QCF credits : 59 or 64

The aim of the level 2 qualification is to provide the candidate with a comprehensive knowledge of food safety in catering and should ensure that all food handlers have sufficient knowledge and competence to enable them to handle food safely.  They should be aware of the types of foodstuff handled and the associated food hazards, and the risks to food safety presented by food operations for which they are responsible.

The qualification also provides candidates with knowledge of the parameters of basic food safety practices as relevant to the catering industry. Achievement of the qualification at level 2 will enable learners to identify how to make changes to catering practices in order to improve the safety of the catering service as a whole. 

The level 3 Food Safety qualification provides progression (from level 2) and development of the candidates.  It enhances their knowledge of relevant legislation and there is an emphasis on the supervisory role of level 3 candidates in this field.

Those operating in supervisory roles within the food business are responsible for identifying any training and instruction needs of food handlers and for determining how these needs are met. This training encompasses food handlers' duties, the types of foodstuff handled and associated food hazards, and the risks to food safety for which the food handler is responsible. Candidates working for the level 3 qualification are likely to have some catering experience and be in a job role that involves working independently.  This qualification provides candidates with a range of food safety skills directly relevant to the Catering and Hospitality industry.