Core Units: Safety, Hygiene, Food Handling and Kitchen Fundamentals
What the core units really test
Core units cover food safety and hygiene (HACCP-style hazard control, temperature danger zones, cross-contamination), workplace health and safety (manual handling, knife safety, burns, chemicals), commercial cookery fundamentals (mise en place, standard recipes, portion control, stocks and mother sauces, cookery methods), sustainability and waste, and teamwork/communication.
You must know the temperature danger zone (5°C to 60°C), the 2-hour/4-hour rule for food held in that zone, hot-holding at 60°C or above, cold-holding at 5°C or below, and the correct use of probe thermometers (sanitise, probe the thickest part, re-sanitise). Know the difference between cleaning and sanitising, and the sequence for washing hands.
Traps in questions
- Danger zone boundaries: answers that use 4°C or 63°C are usually distractors; use the standard 5–60°C.
- Cross-contamination: separate boards and utensils for raw and ready-to-eat food; store raw meat below cooked food.
- HACCP vs. food safety program: HACCP is the hazard analysis system; a food safety program is the documented plan.
- Manual handling: the trap is "bend your back"; the correct approach is bend knees, keep load close, avoid twisting.
Worked example
A question asks how long cooked chicken can sit out at room temperature before it must be discarded. Rule of thumb: if it has been in the danger zone for more than 4 hours cumulatively, discard it; if under 2 hours, refrigerate or use immediately; between 2 and 4 hours, use immediately and do not return it to refrigeration.
Rule of thumb
If in doubt, throw it out - and always document temperatures.