Learning activity document

Your name

Food Safety
You have now completed the e-learning materials for the Achieve Online course Food Safety.
This document will help you to put some of that learning into practice and gather important
information about the location where you work. Complete the questions and exercises on this form
and note your answers and observations in the spaces provided. When you have completed the
learning activity document, ask your manager to sign and date this form, and then store it in your
Achieve learning record.
Part 1

High and low risk foods

Remembering that high risk foods are those that will not undergo any further treatment or
processes before being eaten, list below the contents of a shopping bag of food (whether
purchased for use at home or for work) and put the contents in the correct column
High risk

Food Safety: Learning activity document

Low risk

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Part 2
HACCP (Hazard Analysis and Critical Control Point)
As we have learnt in the Food Safety at Cambian e-learning module, HACCP is the internationally
recognised practice of monitoring food production through set steps and can be used in any catering
setting whether domestic or commercial.
List below the critical steps that need to be monitored when preparing/cooking a meal at your site,
from purchase through to service. The first step has been completed as an example.
Meal to be prepared
HACCP Step

Action

1. Purchase

Check all food within use by/best

before date and from reputable
suppliers/shops

Evidence that it is within the critical

limits
Receipts and temperature records on
delivery (below 5 C for chilled food
and -15 C for frozen)

2. Storage

3. Preparation

4. Cooking

5. Chilling (if relevant)

6. Serving

Comment

Food Safety: Learning activity document

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Part 3

Food allergies
List below any food allergies known at your site. You may need to speak to the catering team if
you have a large site. Please do not identify any individual in your care by using their full name.
Name

Allergy

Specific care to be taken

Example
SH

Peanuts

Nut oil in dressings and stir-fry dishes

Part 4

Hand washing
Controlling the possibility of contaminating food through poor hygiene practice, is paramount in
any kitchen. Check a kitchen at the unit where you work to ensure the following items are available
or close to the food preparation area. This applies in all kitchens. Record any action required.
Kitchen location
Area
Dedicated, clean and easily
accessible hand sink
Hot water

Yes/No

Action taken

Bactericidal soap
(not perfumed)
Paper towels
Sanitising liquid
Foot operated pedal bin

Date completed

Food Safety: Learning activity document

Manager signature

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