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TKI Home Economics Assessment Resources

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For Excellence, the student needs to demonstrate comprehensive knowledge of practices and strategies to address food handling issues.

This involves justifying the safe practices and chosen strategies. The justification must involve consideration of the conditions under which micro-organisms grow, and the ongoing safety of the wider community.

The student justifies safe food practices, for all of the critical points of contamination, for the food that is being prepared. Links are made to the conditions under which micro-organisms grow – temperature, food composition and moisture (1).

Appropriate strategies are chosen and justified, with consideration given to ensuring the safety of other people in the community, and further education to ensure longer term safety (3).

To gain Excellence more securely, the student would need to include more specific detail to justify:

• how and why the identified sources of contamination link to the conditions needed for micro-organisms to grow (2)
• why the Health Protection Officer is the best option to ensure the safety of the wider community.

For Merit, the student needs to demonstrate in-depth knowledge of practices and strategies to address food handling issues.

This involves giving reasons for the safe practices, linked to possible sources of contamination, and explaining how the strategies chosen in the action plan are best for ensuring the safety of the community.

The student gives reasons for some of the safe food practices that are critical to ensuring that the food is safe to eat, linked to sources of contamination (2). Justification of some safe food practices is included, linked to temperature – one of the conditions under which micro-organisms grow (1).

The student explains the chosen strategy, linked to ensuring the immediate safety of the community (3).

To reach Excellence, the student would need to justify:

• more of the practices linked to the conditions under which micro-organisms grow, such as food composition, moisture and time
• the chosen strategies, by explaining clearer links to how further education would ensure the ongoing safety of the wider community.

For Merit, the student needs to demonstrate in-depth knowledge of practices and strategies to address food handling issues.

This involves giving reasons for the safe practices, linked to possible sources of contamination, and explaining how the strategies chosen in the action plan are best for ensuring the immediate safety of the community.

The student briefly explains reasons for some of the safe food practices that are critical to ensuring that the food is safe to eat. The explanation is linked to sources of contamination (1).

The student briefly explains the chosen strategy, linked to ensuring the immediate safety of the community (3).

For a more secure Merit, the student would need to give more detail in the reasons, explaining:

• how and why the identified sources of contamination affect the safety of the prepared food (2)
• how a dairy owner will know that chicken is safe to eat, i.e. what processes need to be put in place to ensure the safety of the community.

For Achieved, the student needs to demonstrate knowledge of practices and strategies to address food handling issues.

This involves explaining and using safe practices when handling food, and completing an action plan to address a food handling issue.

The student explains safe practices, linked to the most critical points of contamination (1). Some sources of contamination that could affect the safety of the prepared food are identified (2).

The student completes an action plan that includes an appropriate strategy, and explains barriers and enablers to taking action (3). Some brief reasons are given for the chosen strategy (4).

To reach Merit, the student would need to give reasons for:

• the safe food practices of storing, cooking and reheating high risk foods
• taking chicken back to the dairy, linked to the immediate safety of the community.

For Achieved, the student needs to demonstrate knowledge of practices and strategies to address food handling issues.

This involves explaining and using safe practices when handling food, and completing an action plan to address a food handling issue.

The student briefly explains safe practices linked to handling food safely. The most critical points of contamination are outlined, and key temperatures are included for storage and cooking, along with a description of how to visually recognise when chicken is cooked (1).

The student completes an action plan that includes an appropriate strategy, and explains barriers and an enabler to taking action (3). Some very brief reasons are given for the chosen strategy (4).

For a more secure Achieved, the student would need to include more specific detail, explaining:

• how to handle food safely (2)
• how to reduce cross contamination and the transfer of micro-organisms, particularly when using and cleaning boards and equipment with high risk foods and ingredients that will be served raw as in coleslaw
• enablers to support taking action.

For Achieved, the student needs to demonstrate knowledge of practices and strategies to address food handling issues.

This involves explaining and using safe practices when handling food and completing an action plan to address a food handling issue.

The student briefly explains safe practices linked to some critical points of contamination when handling the high risk food (chicken). Key temperatures are included for storage and reheating (1).

The student completes an action plan that includes a list of possible strategies, and explains barriers and enablers to taking action (2). An appropriate strategy is chosen with very brief reasons outlined (3).

To reach Achieved, the student would need to include more specific detail explaining:

• how to clean surfaces, boards and knives safely
• how to visually recognise when chicken is cooked
• safe food practices for the specific vegetables in the recipe
• barriers and enablers that hinder or support taking action.