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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 byHighfieldQualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is aqualification framework regulated by Ofqual.The objective of this qualification is to prepare learners for employment, or to support a currentposition within a low-risk role, where there is an element of food handling. This could include barworkers, waiting staff, health care workers, kitchen porters and stock/store room staff.Learners gaining this qualification will know that food safety is the responsibility of everyoneinvolved in the storage, preparation, processing, packing and handling of food. Its topics areregarded by the Foods Standards Agency as being important to maintaining good practice in theproduction of safe food.

Assessment MethodAssessment MethodETHOD

Multiple-choice examination OR open response workbook

Learning Outcomes

The learner will:

•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

Assessment Criteria
The learner can:
 
•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 multiplying and surviving
CERTIFICATE​

HABC

DURATION

4 Hours

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