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HABC Level 1 Award in Food Safety in Catering (QCF)
Introduction

The Highfield Level 1 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. 

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing, 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.

target audience

The objective of this qualification is to prepare learners for employment, or to support a current position within a low-risk role, where there is an element of food handling. This could include bar workers, waiting staff, health care workers, kitchen porters and stock/store room staff. 

course details
COURSE DURATION LANGUAGE CERTIFICATE
4 Hours English HABC
  *Please notify us if an interpretation is required *Validity: No Expiry
course Outline
LEARNING OUTCOMEASSESSMENT CRITERIA
The Learner WillThe Learner Can
  • Understand personal responsibilities for food safety in a catering environment
  • Understand the importance of personal hygiene in a catering environment
  • Understand the importance of keeping work areas clean and hygienic in a catering environment
  • Understand how to keep food safe in a catering environment
  • State the importance of food safety in a catering environment
  • Recognize that food handlers have legal responsibilities for food safety
  • State how to report food safety hazards to supervisors
  • State the importance of personal hygiene when in contact with food
  • Identify good personal hygiene practices
  • State the importance of keeping work areas clean and pest free in a catering environment
  • State how to keep the work area and equipment clean in a catering environment
  • State the importance of safe waste disposal
  • Identify how food can become contaminated by physical, chemical, allergenic and microbiological contaminants
  • Identify safe food handling practices and procedures for controlling contamination hazards from purchase to service of food
  • State ways to prevent bacteria from multiplying and surviving
assessment

Multiple-choice examination OR open response workbook

COURSE TYPE: CLASSROOM
DATETIME
  
  
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