This qualification is designed for learners who are working in or preparing to work in food preparation or handling roles such as food manufacturing operatives, food retail assistants or catering personnel. The aim of this qualification is to assess underpinning knowledge to recognised National Occupational Standards.
Ofqual purpose E. Updating and continuing professional development (CPD). Sub purpose E3. Develop knowledge and/or skills relevant to a particular specialisation within an occupation or set of occupations.
Learners need to be 16* years old or over to take this qualification. Learners do not require any prior qualifications or food skills experience to take this qualification. The qualification assesses and recognises achievement within a learning environment.
The qualification contains one mandatory unit covering principles of HACCP-based food safety systems. This is a regulated qualification.
* in England and Northern Ireland learners may take this qualification when they are 14 years old or over.
The qualification will support progression to further learning in:
1. Subject areas including;
2. Particular qualifications including;
3. This qualification may support employment in/into roles including;
Assessment of this qualification is by one multiple-choice examination provided by FDQ, this is delivered online and marked externally by FDQ. Under exceptional circumstances the examination can be paper-based, marked and internally quality assured by the centre. Should Reasonable Adjustments or Special Considerations be required the relevant policies and form can be found on the FDQ website.
Assessment requirements are set out in individual units of assessment, see exemplar Y/650/2607 Principles of HACCP-based food safety systems. FDQ has in place a quality system comprising policies and procedures to ensure its qualifications are developed, delivered and remain fit for purpose. FDQ externally quality assures all centre assessment and internal quality arrangements.
Rules of Combination (RoC)
| Component | Detail |
|---|---|
| Total Qualification Time (TQT) | 10 hours |
| Group A – Mandatory | 1 credit |
| Guided Learning Hours (GLH) | 8 hours |
Mandatory unit
| Unit Ref | Unit Type | Unit Title | Level | Credit | GLH |
|---|---|---|---|---|---|
| Y/650/2607 | UK | Principles of HACCP-based food safety systems | 2 | 1 | 8 |
