The objective of the qualification is to educate Learners in supervising food safety in a catering /manufacturing environment. It includes the importance of safety management procedures and the requirements for monitoring, recording and evaluating these procedures, food safety and the law and good food hygiene practice.
Learners gaining this qualification are at or wish to progress to a higher or supervisory level within the food preparation environment. Learners should be able to understand how food business operators can ensure compliance with food safety legislation, understand the application, monitoring and how to implement food safety management procedures.
Its topics are regarded by the Foods Standards Agency as being important to maintaining and leading good practice in the production of safe food:
• Food contamination hazards and controls
• Food poisoning and foodborne disease
• Personal hygiene
• Storage/temperature control
• Food spoilage and preservation
• Food premises and equipment
• Cleaning & disinfection
• Pest control
• Supervisory management/HACCP
• Food safety legislation
This qualification is assessed by multiple-choice examination.