The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures is designed to provide individuals working in the food industry with an in-depth understanding of food safety principles. The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures ensures compliance with food hygiene regulations, making it essential for food handlers, kitchen staff, and catering professionals. Food safety is a critical aspect of the food industry, as improper handling, storage, and preparation of food can lead to contamination and foodborne illnesses.
The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures focuses on key areas such as food hygiene, personal hygiene, cleaning and sanitation, food storage, and temperature control. Participants will gain essential knowledge and practical skills to implement safe food handling practices and maintain high hygiene standards in their workplace. The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures is structured into four key study units.
The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures meets the requirements of food safety laws, including the Food Safety Hygiene Regulations and HACCP (Hazard Analysis and Critical Control Points) principles. Upon successful completion of QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures, learners will receive an accredited qualification, demonstrating their ability to work safely and comply with industry regulations.
This course is ideal for food handlers, kitchen assistants, chefs, catering staff, and individuals working in food retail, hospitality, or manufacturing. It is also beneficial for anyone responsible for food preparation and safety management in their workplace. Businesses and employers in the food industry can ensure compliance with food safety laws by enrolling their staff in this training. Maintaining food safety is a legal and ethical responsibility that protects public health and business reputations. Proper training reduces the risk of contamination, improves workplace hygiene, and enhances consumer confidence.
Course Contents of QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures:
The QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures offers 6 Credits, requiring a Total Qualification Time (TQT) of 16 hours, including 12 Guided Learning Hours (GLH). This course builds upon Level 1 by covering additional food safety measures and regulatory compliance.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16008-1 | Food Safety Laws and Regulations | 1 | 3 | 4 |
| QC16008-2 | Food Storage and Temperature Control | 1 | 3 | 4 |
| QC16008-3 | Risk Assessment and Hazard Control | 2 | 3 | 4 |
| QC16008-4 | Safe Food Preparation and Handling | 2 | 3 | 4 |
Entry Requirements for the QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures:
To enrol in the QualCert Level 2 Award in Food Safety Training – Safe Practices and Proceduresg, candidates must meet the following entry requirements:
- Minimum Age Requirement: Participants must be at least 16 years old at the time of enrolment.
- Educational Qualification: A basic understanding of English is required to ensure learners can follow instructions, comprehend course materials, and communicate effectively during training.
- Industry Suitability: This course is designed for individuals working in or entering the food industry, including catering, hospitality, food retail, and food manufacturing. It is ideal for chefs, kitchen assistants, food handlers, and supervisors responsible for food safety.
- No Prior Experience Needed: While prior food safety training is beneficial, it is not mandatory. This course is suitable for beginners as well as those looking to enhance their knowledge and skills in food safety practices.
Learning Outcomes of QualCert Level 2 Award in Food Safety Training – Safe Practices and Procedures:
This course provides learners with essential knowledge and skills to maintain food safety standards and comply with international regulations.
Food Safety Laws and Regulations
- Understand the legal responsibilities of food handlers and businesses under international food safety laws.
- Identify key food safety regulations, including HACCP principles and compliance requirements.
- Explain the consequences of non-compliance and the role of regulatory authorities in food safety enforcement.
Food Storage and Temperature Control
- Recognize the importance of proper food storage, including separation of raw and cooked foods.
- Understand safe temperature ranges for refrigeration, freezing, and hot holding to prevent bacterial growth.
- Apply correct stock rotation methods, such as FIFO (First In, First Out), to maintain food quality and safety.
Risk Assessment and Hazard Control
- Identify common food safety hazards, including biological, chemical, and physical contaminants.
- Conduct basic risk assessments to determine critical control points in food handling.
- Implement preventive measures to minimize contamination risks and ensure food safety compliance.
Safe Food Preparation and Handling
- Apply hygienic food preparation techniques to prevent cross-contamination.
- Understand the importance of correct cooking, cooling, and reheating procedures.
- Implement safe handling practices for raw and ready-to-eat foods to reduce foodborne illness risks.
This course is designed for individuals involved in food handling, preparation, and safety management across various sectors of the food industry.
Food Handlers and Catering Professionals: Suitable for chefs, kitchen assistants, waitstaff, and catering employees working in restaurants, cafes, hotels, and food service businesses.
Food Manufacturing and Processing Workers: Ideal for employees in food production, packaging, and processing facilities to ensure hygiene compliance and contamination prevention.
Retail Food Business Employees: Designed for supermarket staff, deli workers, and those handling unpackaged food in retail environments to enhance safe food handling and storage practices.
Supervisors and Team Leaders in the Food Industry: Essential for individuals overseeing food safety procedures and compliance, ensuring workplace hygiene standards are met.
Self-Employed Food Business Owners and Vendors: Beneficial for street food vendors, market stall operators, and home-based food businesses to meet legal food safety requirements.
Individuals Seeking Career Progression in the Food Industry: Ideal for those looking to advance their career with an accredited qualification in food safety.