| Unit ID | Title | Unit Code | Action | Action Detail | Notes |
| ABH946 | Catering: Introduction to Cleaning and Storing Crockery and Cutlery |
NH3EWN007
|
Expire
|
Content not available
|
Unit BMI159 merged with this one May 20 2010 2:44PM
|
| ABH947 | Catering: Introduction to Cleaning Sinks, Worktops and Bins |
NH3ECY006
|
Expire
|
Non-compliant
|
This unit has some merit and could be approved pending amendments and standardisation across other similar units eg. NA1EWN006. Title and Level non compliant. LOs non compliant - written as activities. RECOMMENDATION 1 : All units related to food prep should have a standardised food hygiene / kitchen safety LO (suited to level). RECOMMENDATION 2:there is a case for a single set of LOs and associated ACs which are standardised but applied to various units measuring cleaning skills and knowledge related to different areas and equipment in a kitchen.
|
| ABH950 | Catering: Introduction to Cleaning Food Production Utensils |
NA1EWN005
|
Expire
|
Non-compliant
|
This unit has some merit and could be approved pending amendments and standardisation across other similar units eg. NA1EWN005. Title and Level non compliant. LOs non compliant - written as activities. RECOMMENDATION 1 : All units related to food prep should have a standardised food hygiene / kitchen safety LO (suited to level). RECOMMENDATION 2:there is a case for a single set of LOs and associated ACs which are standardised but applied to various units measuring cleaning skills and knowledge related to different areas and equipment in a kitchen.
|
| ABH951 | Catering: Introduction to Cleaning Floors and Walls |
NA1EWN004
|
Expire
|
Non-compliant
|
his unit has some merit and could be approved pending amendments and standardisation across other similar units eg. NA1EWN005. Title and Level non compliant. LOs non compliant - written as activities. Numbering convention in ACs has gone awry. RECOMMENDATION 1 : All units related to food prep should have a standardised food hygiene / kitchen safety LO (suited to level). RECOMMENDATION 2:there is a case for a single set of LOs and associated ACs which are standardised but applied to various units measuring cleaning skills and knowledge related to different areas and equipment in a kitchen.
|
| ABH977 | Catering: Introduction to Safe Working Practices |
NH3EWN005
|
Expire
|
Not fit for purpose
|
Title and level non compliant. The single LO is attempting to be a single outcome measure for a range of risks that would be better managed as a set of discret LOs. eg. fire risk, manual handling, health+safety. There is merit in measuring these criteria however, this unit would need considerable re-writing to make it fit for purpose.
|
| ABH978 | Catering: Introduction to Working Relationships |
NH3EWN008
|
Expire
|
Non-compliant
|
Also not fit for purpose. Whilst the intent of this unit has validity current format is questionable. This would be better branded as a communication unit. Title, level, LO non compliant. Not clear if AC are intended to be knowledge or skills measures.
|
| ABM565 | Catering: Basic Food Hygiene: Safe Working Practices |
NH3EWN003
|
Expire
|
Non-compliant
|
Title and Level non compliant. Although content does not mirror other units for example NH3E3CY003, intent does. There is no requirement for more than one unit as any level covering this topic. RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard cleaning and preparation tasks and vary by level.
|
| ABM882 | Basic Food Hygiene: Personal Hygiene |
NH3E3CY005
|
Expire
|
Non-compliant
|
Title non compliant - minor amendment will bring in line. LOs both knowledge based however some AC are skills based activities. Also benefit from update to verbs used. AC 1.2 + AC1.4 could be handled within an additional LO. Minor wording changes for clarity Unit recode from 3339 NH3EWN004 to give E3 code
|
| ACF812 | Food Contamination |
NH32WE001
|
Expire
|
Content not available
|
|
| ACG148 | Intro to Basic Food Hygiene,Food Poisoning,Causes,Prevention |
NH31WE001
|
Expire
|
Content not available
|
|
| ACG843 | Safety in the Kitchen |
NH1EWE001
|
Expire
|
Content not available
|
|
| ACK035 | An Introduction to Food Technology |
NH6ECY001
|
Expire
|
Non-compliant
|
Not clear what the purpose of this unit is intended to be. Title and level non compliant. LOs non compliant - some written as activities. Not clear what AC1.1 means. AC1.4 is not easily measured. AC2.1+2.2 "familiar" to whom - this is flawed. Numbering convention awry in AC 3.2+3.3. AC 4.1+4.2 are subjective and based on individual value judgments - not measurable.
|
| AFB861 | Basic Nutrition, Hygiene and Food Skills |
NH32WE004
|
Expire
|
Duplication
|
Although content does not directly mirror other units for example, intent does. There is no requirement for more than one unit at any level covering this topic. RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard Healthy Eating and Hygiene LOs and vary by level.
|
| AFB983 | Basic Cookery: Kitchen Hygiene |
NF4ECY027
|
Expire
|
Non-compliant
|
and duplication of LOs and ACs with NF4E2CY005. RECOMMENDATION: All units involving food prep should have a standardised food hygiene / kitchen safety LO (suited to level)Title implies measuring cooking skills - Level non compliant. Credit value too great. LOs non compliant LO1 is knowledge based but ACs are mix of knowledge and skills. LO6 conceptually flawed - need to measure activity as an integral part of all hygiene related ACs, however, this could be translated to a knowledge based LO and AC.
|
| AHH501 | Healthy Eating - The Importance of a Balanced Diet |
NH21WE005
|
Expire
|
Not fit for purpose
|
also, non compliant and shares a great deal of duplication with other units on the framework within sector 1.3 (health and social care). Recommendation: All units related to Healthy eating should refer to the recognised standardised healthy Eating model for the UK - currently "Eatwell"
|
| AHN078 | Cleaning Routines For Food Areas |
NH3EWE002
|
Expire
|
Content not available
|
|
| BMI159 | Catering : Introduction to Cleaning and Storing Crockery and Cutlery |
NH3EWN007
|
Expire
|
Duplication
|
Duplicate of ABH946 see notes in review.
|
| BMI168 | Catering : Introduction to Safe Working Practices |
NH3EWN005
|
Expire
|
Duplication
|
Duplicate of ABH977 see notes in review.
|
| BPM488 | Basic Food Hygiene/Food Preparation |
NH3EWY501
|
Expire
|
Content not available
|
|
| BPM774 | Health and Well Being: Healthy Living: Introduction to Basic Nutrition |
NH2E3CY001
|
Expire
|
Content not available
|
|
| BPN235 | Catering: Introduction to Cleaning and Storing Crockery and Cutlery |
|
Expire
|
Content not available
|
|
| BPN236 | Catering: Introduction to Cleaning and Storing Crockery and Cutlery |
|
Expire
|
Content not available
|
|
| BPN237 | Catering: Introduction to Cleaning and Storing Crockery and Cutlery |
|
Expire
|
Content not available
|
|
| BRW033 | Healthy Eating and Lifestyle Development |
NH22WE005
|
Expire
|
Non-compliant
|
and not fit for purpose. Does not appear to be relvant to sector 4.2. Title includes lifestyle development - a generic and inclusive term. However, only diet is addressed here. Credit value too high for this volume of learning at L2. All units related to healthy eating should work to the current standardised model (Eatwell). AC1.3 is challenging to measure. Would advise using a (non perfect) diet history and assessing against a HE model, suggesting improvements and evaluating benefits of proposed changes. LO2+4 non compliant but could be amended easlity. AC3.1 is difficult to measure as uses relative term "healthier". AC4.1 is too specific and the unit would have greater value if this could be written to include assesment of third party diets.
|
| BRX933 | Household Cleaning: Introduction to Tidying |
QE1EWN003
|
Expire
|
Non-compliant
|
Title and level non compliant. LO non compliant - written as activity. Numbering convention in ACs has gone awry where lists against a single AC have morphed across two on several occasions. AC1.1 written as knowledge based . RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard cleaning and preparation tasks.
|
| BRX939 | Household Cleaning: Introduction to Cleaning Floors |
QE1EWN001
|
Expire
|
Non-compliant
|
Title and level non compliant. LO non compliant - written as activity. Numbering convention in ACs has gone awry where lists against a single AC have morphed across two on several occasions. AC1.1 written as knowledge based. RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard cleaning and preparation tasks.
|
| BUG946 | Catering: Introduction to Cleaning Food Production Areas |
|
Expire
|
Content not available
|
|
| BUW686 | Kitchen Hygiene |
NA11CY001
|
Expire
|
Content not available
|
|
| BUX053 | Basic Cookery: Kitchen Hygiene |
NA1ECY001
|
Expire
|
Content not available
|
|
| BZO144 | Catering: Introduction to Safe Working Practices |
NH3E1CY002
|
Expire
|
Content not available
|
|
| BZO147 | Catering: Introduction to Safe Working Practices |
NH3E2CY002
|
Expire
|
Content not available
|
|
| BZO148 | Catering: Introduction to Safe Working Practices |
NH3E3CY002
|
Expire
|
Content not available
|
|
| BZO745 | Basic Food Hygiene/Food Preparation |
NH3E3CY003
|
Expire
|
Non-compliant
|
Title non compliant - makes reference to level. Amendments needed to wording of LOs 1, 2 + 5 as worded as knowledge based outcomes however ACs are skills based activities. AC1.8 is flawed as this needs to be measured throughout all skills based ACs in the unit. AC2.3 may be better measured as a knowledge based criteria and integrated into a separate stand alone LO based on the following - RECOMMENDATION: All units involving food prep should have a standardised food hygiene / kitchen safety LO (suited to level)
|
| BZP664 | Basic Food Hygiene / Food Preparation |
NH3ECY003
|
Expire
|
Duplication
|
Essentially duplicate of NH3E3CY003 which appears to be an updated version.
|
| BZP666 | Healthy Eating |
NH2ECY003
|
Expire
|
Non-compliant
|
Level non compliant and content beyond level, even is set at LE3. There are a number of typos in the AC 1 series. LO3 has two different objectives - cultural and nutritional implications are different entities and cannot be measured together. The ACs do not measure cultural implications at all. LO4 is an assessment method and should not be included. LO5 is non complaint and AC5.3 is not measurable. RECOMMENDATION: All units involving food prep should have a standardised food hygiene / kitchen safety LO (suited to level)
|
| BZT688 | Basic Food Hygiene: Keeping Food Safe |
NH3E3CY004
|
Expire
|
Non-compliant
|
This is a useful unit which needs minor amendments. Title non compliant as refers to level: "Keeping food safe" is probably sufficient. Small amendments needed to improve compliance of wording for LOs. AC1.3 gives the answer. AC2.1 would benefit from a minor re-write as it is challenging to define how the "outline" these items. AC3.1 has is flawed; asking learners to list foods which should be stored in 4 storage areas. The examples given cover the only possibilities - frozen, chilled, ambient. Therefore number needs amending. AC4.1 - change NEED to REASON.
|
| BZT689 | Healthy Eating and Physical Fitness |
NH2E3CY002
|
Expire
|
Not fit for purpose
|
Whilst in itself there is some value to this unit it is not fit for the purpose indicated in the title. The links between physical activity and diet are not made. The content is beyond LE3. Additionally, the LOs are non compliant, LO3, in particular should be treated as a generic LO and the detail drawn out via the AC. The Healthy Eating model used is no longer current. Would sector 7.4 be the correct classification here?
|
| BZT690 | Food Hygiene for Food Handlers |
NH32CY001
|
Expire
|
Duplication
|
Although content does not mirror other units for example NH32CY002, intent does. There is no requirement for more than one unit as any level covering this topic. RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard cleaning and preparation tasks and vary by level.
|
| BZT696 | Understanding Basic Food Hygiene |
NH32CY002
|
Expire
|
Non-compliant
|
This is, essentially, a useful unit but some areas of compliance need attention. Title makes reference to level. LOs 1+2 non compliant - small amendments needed. Throughout the majority of the ACs the tasks are measures of the learner's ability to LIST items of knowledge. This is inappropriate to a L2 unit and a greater degree of rigour in testing knowledge is needed. The learner would be expected to also have sufficient knowledge to "define", "interpret", "explain" some of the outcomes. It is also questionable whether this unit is sitting within the correct sector. RECOMMENDATION :there is a case for a single set of LOs and associated ACs which are standardised but applied to various standard cleaning and preparation tasks and vary by level.
|
| BZV023 | Catering: Basic Food Hygiene: Safe Working Practices |
NH3E1CY003
|
Expire
|
Duplication
|
Duplicate of ABM565 see notes in review.
|
| BZV024 | Catering: Basic Food Hygiene: Safe Working Practices |
NH3E2CY003
|
Expire
|
Duplication
|
Duplicate of ABM565 see notes in review.
|
| CAG525 | Catering: Introduction to Cleaning Cupboards, Shelving and Drawers |
NH3E1CY004
|
Expire
|
Content not available
|
|
| CAG526 | Catering: Introduction to Cleaning Cupboards, Shelving and Drawers |
NH3E2CY004
|
Expire
|
Content not available
|
|
| CDF105 | Food Labelling |
WM12CY001
|
|
|
Amendments suggested by JA.
|
| CDF106 | Food Labelling |
WM13CY001
|
Expire
|
Not used
|
|
| CDF107 | Understanding Food Hygiene Ratings |
NH52CY001
|
Expire
|
Not used
|
|