The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food.Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Learners will understand the importance of maintaining good practice in the production of safe food.
Guidance on assessment
The qualification is assessed by a multiple-choice question examination. This method of assessment is an end of course exam and must follow the Highfield Security and Invigilation Guidelines.This examination contains 20 questions that must be completed within 45 minutes. Successful learners must achieve a minimum pass mark of 12 correct answers (60%). Learners who achieve 16 or above correct answers (80%) will be awarded a distinction.
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of food handlers keeping themselves clean and hygienic
- Understand the importance of keeping work areas clean and hygienic
- Identify the importance of keeping food products safe