TQC

HABC Level 1 Award in Food Safety for Manufacturing

HABC Level 1 Award

COURSE OVERVIEW
 
  • The Level 1 Award in Food Safety for Manufacturing is a qualification intended for learners working in the manufacturing environment in low-risk roles but where there is an element of food handling. .
  • This could include and stock/store room staff.
  • Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food.
  • The subjects covered are regarded by the Foods Standards Agency as being important to ensure good practice and the production of safe food.

COURSE PREREQUISITE

  • There are no prerequisites for this qualification. It is advised that learners have a minimum of Level 1 in English or equivalent.

COURSE ASSESSMENT

  • This method of assessment is an end of course exam and must follow the HABC Examination and Invigilation Procedures, found within the HABC Core Manual.
  • Learners are required to choose one of the prescribed options to answer a set examination question.
  • The examination for this qualification contains 15 questions that must be completed within 30 minutes.

COURSE LEARNING OUTCOME

Understand how individuals can take personal responsibility for food safety in a manufacturing environment.
 
  • State the importance of food safety in a manufacturing environment.
  • Recognise that food handlers have legal responsibilities with regard to food safety.
  • State how to report food safety hazards to supervisors.
  • State how to report pest sightings and damage to supervisors.
Understand the importance of keeping him/herself clean and hygienic.
 
  • State the importance of personal hygiene when in contact with food.
  • Describe good personal hygiene practices.
Understand the importance of keeping work areas clean and hygienic in a manufacturing environment.
 
  • State the importance of keeping work areas clean in a manufacturing environment.
  • Describe how to keep the work area and equipment clean in a manufacturing environment.
  • State the importance of safe waste disposal.
Understand how to keep food safe in a manufacturing environment.
 
  • Identify how food can become contaminated by physical, chemical, allergenic and microbiological contaminants.
  • Identify safe food handling practices and procedures for controlling contamination hazards from delivery to dispatch of food.
  • State ways to prevent bacteria multiplying and surviving.

COURSE DURATION AND VENUE

  • Half Day Course.
  • Total Quality Consultancy/ Client Facility.

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