The qualification is intended for those whose job requires them to have control for food safety in their premises. Learners are likely to have management responsibilities for an operational team. Learners will have a thorough knowledge of hazards and controls to allow a focus on the importance of developing, implementing and monitoring food safety procedures.
Learners gaining this qualification are at or wish to progress to management level within the food preparation environment. Learners should be able to understand how food business operators can ensure compliance with food safety legislation, correct application, effective monitoring and how to implement food safety management procedures.
The objective of the qualification is to prepare Learners for managing food safety in a food production environment. It includes the importance of safety management procedures and the requirements for monitoring, recording and evaluating these procedures, food safety, good practice and the law. Its topics are regarded by the Foods Standards Agency as being important to maintaining and leading good ractice in the poduction 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
• Management management/HACCP
• Food safety legislation
This qualification is assessed by 2 examinations.