Qualification and Assessment Specification

Transcription

1 Qualification and Assessment Specification NOCN Level 2 Award in Food Safety in Catering (QCF) Qualification No: 601/1157/4 Operational Start Date: 1 st October 2013 Version Number: 1.0 Date of Issue: 1 st October

2 Introduction NOCN has been providing a qualification and accreditation service to providers across the UK for over 25 years and is justifiably proud of its reputation as, a provider of fully accessible, trusted and flexible qualification and accreditation services. Over the years, NOCN has worked effectively with our centres for the benefit of learners across the country; with a mutual interest in providing a continuously improving service. NOCN, whilst retaining all the advantage of being a national body, has always provided a personal, bespoke service to its customers and prides itself on its local presence and expertise within communities. This handbook is a resource for NOCN centres who wish to offer the NOCN Level 2 Award in Food Safety in Catering (QCF). The qualification is relevant to learners who work in catering and learners who are planning to work in the catering and hospitality industry. The qualification specification provides guidance to the training provider on assessment criteria and evidence requirements. 2

3 Contents Introduction 2 1. NOCN Level 2 Award in Food Safety in Catering (QCF) Entry Requirements Qualification Structure 4 2. Centre Information Offering the qualification 5 Recognised Centres, New Centres and External Verification Required Resources for Delivering the Qualification Tutor/Assessor, Internal Verifier 6 Continuous Professional Development (CPD) 7 3. Unit Information Units 9 4. Assessment and Evidence Fair and Equitable Assessment Learners with Particular Requirements Recognised Prior Learning Functional Skills Assessment and Evidence for the Units 13 Appendix 1 Resource suggestions 14 Appendix 2 Assessment Documentation 15 Appendix 3 Feedback Sheet 17 3

4 1. NOCN Level 2 Award in Food Safety in Catering (QCF) The NOCN Level 2 Award in Food Safety in Catering (QCF) is designed to provide the learner with skills, understanding and knowledge of basic food safety practices, which meets the legal basic food training requirements for people that handle food as part of their job or in a voluntary role. The remit of Food Safety covers a range of areas including: Importance of food safety procedures. Legal responsibilities of food handlers. Importance of personal hygiene. Keeping work areas and equipment clean. Importance of keeping food safe. This qualification is suitable for learners aged 14 years or over. The qualification will provide learners with an opportunity to: Enable them to identify areas to improve food safety in the working environment in which they undertake their role. Achieve a standalone qualification that offers training which is required under UK legislation to enable them to handle food. Progress onto the Level 3 Award in Supervising Food Safety in Catering (QCF) or the Level 4 Award in Managing Food Safety in Catering. The qualification links to People 1st Hospitality, Supervision and Leadership National Occupational Standards (NOS) Entry Requirements There are no formal entry requirements for learners undertaking this qualification Qualification Structure The NOCN Level 2 Award in Food Safety in Catering (QCF) is a 1 credit qualification and has 9 guided learning hours. Learners must achieve the 1 mandatory unit listed below: Unit Title Level Credit Value Mandatory or Optional Ofqual Unit Reference Number Food Safety in Catering 2 1 H/502/0132 4

5 Centre Information 2.1. Offering the qualification Recognised Centres If you are already recognised to offer NOCN qualifications and would like more information about offering the NOCN Level 2 Award in Food Safety in Catering (QCF), please contact: business-enquiries@nocn.org.uk. If you are ready to add the qualification to your curriculum offer, please log in to the NOCN website, under Centres/Processes and Documents, and complete the Additional Qualification Approval Request Form, which can then be returned to businessenquiries@nocn.org.uk for the attention of your Account and Sector Manager. New Centres If you are interested in offering the NOCN Level 2 Award in Food Safety in Catering (QCF), but do not currently offer any other NOCN qualifications, you will need to be recognised as an NOCN approved centre. This process includes: Confirmation that the organisation has an adequate infrastructure in place to support the effective delivery of NOCN qualifications. An agreement signed by the principal authority in the organisation confirming adherence to the specified terms and conditions. This safeguards the quality assurance standards, in relation to the delivery and assessment process. If you would like more information about becoming an NOCN centre and offering this qualification please see New centres under the Centres section on our website or contact compliance@nocn.org.uk. External Verification Once recognised as a Centre, NOCN will allocate an External Verifier. The External Verifier will have ongoing responsibility for monitoring the Centre s compliance with the requirements of centre recognised status. External Verifiers will make regular visits to all Centres. During these visits he/she will: Monitor the Centre s compliance with the Centre Recognition agreement by reviewing course documentation, meeting managers, tutors, internal moderators, learners and administrative staff. Sign off the Recommendation for the Award of Credit (RAC). 5

6 2.2. Required Resources for Delivering the Qualification As part of the requirement to deliver this qualification there is an expectation that staff undertaking roles as part of the delivery and assessment of the qualification have a demonstrable level of expertise. Tutor/Assessor NOCN expects that Tutors/Assessors are able to demonstrate the following competencies: Be technically competent in Food Safety and/or have experience of delivering training within the area. The minimum expectation is that the level of experience should be at the same level as the training that is to be delivered. An occupational knowledge of Food Safety. The minimum expectation is that the level of knowledge should be at the same level as the training that is to be delivered. Hold a recognised teaching qualification or, for new tutors, undertake and complete initial teacher training to a minimum Level 3 standard within 12 months of taking up the tutor role. Centre staff may undertake more than one role, e.g. tutor and assessor or internal verifier, but they cannot carry out any verification on work that they have previously assessed. Internal Verifier Each centre must have internal verification policies and procedures in place to ensure that decisions made by assessors are appropriate, consistent, fair and transparent, and that they do not discriminate against any learner. The policies and procedures must be sufficient to secure the quality of the award, ensuring validity, reliability, and consistency. NOCN expects that an Internal Verifier is able to demonstrate the following competencies: They should: Be technically competent in Food Safety and/or have experience of delivering training within the area. The minimum expectation is that the level of experience should be at the same level as the training that is to be delivered. An occupational knowledge of Food Safety. The minimum expectation is that the level of knowledge should be at the same level as the training that is to be delivered. NOCN supports and recognises Centres internal quality assurance systems which support the above; any system should encourage standardisation and sharing of good practice. 6

7 Continuing Professional Development (CPD) Centres are expected to support their staff, ensuring that their subject knowledge remains current and that their members of staff are up to date with regards to best practice in delivery, assessment and verification. 7

8 2. Unit Information The NOCN Level 2 Award in Food Safety in Catering (QCF) consists of 1 mandatory unit which is detailed below. To achieve this qualification a learner must provide evidence of learning and achievement against all of the assessment criteria within each unit. However a number of assessment criteria can be taught and assessed through one activity. A copy of the unit follows. 8

9 2.3. Units Unit Title Food Safety in Catering Ofqual unit reference number H/502/0132 (code) Unit Level Two Unit Credit Value 1 GLH 9 LEARNING OUTCOMES The learner will: 1. Understand how individuals can take personal responsibility for food safety. 2. Understand the importance of keeping him/herself clean and hygienic. 3. Understand the importance of keeping the work areas clean and hygienic. ASSESSMENT CRITERIA The learner can: 1.1. Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour Describe how to report food safety hazards Outline the legal responsibilities of food handlers and food business operators Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds Explain how to keep the work area and equipment clean and tidy to include cleaning and disinfection methods, safe use and storage of cleaning chemicals and materials, and waste disposal State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning Outline the importance of pest control. 9

10 LEARNING OUTCOMES The learner will: 4. Understand the importance of keeping food safe. ASSESSMENT CRITERIA The learner can: 4.1. State the sources and risks to food safety from contamination and cross contamination to include microbial, chemical, physical and allergenic hazards Explain how to deal with food spoilage including recognition, reporting and disposal Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food Describe stock control procedures including deliveries, storage, date marking and stock rotation. 10

11 3. Assessment and Evidence The NOCN Level 2 Award in Food Safety in Catering (QCF) is an internally assessed qualification. Learners must provide evidence of learning and achievement against all of the assessment criteria specified within each unit. The NOCN Level 2 Award in Food Safety in Catering (QCF) is a vocationally based qualification and as such, the units offer the opportunity for learners to achieve a balance of practical skills and knowledge. Centres must ensure that knowledge based learning is substantive, and relevant to the work or events likely to be encountered in the course of a job role that involves food handling. The centre must ensure that the assessment activities are: Valid Sufficient Reliable The assessment activity must be fit for purpose which means that the assessment tasks measure the intended outcomes of the unit. They should afford the learner an opportunity to provide sufficient evidence of learning to meet the assessment criteria at the appropriate level. The assessment activities afford the learner an opportunity to provide sufficient evidence of learning to meet the assessment criteria. Assessment activities must generate clear and consistent outcomes across all assessors. Although the activities may be applied to differing scenarios and in different contexts, with different learners, the evidence sought by the activity must be assessed with a universal standard to ensure that the resulting assessment decisions are consistent across all assessors and centres offering the qualification. Authentic Evidence presented must be the learner s own work Fair and Equitable Assessment Centre designed Assessment within the NOCN Level 2 Award in Food Safety in Catering (QCF) is designed to be accessible and inclusive. The assessment methodology is appropriate for individual assessment or for groups of learners Learners with Particular Requirements If you are an NOCN Recognised Centre and have learners with particular requirements, please see the NOCN Access to Fair Assessment Policy and Procedure in the NOCN Centre Handbook by logging on to Centres/Processes and Documents. 11

12 This policy gives clear guidance on the reasonable adjustments and arrangements that can be made to take account of disability or learning difficulty without compromising the assessment criteria. The NOCN Centre Recognition process requires policy statements on Equal Opportunities, Diversity and Disability Discrimination. These policy statements are then checked and confirmed through the Quality Review and Risk Assessment process. Please contact for further details Recognised Prior Learning Recognition of prior learning is an assessment method leading to the award of credit. The process involves considering if a learner can meet the specified assessment requirements for a unit through knowledge, understanding or skills that they possess already, as a consequence, they do not need to undertake a course of learning. Centres are encouraged to recognise previous achievements and experience, both formal, for example through accredited units or qualifications and informal, for example through continuous learning. This involves the recognition of achievement from a range of activities that will have been assessed through any valid method of assessment. When using the process of the recognition of prior learning, it is essential that the assessment requirements of a specific unit or, more exceptionally, a qualification have been met. The evidence of learning provided must be sufficient, reliable, authentic and valid Functional Skills This qualification could contribute towards the learning of Functional Skills in the following areas: English o Speaking, listening and communication could be demonstrated through group discussions or role play. o Reading could be demonstrated when working through completing risk assessment forms. o Writing could be demonstrated through completing work sheets or a reflective diary or logbook. ICT o Development of ICT skills could be demonstrated through completing work sheets and other assessments or research on line. Mathematics o Development of mathematics skills could be demonstrated through setting number related tasks for the development of team work skills. 12

13 For more information see the Functional Skills criteria for English, ICT and/or maths on the NOCN website: Assessment and Evidence for the units Centres can use a variety of assessment activities to capture evidence of learners understanding. Activities may include: Case Studies Oral Question and Answer Report Reflective Log or Diary Written Question and Answer/Test/Exam The forms provided in the Appendices for gathering learner evidence against the individual assessment criteria are optional forms. Centres can use their own paperwork provided they can ensure that the work is ordered and portfolio references provided as required. 13

14 Appendix 1 - Resource suggestions Websites The Food Standards Agency website Various publications for example Food Safety Act 1990: a Guide for food businesses The Food Standards Agency Northern Ireland website The Food Standards Agency Wales website People 1 st website (Sector Skills Council for Hospitality, Leisure, Travel and Tourism) Health and Safety Executive website Health Protection Agency Hospitality Assured Institute of Hospitality Trading Standards Institute Catersource Textbooks Knowles T - Food Safety in the Hospitality Industry (Taylor & Francis, 2002) ISBN Foskett D and Ceserani V - The Theory of Catering, 11th Edition (Hodder Education, 2007) ISBN Journals Caterer and Hotelkeeper Reed Business Information Note: this is not an exhaustive list 14

15 Appendix 2 - Assessment Documentation 1. Learner Evidence Record Unit 1 NOCN Level 2 Award in Food Safety in Catering (QCF) Unit Title: Food Safety in Catering 1.1. Assessment Criteria Evidence Portfolio Ref Completed By Signed Off By Learner Signature: Tutor Signature: Confirmation of Achievement of Unit Date: 15

16 Evidence Record cont. NOCN Level 2 Award in Food Safety in Catering (QCF) Unit Title: Food Safety in Catering 2.1. Assessment Criteria Evidence Portfolio Ref Completed By Signed Off By Learner Signature: Tutor Signature: Confirmation of Achievement of Unit Date: 16

17 Appendix 3 Feedback Sheet Feedback Sheet Tutor/Assessor Comments: Learner comments: Tutor/assessor sign: Learner sign: Date: Date: 17

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