This qualification has been principally developed to improve awareness of the importance of food safety for those working in a manufacturing/Catering/Retail environment in low-risk roles, and where there is an element of food handling. It is particularly suited to stock or store room staff.
This international qualification would be typically delivered to learners through a half-day training course (4 hours).
Highfield Awarding Body for Compliance United Kingdom (HABC)
Chartered Institute of Environmental Health United Kingdom (CIEH)
The Level 2 Award in Food Safety for Manufacturing (QCF) has been accredited by the regulators of England and Wales (Ofqual and the Welsh Government) and is part of the Qualifications and Credit Framework (QCF). It is supported by Improve the Sector Skills Council for the food and drink manufacturing industry.
The Level 2 Award in Food Safety (QCF) is a qualification aimed at at food handlers working in a manufacturing/ catering/ retail environment. The qualification is intended for learners already working in manufacturing and those who are preparing to work in the industry.
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This qualification has been developed specifically to improve the food safety knowledge of supervisors, team leaders and line managers working in a manufacturing/ catering/ retail environment.
This is an Ofqual regulated qualification and as such is recognised as providing standardised best practice. Delivery would typically be through a 3-day training course (25 hours).
This qualification has been developed specifically for managers working in a food or drink manufacturing or catering environment, whose job requires them to have some responsibility for food safety (and also possible responsibilities for an operational team).
Level 4 Award in Food Safety Management for Manufacturing / Catering (QCF) is a qualification aimed at managers working in a food or drink manufacturing or catering environment. The qualification is intended for learners already working in manufacturing, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; the focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This qualification is assessed through a 2-part examination.
Part one is a 30-question multiple-choice examination.
Part two is a written examination where learners choose 4 from 6 questions.
The total mark available in this section is 70 marks. Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is 2 ½ hours..
The Level 3 International Award in Food Allergen Management is for those learners involved in the purchase, delivery, production and serving of food in the catering, retail and manufacturing industry. Topics included in this qualification include: food allergy and food intolerance and the responsibilities to effectively manage these, characteristics of food allergies and food intolerances, procedures relating to the accurate communication of ingredient information, from supplier to consumer, hygiene considerations with regard to allergen and ingredient control and procedures relating to the control of contamination and cross-contamination of allergenic ingredients.
Typical attendees include: microbiology technicians new to working in a microbiology environment; technicians who are returning to laboratory work after a period of absence and looking for a refresher on the latest best practice in microbiological testing; and delegates requiring background information behind the procedures.
A series of lectures, coupled with extensive course notes covering all aspects of food microbiology, will underpin the theory behind the practical sessions, and provide essential information for future reference.
At the end of this course delegates will be able to: