Qualification specification

Transcription

1 Version 1, December 2014 Qualification specification Introduction 1 Qualification overview 1 Key facts 2 Qualification structure 2 Entry guidance 3 Geographical coverage 3 Delivering training 3 Assessment 3 Reasonable adjustment 3 Special consideration 3 Results 3 Resits 3 Introduction This document provides key information about the structure, content and administration of the CIEH Level 2 Award in Food Allergen Awareness. It should be read in conjunction with the CIEH Procedure Manual. It may be useful to make available some of the content of this document to candidates in order to enhance their understanding of the qualification, for example the details of the unit of assessment. Qualification overview The has been designed for food handlers in catering and food retail businesses to help them to develop awareness and: comply with legal requirements to provide food allergen information for customers operate as knowledgeable doers with regard to practical allergen management. Appeals 3 Progression 4 Trainer requirements 4 Contact details 4 Appendix Sample examination questions 5 Stock Code 2FNFAAQS Page 1

2 Key facts The is accredited by the CIEH. Qualification title Guided learning hours 4 Qualification level 2 Assessment method Multiple-choice question examination Qualification structure Learning outcomes The learner will: 1 Understand the requirement to provide food information for consumers Assessment criteria The learner can: 1.1 Identify the products and substances most likely to cause food allergy and intolerance. 1.2 Describe the cause and symptoms of food allergy and intolerance. 1.3 Outline the requirements to provide food information for consumers on prepacked and loose food. 2 Understand the importance of practical allergen management 2.1 Identify allergen hazards and points where cross-contamination could occur in the process of food preparation. 2.2 Describe how to control the risks of cross-contamination in the process of food preparation. 2.3 Outline the type of food allergen information that should be recorded and how it should be stored. 2.4 Recognise when it may be necessary to review risks. 3 Understand how to provide complete and correct allergen information to consumers 3.1 Identify where to find food allergen information. 3.2 Describe how food allergen information can best be conveyed to consumers. 3.3 Outline how food allergen awareness can be developed and maintained. Page 2

3 Entry guidance There are no prerequisites for completing the CIEH Level 2 Award in Food Allergen Awareness. However, the CIEH recommends that candidates should have: basic food safety knowledge (for example, the CIEH Level 2 Award in Food Safety in Catering or equivalent) a minimum of Level 1 in literacy or equivalent to undertake this qualification. This qualification is appropriate for delivery to candidates aged 16+. Candidates must participate in at least 80 per cent of the training programme to be eligible for assessment. Geographical coverage The is suitable for candidates in England, Wales and Northern Ireland. This qualification can be delivered overseas, but candidates should be advised that the content of the training programme accords with legislation and currently accepted good practice in the UK. Delivering training The CIEH has developed training materials to help trainers deliver the programme in a structured way. These include a: course book Food Allergen Awareness the good practice guide manual entitled Trainers Notes CD-ROM containing a PowerPoint presentation and activity sheets. Although the use of CIEH training materials is not compulsory, these materials provide a clear indication of the scope and depth required of the training provision. As with all CIEH qualifications, the Trainers Notes manual defines the minimum standard for training delivery. However, trainers are responsible for developing and adapting the content of the Trainers Notes manual to meet the needs of their clients and candidates. Trainers are also responsible for keeping the content of their training programmes up to date whether these are based on CIEH materials or other sources. To purchase course books, training packs or examination papers, please contact the Sales Team: by phone on by to [email protected] by downloading an order form from and returning it to CIEH Sales Team, Chartered Institute of Environmental Health, Chadwick Court, 15 Hatfields, London SE1 8DJ. Assessment Candidates are assessed by an examination paper consisting of 20 multiple-choice questions (MCQs) to be completed in 45 minutes under examination conditions (see Procedure for Examination and Assessment in the CIEH Procedure Manual for full details on examination administration). See the appendix for sample examination questions. Reasonable adjustment The CIEH is committed to providing all candidates with an equal opportunity to achieve units and qualifications through the provision of alternative assessment arrangements where necessary. See Procedure for reasonable adjustment in the CIEH Procedure Manual for further information. Special consideration If a candidate or group of candidates experiences an unforeseen circumstance during an assessment, for example a fire alarm sounds or a candidate falls ill, a trainer can submit details to the CIEH when the results are sent to Examination Services for processing. The circumstances will be considered and taken into account when the results are processed. See Procedure for special consideration in the CIEH Procedure Manual for further information. Results Candidates who achieve 14 or more correct answers will pass the examination and receive a CIEH Level 2 Award in Food Allergen Awareness certificate. results for the CIEH Level 2 Award in Food Allergen Awareness will be sent within 48 hours. Certificates will be sent directly to the centre where the training was delivered within five working days. Resits If a candidate fails the assessment for the CIEH Level 2 Award in Food Allergen Awareness, he or she is permitted to resit the examination once. If a candidate fails a resit, he or she will have to undertake the full training programme again before being allowed another attempt at the examination. Appeals Candidates have a right to appeal, should they be dissatisfied with the trainer s assessment. Initially, the centre s own appeals procedures should be implemented. If necessary, the centre should then contact the CIEH on the candidate s behalf, which will trigger the CIEH appeals procedure. If this is not possible, candidates are allowed to contact CIEH Examination Services directly under the terms of the Candidate Charter. See Procedure for appeal in the CIEH Procedure Manual. Page 3

4 Progression It is recommended that on completion of the CIEH Level 2 Award in Food Allergen Awareness candidates progress to the CIEH Level 3 Award in Supervising Food Safety in Catering (or equivalent). Trainer requirements To deliver the, trainers must fulfil requirements in three areas. Subject knowledge Trainers need to have achieved a minimum of one of the following as evidence of their experience in food safety: CIEH Level 3 Award in Food Safety or equivalent CIEH Level 4 Award in Food Safety or equivalent Diploma in Environmental Health or Accredited Degree in Environmental Health and EHRB Certificate of Registration Diploma or Degree in Food Science. To demonstrate they have the required subject knowledge, trainers must send copies of their relevant certificates to the CIEH. If these certificates are more than three years old, trainers should also send an account of how they have kept their subject knowledge up to date. This account must be confirmed by a suitably qualified person, such as a manager or departmental head. Training qualification To guarantee the quality and integrity of the training, CIEH registered trainers must have a teaching or training qualification, proof of which must be forwarded to the CIEH. If this was taken more than three years ago, trainers should also send the CIEH an account of how they have kept up to date with best practice. If trainers have training experience but no formal qualification, they can take the CIEH Level 3 Award in Training Principles and Practice (which is the minimum requirement to deliver CIEH qualifications) or the CIEH Level 3 Award in Education and Training. Experience and skills Trainers should keep their knowledge up to date by: reading professional journals accessing up-to-date industry guides, codes of practice and other useful publications attending seminars and training events undertaking formal continuing professional development activity ensuring they have recent relevant work experience. Trainers are responsible for maintaining records of all the above activities and training. To demonstrate they have the necessary experience to deliver CIEH qualifications, trainers must provide details of their employment in the last three years. Contact details Registered centres and trainers can contact the CIEH by calling between 08:30 and 17:30, Monday to Friday. There is an option to leave a voic if lines are busy or if calling outside business hours. Alternatively, contact can be made by [email protected] for all general enquiries, including registrations [email protected]. for enquiries about results and certificates. Responses will be made within two working days. Written correspondence should be addressed to: Customer Services Chartered Institute of Environmental Health Chadwick Court 15 Hatfields London SE1 8DJ The training requirement is the same for all CIEH qualifications (apart from for training skills and first-aid qualifications, where a teaching qualification is required as part of subject knowledge). A valid teaching/training qualification could be a: CIEH Professional Trainer Certificate CIEH Level 3 Award in Training Skills and Practice (or equivalent) CIEH Level 3 Award in Preparing to Teach in the Lifelong Learning Sector (or equivalent) Diploma, Certificate, Bachelor s Degree or Master s Degree in Education City and Guilds Teacher s Certificate or equivalent Level 3 NVQ in Training and/or Development. Page 4

5 Appendix Sample examination questions 1 The symptoms of food allergy usually last: A B C D less than 24 hours less than an hour a lifetime a week 2 To prevent the unintentional presence of food allergens, it is important to: A B C D cook food thoroughly wash ingredients before cooking control the risk of cross-contamination provide correct information on labels 3 The final stage in risk analysis is: A B C D management review assessment communication Page 5

6 Customer Services Chartered Institute of Environmental Health Chadwick Court, 15 Hatfields, London SE1 8DJ Telephone (Option 1) Web Answers 1 A 2 C 3 B