This qualification (one day course - 9 GLH) is available to learners who are working in, or preparing to work in food manufacturing or in food supply chain operative role. It has been designed specifically to assess aspects of food safety across the meat and poultry manufacturing industry. Learners do not require any prior qualifications or units or food skills experience to take this qualification, although achievement of a Level 2 Food Safety or 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 in red meat and poultry

3. Understand how individuals can take personal responsibility for food safety

4. Understand how food safety procedures can be used to control hazards – HACCP in meat & poultry

5. Understand how to handle and record food safety hazards