This qualification (one day course - 9 GLH) is designed for learners who are working in, or preparing to work in the food manufacturing or food supply chain industry, in operative, supervisory or management roles, or in catering or hospitality sectors. It has been designed to assess aspects of food safety across the food industry as a whole.

Learners do not require any prior qualifications or units or food skills experience to take this qualification, although achievement of a Level 2 HACCP qualification may be an advantage to some learners.

Assessment is by multiple-choice examination provided by FDQ, externally set and externally or internally marked by the University of Bristol as an Accredited Training Centre for FDQ.

Outline of the learning outcomes

1. Understand the legal responsibility of food handlers and food business operators
2. Understand food safety hazards
3. Understand how individuals can take personal responsibility for food safety
4. Understand how food safety procedures can be used to control hazards
5. Understand how to handle and record food safety hazards