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Qualification details

HABC Level 4 Award in Managing Food Safety in Catering (QCF)
Translate into Welsh

Qualification summary

The HABC Level 4 Award in Managing Food Safety in Catering is to provide a broad knowledge of food safety and hygiene, including the role of the manager. Learners who gain this qualification will have developed both the understanding and underpinning knowledge to be able implement and manage food safety management procedures in a catering environment.

Qualification details

500/7327/8
HABC - Highfield Awarding Body for Compliance
4
QCF - QCF Qualification
Accreditation start date:
01/06/2009
Operational start date in centres:
01/06/2009
Accreditation end date:
31/12/2010
Certification end date:
31/12/2013
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.
Guernsey - Jersey - Scotland - Ireland - Isle of Man
English
Learners can progress from the Level 3 Award in Supervising Food Safety in Catering to this level 4 Award, which is aimed at business operators and management level staff. This Award provides learning opportunities which can lead to further study and career development within catering and other related sectors. 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 within Management. The course is particularly useful for supervisors, chefs and those who wish to further their career in catering.
Baker
Bar Person/Manager
Care Home Manager
Catering/Restaurant Manager
Chef
Confectioner
Food Scientist/Technologist
Hotel Manager
Kitchen Supervisor/Manager
D. Confirm occupational competence and/or ‘licence to practice’
D1. Confirm competence in an occupational role to the standards required
  • 07 Retail and Commercial Enterprise
    • 07.4  Hospitality and Catering
6
6
40
Pass/Merit/Distinction
Multiple Choice Examination
Written Examination
There are no requirements.
There are no exemptions.
N/A
This is a single mandatory unit Award with a 6 credit value
  • H/502/0390 - The Principles of Food Safety Management for Catering