safety and Health and Safety in Hospitality
Learning aims
covered
Learning aim A: Understand food safety when dealing with food in the
hospitality industry
Duration (approx)
6 hours
Scenario
You are working in the hospitality industry as a catering member of
staff. You have been tasked with preparing training materials for new
staff. To do this, you will need to investigate how to maintain food
safety when dealing with food within different hospitality industry
businesses. You will then use your research to create training
materials that new staff can use to learn about controls and
monitoring procedures for eliminating potential food safety hazards in
hospitality businesses when storing, preparing, cooking and serving
food.
Final deadline
16th December 2013
You have been asked to prepare these training materials because a
similar local hospitality business has recently been closed down for
serving unsafe food. Rotten shellfish was delivered and subsequently
served to customers who suffered food poisoning.
Task
It is essential that new staff to your catering business realise how
important it is to ensure that food safety standards are maintained at
all times.
You are required to produce training materials in the form of a
handbook for new staff at your hospitality business. You must decide
on an appropriate hospitality business to be working for, and agree
the suitability of your choice with your tutor.
Select a business or businesses that are similar to yours and arrange
to visit them. Do they have a training handbook that you can see?
Prepare some questions and interview appropriate staff to find out the
impacts on their businesses of:
• following appropriate procedures to maintain food safety when
storing, preparing, cooking and serving food
• complying with appropriate food safety legislation.
(Remember to agree your visits with your tutor, prepare well and
present yourself appropriately).
You must analyse, using specific examples from handbooks from real
hospitality businesses, the impacts on your chosen business of:
• following appropriate procedures to maintain food safety when
storing, preparing, cooking and serving food
• complying with appropriate food safety legislation.
Within your analysis you must describe:
•
food safety hazards including:
o microbiological hazards
o chemical hazards
o physical hazards.
•
procedures that maintain food safety when:
o storing food e.g. storage times
o preparing food e.g. Washing hands
o cooking food e.g. Cooking to the correct temperature
o serving food e.g. Using clean serving utensils.
•
systems that control and monitor food safety hazards when:
o receiving food deliveries
o storing food
o preparing food
o cooking food
o serving food.
Evidence you must A section of training handbook for your selected business.
produce for this task Research notes including interview/visit notes.
Criteria covered by this task:
To achieve the criteria you must show that you are able to:
Describe, using examples, procedures to maintain food safety
when storing, preparing, cooking and serving food.
Describe, using examples, potential food safety hazards in
hospitality businesses when storing, preparing, cooking and
serving food.
Unit
Criterion
reference
3
2A.P1
3
2A.P2
Describe, using examples, controls and monitoring procedures for
eliminating potential food safety hazards in hospitality businesses
when storing, preparing, cooking and serving food.
3
2A.P3
Explain, using examples, the importance of following appropriate
procedures to maintain food safety when storing, preparing,
cooking and serving food.
3
2A.M1
Analyse the benefits and potential consequences to hospitality
businesses of complying with appropriate food safety procedures
when storing, preparing, cooking and serving food.
3
2A.D1
Sources of
information
Textbooks
Ceserani V and Foskett D – (2007) The Theory of Catering, 11th
Edition Hodder Arnold, 9780340939260
Ceserani V, Foskett D and Campbell J – (2008) Practical Cookery,
11th Edition Hodder Education, 9780340948378
Ovenden F, Holmes S, Horne S and Wilson P – (2008) BTEC First
Hospitality (Heinemann Educational, 9780435465285
Other publication
Food hygiene: A guide for businesses 2006 – The Food Standards
Agency
Journals
Caterer and Hotelkeeper – Reed Business Information
Waitrose Food Illustrated – available in Waitrose supermarkets
Websites
www.bha.org.uk
British Hospitality Association
www.catersource.com
Catersource – Education, products and news for caterers
www.cookeryclub.co.uk
Cookery Club – Information on recipes and nutrition
www.eatwell.gov.uk/healthydiet
Food Standards Agency – healthy diet
www.food.gov.uk
Food Standards Agency
Note to Assessors:
We’re committed to ensuring that teachers and students have
a choice of resources to support their teaching and study.
We would encourage you to use relevant resources for your
local area such as local employers, newspapers and council
websites.
A range of publications, from a number of
publishers, is available to support delivery and training for all
Edexcel and BTEC qualifications, so students and teachers can
select those that best suit their needs.
Please find above some examples of textbooks. Further useful
resources may be found at
http://www.edexcel.com/resources/Pages/default.aspx.
Internal Verification of Assignment Brief Learning Aim A
INTERNAL VERIFICATION – ASSIGNMENT BRIEF
Programme title
BTEC L1 & L2 First Certificate in Hospitality
Assessor
Stuart Arnfield
Internal Verifier
Peter Smythe
3 -Food Safety and
Unit
Health and Safety in
Learning Aim(s)
A
Hospitality
Assignment title
Work Experience Induction
Is this assignment an NQF Authorised Assignment Brief published by Edexcel? If so, has it been amended
by the centre in any way?
This is an Edexcel Authorised Assignment Brief and has not been altered in any way.
INTERNAL VERIFIER CHECKLIST
Is this assignment for whole or part of a unit?
Are accurate programme details shown?
Are accurate unit details shown?
Are clear deadlines for assessment given?
Comments
P
Y
Y
Y
Are the learning aim(s) and assessment
criteria to be addressed listed?
Does each task show which learning aim(s) is
being addressed?
Do the task(s) provide full coverage of the
targeted learning aim(s)?
Y
Is it clear what evidence the learner needs to
generate?
Y
Are the activities appropriate?
Is there a scenario or vocational context?
Is the language and presentation appropriate?
Is the timescale for the assignment
appropriate?
Y
Y
Y
Y
Y
Y
Y
Overall, is the assignment fit for
purpose?
*If ‘No’ is recorded and the Internal Verifier recommends remedial action before the brief is issued, the
Assessor and the Internal Verifier should confirm that the action has been undertaken on Page 2.
Assessor signature
Stuart Arnfield
Date 20th June 2013
Internal Verifier
signature
Peter Smythe
Date 20th June 2013
Lead Internal Verifier
signature (if required)
Date
LEARNER ASSESSMENT SUBMISSION AND DECLARATION
When submitting evidence for assessment, each learner must sign a declaration confirming
that the work is their own.
Learner name: Kayleigh Peters
Assessor name: Mr Arnfield
Issue date:
Final submission date:
14th October 2013
11th November
Centre Number:
Centre Name:
123456
Middleton High School
Programme:
Level 1/2 First Certificate Hospitality
Unit:
3 -Food Safety and Health and Safety in Hospitality
Assignment reference and title:
Assignment Brief A
Submitted on:
11th November
Please list the evidence submitted for each task. Indicate the page numbers where the
evidence can be found or describe the nature of the evidence (e.g. video, illustration).
Task ref.
Evidence submitted
1
Training Handbook
Page numbers or
Description
Additional comments to the Assessor:
Learner declaration
I certify that the work submitted for this assignment is my own. I have clearly referenced
any sources used in the work. I understand that false declaration is a form of malpractice.
Learner signature:
K Peters
Date: 11th November 2013
Learner Work
Kayleigh Peters
Food Hygiene Training Handbook
Mr Arnfield
Food Safety Hazards
Microbiological Hazards
This includes
Where these are found
Bacteria
Raw meat
Yeasts
You!
Moulds
Chemical Hazards
Physical Hazards
This includes
Where these are found
Cleaning chemicals
In the kitchen
Pesticides
On fruit and vegetables
This includes
Where these are found
Plastic
Wrapping
Bones
In fish
You!
Hair
Reducing the Hazards
Microbiological Hazards
Bacteria grows quickly in warm temperatures, so to
stop them growing you need to store raw meat in a
fridge
Make sure you have good personal hygiene and wash
your hands a lot
Use different chopping boards for raw and cooked
meats
Chemical Hazards
Keep chemicals away from food and only use chemicals
that are safe around food
Pesticides are on fruit and vegetables and salad so
make sure you wash these before you use them
Physical Hazards
Always use plasters that are blue, this means that you
can see them if they fall into the food
Keep your hair under a hat to stop hair falling into food
Storing Food
Don’t wear jewellery in the kitchen and it cant fall off
Preparing Food
Why we need to reduce the hazards!
To prevent food poisoning
Because its the law
Cooking Food
Procedures and Controls
Storing Food
Preparing Food
Store food at the right temperature
Fridges 1ºC-4ºC and Freezers -18ºC - 22ºC make sure you are checking and recording
these temperatures!
Wrap all food correctly
Date all food and check the dates and use before the use-by-date
Store raw food at the bottom of the fridge
Cooking Food
Make sure all work surfaces, tools and equipment are clean before use
Keep ear and cooked food separate, you can buy chopping boards in different colours
Make sure you wash your hands often, especially after handling raw meat
Have good standards of personal hygiene
Cook food to a high temperature at least 82ºC
Check the food is hot enough, make sure you are checking and recording these
temperatures!
Use clean tools and equipment
Formative Feedback
INTERIM FEEDBACK SHEET (Formative Feedback)
Programme L1/L2 Certificate
First Hospitality
Unit No. & 3 - Food Safety
Title
and Health and
Safety in
Hospitality
Issue Date
14th October
2013
Target
Criteria
2A.P1
2A.P2
2A.P3
2A.M1
2A.D1
Learner Name
Target
Learning Aims
Interim
Submission
Date
Assessor
Kayleigh Peters Name
A
Assignment
No. & Title
Final
11th November
Submission
2013
Date
Stuart Arnfield
1 - Work
Experience
Induction
16th December
2013
Formative Feedback
You have made a good start here Kayleigh and have identified examples of
procedures that could be used to maintain food safety. You will need to go into a
lot more detail if you want to achieve this criteria
You have identified and given examples of potential food safety hazards that can
be found in hospitality businesses when storing, preparing and cooking food. You
will need to go into a lot more detail and actually describe these hazards before
this criteria can be awarded.
You have made a good start here but I do not think that you have fully described
control and monitoring procedures for eliminating potential food safety hazards
when storing, preparing, cooking and serving food. You need to do into a lot more
detail and describe the monitoring and control procedures rather than just listing
them
I cannot see in you work where you have explained the importance of following
appropriate procedures to maintain food safety when storing, preparing , cooking
and serving food
I cannot see where you have analysed the benefits and potential consequences to
hospitality businesses of complying with appropriate food safety procedures when
storing, preparing, cooking and serving food
General Assessor Comments
Your work is well presented and you have made a very good start with this assignment. As it
stands at present you have not achieved any of the Level 2 criteria and a lot more work is
required from you before you do. Your work lacks the detail required for this level. At present
all I could award you would be L1
This is the final formative feedback for this assignment. This feedback sheet will be included with the
final submission as part of the assessment audit trail.
Assessor Signature Stuart Arnfield
25th October
Date:
2013
I acknowledge this feedback and will now complete the final submission independently.
Learner Signature
Kayleigh Peters
25th October
Date:
2013
Summative Feedback
ASSESSMENT RECORD SHEET (Summative Assessment)
Programme BTEC L1/L2 First
Certificate
Hospitality
Unit No. &
3 -Food Safety and
Title
Health and Safety in
Hospitality
Learner
Name
Issue Date
Interim
11th
Submission November
Date
2013
14th October 2013
Target
criteria
Target
Learning
Aims
Kayleigh
Peters
A
Assessor
Name
Assignment
No. & Title
Final
Submission
Date
Stuart Arnfield
Work Experience
Induction
16th December 2013
Criteria
Final Assessment Comments
Achieved
The work you produced for this criteria is not in sufficient detail for me to award at
L2. I have instead assessed it against the Level 1 criteria and am happy that you
have met this criteria having identified procedures to maintain food safety when
storing, preparing, cooking and serving food
The work you produced for this criteria is not in sufficient detail for me to award at
L2. I have instead assessed it against the Level 1 criteria and am happy that you
have met this criteria having identified potential food safety hazards
The work you produced for this criteria is not in sufficient detail for me to award at
L2. I have instead assessed it against the Level 1 criteria and am happy that you
have met this criteria having identified controls for potential hazards.
2A.P1/ 1A.1
L1
2A.P2/ 1A.2
L1
2A.P3/ 1A.3
L1
2A.M1
No
You have not presented any evidence for this
2A.D1
No
You have not presented any evidence for this
Summative comments
Kayleigh did not re-submit work following formative feedback
Resubmission
authorisation*
No re-submission allowed
Learner Signature
Kayleigh Peters
Resub
mission
Date:
* All resubmissions must be authorised. Only 1 resubmission is possible per assignment.
Assessor Signature Stuart Arnfield
Date: 13th January
2014
Learner comments
I am happy with this grade
Date:
13th January
2014
Internal Verification of Assessment Decisions
INTERNAL VERIFICATION – ASSESSMENT DECISIONS
Programme title
Assessor
BTEC level 1/2 First Certificate Hospitality
Stuart Arnfield
Internal Verifier
3 -Food Safety and
Unit(s)
Health and Safety in
Learning Aim(s)
Hospitality
Assignment title
Work Experience Induction
Learner’s name
Kayleigh Peters
First submission / resubmission?
(Only one resubmission allowed, authorised by Lead Internal Verifier)
List which assessment
criteria the assessor
has awarded.
Level 1
Pass
Peter Smythe
A
No re-submission
allowed
Merit
Distinction
(NQF Level 1-2
BTEC Firsts only)
1A.1, 1A.2, 1A.3
N/A
N/A
N/A
INTERNAL VERIFIER CHECKLIST
Comments
Yes the criteria match those targeted by the assignment
Do the assessment criteria awarded
YES
match those targeted by the brief?
brief
Yes I don’t think you had any other option here Stuart but
Has the work been assessed
YES to award the L1 criteria. Kayleigh was given formative
accurately?
feedback and chose not to improve her work.
Yes there is documented formative feedback that the
assessor has completed.
Is there documented FORMATIVE
feedback to the learner that:
The assessor has given feedback against all of the targeted
• Identifies opportunities for improved
criteria
performance?
YES
•
•
Links to relevant learning aim /
assessment criteria?
Identifies actions?
Is the SUMMATIVE feedback to the
learner:
•
•
•
Constructive?
Linked to relevant learning aim /
assessment criteria?
Justifying each assessment criterion
awarded?
The assessor has not identified where the learner needs to
improve/ include evidence and identifies actions. This is
difficult in circumstances like this where the learner has
almost opted for the fall-back to L1.
Yes the assessor has fully justified the awarding of each of
the criterion for the relevant learning outcome.
YES The feedback is linked to the appropriate criteria
Does the assessment decision need
No
NO
amending?*
Assessor signature
Stuart Arnfield
Internal Verifier signature
Peter Smythe
Lead Internal Verifier signature
(if required)
*Confirm action completed
Remedial action taken
Assessor signature
Internal Verifier signature
Lead Internal Verifier signature
(if required
Date 6th January 2014
Date 6th January 2014
Date
Date
Date
Date
Assignment Brief Learning Aim B
Assignment title
What is the safety Legislation and Regulation that control safe
working practises in the Hospitality industry?
Assessor
Stuart Arnfield
Date issued
Interim Deadline
20th January 2014
17th February 2014
Qualification suite
covered
Units covered
BTEC Level 1/Level 2 First Award in Hospitality
BTEC Level 1/Level 2 First Certificate in Hospitality
BTEC Level 1/Level 2 First Extended Certificate Hospitality
BTEC Level 1/Level 2 First Diploma in Hospitality
Unit 3: Food Safety and Health and Safety in Hospitality
Learning aims
covered
Learning aim B: Understand safety legislation and regulations that
control safe working practices in the hospitality industry
Duration (approx)
5 hours
Scenario
You continue in the same role of member of the catering staff team.
You have been asked to update the training materials for new staff to
include safety legislation and regulations.
Final deadline
7th April 2014
To do this, you will need to investigate safety legislation and
regulations that control safe working practices within different
hospitality industry businesses.
You will then use your research to create training materials that new
staff can use to learn about how compliance with legislation and
regulations that control safe working practices is enforced and how
safety signs, information and documentation should be used in
hospitality industry businesses.
Task
It is essential that new staff to your hospitality business realise how
important it is to ensure that food safety regulations that control safe
working practices are followed at all times.
You are required to produce training materials in the form of a section
two for your handbook for new staff at your hospitality business. Your
materials must be based on examples from two contrasting hospitality
businesses that you have researched. Select two contrasting
hospitality businesses and agree the suitability of your choices with
your tutor.
Research your selected contrasting businesses. Prepare some
questions and interview appropriate staff to find out how your
selected businesses implement, enforce or comply with:
• safety legislation
• safety regulation
• safety signs
• safety information
• safety documentation
• safe working practices.
(Remember to agree your visits with your tutor, prepare well and
present yourself appropriately).
You must now produce your new section of your training handbook.
Include an evaluation of how your selected businesses implement,
enforce or comply with:
• safety legislation
• safety regulation
• safety signs
• safety information
• safety documentation
• safe working practices
You must describe specific examples of each from two contrasting
hospitality businesses.
Evidence you must A section of training handbook for your selected business.
produce for this
Research notes including interview/visit notes.
task
Criteria covered by this task:
Unit
Criterion
reference
Describe, using examples, how hospitality businesses enforce safe
working practices to control risks to staff and customers.
3
2B.P4
Describe, using examples, how safety signs, information and
documentation should be used in two contrasting businesses
within the hospitality industry.
3
2B.P5
Explain how compliance with legislation and regulations is used to
control risks to staff and customers, and its benefits to
businesses.
3
2B.M2
Explain how safety signs, information and documentation improve
safety in two contrasting businesses within the hospitality
industry.
3
2B.M3
Evaluate how legislation, safety information and safe working
practices are implemented in and benefit hospitality businesses.
3
2B.D2
To achieve the criteria you must show that you are able to:
Sources of
information
Textbooks
Ceserani V and Foskett D – (2007) The Theory of Catering, 11th
Edition Hodder Arnold, 9780340939260
Ceserani V, Foskett D and Campbell J – (2008) Practical Cookery,
11th Edition Hodder Education, 9780340948378
Ovenden F, Holmes S, Horne S and Wilson P – (2008) BTEC First
Hospitality Heinemann Educational, 9780435465285
Other publication
Food hygiene: A guide for businesses 2006 – The Food Standards
Agency
Journals
Caterer and Hotelkeeper – Reed Business Information
Waitrose Food Illustrated – available in Waitrose supermarkets
Websites
www.bha.org.uk
British Hospitality Association
www.catersource.com
Catersource – Education, products and news for caterers
www.cookeryclub.co.uk
Cookery Club – Information on recipes and nutrition
www.eatwell.gov.uk/healthydiet
Food Standards Agency – healthy diet
www.food.gov.uk
Food Standards Agency
www.people1st.co.uk
People 1st – Sector Skills Council for Hospitality, Leisure, Travel and
Tourism
Note to assessors:
We’re committed to ensuring that teachers and students have
a choice of resources to support their teaching and study.
We would encourage you to use relevant resources for your
local area such as local employers, newspapers and council
websites.
A range of publications, from a number of
publishers, is available to support delivery and training for all
Edexcel and BTEC qualifications, so students and teachers can
select those that best suit their needs.
Please find above some examples of textbooks. Further useful
resources may be found at
http://www.edexcel.com/resources/Pages/default.aspx.
If you have not achieved the Level 2 criteria, your work will be assessed to determine if
the following Level 1 criteria have been met.
To achieve the criteria you must show that you are able to:
Give examples of legislation and regulations that require safe
working practices to control risks in hospitality businesses.
Identify safety signs, information and documentation used in
businesses within the hospitality industry.
Unit
Criterion
reference
3
1B.4
3
1B.5
Internal Verification of Assignment Brief Learning Aim B
INTERNAL VERIFICATION – ASSIGNMENT BRIEF
Programme title
BTEC L1 & L2 First Certificate in Hospitality
Assessor
Stuart Arnfield
Internal Verifier
Peter Smythe
3 -Food Safety and
Unit
Health and Safety in
Learning Aim(s)
B
Hospitality
What is the safety Legislation and Regulation that control safe
Assignment title
working practises in the Hospitality industry?
Is this assignment an NQF Authorised Assignment Brief published by Edexcel? If so, has it been amended
by the centre in any way?
This is an Edexcel Authorised Assignment Brief and has not been altered in any way.
INTERNAL VERIFIER CHECKLIST
Is this assignment for whole or part of a unit?
Are accurate programme details shown?
Are accurate unit details shown?
Are clear deadlines for assessment given?
Comments
P
Y
Y
Y
Are the learning aim(s) and assessment
criteria to be addressed listed?
Does each task show which learning aim(s) is
being addressed?
Do the task(s) provide full coverage of the
targeted learning aim(s)?
Y
Is it clear what evidence the learner needs to
generate?
Y
Are the activities appropriate?
Is there a scenario or vocational context?
Is the language and presentation appropriate?
Is the timescale for the assignment
appropriate?
Y
Y
Y
Y
Y
Y
Overall, is the assignment fit for
Y
purpose?
*If ‘No’ is recorded and the Internal Verifier recommends remedial action before the brief is issued, the
Assessor and the Internal Verifier should confirm that the action has been undertaken on Page 2.
Assessor signature
Stuart Arnfield
Date 20th June 2013
Internal Verifier
signature
Peter Smythe
Date 20th June 2013
Lead Internal Verifier
signature (if required)
Date
LEARNER ASSESSMENT SUBMISSION AND DECLARATION
When submitting evidence for assessment, each learner must sign a declaration confirming
that the work is their own.
Learner name: Kayleigh Peters
Assessor name: Stuart Arnfield
Issue date:
Final submission date:
20th January 2014
117th February 2014
Centre Number:
Centre Name:
123456
Middleton High School
Programme:
Level 1/2 First Certificate Hospitality
3 -Food Safety and Health and Safety in Hospitality
Submitted on:
7th April 2014
Assignment reference and title:
What is the safety Legislation and Regulation that control safe working practises in the
Hospitality industry?
Please list the evidence submitted for each task. Indicate the page numbers where the
evidence can be found or describe the nature of the evidence (e.g. video, illustration).
Task ref.
Evidence submitted
Task One
Training Handbook
Page numbers or
Description
Additional comments to the Assessor:
Learner declaration
I certify that the work submitted for this assignment is my own. I have clearly referenced
any sources used in the work. I understand that false declaration is a form of malpractice.
Learner signature:
Kayleigh Peters
Date: 7th April 2014
Learner Work
Kayleigh Peters
Legislation Training Handbook
Mr Arnfield
Legislation
Legislation
The Health and Safety at
Work Act 1974
Main points
Health and safety procedures are enforced by the
government.
All businesses are required by law to:
Display a health and safety poster.
Carry out a risk assessment to identify workplace risks,
and then put sensible measures in place to control them.
Businesses are also responsible for ensuring the health
and safety of their customers
COSHH regulations 2002
COSHH is the law that requires employers to control
substances that are hazardous to health.
In hospitality these are usually cleaning chemicals like
bleach and could be fumes from cooking
Manual Handling Regulations
1992
This legislation requires you to avoid any manual handling
operations at work which involve a risk to health.
This is done by a risk assessment.
RIDDOR Regulations 1995
This legislation requires a business to report any deaths
or major injuries that happen at work. This could include
slips and falls that include broken legs
Food Safety Act 1990
This legislation tells a business what they have to do to
keep food safe, including risk assessment or HACCP
Food premises (Registration)
Regulations 1991
This legislations means that all businesses selling food
must register with the environmental health, so they can
be inspected
How Businesses Have Safe Working Practises
Legislation
The Health and Safety at
Work Act 1974
Main points
The Business must display a health and safety poster,
this tells staff about health and safety
The business must carry out a risk assessment to
identify workplace risks, and then put sensible measures
in place to control them.
COSHH regulations 2002
The business tries not to use any chemicals that may
harm the staff. If this cant be done then they have to
train the staff how to use the chemicals and they have to
make sure they have protective cloths to wear when they
are using them.
Manual Handling Regulations
1992
The businesses tries not to let staff lift heavy items. If
this cant be helped then they have to have training on
how to lift heavy items.
RIDDOR Regulations 1995
A business needs to fill in an accident book for all
accidents and reports big accidents.
Food Safety Act 1990
The business carries out a risk assessment and has to put
a system in place to keep food healthy. There is one
called Safer Food Better Business that does this for you.
Food premises (Registration)
Regulations 1991
The business needs to fill in a form and send it off
Safety Signs, Information and Documents
I am looking at the Middleton Hotel and the Littlespoons
Safety Signs
Safety signs are used because they are easy to understand.
They are used to tell people different things and different
colours tell people different things.
This sign was on the doors at the Middleton Hotel. The doors
shut is case of a fire .
This sign was in the cellar at the Littlespoons because the
liquid that they use for cleaning beer lines is harmful.
This sign was at both the Middleton Hotel and the Litlespoons. It shows staff where
the first aid kit is.
These signs were at both of the places in the kitchens
Signs should be placed where they are needed to show something. The wash your
hands would be put on walls in kitchens and also in toilets to remind staff to wash
their hands.
Some signs are put on staff notice boards, like at the Middleton Hotel because all the
staff look at the board for their rota so see the signs.
The notice board is a good place to put other information about health and safety.
The Littlespoons has a monthly fire drill and the information is on the board.
Other places for information are the staff handbook. The handbook at the
Littlespoons has got all the information about health and safety in it. When someone
does an induction they also have to fill in forms and do tests to show that they have
been trained.
Formative Feedback
INTERIM FEEDBACK SHEET (Formative Feedback)
Programme L1/L2 Certificate Learner Name
Assessor
Kayleigh Peters Name
First Hospitality
Unit No. &
Target
Assignment
Title
Learning Aims
No. & Title
3 - Food Safety
and Health and
B
Safety in
Hospitality
Issue Date
Target
Criteria
2B.P4
2B.P5
2B.M2
2B.M3
2B.D2
20th January
2014
Interim
Submission
Date
Final
17th February
Submission
2014
Date
Stuart Arnfield
2 -What is the
safety legislation
and regulation that
control safe
working practises
in the hospitality
industry?
7th April 2014
Formative Feedback
This is very good Kayleigh. A vast improvement on the work that you handed in
for the last assignment. You have described and used very relevant examples,
how businesses enforce safe working practises to control risks to staff and
customers - Well Done you have achieved this crtieria!
Well done you have achieved this criteria! You have described how safety signs,
information and documentation is used in two contrasting hospitality businesses.
I cannot see where you have attempted this criteria. This should be easily
achievable for you at this stage.
I cannot see in you work where you have explained how safety signs information
and documentation improve health and safety in the two businesses. I think you
can achieve this quite easily
I cannot see where you have attempted this
General Assessor Comments
Your work is well presented and you have made a very good start with this assignment. As it
stands at present you have achieved a Pass at Level 2. You could easily achieve the merit with
a little work.
This is the final formative feedback for this assignment. This feedback sheet will be included with the
final submission as part of the assessment audit trail.
Assessor Signature Stuart Arnfield
3rd March
Date:
2014
I acknowledge this feedback and will now complete the final submission independently.
Learner Signature
Kayleigh Peters
3rd March
Date:
2014
Summative Feedback
ASSESSMENT RECORD SHEET (Summative Assessment)
Programme BTEC L1/L2 First
Certificate
Hospitality
Unit No. &
Title
3 -Food Safety and
Health and Safety in
Hospitality
Learner
Name
Issue Date
Interim
17th
Submission February
Date
2014
20th January 2014
Target
criteria
2B.P4
2B.P5
Target
Learning
Aims
Kayleigh
Peters
Assessor
Name
Assignment
No. & Title
B
Final
Submission
Date
Stuart Arnfield
2 -What is the safety
legislation and
regulation that control
safe working practises
in the hospitality
industry?
7th April 2014
Criteria
Final Assessment Comments
Achieved
A vast improvement on the work that you handed in for the last assignment. You
have described and used very relevant examples, how businesses enforce safe
2B.P4
working practises to control risks to staff and customers - Well Done you have
achieved this criteria!
Well done you have achieved this criteria! You have described how safety signs,
2B.P5
information and documentation is used in two contrasting hospitality businesses.
2B.M2
NO
You have not presented any evidence for this
2B.M3
NO
You have not presented any evidence for this
2B.D2
NO
You have not presented any evidence for this
Summative comments
Kayleigh did not re-submit work following formative feedback
Resubmission
authorisation*
No re-submission allowed
Learner Signature
Kayleigh Peters
Resub
mission
Date:
* All resubmissions must be authorised. Only 1 resubmission is possible per assignment.
Assessor Signature Stuart Arnfield
Date: 28th April
2014
Learner comments
I am happy with this grade
Date:
28th April
2014
Internal Verification of Assessment Decisions
INTERNAL VERIFICATION – ASSESSMENT DECISIONS
Programme title
Assessor
Unit(s)
BTEC level 1/2 First Certificate Hospitality
Stuart Arnfield
Internal Verifier
Peter Smythe
3
Learning Aim(s)
2 -What is the safety legislation and regulation that control safe
Assignment title
working practises in the hospitality industry?
Learner’s name
Kayleigh Peters
No re-submission
First submission / resubmission?
(Only one resubmission allowed, authorised by Lead Internal Verifier)
allowed
Level 1
Pass
Merit
Distinction
List which assessment
(NQF Level 1-2
criteria the assessor
BTEC Firsts only)
has awarded.
N/A
2B.P4, 2B.P5
N/A
N/A
INTERNAL VERIFIER CHECKLIST
Comments
Do the assessment criteria awarded
Yes the criteria match those targeted by the assignment
YES
brief
match those targeted by the brief?
Yes You have correctly awarded 2B.P4 and 2B.P5
Has the work been assessed
YES
accurately?
Yes there is documented formative feedback that the
assessor has completed.
Is there documented FORMATIVE
feedback to the learner that:
The assessor has given feedback against all of the targeted
• Identifies opportunities for improved
criteria
performance?
YES
•
•
Links to relevant learning aim /
assessment criteria?
Identifies actions?
Is the SUMMATIVE feedback to the
learner:
•
•
•
Constructive?
Linked to relevant learning aim /
assessment criteria?
Justifying each assessment criterion
awarded?
The assessor has not identified where the learner needs to
improve/ include evidence and identifies actions. This is
difficult in circumstances like this where the learner has
not re-submitted work following formative feedback
Yes the assessor has fully justified the awarding of each of
the criterion for the relevant learning outcome.
YES The feedback is linked to the appropriate criteria
Does the assessment decision need
No
NO
amending?*
Assessor signature
Stuart Arnfield
Internal Verifier signature
Peter Smythe
Lead Internal Verifier signature
(if required)
*Confirm action completed
Remedial action taken
Assessor signature
Internal Verifier signature
Lead Internal Verifier signature
(if required
Date 20th April 2014
Date 20th April 2014
Date
Date
Date
Date