(21042019 1348) Level 4 International Award in Food Safety Qualification Specification
(21042019 1348) Level 4 International Award in Food Safety Qualification Specification
(21042019 1348) Level 4 International Award in Food Safety Qualification Specification
ID requirements ........................................................................................................................... 4
Introduction
This specification is designed to outline all you need to know to offer this qualification at your
centre. If you have any further questions, please contact your centre manager.
Key facts
Guided learning hours (GLH): 40
Assessment method: Multiple-choice
Entry requirements
It is advised that learners already hold the Level 3 Award in Food Safety in Catering, or equivalent.
It is also advised that learners have a minimum of level 2 in literacy and numeracy, or equivalent.
Guidance on delivery
The recommended guided learning hours for this qualification is 40 hours. Guided learning hours
is the time an average learner is taught through lectures, tutorials, supervised study and blended
learning. The delivery of this programme may be adjusted in accordance with learners’ needs
and/or local circumstances.
Guidance on assessment
This qualification is assessed by a multiple-choice examination, containing 60 questions. The exam
must be completed in 2 hours. Successful learners will have to demonstrate knowledge across the
unit content and correctly answer 36 questions or more to achieve a pass, 42 questions to achieve a
merit and 48 questions to achieve a distinction.
Completed examination papers should be returned to Highfield for marking. Results will then be
provided to the centre.
It is also recommended that nominated tutors are able to demonstrate relevant experience and
knowledge in a work context and provide evidence of engagement with the subject field and
continuing professional development.
ID requirements
All learners should be instructed, ahead of the course/assessment when the learner registers and/or
receives any pre-course materials, to bring photographic identification to the assessment to be
checked by the invigilator.
It is the responsibility of the centre to have a system in place to ensure that the person taking an
examination/assessment is indeed the person they are claiming to be. All centres are therefore
For more information on learners’ ID requirements, please refer to Highfield Qualifications’ Core
Manual.
Progression opportunities
On successful completion of this qualification, learners may wish to continue their development by
undertaking 1 of the following:
• the Highfield Certified Manager Programme (CMP)
• level 5 food safety qualifications
• the Highfield Level 4 Award in HACCP for Management (CODEX principles) (RQF)
• hospitality competency-based qualifications
Useful websites
• www.highfieldqualifications.com
• www.highfieldinternational.com
• www.highfieldproducts.com
2. Understand how to establish food safety 2.1 Outline the processes for designing and
management procedures implementing food safety management
procedures, including allocating resources,
roles and responsibilities
2.2 Analyse the risks to food safety from
microbial, physical, chemical and
allergenic hazards in a specified food
business
2.3 Communicate food safety management
information to staff, visitors and suppliers
2.4 State the need for, and benefits of, staff
training and the maintenance of training
records
3. Understand the controls required for 3.1 Review controls for microbial, physical,
food safety chemical and allergenic hazards in a
specified food business
3.2 Discuss the methods for monitoring and
recording food safety hazards
3.3 Determine the corrective actions required
if food safety hazards are not controlled
4. Understand how to maintain food safety 4.1 Explain the methods for verifying the
Indicative content
• Candidates must understand how microorganisms pose a hazard to food safety by being able to:
o discuss the main characteristics of microorganisms, including optimum growth
requirements:
− outline the structure, shape and size of bacteria and distinguish between the main types
of bacteria
− describe how bacteria multiply, and identify factors that influence bacterial
multiplication
− state the temperature range of the risk zone, optimum temperatures for bacterial
multiplication, temperatures when most pathogens will stop multiplying and
temperatures when they will die
− identify timescales involved in bacterial multiplication and explain the significance of the
bacterial growth curve
o identify effective methods of destroying microbes:
− methods include: heat (cooking, pasteurisation, ultra-heat treatment), use of chemicals,
such as salt, sugar, acids
− outline the principles involved with methods of preservation
o explain how bacterial spores and toxins are formed and why these may pose a hazard within
the food industry:
− explain the term ‘bacterial spore’, identify the role spores play in the survival of
bacteria, describe the conditions under which spores are formed and the consequences
these may have for food safety
o describe how some bacteria produce toxins and the consequences for food safety
o identify the signs of spoilage and identify what may cause spoilage:
− signs of spoilage to include bacterial activity, enzyme activity, moulds, physical damage
− describe controls that can be utilised to control microbial and enzyme activity to reduce
the rate of spoilage in food
• Food Poisoning
• Candidates must know and understand the main reasons for food poisoning and understand the
importance of preventing illness by being able to:
o describe common sources, food vehicles, incubation periods and controls of common food
poisoning organisms:
− distinguish the differences between toxic and infectious causes of food poisoning
− explain the symptoms, sources, incubation periods and controls for the principal
pathogens that cause food poisoning
− identify groups of people most at risk from food poisoning
− explain the symptoms, sources, incubation periods and controls for food-related viruses
• Candidates must understand how the development, implementation and monitoring of food
safety training can assist in the prevention of food poisoning and contamination of food by
being able to:
o identify the benefits of training and explain why planned training is essential within a food
business:
− explain how training can assist in the development of a positive food safety culture
o analyse the factors requiring consideration (including content) when developing and
implementing a food safety training programme and evaluate how the success of training
can be assessed:
− identify the benefits of assessing training needs for all levels of staff (including
contractors and temporary staff) when developing food safety training programmes
− state the importance of considering staff roles, experience and skills and explain how
barriers to learning such as language or literacy may be overcome
− describe a variety of methods which can be used to effectively communicate
information and responsibilities regarding food safety, including procedural and
legislative changes
− describe sources of information and guidance which may be used when developing a
food safety training programme
− know the importance of implementing food safety training and outline the methods by
which this can be achieved
− explain the reasons for providing feedback to staff regarding food safety matters
− outline the importance of developing supervisors to enable the effective reporting from
management to supervisor regarding food safety and outline the importance of
refresher training
o outline the need for training records:
− describe the need to maintain accurate and up-to-date training records
− outline how training records can be of use to a food business
• Food Hazards and Controls from Purchase to Service
• Candidates must know and understand the role of the manager with regards to managing
operational requirements regarding food production by being able to:
o analyse and discuss the hazards associated with the operational methods of the
organisation:
− identify hazards which may be present at each stage of food production and service
including purchase, delivery, storage, preparation, cooking, hot holding, cold holding
and service
− outline the processes and potential hazards associated with interrupted catering
processes such as cook-chill, cook-freeze and sous vide
− explain the importance of analysing and evaluating potential hazards and controls in the
event of change, for example, the introduction of a new process or equipment, or a
menu change
o identify and review controls and monitoring required for food purchase and supplier
selection, receipt, storage (including the importance of stock control), preparation, thawing,
• Candidates will know and understand their responsibilities regarding the implementation of
operational procedures regarding pest control and be able to:
o discuss the hazards and controls involving food pests:
− outline the hazards associated with pests and explain why pests must be controlled
within the food industry
− explain the actions that should be taken by food handlers, supervisors and managers if
evidence of pests is found
− outline a manager’s role regarding developing, implementing and monitoring a pest
control policy and describe the importance of keeping up-to-date records
o describe the main food pests and their habits:
− identify the characteristics and habitats of the main food pests, including rodents,
insects and birds, and identify how to detect signs of an infestation