Highfield Level 2 Award in Food Safety for Manufacturing (RQF) 7 Appendix 2: Qualification content Unit 1: Principles of Food Safety for Manufacturing Unit number: Y/617/7263 Credit: 1 GLH: 7 Level: 2 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the importance of food handlers keeping themselves and work areas clean and hygienic 1.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination 1.2 Identify key legal responsibilities of food handlers 1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices 1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals 1.5 Recognise the importance of safe waste disposal 1.6 Recognise the importance of pest control 2. Understand the importance of keeping food products safe 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour 2.2 Identify how to report food safety hazards, infestations and food spoilage 2.3 Recognise the main risks to food safety from contamination and crosscontamination from microbial, chemical, physical and allergenic hazards 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation
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