Food safety is paramount in the catering industry, and maintaining high standards of hygiene and safety is essential to ensure the well-being of customers. The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services is an introductory training course designed to help businesses in the food service industry comply with essential food safety regulations. The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services provides restaurant and catering staff with the necessary knowledge to implement effective food safety systems and practices.

The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services is a recognised qualification aimed at equipping food industry professionals with the basic principles of food safety. HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised system for identifying, evaluating, and controlling food safety hazards. The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services introduces individuals to the fundamentals of HACCP and teaches them how to identify potential risks in food handling, preparation, and storage.

Ensuring food safety is not just about compliance; it’s about building trust with customers and maintaining the reputation of your business. Foodborne illnesses can have serious consequences, not only for the affected individuals but also for the business responsible for serving unsafe food. The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services helps businesses prevent such incidents by equipping employees with the tools to implement effective food safety practices.

The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services is a valuable qualification that ensures food safety is at the forefront of your business operations. By understanding and implementing the HACCP system, foodservice professionals can improve safety standards, reduce risks, and contribute to a safer dining experience for customers. Whether you are a small restaurant owner or part of a large catering operation, this course is a crucial step towards maintaining the highest standards of food safety.

Course Contents of QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services

The QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services offers 6 Credits, requiring a Total Qualification Time (TQT) of 12 hours, including 9 Guided Learning Hours (GLH). This level introduces the fundamentals of HACCP, focusing on food safety principles, hazard identification, and basic hygiene practices.

Unit Ref#Unit TitleCreditGLHTQT
QC16001-1Introduction to HACCP and Food Safety234
QC16001-2Identifying Food Safety Hazards in Catering234
QC16001-3Basic Control Measures and Preventive Actions234

Entry Requirements for the QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services

  1. Age Requirement:
    Candidates must be at least 16 years of age to enrol in the course.
  2. Education:
    There are no specific formal educational qualifications required to enrol in this course. However, basic literacy and numeracy skills are recommended for understanding the course materials and assessments.
  3. Experience:
    No prior work experience in the food industry is required. This course is suitable for individuals with little to no experience, as well as those looking to refresh their knowledge of food safety practices.
  4. English Proficiency:
    A basic understanding of English is necessary to complete the course, as all training materials, assessments, and instruction will be conducted in English.

Learning Outcomes of QualCert Level 1 Award in HACCP Food Safety System for Restaurants and Other Catering Services:

1. Introduction to HACCP and Food Safety

By the end of this unit, learners will be able to:

  • Understand the purpose and importance of HACCP in food safety management.
  • Explain key food safety principles and legal requirements in the catering industry.
  • Identify common foodborne illnesses and their causes.
  • Recognise the responsibilities of food handlers in maintaining food safety.

2. Identifying Food Safety Hazards in Catering

By the end of this unit, learners will be able to:

  • Define food safety hazards, including biological, chemical, physical, and allergenic risks.
  • Identify common food safety hazards in catering environments.
  • Explain the potential sources and consequences of food contamination.
  • Understand the importance of hazard identification in HACCP implementation.

3. Basic Control Measures and Preventive Actions

By the end of this unit, learners will be able to:

  • Describe fundamental control measures to reduce food safety risks.
  • Explain the role of personal hygiene, cleaning, and temperature control in food safety.
  • Identify critical control points (CCPs) and their significance in HACCP.
  • Understand the importance of record-keeping and monitoring in food safety management.

This course is ideal for individuals working in food handling, preparation, and service environments, particularly in restaurants and catering services. It is designed for:

  1. New Staff Members
    Ideal for individuals who are new to the foodservice industry or have recently joined a restaurant or catering team. The course provides foundational knowledge on food safety practices, ensuring all staff are equipped with the skills to handle food safely.
  2. Managers and Supervisors
    Catering managers, restaurant owners, and supervisors who wish to improve their knowledge of food safety and ensure their teams follow the required safety protocols. The course helps leaders in food businesses enforce food safety standards and regulations across their teams.
  3. Food Handlers
    Anyone directly involved in food preparation, handling, or service in restaurants, cafés, hotels, or catering services. This includes chefs, kitchen staff, waiters, and food delivery personnel.
  4. Individuals Looking to Refresh Food Safety Knowledge
    Those who already have experience in the food industry but want to refresh or update their understanding of food safety regulations and HACCP principles.
  5. Business Owners
    Owners of foodservice businesses seeking to ensure compliance with food safety legislation and to improve the overall safety culture in their establishment.

This qualification is suitable for anyone looking to develop a solid foundation in food safety, ensuring that they can effectively contribute to a safe and hygienic food environment.