Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

This Unit is about preparing work areas and service equipment, and displaying promotional materials and food properly. It also covers clearing these areas, including switching off service equipment, storing condiments, and disposing of rubbish.
When you have completed this Unit, you will have proved you can:
1FS3/10.1 Prepare areas for counter/takeaway service
1FS3/10.2 Clear areas for counter/take-away service
What some of the words in this Unit mean:
CrockeryDisposable and non-disposable
CutleryDisposable and non-disposable
Assessor feedback on completion of Unit

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

What you have to do / What you must cover
The assessor must assess statements P1–P3 and P6 by direct observation.
Element 1 — Prepare areas for counter/takeaway service
P1Check that the work area and service equipment are hygienic, free from damage and prepared ready for use.
P2Check that sufficient stocks of service items are clean, free from damage and arranged ready for service.
P3Switch on appropriate service equipment in time to reach the recommended operating temperature.
P4Where appropriate, prepare and display condiments and accompaniments ready for service.
P5Display promotional materials ready for customer use.
P6Check that refuse and waste food containers are clean and ready for use.
The assessor must assess statements P7, P8, P10 and P11 by direct observation.
Element 2 — Clear areas for counter/takeaway service
P7Deal with service equipment according to your workplace procedures.
P8Assemble for cleaning or store any reusable service items from the food service.
P9Where appropriate, store condiments and accompaniments for future use in line with food hygiene legislation.
P10Dispose of rubbish, used disposables and waste food following recommended procedures.
P11Check that the work area and service equipment are clean, free from damage and ready for future use. / Element 1 — C1 to C5
Element 2 — C1, C2, C4 and C6
There must be performance evidence, gathered through observing the candidate’s work for:
C1Work area(at leasttwo from)
(a)serving area
(b)seated area
(c)waiting area
C2Service equipment(at least two from)
(a)display units
(b)heated units
(c)refrigerated units
(d)beverage equipment
C3Service items(at least four from)
(a)trays
(b)straws
(c)service utensils
(d)food containers
(e)takeaway food packaging
(f)disposable serviettes
(g)crockery
(h)cutlery
C4Condiments and accompaniments(at least one from)
(a)seasonings
(b)sugars and sweeteners
(c)prepared sauces and dressings

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

What you must cover (cont)
C5Promotional materials(at least one from)
(a)menus
(b)posters
(c)black/white board
(d)illustrated menus board
(e)promotional materials showing special offers
C6Re-usable service items(at least two from)
(a)trays
(b)service utensils
(c)food containers
(d)crockery
(e)cutlery
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / P11

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

Evidence number / Evidence description / Date / What you must cover
At least two observations from / At least two observations from / At least four observations from / At least one observations from / At least one observations from / At least two observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c / C2 d / C3 a / C3 b / C3 c / C3 d / C3 e / C3 f / C3 g / C3 h / C4 a / C4 b / C4 c / C5 a / C5 b / C5 c / C5 d / C5 e / C6 a / C6 b / C6 c / C6 d / C6 e

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
For Element 1FS3/10.1
K1*Safe and hygienic working practices when preparing takeaway areas for counter/takeaway service and why these are important
K2*Why waste must be handled and disposed of correctly.
K3*Why presentation standards must be maintained in the display of food.
K4*How to display hot and cold food safely and why this is important.
K5*Why it is important to check expiry dates on appropriate food and drink items.
K6*Why all promotional material should be checked before use.
K7*Why it is important to have the correct serving equipment available for service.
K8*The types of unexpected situations that may occur when preparing areas and how to deal with these.
For Element 1FS3/10.2
K9*Safe and hygienic working practices when clearing areas for counter/take-away and why these are important.
K10*Why certain electrical and gas equipment should be turned off after service.
K11*Why waste must be handled and disposed of correctly.

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

What you have to know (cont)
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
K12*Why all perishable food and drink items should be returned to the kitchen and storage area immediately after service.
K13*Why all service areas should be left clean after service.
K14*The types of unexpected situations that may occur when clearing areas and how to deal with these.

Unit 1FS3/10 (F98D 04)Prepare and Clear Areas for Counter and Takeaway Service

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 1FS3/10 (F98D 04) Prepare and Clear Areas for Counter and Takeaway Service1

© SQA 2010