Version 1, April 2016
Qualification specification
CIEH Level 2 Award in Food Safety for Retail (QCF)
Qualification accreditation number: 500/5319/X
Introduction 1
Introduction
Qualification overview
1
Key facts
2
This document provides key information about the structure,
content and administration of the CIEH Level 2 Award in
Food Safety for Retail. It should be read in conjunction with
the CIEH Procedure Manual.
Qualification structure 2
Entry guidance
3
Geographical coverage
3
Delivering training
3
Assessment3
Reasonable adjustment
3
Special consideration
3
Results3
Resits3
Appeals3
Progression4
Trainer requirements
4
Contact details
4
Appendix
Sample examination questions Stock Code 2FNRQS
Page 1
© CIEH, 2016
5
It may be useful to make available some of the content of
this document to candidates in order to enhance their
understanding of the qualification, for example the details of
the unit of assessment.
Qualification overview
The CIEH Level 2 Award in Food Safety for Retail will benefit
anyone working in a food retail setting, for example
supermarkets, convenience stores, corner shops and mobile
shops, including those with frozen, chilled and hot food
display counters.
Everyone who works in food retail has a special responsibility
for safeguarding the health of consumers and ensuring that
the food they supply is safe to eat. This qualification
underlines the importance of food safety and provides
candidates with understanding of how to identify and control
food safety hazards.
Qualification specification
CIEH Level 2 Award in Food Safety for Retail
Key facts
The CIEH Level 2 Award in Food Safety for Retail is regulated in England by the Office of
Qualifications and Examinations Regulation (Ofqual), in Wales by the Department for Education and
Skills (DfES) and in Northern Ireland by the Council for the Curriculum, Examinations and Assessment
(CCEA) and is part of the Qualifications and Credit Framework (QCF). It is supported by People1st.
The qualification can be taken as a free-standing award or as part of a wider programme of training.
Qualification title
CIEH Level 2 Award in Food Safety for Retail
Qualification accreditation
number (QAN)
500/5319/X
Guided learning hours
9
Qualification level
2
Credit value
1
Assessment method
Multiple-choice examination
Qualification structure
The CIEH Level 2 Award in Food Safety for Retail comprises one mandatory unit, with a total value of one credit.
QCF unit title
The Principles of Food Safety for Retail
Unit reference number
K/502/0178
Learning outcomes
Assessment criteria
The learner will:
The learner can:
1
Understand how individuals 1.1 can take personal
responsibility for food safety 1.2 1.3 Outline the importance of food safety procedures, risk assessment, safe food
handling, avoiding unsafe behaviour.
Describe how to report food safety hazards, infestations and food spoilage.
Outline the legal responsibilities of food handlers and food business operators.
2
Understand the importance 2.1 of keeping him/herself clean
and hygienic
2.2 Explain the importance of personal hygiene in food safety including their role in
reducing the risk of contamination.
Describe effective personal hygiene practices, for example protective clothing,
hand washing, personal illnesses, cuts and wounds.
3
Understand how to keep the 3.1 working area clean and
hygienic
3.2 3.3 Explain how to keep the work area and equipment clean and tidy to include
cleaning methods, safe use of chemicals, storage of cleaning materials.
State the importance of safe waste disposal.
Outline the importance of pest control.
4
Understand the importance
of keeping products safe
State the risk to food safety from contamination and cross contamination
to include microbial, chemical, physical and allergenic hazards, vehicles of
contamination.
State how contamination of food can cause illness or injury.
Describe safe food handling practices and procedures.
Explain the importance of temperature controls.
Describe stock control procedures including deliveries, storage, date marking
and stock rotation.
Explain how to deal with food spoilage to include recognition, reporting and
disposal.
4.1 4.2 4.3 4.4 4.5 4.6 Page 2
© CIEH, 2016
Qualification specification
CIEH Level 2 Award in Food Safety for Retail
Entry guidance
Assessment
There are no prerequisites for completing the CIEH Level 2
Award in Food Safety for Retail, as the required knowledge
and understanding of food safety are covered in the training.
Candidates are assessed by an examination paper consisting
of 30 multiple-choice questions (MCQs) to be completed in
one hour under examination conditions (see ‘Procedure for
Examination and Assessment’ in the CIEH Procedure Manual
for full details on examination administration).
However, the CIEH recommends that candidates should have
a minimum of Level 1 in literacy or equivalent to undertake
this qualification.
This qualification is appropriate for delivery to candidates
aged pre-16, 16–18 and 19+.
Geographical coverage
The CIEH Level 2 Award in Food Safety for Retail is suitable
for candidates in England, Wales and Northern Ireland.
This qualification can be delivered overseas, but candidates
should be advised that the content of the training programme
accords with current UK legislation and best practice.
Delivering training
To be eligible for assessment, candidates must complete the
guided learning hours stated under ‘Key facts’. Guided
learning hours represent learning that takes place under the
direct supervision of the trainer. This may include classroombased learning, work-based learning or e-learning as long as it
is supervised by a trainer in real time. Guided learning hours
may also include live webinars or telephone tutorials and all
forms of assessment. Independent and unsupervised learning,
of any type, cannot be counted as guided learning hours.
The CIEH has developed a training pack to help trainers
deliver the programme in a structured way. It includes a:
• c opy of the course book Food Safety: the good practice
guide
• manual entitled Trainers’ Notes
• C
D-ROM containing a PowerPoint presentation and
activity sheets.
Although the use of CIEH training materials is not compulsory,
these materials provide a clear indication of the scope and
depth required of the training provision. As with all CIEH
qualifications, the Trainers’ Notes manual defines the minimum
standard for training delivery. However, trainers are responsible
for developing and adapting the content of the Trainers’ Notes
manual to meet the needs of their clients and candidates.
Trainers are also responsible for keeping the content of their
training programmes up to date – whether these are based
on CIEH materials or other sources.
To purchase course books, training packs or examination
papers, please contact the Sales Team:
• by phone on 020 7827 5900
• by email to [email protected]
• b
y downloading an order form from www.cieh.org/
training and returning it to CIEH Sales Team, Chartered
Institute of Environmental Health, Chadwick Court, 15
Hatfields, London SE1 8DJ.
Page 3
© CIEH, 2016
See the appendix for sample examination questions.
Reasonable adjustment
The CIEH is committed to providing all candidates with an
equal opportunity to achieve units and qualifications through
the provision of alternative assessment arrangements where
necessary. See ‘Procedure for reasonable adjustment’ in the
CIEH Procedure Manual for further information.
Special consideration
If a candidate or group of candidates experiences an
unforeseen circumstance during an examination, for
example a fire alarm sounds or a candidate falls ill, a trainer
can submit details to the CIEH when the results are sent to
Examination Services for processing. The circumstances will
be considered and taken into account when the results are
processed. See ‘Procedure for special consideration’ in the
CIEH Procedure Manual for further information.
Results
Candidates who achieve 20 or more correct answers will pass
the examination and receive a CIEH Level 2 Award in Food
Safety for Retail certificate. A QCF credit certificate is
available on request.
Email results for the CIEH Level 2 Award in Food Safety for
Retail will be sent within 48 hours. Certificates will be sent
directly to the centre where the training was delivered within
five working days.
Resits
If a candidate fails the assessment for the CIEH Level 2 Award
in Food Safety for Retail, he or she is permitted to resit the
examination once, within 90 days of the notification of failure.
If a candidate fails a resit, he or she will have to undertake
the full training programme again before being allowed
another attempt at the examination.
Appeals
Candidates have a right to appeal, should they be dissatisfied
with their results. Initially, the centre’s own appeals procedures
should be implemented. If necessary, the centre should then
contact the CIEH on the candidate’s behalf, which will trigger
the CIEH appeals procedure. If this is not possible, candidates
are allowed to contact CIEH Examination Services directly
under the terms of the Candidate Charter. See ‘Procedure for
appeal’ in the CIEH Procedure Manual.
Qualification specification
CIEH Level 2 Award in Food Safety for Retail
Progression
The training requirement is the same for all CIEH qualifications
(apart from for training skills and first-aid qualifications, where a
teaching qualification is required as part of subject knowledge).
A valid teaching/training qualification could be a:
It is recommended that on completion of the CIEH Level 2
Award in Food Safety for Retail, candidates progress to the
CIEH Level 3 Award in Food Safety Supervision for Retail.
Trainer requirements
To deliver the CIEH Level 2 Award in Food Safety for Retail,
trainers must fulfil requirements in three areas.
Subject knowledge
Trainers need to have achieved a minimum of one of the
following as evidence of their experience in food safety:
• CIEH Level 3 Award in Food Safety or equivalent
• CIEH Level 3 Award in Training - Principles and Practice (or
equivalent)
• CIEH Level 3 Award in Education and Training (or
equivalent)
• Diploma, Certificate, Bachelor’s Degree or Master’s
Degree in Education
• City and Guilds Teacher’s Certificate or equivalent
• Level 3 NVQ in Training and/or Development.
Experience and skills
• CIEH Level 4 Award in Food Safety or equivalent
Trainers should keep their knowledge up to date by:
• D
iploma in Environmental Health or Accredited Degree in
Environmental Health and EHRB Certificate of Registration
• reading professional journals
• D
iploma or Degree in Food Science Technology or Home
Economics.
To demonstrate they have the required subject knowledge,
trainers must send copies of their relevant certificates to the
CIEH. If these certificates are more than three years old,
trainers should also send an account of how they have kept
their subject knowledge up to date. This account must be
confirmed by a suitably qualified person, such as a manager
or departmental head.
Training qualification
To guarantee the quality and integrity of the training, CIEH
registered trainers must have a teaching or training
qualification, proof of which must be forwarded to the CIEH.
If this was taken more than three years ago, trainers should
also send the CIEH an account of how they have kept up to
date with best practice.
If trainers have training experience but no formal
qualification, they can take the CIEH Level 3 Award in
Training – Principles and Practice (which is the minimum
requirement to deliver CIEH qualifications) or the CIEH Level
3 Award in Education and Training (which is a minimum
requirement if working in the public sector).
• a
ccessing up-to-date industry guides, codes of practice
and other useful publications
• attending seminars and training events
• u
ndertaking formal continuing professional development
activity
• ensuring they have recent relevant work experience.
Trainers are responsible for maintaining records of all the above
activities and training. To demonstrate they have the necessary
experience to deliver CIEH qualifications, trainers must provide
details of their employment in the last three years.
Contact details
Registered centres and trainers can contact the CIEH by
calling 020 7827 5800 between 08:30 and 17:30, Monday
to Friday. There is an option to leave a voicemail if lines are
busy or if calling outside business hours.
Alternatively, contact can be made by email:
• [email protected] – for all general enquiries,
including registrations
• [email protected] – for enquiries about
results and certificates.
Responses will be made within two working days.
Written correspondence should be addressed to:
Customer Services
Chartered Institute of Environmental Health
Chadwick Court
15 Hatfields
London SE1 8DJ
Page 4
© CIEH, 2016
Qualification specification
CIEH Level 2 Award in Food Safety for Retail
Appendix
Sample examination questions
1
Which of the following best supports the
multiplication of bacteria?
4
What should you do if you are suffering from
the symptoms of a food-borne illness?
A
High-carbohydrate food
A
Stay in bed until you feel better
B
Fat-free food
B
Tell your supervisor or manager
C
Protein-rich food
C
Take a tablet, then go to work
D
High-sugar food
D
Go to work and carry on as normal
2
Food handlers should wash:
5
Before using a device for the first time to
measure temperature it must be:
A
their hands in a wash hand basin
B
utensils in a wash hand basin
C
their hands in any sink
B calibrated according to the
other devices
D­
food in a wash hand basin
C
tested in the danger zone
D
calibrated according to the
manufacturer’s instructions
3
What is the main purpose of wearing
protective clothing?
A
It looks smarter and cleaner
B
It is easy to wash and dry
C
It protects food from contamination
D
It is comfortable to wear
Page 5
© CIEH, 2016
A
6
tested on a sample food
Food premises must have adequate hand
washing facilities. Which statement describes
best practice?
A
Separate sinks for washing hands and
equipment
B
Facilities for washing hands should only
be in rest areas
C
Bars of soap and clean roller towels
must be available
D­
Water should be supplied at a
maximum temperature of 8˚C
Answers
1C
2A
3C
4B
5D
6A
Customer Services
Chartered Institute of Environmental Health
Chadwick Court, 15 Hatfields, London SE1 8DJ
Telephone 020 7827 5800 (Option 1)
Email [email protected] Web www.cieh.org/training