The QualCert Level 6 Diploma in Food Safety and Nutrition (Dip Food Safety) is a prestigious qualification designed to equip learners with advanced knowledge and practical expertise in maintaining the highest standards of food safety and nutritional management. This programme focuses on developing professional competence in areas such as food hygiene, safety legislation, quality assurance, and the role of nutrition in promoting health and wellbeing.
Aimed at professionals who are keen to progress their careers, this diploma provides an excellent opportunity to expand knowledge, strengthen leadership skills, and enhance Continuing Professional Development (CPD). It is particularly suitable for individuals working in food manufacturing, catering, hospitality, healthcare, education, and regulatory services, where food safety and nutrition play a critical role in organisational success and public health.
Learners undertaking this qualification will gain a deeper understanding of industry best practices, risk management strategies, and the implementation of effective food safety systems. The curriculum is carefully structured to align with international standards, ensuring that learners are fully prepared to take on senior-level responsibilities in food safety management and nutrition oversight.
To deliver this qualification, centres must have competent and qualified staff, as well as the necessary facilities, materials, and resources to ensure a high-quality learning experience. This commitment guarantees that learners receive not only theoretical knowledge but also the practical insight needed to achieve professional excellence.
By completing the QualCert Level 6 Diploma in Food Safety and Nutrition, learners position themselves as highly skilled professionals ready to contribute to safer food practices and improved nutritional standards across diverse sectors.
Course Contents of QualCert Level 6 Diploma in Food Safety and Nutrition (Dip Food Safety):
The QualCert Level 6 Diploma in Food Safety and Nutrition (Dip Food Safety), consists of a structured set of study units designed to provide learners with in-depth and comprehensive knowledge. The qualification includes a total of 1200 Total Qualification Time (TQT), 600 Guided Learning Hours (GLH), and awards 120 credits.
| Unit Ref# | Unit Title | Credits | GLH | TQT |
| QC29093- 1 | Advanced Principles of Food Safety Management | 20 | 100 | 200 |
| QC29093-2 | Food Microbiology and Contamination Control | 20 | 100 | 200 |
| QC29093-3 | Nutrition Science and Public Health | 20 | 100 | 200 |
| QC29093-4 | Food Quality Assurance and Risk Management | 20 | 100 | 200 |
| QC29093-5 | Global Food Safety Standards and Regulatory Compliance | 20 | 100 | 200 |
| QC29093-6 | Research Project in Food Safety and Nutrition | 20 | 100 | 200 |
Entry Requirements for the QualCert Level 6 Diploma in Food Safety and Nutrition (Dip Food Safety):
Minimum Age:
- Learners must be at least 19 years old at the time of registration.
Educational Background:
- A recognised Level 5 qualification or equivalent in food safety, nutrition, health sciences, hospitality, or a related field is recommended. Applicants with relevant industry certifications may also be considered.
Experience:
- Prior workplace experience in food safety, catering, hospitality, manufacturing, healthcare, or public health is highly desirable to support practical application of learning.
Language Proficiency:
- Learners must demonstrate proficiency in English (reading, writing, speaking, and listening) to effectively engage with the qualification requirements and assessment tasks.
Commitment to CPD:
- Applicants should show a strong commitment to Continuing Professional Development (CPD) and the advancement of their professional career in food safety and nutrition.
Access to Required Resources:
- Learners must have reliable access to learning materials, internet-enabled devices, and workplace or case study settings where they can apply theoretical knowledge in a practical context.
Learning Outcomes for the QualCert Level 6 Diploma in Food Safety and Nutrition (Dip Food Safety):
Advanced Principles of Food Safety Management
- Analyse and evaluate advanced food safety legislation and global regulatory frameworks
- Apply HACCP principles to complex food safety management systems
- Develop policies and procedures to ensure organisational compliance
- Critically assess the effectiveness of food safety audits and inspections
- Recommend improvements for food safety culture and leadership within organisations
Food Microbiology and Contamination Control
- Examine the role of microorganisms in foodborne illness and spoilage
- Apply methods for detecting, controlling, and preventing microbial contamination
- Evaluate environmental and operational factors influencing food safety
- Implement microbiological monitoring systems in food processing and catering environments
- Propose effective strategies to reduce microbiological hazards across the food chain
Nutrition Science and Public Health
- Demonstrate an advanced understanding of macro and micronutrients and their functions
- Analyse the relationship between nutrition, health, and disease prevention
- Design evidence-based dietary plans for diverse populations and health conditions
- Evaluate the role of nutrition in public health policy and practice
- Assess the impact of nutrition interventions on community health outcomes
Food Quality Assurance and Risk Management
- Evaluate systems and frameworks for quality assurance in food production and service
- Conduct risk assessments to identify, analyse, and control hazards in food operations
- Apply international quality standards to food safety management practices
- Develop monitoring and reporting mechanisms for continuous improvement
- Recommend best practice solutions for managing risk across the food industry
Global Food Safety Standards and Regulatory Compliance
- Interpret international food safety laws, guidelines, and codes of practice
- Compare regulatory compliance requirements across different regions and markets
- Assess the role of certification schemes and auditing in ensuring food safety
- Apply international standards such as ISO, Codex Alimentarius, and BRCGS to workplace practice
- Develop strategies for achieving and maintaining compliance in complex organisations
Research Project in Food Safety and Nutrition
- Identify and justify a research topic relevant to food safety or nutrition
- Apply appropriate research methods to gather and analyse data
- Critically evaluate findings and relate them to current theories and practices
- Produce a structured research report with evidence-based conclusions and recommendations
- Demonstrate independent learning, critical thinking, and problem-solving at Level 6 standard
The Course is ideal for :
- Food safety managers, supervisors, and professionals seeking to progress into senior management roles
- Nutrition specialists and public health professionals aiming to expand expertise in food safety and diet-related health issues
- Quality assurance officers, auditors, and compliance managers working within food production, catering, and hospitality industries
- Healthcare and education professionals responsible for implementing safe nutrition and dietary practices
- Professionals in the food manufacturing, catering, hospitality, and retail sectors who need advanced knowledge of food safety legislation and standards
- Individuals committed to Continuing Professional Development (CPD) and career progression within food safety, nutrition, and public health fields
- Learners wishing to enhance their leadership, research, and strategic decision-making skills in food safety and nutrition
Centres delivering the QualCert Level 6 Diploma in Food Safety and Nutrition must meet the following requirements to ensure high-quality training and learner success:
- Qualified Staff: Trainers and assessors must hold relevant and recognised qualifications in food safety, nutrition, and teaching, with up-to-date industry knowledge.
- Assessment Competence: Assessors should demonstrate expertise in evaluating assignments, projects, and research aligned with Level 6 standards.
- Learning Resources: Centres must provide access to appropriate study materials, textbooks, digital resources, and reference materials that support advanced learning in food safety and nutrition.
- Facilities and Equipment: Adequate classroom, IT facilities, and specialist resources must be available to deliver both theoretical and practical learning effectively.
- Quality Assurance Systems: Centres must have internal verification and quality assurance processes in place to maintain the integrity and consistency of assessment decisions.
- Learner Support: Ongoing academic and pastoral support must be available to guide learners through their studies and research project requirements.
- Commitment to CPD: Staff delivering and assessing the qualification should actively engage in their own Continuing Professional Development (CPD) to ensure best practice.
- Compliance: Centres must comply with all relevant policies, procedures, and assessment regulations set by QualCert.