Qualification Specification HABC Level 2 Award in Food Safety in Catering (QCF)

Transcription

1 Qualificatin Specificatin HABC Level 2 Award in Fd Safety in Catering (QCF) Qualificatin Number: 500/5485/5 Highfield Huse Heavens Walk Lakeside Dncaster Suth Yrkshire DN4 5HZ United Kingdm Tel Tel Fax Inf@highfieldabc.cm Versin 8 April 2013

2 Cntents Intrductin... 3 Qualificatin Details... 3 Key facts... 3 Qualificatin Overview... 3 Entry Requirements... 3 Qualificatin Structure... 3 Assessment Guidance... 4 Age ranges... 4 Gegraphical Cverage... 4 Tutr Requirements... 4 Reasnable Adjustments and Special Cnsideratins... 5 ID requirements... 5 Prgressin... 5 Useful Websites... 5 Recmmended Training Materials

3 HABC Level 2 Award in Fd Safety in Catering (QCF) Intrductin This Qualificatin Specificatin is designed t utline all yu need t knw in rder t ffer this qualificatin in yur centre. If yu have any further questins, please cntact yur Accunt Manager. Qualificatin Details The HABC Level 2 Award in Fd Safety in Catering (QCF) has been accredited by the regulatrs f England and Wales (Ofqual and the Welsh Gvernment) and is part f the Qualificatins and Credit Framewrk (QCF). It is supprted by Peple1st the Sectr Skills Cuncil fr the Hspitality Industry. Key facts QAN: 500/5485/5 Learning Aim Reference: Guided learning hurs (GLH): 9 Credit Value: 1 Assessment Methd: Multiple-chice examinatin Qualificatin Overview The Level 2 Award in Fd Safety in Catering (QCF) is a qualificatin aimed at caterers and ther fd handlers. The qualificatin is intended fr learners already wrking in catering and thse wh are preparing t wrk in the industry. Learners gaining this qualificatin will knw that fd safety is the respnsibility f everyne invlved in the strage, preparatin, cking service and handling f fd. Its tpics are regarded by the Fds Standards Agency as being imprtant t maintaining gd practice in the prductin f safe fd. Entry Requirements There are n prerequisites fr this qualificatin. It is advised that learners have a minimum f Level 1 in English and Maths r equivalent. Qualificatin Structure This qualificatin is made up f ne mandatry unit, the details f which are included at the end f this dcument. Learners must successfully cmplete the assessment fr the unit t achieve the qualificatin. The qualificatin can be taken as a free standing qualificatin r as part f a wider prgramme f training. 3

4 Assessment Guidance This qualificatin is assessed thrugh a 30-questin multiple-chice questin examinatin. The duratin f the examinatin is 1 hur. Successful learners must achieve a scre f at least 20 ut f 30. Fllwing the assessment, a list f results will be prvided t the centre cntacts stating whether learners have passed r failed. Certificates fr thse wh are successful will be dispatched fr distributin by the centre cntacts. Age ranges These qualificatins are apprved fr delivery t learners aged 14+ Gegraphical Cverage These qualificatins are suitable fr learners in England, Wales r Nrthern Ireland. Tutr Requirements HABC require that Nminated Tutrs have teaching experience and hld a qualificatin in the relevant subject area. It is recmmended that nminated tutrs shuld have a minimum f a Level 3 Fd Safety in Catering qualificatin frm a recgnised awarding bdy tgether with a training qualificatin. Suitable Subject Area Qualificatins may include: Degree f Dip.HE in a related subject such as: Fd Science Envirnmental Health Hme Ecnmics Micrbilgy r ne that cntains elements f these subjects HNC/D in a related subject (as utlined abve); Level 3 qualificatin in Fd Safety r equivalent; Graduate Diplma in Fd Science and Technlgy f the Institute f Fd Science and Technlgy; Or, any ther HABC apprved qualificatin Suitable Teaching Qualificatins include: Level 3 r 4 PTLLS r abve Diplma r Certificate in Educatin Bachelrs r Masters Degree in Educatin City and Guilds Teachers Certificate r equivalent Level 3 r 4 NVQ in Training and/r Develpment Prfessinal Trainers Certificate Prf f at least 30 hurs f training in any subject 4

5 Nminated Tutrs shuld als be able t demnstrate relevant experience and knwledge in a wrk cntext and prvide evidence f engagement with the subject field and cntinuing prfessinal develpment Reasnable Adjustments and Special Cnsideratins HABC have measures in place fr learners that require additinal supprt. Please see the HABC Reasnable Adjustments Plicy. ID requirements All learners must be instructed t bring phtgraphic identificatin t the assessment t be checked by the invigilatr/assessr. This instructin shuld be given ahead f the curse/assessment when the learner registers and/r with any pre-curse materials. It is the respnsibility f the centre t have systems in place t ensure that the persn taking an examinatin/assessment is indeed the persn they are purprting t be. All centres are therefre required t ensure that each learner s phtgraphic identificatin is checked befre they are allwed t undertake the examinatin/assessment and write the type f pht identificatin prvided by each learner n the Candidate List under Identificatin Prvided. HABC will accept the fllwing as prf f a learner s identity: Valid Passprt (any natinality) Signed UK Pht card Driving Licence Valid Warrant Card issued by HM Frces, Plice Other phtgraphic ID card, e.g. Emplyee ID Card (must be current emplyer), Student ID Card, Travel card. Fr mre infrmatin n learner ID requirements, please refer t the HABC Examinatin and Invigilatin Regulatins and Sectin 8 f the Cre Manual. Prgressin Prgressin and further learning rutes include: Level 3 Award in Supervising Fd Safety in Catering Level 3 fd and drink qualificatins Hspitality cmpetency based qualificatins (NVQs/Apprenticeships) Useful Websites Recmmended Training Materials The Fd Safety Handbk (Level 2), Sprenger, R.A. Highfield.c.uk Ltd Hygiene Sense, Sprenger, R.A. Highfield.c.uk Ltd 5

6 Unit 1: Fd Safety in Catering Unit number: H/502/0132 Credit: 1 GLH: 9 Level: 2 Learning Outcme The learner will: 1. Understand hw individuals can take persnal respnsibility fr fd safety 2. Understand the imprtance f keeping him/herself clean and hygienic 3. Understand the imprtance f keeping the wrk areas clean and hygienic 4. Understand the imprtance f keeping fd safe Assessment Criteria The learner can: 1.1 Outline the imprtance f fd safety prcedures, risk assessment, safe fd handling and behaviur 1.2 Describe hw t reprt fd safety hazards. 1.3 Outline the legal respnsibilities f fd handlers and fd business peratrs 2.1 Explain the imprtance f persnal hygiene in fd safety including its rle in reducing the risk f cntaminatin 2.2 Describe effective persnal hygiene practices, fr example, prtective clthing, hand washing, persnal illnesses, cuts and wunds 3.1 Explain hw t keep the wrk area and equipment clean and tidy t include cleaning and disinfectin methds, safe use and strage f cleaning chemicals and materials, and waste dispsal 3.2 State hw wrk flw, wrk surfaces and equipment can reduce cntaminatin risks and aid cleaning 3.3 Outline the imprtance f pest cntrl 4.1 State the surces and risks t fd safety frm cntaminatin and crss cntaminatin t include micrbial, chemical, physical and allergenic hazards. 4.2 Explain hw t deal with fd spilage including recgnitin, reprting and dispsal 4.3 Describe safe fd handling practices and prcedures fr string, preparing, cking, chilling, reheating, hlding, serving and transprting fd 4.4 Explain the imprtance f temperature cntrls when string, preparing, cking, chilling, reheating, hlding, serving and transprting 6

7 fd 4.5 Describe stck cntrl prcedures including deliveries, strage, date marking and stck rtatin 7

8 Unit Cntent: Assessment Guidance This sectin f the specificatin cvers areas that will be tested in the HABC assessment. Each f the bullet pints belw expand n the assessment criteria defined in the abve unit and are the minimum standard HABC expects learners t achieve. LO1 Understand hw individuals can take persnal respnsibility fr fd safety The imprtance f fd safety prcedures, risk assessment, safe fd handling and behaviur: Preventin f fd pisning Ensuring safe fd Benefits t custmers, fd handlers and fd businesses f effective fd safety prcedures The csts f pr fd safety practices t a business Reprting fd safety hazards: Examples f fd safety hazards When and hw t reprt hazards t supervisrs The legal respnsibilities f fd handlers and fd business peratrs The requirement fr adequate training f fd handlers cmmensurate with their rle The requirement fr handwashing facilities The requirement fr fd handlers t reprt persnal illness That enfrcement fficers have pwers f entry, and can take samples, phtgraphs and interview all fd handlers That accurate written recrds can assist in a due diligence defence An awareness f the law regarding fd safety management systems and temperature cntrl LO2 Understand the imprtance f keeping him/herself clean and hygienic The imprtance f persnal hygiene in fd safety Its rle in reducing the risk f micrbilgical, allergenic, physical and chemical cntaminatin Why fd handling shuld be kept t a minimum The imprtance f reprting any persnal illness r cuts/wunds t a supervisr Effective persnal hygiene practices Prtective clthing Examples f prtective clthing apprpriate t the wrker s rle Characteristics f prtective clthing Hw jewellery and persnal effects can cause a hazard 8

9 Order f dress Hand washing Hw t wash hands crrectly When critical and when imprtant Persnal illnesses The term carrier Why persns wh are, r are suspected f being carriers f fd brne illness may expse fd t risk f cntaminatin When t cme int wrk and when t call in sick Cuts and wunds Characteristics f suitable wund dressings Why peple with pen wunds shuld nt enter r wrk in fd prductin areas LO3 Understand the imprtance f keeping the wrk areas clean and hygienic Hw t keep the wrk area and equipment clean and tidy Reasns fr cleaning Cleaning and disinfectin methds, chemicals and equipment Detergents, sanitisers, disinfectants Cleaning and disinfectin techniques Cntact time Clear and clean as yu g Order in which t clean areas and equipment The imprtance f using the crrect equipment Safe use f cleaning chemicals and materials Use manufacturers instructins Never mix chemicals The risk f chemical cntaminatin f fd if left uncvered whilst cleaning is taking place Safe strage f cleaning chemicals and materials Never stre chemicals with fd Never stre chemicals in fd cntainers Stre chemicals in a lckable cupbard away frm fd Waste dispsal Empty bins regularly thrughut the day Ensure internal and external bins have lids Hw wrk flw, wrk surfaces and equipment can reduce cntaminatin risks and aid cleaning: 9

10 Adequate ventilatin and suitable light and heat Wrk surfaces t be in gd repair and made f suitable materials Keep raw and cked fd areas separate Clur-cding f equipment and areas The need t reprt any damaged equipment r area f the fd premises t a supervisr The imprtance f pest cntrl: Cmmn fd pests Signs f fd pests The need t reprt any signs f fd pests t a supervisr Basic cntrl measures fr fd pests Remving fd debris, fd spillages and cleaning regularly Gd prfing Flyscreens Lids n waste bins Remval f hiding places LO4 Understand the imprtance f keeping fd safe Surces and risks t fd safety frm cntaminatin and crss-cntaminatin The meaning f the terms and examples f: Cntaminatin, multiplicatin and survival Crss-cntaminatin Surces, rutes and vehicles f cntaminatin Vehicles f cntaminatin The difference between cntaminatin and multiplicatin, hazards and cntrls Why it is imprtant t separate raw and ready-t-eat fds The terms and examples f: raw fd, high-risk fd, lw-risk fd, readyt-eat raw fd Micrbial hazards The types f micrbilgical hazards e.g. bacteria, virus and muld The main characteristics f fd pisning bacteria Why spres and txins are frmed and the cnsequences these may have fr fd safety The cmmn surces f fd pisning bacteria The main factrs which influence the multiplicatin f fd pisning bacteria The terms: raw fd, high-risk fds, lw-risk fds and ready-t-eat raw fds The methds used t destry fd pisning bacteria in fd 10

11 The methds f minimising and preventing bacterial multiplicatin in fd Chemical hazards Examples f chemical hazards Risks assciated with chemical hazards Ways f preventing chemical cntaminatin Physical hazards Examples f physical hazards Risks assciated with physical hazards Ways f preventing physical cntaminatin Allergenic hazards Cmmn allergens Risks assciated with allergenic hazards Symptms f allergic reactin Ways f preventing allergenic cntaminatin Hw t deal with fd spilage including recgnitin, reprting and dispsal: Signs f spilage Preservatin techniques When t dispse f spiled fd The need t reprt any spiled fd t a supervisr Safe fd handling practices and prcedures assciated with: String The imprtance f crrect temperature and cnditins fr strage f all fds Preparing Nt t prepare fd t far in advance Cking T ck fd thrughly Chilling The need t cl fd quickly Reheating T meet the required cre temperature when reheating fd Hlding The amunt f time ht fd can be belw the legal temperature The amunt f time cld fd can be abve the legal temperature Serving and Transprting fd The imprtance f temperature cntrls Minimum temperature fr ht-hlding 11

12 Maximum temperature fr hlding cld fds The danger zne Usual perating temperatures fr refrigeratrs and freezers Stck cntrl prcedures Deliveries Selecting reputable suppliers Strage The imprtance f clear labelling f fd Date marking The difference between use by and best befre date cdes Stck rtatin The imprtance f stck rtatin 12