HABC Level 2 Award in Food Safety in Manufacturing (RQF) (HSE)
The Highfield Level 2 Award in Food Safety in Manufacturing 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 as a food handler
working in a manufacturing environment, 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, 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.
Multiple-choice examination OR open response workbook
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
The learner can:
• Identify the importance of food safety procedures, safe food handling and avoiding
• 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
• 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
Duration: 7 hours
Oil & GaS; Aviation & Maritime; Hospitality & Tourism; Government Hospitality & Tourism; Food Production & Catering; Manufacturing
Upcoming Course Date
DISS Courses cover more than 10 different HSE related topics such as First Aid, Fire Safety, Food Safety, HSE Management, Site Safety, Defensive Driving, Environmental and Hazard Awareness, Operator Training, and ISO Audit Management. With an expanding list of offerings, DISS is branching out to Business and Soft Skills courses as well.