Qualification Specification NCFE Level 2 Award in Food Safety in Catering (600/9603/2)

Qualification Specification NCFE Level 2 Award in Food Safety in Catering (600/9603/2)

Contents Section 1 Qualification overview... Page 3 Section 2 Assessment... Page 9 Section 3 Structure and content... Page 11 Section 4 Links to National Skills Standards... Page 16 Section 5 Links to National Occupational Standards... Page 18 Section 6 General information... Page 20 2

Section 1 Qualification overview 3

Introduction We want to make your experience of working with NCFE as pleasant and easy as possible. This qualification specification contains everything you need to know about the qualification and should be used by everyone involved in the planning, delivery and assessment of the NCFE Level 2 Award in Food Safety in Catering. All information contained in this specification is correct at the time of publishing. If you advertise this qualification using a different or shortened name you must ensure that learners are aware that their final certificate will state the regulated qualification title of NCFE Level 2 Award in Food Safety in Catering. About this qualification This is a regulated qualification. The regulated number for this qualification is 600/9603/2. This qualification may be eligible for funding. For further guidance on funding, please contact your local funding provider. Things you need to know Qualification number (QN): 600/9603/2 Aim reference: 60096032 Total Qualification Time (TQT): 10 Guided learning hours (GLH): 9 Credit value: 1 Level: 2 Assessment requirements: externally set and assessed multiple-choice question paper. Total Qualification Time (TQT) Total Qualification Time is the number of notional hours which represents an estimate of the total amount of time that could reasonably be expected to be required in order for a learner to achieve and demonstrate the achievement of the level of attainment necessary for the award of a qualification. Total Qualification Time comprises: the Guided Learning Hours for the qualification an estimate of the number of hours a learner will reasonably be likely to spend in preparation, study or any other form of participation in education or training, including assessment, which takes place as directed by but not under the immediate guidance or supervision of a lecturer, supervisor, Tutor or other appropriate provider of education or training. 4

Aims and objectives of this qualification The NCFE Level 2 Award in Food Safety in Catering focuses on the importance of hygiene, the food handler s legal responsibilities and their role in monitoring food safety procedures, and how to handle, prepare and process food safely. The objectives of the qualification are for learners to understand: how individuals can take personal responsibility for food safety the importance of keeping themselves clean and hygienic the importance of keeping the work areas clean and hygienic the importance of keeping food safe. Entry guidance The NCFE Level 2 Award in Food Safety in Catering is appropriate for anyone who needs a basic understanding of food safety in a catering environment. There are no specific recommended prior learning requirements for this qualification. However, learners may find it helpful if they ve already achieved a Level 1 qualification. Entry is at the discretion of the centre. However, learners should be at least 16 to undertake the qualification. Centres are responsible for ensuring that the qualification is appropriate for the age and ability of learners. They need to make sure that learners can fulfil the requirements of the assessment criteria and comply with the relevant literacy, numeracy and health and safety aspects of this qualification. Learners registered on this qualification shouldn t undertake another qualification at the same level with the same or a similar title, as duplication of learning may affect funding eligibility. Achieving this qualification To be awarded the NCFE Level 2 Award in Food Safety in Catering, learners are required to successfully complete one mandatory unit. This qualification consists of one mandatory unit: Unit 01 Food safety in catering. The learning outcomes and assessment criteria for each unit are provided in Section 3 (page 11). To achieve the NCFE Level 2 Award in Food Safety in Catering, learners must successfully demonstrate their achievement of all learning outcomes and assessment criteria of the unit as detailed in this qualification specification. Grades are not awarded. 5

Progression opportunities Learners who achieve this qualification could progress to: NCFE Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) NCFE Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) NCFE Level 2 Certificate in Hospitality and Catering Principles (Hospitality Services) NCFE Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) NCFE Level 2 NVQ Diploma in Food and Beverage Service NCFE Level 2 NVQ Diploma in Hospitality Services NCFE Level 2 NVQ Diploma in Professional Cookery. Credit accumulation and transfer The unit in this qualification is not available for credit transfer. Barred units and exemptions There are no barred units or exemptions currently identified for this qualification. Equivalent units Some units have equivalent units identified against them. If a learner has achieved these units previously, they can use them towards achievement of this qualification. However, this qualification has no equivalent units identified. Qualification dates Regulated qualifications have review dates, operational end dates and certification end dates. The qualification review date is the date by which we ll have carried out a review of the qualification. This date is shown on the qualification page on our website www.ncfe.org.uk. We review qualifications up to 18 months before their review date, working with sector representatives to make any changes necessary to meet sector needs and to reflect recent developments. In most cases we ll then extend the qualification, and set a new review date. If we make the decision to withdraw a qualification, we ll set an operational end date (see below). We ll post information relating to changes or extensions to qualifications on our website www.ncfe.org.uk, and centres approved to offer the qualification will be kept updated. The operational end date will only show on the Register if we ve made the decision to withdraw a qualification. After this date we can no longer accept candidate registrations. The certification end date will only show on the Register once an operational end date has been set. After this date we can no longer process certification claims. 6

Staffing requirements This section is intended to give some guidance on the experience and qualifications needed to deliver and assess this qualification. The guidance in this section is not intended to be exhaustive or definitive. Examples of relevant qualifications and occupational backgrounds are given as benchmarks. Other equivalent qualifications or backgrounds may also qualify prospective staff for delivery or assessment roles. Centres must provide sufficient numbers of suitably experienced Assessors and Internal Moderators or Verifiers to ensure that qualifications are delivered effectively. NCFE cannot be held responsible for any complications that arise in the delivery or assessment process as a result of internal recruitment decisions. Staff recruitment should be made at the discretion of centres, and centres should be aware that it is their responsibility to ensure that all staff involved in the delivery and assessment of NCFE qualifications are suitably qualified. Tutors must have teaching experience and hold a qualification in the relevant subject area. It is recommended that Tutors have a minimum of a Level 3 Food Safety in Catering qualification from a recognised awarding body. Suitable subject area qualifications may include: qualifications in a related subject: - Food Science - Environmental Health - Home Economics - Microbiology degree/hnc/hnd in a related subject (as outlined above) Level 3 NVQ in Food Preparation and Cooking/Food and Drink Service/Food and Beverage Service Level 3 qualification in Food Safety or equivalent graduate diploma in Food Science and Technology of the Institute of Food Science and Technology. Examples of work experience: Current experience in the hospitality/catering/food preparation sector or as a Tutor in this area. Resource requirements There are no specific resource requirements for this qualification. Support for centres There are a number of documents available that you might find useful. These are available to download from our website www.ncfe.org.uk or can be requested from the Centre Support team on 0191 239 8000 or by emailing service@ncfe.org.uk. Centre Support Guide 7

This explains everything you need to know, from how to apply to become an NCFE-approved centre, to registering your learners, claiming certificates for your learners and everything in between. Centres must seek approval to offer a qualification. Only learners from approved centres can be certificated. Subject Maps Our suite of subject maps showcase the qualifications we have available within each specialist sector and how they connect to each other. They demonstrate how you can plot routes for your learners at different levels from entry level right through to higher education or the workforce, with supporting qualifications along the way. Fees and Pricing This document is published in the spring for the forthcoming academic year. Training and support We can provide training sessions for Assessors and Internal Moderators. Bespoke subject-specific training is also available. For further information please contact our Quality Assurance team on 0191 239 8000. Links to National Skills Standards For this qualification we ve highlighted where learning opportunities for the Functional Skills qualifications may be found. This qualification can be used to develop learners : English skills. Section 4 (page 16) shows how the units of this qualification relate to the skills above. If a learner wishes to gain a Functional Skills qualification, they must successfully pass the relevant Functional Skills assessment. This qualification has also been mapped to the Personal, Learning and Thinking Skills (PLTS) framework. The framework describes the qualities and skills needed for success in learning and life. The PLTS framework was developed over a number of years in consultation with employers, parents, schools, students and the wider public. For more detailed mapping please see Section 4 (page 16). Mapping to National Occupational Standards National Occupational Standards (NOS) are owned by a Sector Skills Council (SSC) or Standard- Setting Body (SSB) and describe the skills, knowledge and understanding needed to undertake a particular task or job at different levels of competence. The NCFE Level 2 Award in Food Safety in Catering has been mapped against the relevant Food Safety NOS. More detailed mapping is provided in Section 5 (page 18). 8

Section 2 Assessment and moderation 9

How the qualification is assessed Assessment is the process of measuring a candidate s skill, knowledge and understanding against the standards set in a qualification. External assessment Each candidate is required to undertake an externally set multiple-choice question paper. This paper assesses knowledge aspects of this qualification sampled from the mandatory unit of the qualification, and consists of 30 questions. The assessment is administered by centre staff under examination conditions and will last for 40 minutes, which includes provision for candidate reading time. Questions are set and assessed by NCFE and focus on the knowledge and understanding requirements of this qualification. The pass mark for the multiple-choice question paper is 66%. Candidates will be issued with one of the following grades: Achieved candidates achieved higher than the set 66% pass mark Within 10% of achieving candidates achieved between 57% and 66% but did not meet the required 66% pass mark Not Achieved candidates achieved less than 57% so did not achieve. Centres are free to choose the date, time and location of assessment. The assessment for the NCFE Level 2 Award in Food Safety in Catering is available as either a paper-based assessment or through our online assessment service. The pass mark for the external assessment component is 66%. If a candidate disagrees with the outcome of the assessment, the appeals process can be invoked. Paper-based assessment To request a paper-based assessment, centres need to complete and return an External Assessment Entry Form 15 working days before the date of assessment. The form is supplied on candidate registration and can be submitted online, via the NCFE Portal. You must state the date, time and precise location of the assessment on the form. Results are issued 5 working days after the date of the assessment. The date the results are released will be affected if papers are returned late to NCFE. Late entries will be accepted with less than 15 working days notice, but an administration fee will be charged. For details of fees, please refer to NCFE s current Fees and Pricing document on our website www.ncfe.org.uk. Online assessment For centres using our online assessment service, assessments can be carried out without any notice, and without notifying NCFE. Candidate results are displayed on-screen at the end of the assessment and will be confirmed the next day by NCFE. For more information about how to get started with online assessment please go to our website www.ncfe.org.uk/forms/onlineassessment. For guidance on conducting external assessments, please refer to our Regulations for the Conduct of External Assessments, available from our website www.ncfe.org.uk, or contact the Quality Assurance team on 0191 239 8000. 10

Section 3 Structure and content 11

This section provides details of the structure and content of this qualification. The unit summary provides an overview of each unit, including: the unit title the unit overview guided learning hours credit value level an indication of whether a unit is mandatory or optional. Following the unit summary there s detailed information for each unit containing: the unit title and number learning outcomes (the learner will) and assessment criteria (the learner can). The regulated unit number is indicated in brackets for each unit (eg M/100/7116). However, to make cross-referencing assessment and moderation easier, we ve used a sequential numbering system in this document for each unit. For further information or guidance about this qualification please contact our Research and Product Development team on 0191 239 8000. 12

Unit summaries Unit 01 Food safety in catering (H/502/0132) In this unit learners will gain an understanding of how they can take personal responsibility for food safety, including keeping themselves clean and hygienic as well as work areas. They ll also consider how to keep food safe. Guided learning hours: 9 Credit value: 1 Level: 2 This unit is mandatory. 13

Unit 01 Food safety in catering (H/502/0132) The learner will: 1 Understand how individuals can take personal responsibility for food safety The learner can: 1.1 Outline the importance of food safety procedures, risk assessment, safe food handling and behaviour 1.2 Describe how to report food safety hazards 1.3 Outline the legal responsibilities of food handlers and food business operators The learner will: 2 Understand the importance of keeping him/herself clean and hygienic The learner can: 2.1 Explain the importance of personal hygiene in food safety including its role in reducing the risk of contamination 2.2 Describe effective personal hygiene practices, for example, protective clothing, hand washing, personal illnesses, cuts and wounds The learner will: 3 Understand the importance of keeping the work areas clean and hygienic The learner can: 3.1 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 3.2 State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning 3.3 Outline the importance of pest control The learner will: 4 Understand the importance of keeping food safe 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 14

Unit 01 Food safety in catering (H/502/0132) (cont d) 4.2 Explain how to deal with food spoilage including recognition, reporting and disposal 4.3 Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheating, holding, serving and transporting food 4.4 Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating, holding, serving and transporting food 4.5 Describe stock control procedures including deliveries, storage, date marking and stock rotation 15

Section 4 Links to National Skills Standards 16

We ve highlighted where learning opportunities for the Functional Skills qualifications may be found. The activities learners carry out whilst completing this qualification could help prepare them for their Functional Skills assessments. We ve also highlighted which of the Personal Learning and Thinking Skills (PLTS) link into the units of this qualification. The mapping is only at the level of the unit. English Unit 01 PLTS Independent Enquirers Unit 01 For further information please contact a member of the Research and Product Development team. 17

Section 5 Links to National Occupational Standards 18

We ve mapped this qualification against National Occupational Standards (NOS) in Food Safety. As they complete this qualification, learners can gather evidence that may be used towards the knowledge requirements of a relevant competence-based qualification. SSC Standards for Food Safety NCFE unit number/title Unit 01 Food safety in catering (H/502/0132) NOS unit number/title 2GEN3 (K) 1-0; 2GEN4 (K) 1-5; 2GEN3.1 (P) 1-8; 2GEN4.1 (P) 1-7; 2GEN3 (K) 11-20; 2GEN4 (K) 6-13; 2GEN3.2 (P) 1-6; 2GRN4.2 (P) 1-6; 2GEN3 (K) 21-27; 2GEN4 (K) 14-20; 2GEN3.3 (P) 1-8; 2GEN3 (K) 28-44; 2GEN3.4 (P) 1-5; 2GEN4 (K) 21-33; 2GEN4.3 (P) 1-7; 2GEN4.4 (P) 1-5 19

Section 6 General information 20

Equal opportunities NCFE fully supports the principle of equal opportunities and opposes all unlawful or unfair discrimination on the grounds of ability, age, colour, culture, disability, domestic circumstances, employment status, gender, marital status, nationality, political orientation, racial origin, religious beliefs, sexual orientation and social background. NCFE aims to ensure that equality of opportunity is promoted and that unlawful or unfair discrimination, whether direct or indirect, is eliminated both in its own employment practices and in access to its qualifications. A copy of NCFE s Equal Opportunities Policy is available on request. Data protection NCFE is registered under the Data Protection Act and is committed to maintaining the highest possible standards when handling personal information. NCFE Q6 Quorum Business Park Benton Lane Newcastle upon Tyne NE12 8BT Tel: 0191 239 8000* Fax: 0191 239 8001 Email: service@ncfe.org.uk Website: www.ncfe.org.uk NCFE Issue 2 (November 2017) Information in this qualification specification is correct at the time of publishing but may be subject to change. NCFE is a registered charity (Registered Charity No. 1034808) and a company limited by guarantee (Company No. 2896700). All the material in this publication is copyright. * To continue to improve our levels of customer service, telephone calls may be recorded for training and quality purposes. 21