Highfield Level 2 Award in Food Safety in Catering (QCF)


The Highfield Level 2 Award in Food Safety in Catering has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual.

The objective of this qualification is to prepare learners for employment in catering role, or to

support a role in the workplace.

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. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Duration: Six (6) Hours

Assessment Method: Multiple-choice examination OR open response workbook

Learning Outcomes

The learner will:

  • 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

Assessment Criteria

The learner can:

  • Identify the importance of food safety procedures, safe food handling and avoiding unsafe behaviour
  • Identify how to report food safety hazards, infestations and food spoilage
  • Recognise key legal responsibilities of food handlers
  • Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination
  • Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices
  • Know how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals
  • Know the importance of safe waste disposal
  • Identify the importance of pest control
  • Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards
  • Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation
  • Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food
  • Know how to deal with food spoilage including recognition and reporting


March, April


Day Class – 6 Hours

Weekdays: 8:00 AM to 2:00 PM

February, August, October, December


Evening Class – 6 Hours

Mondays: 4:00 PM to 10:00 PM

2 Award
Food Production and Catering, Hospitality & Tourism
With Certification

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