The objective of this qualification is to prepare learners for employment in a catering role or to support a role in the workplace. The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
Course Objectives
The objective of this qualification is to prepare learners for employment in a catering role or to support a role in the workplace.
The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
| S.NO | |
| Module 1 | An introduction to food hygiene, hazards and food poisoning |
| Module 2 | The need to manage food hygiene and the consequences of failure |
| Module 3 | Types of hazards and risk |
| Module 4 | Biological hazards |
| Module 5 | Microbiological hazards |
| Module 6 | Chemical hazards |
| Module 7 | Physical hazards |
| Module 8 | Allergenic hazards |
| Module 9 | Incidence of food poisoning |
| Module 10 | Changing nature of food poisoning |
| Module 11 | Principles of food hygiene |
| Module 12 | Food microbiology and food poisoning |
| Module 13 | Introduction to micro-organisms and food microbiology |
| Module 14 | Pathogenic bacteria, viruses and food poisoning |
| Module 15 | Parasites affecting food |
| Module 16 | Food spoilage, destruction of micro-organisms and food preservation |
| Module 17 | Microbiological testing |
| Module 18 |
Managing food safety in a food businessApproaches to management Effective communication Constructing and writing management systems |
| Module 19 |
An introduction to food safety cultureManaging and controlling hazards Preventing contamination Preventing multiplication and survival |
| Module 20 |
Control of chemical hazardsControl of physical hazards Allergen control and management The design and construction of food premises |
| Module 21 |
Selection of suitable siteGeneral principles of design The construction of food premises Moveable and temporary food premises |
| Module 22 |
Design and construction of equipmentLegal requirements Construction and fixing Siting and connections Cleaning and storage of equipment |
| Module 23 |
Maintenance of premises and equipmentCleaning and disinfection Benefits and problems of cleaning Administration and management of cleaning Technology of cleaning |
| Module 24 |
DisinfectionCleaning methods Effective cleaning Cleaning procedures The health and safety of cleaning Pest management |
| Module 25 |
The importance of pest controlEnvironmental control The role of contractors and managers Rodents and rodent control Insects and insect control |
| Module 26 |
Bird pests and their controlPersonal hygiene Appointing staff and maintaining standards Hand hygiene |
| Module 27 |
Good hygiene practicesThe exclusion of food handlers Training and education of food handlers The purpose and importance of training Effective training |
| Module 28 |
Planning and implementing a training programTraining methods Traceability and food fraud Hazard analysis and critical control point (HACCP) |
| Module 29 |
An introduction to HACCP advantages and barriersPrerequisite programs for HACCP The principles and implementation of Codex-based HACCP using the 12 logic steps |
| Module 30 |
Alternatives to codex-based HACCPFood safety legislation The law governing the sale of food Specific legislation relating to food poisoning and foodborne illnesses |
| Module 31 |
The law relating to food standardsThe enforcement of food law in England and wales Food safety law relating to Scotland Inspections/ audits and third party standards |
-
On successful completion of this qualification, learners may wish to continue their development by undertaking one of the following:
- Level 5 Food Safety qualifications
- Hospitality competency-based qualifications
