Highfield - Level 2 Award in Food Safety in Retail

Yes, this course is accredited and certified by Highfield Qualifications (Highfield). This means every training provider advertising this course on this site must be an approved centre. In most cases the awarding body will audit the centre to ensure the correct standard of teaching.

Category: Food · Level: Beginner

This qualification is ideal for anyone working in the retail industry, or those about to start work in the retail industry, where dealing with food is a partof their role. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation and handling of food.

The Highfield Level 2 Award in Food Safety for Retail (RQF) is accredited and has been developed to protect customers, brand reputation and profits.

The total qualification time for this qualification is 7 hours, all of which are recommended as guided learning hours.

TQT is an estimate of the total number of hours it would take an average learner to achieve and demonstrate the necessary level of attainment to be awarded with a qualification, both under direct supervision (forming guided learning hours) and without supervision (all other time). TQT and GLH values are advisory and assigned to a qualification as guidance.

The objective of this qualification is to prepare learners for employment as a food handler working in a retail environment, or to support a role in the workplace.

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

To register on to this qualification, learners are required to be 14 years of age or above.
It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent.

The training programme covers the following units:

Legislation

Food safety hazards

Temperature control

Refrigeration, chilling

Cooking, hot holding and reheating

Food handling

Principles of safe food storage

Cleaning

Food premises and equipment

This qualification is assessed by multiple-choice examination.

If centres choose the multiple-choice examination as the method of assessment, learners must complete 20 questions within 45 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (12/20).