Key Points

AoFAQ Level 1 National Award in Food Safety in Catering

This exciting qualification is designed to provide the essential underpinning knowledge and skills to work in the food industry safely and hygienically.

The course contents follows best practice and is designed to reinforce the importance of good food safety practices in the workplace.
 
The course will suit a diverse range of learners including adults, schools, community groups, businesses etc who work in the catering industry.  

This course is aimed at anyone wishing to work in the food sector or those currently in the industry for example waiters, carers, support etc.

 

Course Duration typically half-day.




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 Compliance and Regulatory Requirements

Compliance and Regulatory Requirements:

This qualification is designed to provide the essential underpinning knowledge and skills to work in the food industry safely and hygienically.

The course contents follows best practice and is designed to reinforce the importance of good food safety practices in the workplace.
 
The course will suit a diverse range of learners including adults, schools, community groups, businesses etc who work in the catering industry.  

This course is aimed at anyone wishing to work in the food sector or those currently in the industry for example waiters, carers, support etc. 

It is designed for those who serve food, rather than prepare food . For people preparing see  AoFAQ Level 2  Award in Food Safety in Catering (QCF) for details.

 Key Points

Name: AoFAQ Level 1 National Award in Food Safety in Catering

Qualification Type: Non QCF

Guided Learning Hours:

Learner Entry Requirements: None

Validity: 3 years

Certificate Price £5 + VAT*

* No charge is made for Learners who have failed to attain required standard to receive the award.

 Learning Outcomes and Assessment Criteria

Learning Outcomes:

1.  Demonstrate an understanding of the principles of food safety to operate hygienically.

  • 1.1  Explain the importance of food safety
  • 1.2  Describe the benefits of good food safety standards and the consequences of poor food safety standards
  • 1.3  Explain the role of 'scores on the doors' by the Food Standards Agency
  • 1.4  Describe the responsibilities of the food safety operative
  • 1.5  State the legislation that enforces food safety in the United Kingdom
  • 1.6  Describe the responsibilities of employers in creating and maintaining a food safety environment
  • 1.7  Explain the terms 'due diligence','HACCP', 'contamination', 'food safety', 'hazard'
  • 1.8  Describe the five types of food contamination
  • 1.9 Explain the symptoms of food poisoning and the 'at risk groups'.


2.  Demonstrate an understanding of personal hygiene requirements to work effectively in the food catering environment. 


  • 2.1  Explain the risk to food by working with unhygienic hands, equipment and clothing
  • 2.2  List the reasons when food handlers should wash their hands
  • 2.3  List the facilities required for good hand washing
  • 2.4  Demonstrate how to wash your hands effectively
  • 2.5  Describe the importance of wearing protective clothing and list the different types of protective clothing
  • 2.6  Explain when a food handler must report an illness to supervisor/manager


3.  Understand the importance of cleaning and disinfection to maintain a safe food catering environment.

  • 3.1  Explain the importance of cleaning and disinfection in maintaining a safe food safety environment
  • 3.2  Define the terms 'cleaning, disinfectant, detergent, sanitizer'
  • 3.3  Describe when to clean/disinfect and the principle of 'clean as you go'
  • 3.4  Describe the role of cleaning schedules
  • 3.5  Explain the principles of using chemicals to clean food environments
  • 3.6  Explain the wet cleaning and disinfecting process
  • 3.7  Describe the importance of preventing pests in the food environment and the role of the food handler in preventing pests
  • 3.8  Explain the potential signs of a pest infestation

4.  Show an understanding of the hazards and risks posed by contamination and bacteria in the food catering environment.

  • 4.1  Describe how food can be contaminated by physical, chemical, biological, naturally occurring and allergens
  • 4.2  Define the term 'cross contamination'
  • 4.3  Describe the methods the food handler can use to prevent cross contamination
  • 4.4  Describe the principle of stock rotation
  • 4.5  Describe the principle of 'binary fission'
  • 4.6  Describe the 'food poisoning chain'
  • 4.7  List the methods available to reduce the risk of illness

     

 Qualification Assessment

Assessment:

  •  Multi Choice Questions (MCQ) for theory and underpinning knowledge. 

 To Awarded this qualification the Learner must obtain a percentage pass in the MCQ paper.

 AoFAQ Centre and Trainer Support Materials

The following is exclusively available from AoFAQ  to support the qualification:

Qualification Specification:

  • This gives details of all the Learning Outcomes with Assessment Criteria and full requirements for the qualification.

Scheme of Work:

  • This is a detailed construction on how to present the qualification to Learners.

 

 Trainer, Assessor Requiements

Trainers/Assessors:

AOFAQ recognises the variety of qualifications available. In order to deliver this course, the tutor must have a teaching qualification and/or teaching experience and a suitable qualification in the field of food safety or catering. Tutors must maintain their own continued personal development to ensure subject currency.

Acceptable teaching/ training qualifications:

The tutor must hold one of the following:  

  • Post Graduate Certificate in Education (PGCE)
  • Certificate in Education (CERT ED)
  • Diploma in Education (DIP ED)
  • Preparing to teach in the lifelong learning sector (PTLLS)
  • Certificate in teaching in the lifelong learning sector (CTLLS)
  • Diploma in teaching in the lifelong learning sector (DTLLS)
  • Master of Arts in Education (MA ED)
  • Master of Arts in Professional Development, Education and Training (MA PDET)
  • Professional trainer certificate
  • IHCD Instructional methods course
  • Level 3 or 4 NVQ Learning and Development
  • CIPD Certificate in Learning Practice
  • Proof of 30 hours of training in any subject (must be verifiable) 

If your teaching or training qualification is not listed, please contact us.

Acceptable subject knowledge qualifications may include:

The tutor must hold one of the following:

  • Level 3 qualification in catering.
  • Level 3 Supervising Food Safety or equivalent 
  • Level 4 Managing Food Safety or equivalent 
  • Degree or Dip HE in Environmental Health
  • Degree or Dip HE in the fields of home economics or food science. 
  • HNC/D in the fields of home economics or food science
  • Any other qualification approved by AOFAQ

 No formal Trainer/Assessor qualifications

It is recognised that trainer/assessors may not hold formal qualifications but may have significant experience in undertaking these roles. It is expected that the trainer/assessors be registered and working towards formal qualifications within one year and that the qualifications are gained within two years. 

 

 Internal Quality Assurers

Internal Quality Assurers must:

Meet the criteria of the trainer as listed.

  • Have working knowledge of the requirements of the qualification they are quality assuring at the time any assessment is taking place
  • Have a thorough knowledge and understanding of the role of assessors
  • Visit and observe assessments and carry out other related internal quality assurance

Note: It is understood that not all IQAs will be qualified initially, and that sufficient time should be considered to achieve these qualifications. During this time centres should ensure that IQAs are following the principles set out in the current Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment. This could be evidenced by holding a qualification such as:

  • SQA Accredited Learning and Development Unit 11 Internally Monitor and Maintain the Quality of Workplace Assessment
  • QCF Qualifications based on the Learning and Development NOS 11 Internally Monitor and Maintain the Quality of Assessment
  • Level 4 Award in the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice (QCF)
  • V1 or D34

Note: This list is not exhaustive.

 Links and Downloads

Information Link
Qualification Specification
L1 Food Safety in Catering Qualification Specification



AoFAQ Level 1 National Award in Food Safety in Catering
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Progression

Further Qualifications to Consider:

  • AoFAQ Level 2  Award in Food Safety in Catering (QCF)
  • AoFAQ Level 2 National Award in the Principles and Practices of Infection Prevention and Control
  • AoFAQ Level 2 Award in Health and Safety in the Workplace (QCF)
  • AoFAQ Level 1 Award in Health and Safety in the Workplace