Rigorous enforcement of food hygiene legislation is important, but is not in itself sufficient to prevent food poisoning which is usually the result of ignorance or negligence. A reduction in high levels of food poisoning can only be achieved through education of food handlers. This new qualification replaces the foundation certificate and tackles the need to make learning more relevant to specific business environments to increase effectiveness. It addresses new National Occupational Standards reflecting sector specific needs.

Who needs this qualification?

Anyone working in a catering or hospitality setting where food is prepared, cooked and served. Typical environments may include:

• pubs
• hotels
• restaurants
• retail
• contract catering
• fast-food outlets
• hospitals
• care and nursing homes
• schools
• prisons
• armed forces

Subjects covered

• legislation
• food safety hazards
• temperature control
• refrigeration, chilling and cold holding
• cooking, hot holding and reheating
• food handling
• principles of safe food storage
• cleaning
• food premises and equipment

Outcomes

Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers. Refreshment of this qualification is recommended at least every 3 years.

Standards:

Health & Social Care NOS/NVQ Units 22, 32, 213, 214 & 246

Exceeds UK and EU Food Hygiene Regulation training requirements for food handlers