QUALIFI
Level 2
QN: 603/5849/X
Curriculum Active
Qualifi Level 2 Award in Food Hygiene, Safety and Professional Workplace Effectiveness
Official qualification regulated by Ofqual, awarded by QUALIFI. Classified as a Vocationally-Related Qualification. Total guided learning hours: 43 hours.
Qualification Level
Level 2
Awarding Body
QUALIFI
Syllabus Units
6 Units
Guided Hours
43 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Food Allergy Awareness
Verified
Key Learning Objectives:
- Understand the concept of food allergens and a range of common food allergens.
- Understand the law relating to food allergies and basic responsibilities for safeguarding customers in a range of environments.
- Understand a range of approaches to preventing allergenic cross-contamination and allergen-related mistakes within professional catering environments.
- Understand basic first aid procedures used to deal with an allergenic reaction caused by consumption or exposure to a food allergen (anaphylaxis).
2
Food Hygiene and Safety
Verified
Key Learning Objectives:
- Understand the importance of the food handler’s role in food safety and the need to take personal responsibility in safety matters.
- Understand the concept of a bacterial hazard and the conditions food poisoning bacteria need to multiply and become dangerous.
- Understand the importance of and approaches to good standards of personal hygiene when working as a food handler.
- Understand the importance of and approaches to good standards of cleaning and waste disposal in catering premises.
3
HACCP Principles
Verified
Key Learning Objectives:
- Understand the purpose and importance of HACCP-based Food Safety Management Systems in maintaining safe food production.
- Understand the design considerations for developing a HACCP-based Food Safety Management System.
- Understand how to implement a basic HACCP-based Food Safety Management System.
- Understand how to monitor and implement the due diligence of a documented HACCP-based Food Safety Management System.
4
Health and Safety in the Workplace
Verified
Key Learning Objectives:
- Understand key terms, concepts, and responsibilities relating to Health and Safety in a range of catering environments.
- Understand the importance of risk assessment in contributing to a safe working environment in catering and food manufacturing.
- Understand how to manage risks from hazards commonly found in a range of catering and food manufacturing working environments.
- Understand procedures for dealing with accidents and critical incidents in a range of catering and food manufacturing working environments.
5
Professional and Workplace Effectiveness Skills
Verified
Key Learning Objectives:
- Understand the importance of appropriate standards of professional behaviour in the workplace.
- Understand the importance of good communication in the successful functioning of an organisation.
- Understand the importance of effective team
- work in achieving group goals in the workplace.
- Understand the importance of a customer-focused approach to customer service.
6
Understanding Nutrition
Verified
Key Learning Objectives:
- Understand the need for a well-managed and nutritionally balanced diet and the effect of poor or inappropriate nutrition on health for a range of age groups.
- Understand the essential food groups and the associated requirements for a range of age groups.
- Understand how to plan for and provide nutritionally balanced diets for a range of age groups.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/5849/X
- Regulated Status
- Available to learners
- Awarding Body
- QUALIFI
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2020
- Operational End
- Dec 2026