Food Safety RQF Level 2 – 27th January 2021

Qualification Overview

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.

Qualification Outline

1. Understand how individuals can take personal responsibility for food safety

1.1 Identify the importance of food safety procedures, safe food handling and avoiding unsafe behaviour

1.2 Identify how to report food safety hazards, infestations and food spoilage

1.3 Recognise key legal responsibilities of food handlers

2. Understand the importance of food handlers keeping themselves clean and hygienic

2.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination

2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices

3. Understand the importance of keeping work areas clean and hygienic

3.1 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

3.2 Know the importance of safe waste disposal

3.3 Identify the importance of pest control

4. Identify the importance of keeping food products safe

4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards

4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation

4.3 Identify safe food handling and temperature control practices for preparing, cooking, chilling, reheating, holding, serving and transporting food

4.4 Know how to deal with food spoilage including recognition and reporting

Course Duration

1 Day

Qualification Assessment and Certification

This qualification is assessed by multiple-choice examination. Learners must complete 20 questions within 45 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (12/20). This qualification sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual.