Qualification Specification Highfield Level 2 Award in Food Safety in Catering (RQF)

Transcription

1 Qualificatin Specificatin Highfield Level 2 Award in Fd Safety in Catering (RQF) Qualificatin Number: 603/2033/3 Versin 1.1 July 2017 Cpyright HABC Ltd. All rights reserved Highfield Huse, Heavens Walk, Lakeside, Dncaster, Suth Yrkshire, DN4 5HZ, United Kingdm Tel Tel Fax Highfield Level 2 Award in Fd Safety in Catering (RQF) 1

2 Cntents Intrductin... 3 Qualificatin regulatin and supprt... 3 Key facts... 3 Qualificatin verview and bjective... 3 Entry requirements... 3 Tutr requirements... 4 Assessr requirements... 5 Internal quality assurance (IQA) requirements... 5 Reasnable adjustments and special cnsideratins... 5 ID requirements... 5 Prgressin pprtunities... 6 Useful websites... 6 Recmmended training materials... 6 Appendix 1: Qualificatin structure... 7 Appendix 2: Qualificatin cntent... 8 Appendix 3: Sample assessment material Highfield Level 2 Award in Fd Safety in Catering (RQF) 2

3 Highfield Level 2 Award in Fd Safety in Catering (RQF) Intrductin This qualificatin specificatin is designed t utline all yu need t knw t ffer this qualificatin at yur centre. If yu have any further questins, please cntact yur accunt manager Qualificatin regulatin and supprt The Highfield Level 2 Award in Fd Safety in Catering has been develped and is awarded by Highfield Qualificatins and sits n the Regulated Qualificatins Framewrk (RQF). The RQF is a qualificatin framewrk regulated by Ofqual. Key facts Qualificatin number: 603/2033/3 Learning aim reference: Credit value: 1 Assessment methd: Guided learning hurs (GLH): 6 Ttal qualificatin time (TQT): 7 Qualificatin verview and bjective Multiple-chice examinatin OR pen respnse wrkbk The bjective f this qualificatin is t prepare learners fr emplyment in catering rle, r t supprt a rle in the wrkplace. 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 T register n t this qualificatin, learners are required t be 14 years f age r abve. It is als advised that learners have a minimum f Level 1 in English and Maths r equivalent. Guidance n delivery The ttal qualificatin time fr this qualificatin is 7 hurs, f this 6 hurs are recmmended as guided learning hurs. TQT is an estimate f the ttal number f hurs it wuld take an average learner t achieve and demnstrate the necessary level f attainment t be awarded with a qualificatin, bth under direct supervisin (frming guided learning hurs) and withut supervisin (all ther time). TQT and GLH values are advisry and assigned t a qualificatin as guidance. Guidance n assessment This qualificatin is assessed by multiple-chice examinatin OR pen respnse wrkbk. If centres chse the multiple-chice examinatin as the methd f assessment, learners must Highfield Level 2 Award in Fd Safety in Catering (RQF) 3

4 cmplete 20 questins within 45 minutes. Successful learners will have t demnstrate knwledge and understanding acrss the qualificatin syllabus and achieve a pass mark f 60% (12/20). Cmpleted examinatin papers shuld be returned t Highfield fr marking and results will then be supplied t the centre afterwards. Centres must take all reasnable steps t avid any part f the assessment f a learner (including any internal quality assurance and invigilatin) being undertaken by any persn wh has a persnal interest in the result f the assessment. Guidance n quality assurance Highfield Qualificatins require centres t have a rbust mechanism fr internal quality assurance in place. Internal quality assurance must be cmpleted by an apprpriately qualified persn and wh must nt have been invlved in any aspect f the delivery r assessment f the curse they are quality assuring. Fr mre infrmatin n internal quality assurance prcesses, please refer t the tutr, assessr and IQA supprt pack available t dwnlad frm the Highfield website. Recgnitin f prir learning (RPL) Centres may apply t use recgnitin f prir learning r prir achievement t reduce the amunt f time spent in preparing a learner fr assessment. Fr further infrmatin n hw centres can apply t use RPL as described abve, please refer t the Recgnitin f Prir Learning (RPL) Plicy in the members area f the Highfield website. This plicy shuld be read in cnjunctin with this specificatin and all ther relevant Highfield dcumentatin. Tutr requirements If centres chse the multiple-chice examinatin as the methd f assessment, the rle f tutr must be filled. Highfield recmmends that nminated tutrs hld a qualificatin in the relevant subject area and have a teaching qualificatin r teaching experience Therefre, it is recmmended that nminated tutrs have a Level 3 Fd Safety in Catering qualificatin (r equivalent) frm a recgnised awarding bdy tgether with a training qualificatin. Suitable subject area qualificatins may include: Degree r DipHE 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 r 4 qualificatin in Fd Safety; Graduate Diplma in Fd Science and Technlgy f the Institute f Fd Science and Technlgy; r any ther Highfield apprved qualificatin Suitable teaching qualificatins include: Highfield Level 2 Award in Fd Safety in Catering (RQF) 4

5 HABC Level 3 Award in Delivering Training; HABC Level 3 Internatinal Award in Delivering Training (IADT) Level 3 PTLLS, r abve; Level 3 Award in Educatin and Training, 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; r Prf f at least 30 hurs f training in any subject. Assessr requirements If centres chse the pen respnse learner wrkbk as the methd f assessment, the rles f tutr and assessr must be filled. Highfield recmmends that assessrs f this qualificatin hld a qualificatin in the relevant subject area as specified in the nminated tutrs sectin abve. It is nt a requirement that assessrs f this qualificatin hld a frmal assessing qualificatin, hwever it is recgnised as gd practice. It is als recmmended that Nminated tutrs and assessrs are able t demnstrate relevant experience and knwledge in a wrk cntext and prvide evidence f engagement with the subject field and cntinuing prfessinal develpment. Please nte: the rle f the tutr and assessr fr the delivery f this qualificatin can be undertaken by the same persn. Internal quality assurance (IQA) requirements If centres chse the pen respnse learner wrkbk as the methd f assessment, the rle f internal quality assurer must be filled. Highfield recmmends internal quality assurers fr this qualificatin t meet the fllwing: hld (r be wrking twards) a recgnised internal quality assurance qualificatin (r have relevant experience) maintain apprpriate cntinued prfessinal develpment fr the subject area Reasnable adjustments and special cnsideratins Highfield Qualificatins has measures in place fr learners wh require additinal supprt. Please refer t Highfield Qualificatins Reasnable Adjustments Plicy fr further infrmatin/guidance. ID requirements It is the respnsibility f the centre t have systems in place t ensure that the persn taking an assessment is indeed the persn they are claiming t be. All centres are therefre required t ensure that each learner s identificatin is checked befre they undertake the assessment. Highfield Qualificatins recmmends the fllwing as prf f a learner s identity: a valid passprt (any natinality) a signed UK phtcard driving licence a valid warrant card issued by HM frces r the plice Highfield Level 2 Award in Fd Safety in Catering (RQF) 5

6 anther phtgraphic ID card, e.g. emplyee ID card, student ID card, travel card etc. If a learner is unable t prduce any f the frms f phtgraphic identificatin listed abve, a centre may accept anther frm f identificatin cntaining a signature, fr example, a credit card. Identificatin by a third-party representative, such as a line manager, human resurces manager r invigilatr, will als be accepted. Fr mre infrmatin n learner ID requirements, please refer t Highfield Qualificatins Cre Manual. Prgressin pprtunities On successful cmpletin f this qualificatin, learners may wish t cntinue their develpment by undertaking ne f the fllwing qualificatins: Level 3 Award in Fd Safety in Catering Level 3 fd and drink qualificatins Hspitality cmpetency-based qualificatins Useful websites Recmmended training materials The Fd Safety Handbk (Level 2), Sprenger, R.A. Highfield Internatinal Hygiene Sense, Sprenger, R.A. Highfield Internatinal Highfield Level 2 Award in Fd Safety in Catering (RQF) 6

7 Appendix 1: Qualificatin structure T cmplete the Highfield Level 2 Award in Fd Safety in Catering (RQF), learners must cmplete the fllwing: all units cntained within the mandatry grup Mandatry grup Learners must achieve all units in this grup Unit reference Unit title Level GLH Credit R/615/8162 Principles f Fd Safety in Catering Highfield Level 2 Award in Fd Safety in Catering (RQF) 7

8 Appendix 2: Qualificatin cntent Unit 1: Principles f Fd Safety in Catering Unit number: R/615/8162 Credit: 1 GLH: 6 Level: 2 Learning Outcmes The learner will 1. Understand hw individuals can take persnal respnsibility fr fd safety Assessment Criteria The learner can 1.1 Identify the imprtance f fd safety prcedures, safe fd handling and aviding unsafe behaviur 1.2 Identify hw t reprt fd safety hazards, infestatins and fd spilage 1.3 Recgnise key legal respnsibilities f fd handlers 2. Understand the imprtance f fd handlers keeping themselves clean and hygienic 2.1 Recgnise the imprtance f persnal hygiene in fd safety including their rle in reducing the risk f cntaminatin 2.2 Identify effective persnal hygiene practices relating t prtective clthing, hand washing, persnal illness, cuts, wunds, fd handling practices 3. Understand the imprtance f keeping wrk areas clean and hygienic 3.1 Knw hw t keep the wrk area and equipment clean and tidy, by fllwing prcedures relating t cleaning methds, safe use f chemicals, strage f cleaning chemicals 3.2 Knw the imprtance f safe waste dispsal 3.3 Identify the imprtance f pest cntrl 4. Identify the imprtance f keeping fd prducts safe 4.1 Identify main risks t fd safety frm cntaminatin and crss-cntaminatin frm micrbial, chemical, physical and allergenic hazards 4.2 Identify safe fd handling and temperature cntrl practices fr delivery, strage, date marking and stck rtatin Highfield Level 2 Award in Fd Safety in Catering (RQF) 8

9 Learning Outcmes The learner will Assessment Criteria The learner can 4.3 Identify safe fd handling and temperature cntrl practices fr preparing, cking, chilling, reheating, hlding, serving and transprting fd 4.4 Knw hw t deal with fd spilage including recgnitin and reprting Indicative cntent LO1 Understand hw individuals can take persnal respnsibility fr fd safety 1.1 Identify the imprtance f fd safety prcedures, safe fd handling and aviding unsafe behaviur Benefits t custmers, fd businesses and fd handlers f effective prcedures Csts f pr practices t a business 1.2 Identify hw t reprt fd safety hazards, infestatins and fd spilage What t reprt, when t reprt, wh t reprt t fr hazards infestatins/signs f pests and spilage 1.3 Recgnise key legal respnsibilities f fd handlers Requirement fr: Fd safety training & supervisin Reprting f illness Fllwing rules and prcedures implemented fr fd safety LO2 Understand the imprtance f fd handlers keeping themselves clean and hygienic 2.1 Recgnise the imprtance f persnal hygiene in fd safety including their rle in reducing the risk f cntaminatin Hw gd persnal hygiene can reduce micrbial, chemical, physical and allergenic cntaminatin 2.2 Identify effective persnal hygiene practices relating t prtective clthing, hand washing, persnal illness, cuts, wunds, fd handling practices Practices regarding: Clean, suitable prtective clthing Jewellery and persnal effects Effective hand wash Times t wash hands Recgnising illness which may cause fd cntaminatin Highfield Level 2 Award in Fd Safety in Catering (RQF) 9

10 When t cme t wrk and when t call in sick Cvering wunds Persnal habits t avid LO3 Understand the imprtance f keeping wrk areas clean and hygienic 3.1 Knw hw t keep the wrk area and equipment clean and tidy, by fllwing prcedures relating t cleaning methds, safe use f chemicals, strage f cleaning chemicals Reasns fr cleaning Cleaning and disinfectin techniques, including rder f cleaning Cleaning chemicals, including purpse f detergent, disinfectant and sanitiser and fllwing manufacturer s instructins and safe strage Clear and clean as yu g 3.2 Knw the imprtance f safe waste dispsal Internal and external cntrls including regular remval f waste, clean areas, secure and lidded externally, cleaned regularly 3.3 Identify the imprtance f pest cntrl Hazards frm pests Cmmn fd pests and signs f pests Reprting f signs Basic envirnmental cntrl (which they are respnsible fr) such as clearing fd spillages, keeping drs and windws clsed, lids n bins LO4 Identify the imprtance f keeping fd prducts safe 4.1 Identify main risks t fd safety frm cntaminatin and crss-cntaminatin frm micrbial, chemical, physical and allergenic hazards Meaning f terms cntaminatin, crss-cntaminatin, raw fd t be cked, high-risk fd, lw-risk fd and ready-t-eat raw fd Types f micrbilgical cntaminants (bacteria, virus, muld) Cmmn surces, rutes and vehicles f micrbilgical cntaminatin Recgnitin f main characteristics f fd pisning bacteria, factrs influencing micrbilgical multiplicatin and survival (including spres and txins) and cnsequences these may have fr fd safety and basic cntrls Examples f basic cntrls t prevent micrbilgical cntaminatin, including keeping raw and ready t eat separate, use f crrect equipment t prevent cntaminatin (including clur cding), reprting damaged equipment, including wrk surfaces Examples f cmmn physical hazards within fd preparatin areas and basic cntrls Examples f cmmn chemical hazards within fd preparatin areas and basic cntrls Identificatin f cmmn allergenic fds and risks assciated with allergenic hazards. Awareness f ways t prevent allergenic cntaminatin during fd prductin 4.2 Identify safe fd handling and temperature cntrl practices fr delivery, strage, date marking and stck rtatin Highfield Level 2 Award in Fd Safety in Catering (RQF) 10

11 Basic cntaminatin and temperature cntrls and checks t be made at delivery Imprtance f labelling Imprtance f stck rtatin and date cding Imprtance f temperature cntrl during strage, including crrect temperatures and basic ways t achieve them 4.3 Identify safe fd handling and temperature cntrl practices fr preparing, cking, chilling, reheating, hlding, serving and transprting fd Preparatin: Separatin f raw and ready t eat fds Dedicated equipment Nt preparing t far in advance Cking: Fllwing recipes Cking thrughly Safe temperatures Preventing cntaminatin Chilling: The need t cl quickly The need t prevent cntaminatin Reheating: Meeting required temperature when reheating Only reheating nce Hlding: Preventing cntaminatin N tpping up Safe temperature fr ht and cld hlding and time allwable ut f these temperatures Serving & transprting fd: Aviding cntaminatin Clean equipment Suitable transprtatin and cntainers Imprtance f temperature cntrl 4.4 Knw hw t deal with fd spilage including recgnitin and reprting Cmmn signs f fd spilage The need t reprt spiled fd Separatin f spiled fd Highfield Level 2 Award in Fd Safety in Catering (RQF) 11

12 Appendix 3: Sample assessment material Sample questins: 1. Which f the fllwing statements is crrect regarding fd pisning? a) It usually results in death b) Symptms are always difficult t detect c) All cases f diarrhea are caused by fd pisning d) It can be prevented by gd hygiene practices 2. The law requires fd handlers t: a) wash their hands with sap and ht water every 30 minutes b) reprt infected wunds and skin infectins t their supervisr c) wear blue latex glves when handling cked fd d) dry their hands thrughly using a hand dryer 3. It is mst imprtant fr fd handlers t wash their hands after: a) slicing cked beef fr sandwiches b) grating cheese fr a pizza prir t cking c) preparing raw chicken fr cking d) drying plates with a tea twel Highfield Level 2 Award in Fd Safety in Catering (RQF) 12