Aimed at learners interested in taking their knowledge of food safety issues to the next level, the qualification – which will be assessed by a written assignment or set of tasks – will be trialled in September 2014.
Areas likely to be covered will include:
· Relating basic properties of microorganisms to food safety management;
· Developing and maintaining a food safety culture;
· Management of allergens;
· Managing chemical and physical contamination hazards;
· The role of audits and inspections in food premises; and
HABC is seeking feedback from industry and education professionals on whether they think that a level 5 food safety qualification is something they would sit themselves or would deliver to others.
The qualification will be suitable for:
· Level 4 food safety qualifications;
· Managers of food premises;
· Technical or quality managers with food manufacturing businesses;
· Hygiene or regional food safety managers for restaurant groups;
· Internal inspectors or auditors;
· Learners wanting to progress into a Higher Education course, ie, Environmental Health; and
· Trainee Environmental Health Officers working towards a degree.
To have your say, go to our Food Safety page on LinkedIn at www.linkedin.com/groups/Highfield-Food-Safety-Trainers-Forum-4589568?trk=my_groups-b-grp-v and let us know your views.