HABC Level 2 Award in Food Safety for Manufacturing (QCF)
The qualification is designed for people who work, or intend to work in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture. This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure staff are compliant with the requirement for businesses to train food handlers to levels commensurate with their work activities.
The HABC Level 2 Award in Food Safety for Manufacturing (QCF) has been accredited by the regulators of England and Wales (Ofqual and the Welsh Government) and is part of the Qualifications and Credit Framework (QCF). It is supported by Improve, the Sector Skills Council for the food and drink manufacturing industry.
The Level 2 Award in Food Safety for Manufacturing (QCF) is a qualification aimed at food handlers working in a manufacturing environment. The qualification is intended for learners already working in manufacturing and those who are preparing to work in the industry. 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.
Level: 2 Learning Outcome Assessment Criteria
The learner will: The learner can:
1.Understand how individuals can take personal responsibility for food safety
2.Understand the importance of keeping him/herself clean and hygienic
3.Understand how the working areas are kept clean and hygienic
4.Understand the importance of keeping products safe
4.1 -State the risk to food safety from contamination and cross-contamination to include microbial, chemical, physical and allergenic hazards, vehicles of contamination.
4.2 - State how contamination of food can cause illness or injury.
4.3 - Describe safe food handling practices and procedures.
4.4 - Explain the importance of temperature controls.
4.5 - Describe stock control procedures including deliveries, storage, date marking and stock rotation.
4.6 - Explain how to deal with food spoilage to include recognition, reporting and disposa