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Qualification details

HABC Level 2 Award in Food Safety in Catering (QCF)
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Qualification summary

The qualification and supporting materials can be used specifically in the catering sector within the Hospitality and Catering Sector. There is an emphasis on ensuring that candidates are able to recognise hazards and be able to take preventative action themselves or pass to a supervisor. The syllabus is designed around needs within the Hospitality and Catering Sector in conjunction with supporting evidence provided by People 1st.

The Level 2 Award in Food Safety in Catering qualification is based on the Level 2 National Occupational Standards, produced by the Sector Skills Council, People 1st, for the Hospitality and Catering Industry.

Qualification details

500/5485/5
HABC - Highfield Awarding Body for Compliance
2
QCF - QCF Qualification
Accreditation start date:
01/11/2008
Operational start date in centres:
01/11/2008
Accreditation end date:
31/12/2010
Certification end date:
31/12/2012
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.

When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF Section 96 website.

For further information on 19+ qualifications offered in England, please refer to the DIUS Section 97 website.
For further information on Wales, visit the DCELLS website.
For further information on Northern Ireland, visit the DELNI and DENI websites.
English
The qualification provides learning opportunities which can lead to further study and career development within the food catering industry. The method of delivery and syllabus content are designed to encourage individuals to embrace the concept of lifelong learning. The qualification is a free-standing qualification, but can also be used as evidence of knowledge for persons undertaking other qualifications. The qualification is suitable for individuals starting work within the hospitality and catering industry.

Progression routes include HABC Level 3 Award in Supervising Food Safety in Catering, which includes learning outcomes for candidates with supervisory and management responsibilities. Other opportunities for progression include units in Level 3 food and drink, hospitality VRQs and NVQs, GCSE hospitality and catering and GCSE Home economics.
Bar Person/Manager
Cake Decorator
Care Home Manager
Care Worker
Catering/Restaurant Manager
Chef
Childminder
Environmental Health Practitioner
Fast Food Service Assistant
Housekeeper
Kitchen Assistant/Porter
Kitchen Supervisor/Manager
School Lunchtime Supervisor
Waiter/Waitress
  • 07 Retail and Commercial Enterprise
    • 07.4  Hospitality and Catering
1
1
9
Pass
Multiple Choice Examination
There are no other requirements
There are no exemptions
The unit is independently assessed by HABC
This is a single unit qualification with a credit value of 1 at Level 2
  • H/502/0132 - Food safety in catering
    To count for this qualification, this unit must be achieved not more than 1 month before the qualification is claimed.