Level 5 Food Safety development

HABC LogoHABC is developing a level 5 qualification in food safety.  And we’re looking for your input before we roll out trials in September. 

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

·         HACCP.

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.

18 thoughts on “Level 5 Food Safety development

  1. Are you any closer to rolling this out?
    Also to become a BRC auditor do you think this would meet the requirement of an appropriate higher education qualification such as a diploma.
    Thanks
    Tim
    Quality Manager DFI

      • Apologies for delay in replying, but the qualification is still in development, although we don’t have a launch date. In terms of the BRC, we will be liaising with them further down the line to see if the qualification could meet their requirements.

  2. Hi thei

    Hi There, im just about wondering if you have made any more progress on the level 5 food saftey course? If so do you have a rough idea when the cousre would be available? As this is something I would really like to do. As im in the process of studying for my level 4.

  3. I would be extremely interested in sitting the level 5 if & when it ever becomes available. I wish to set up my own consultancy & feel this would be extremely useful. Here’s hoping with all the dreadful press about allergies & allergens a level 5 will be given a higher consideration.

  4. I am like others, very interested in this qualification and from conversations with fellow food safety enthusiasts, we all agree the need for a level 5 food safety course would be a good route to learners looking at Higher learning in between a Level 4 course & Degree/diploma.

    Just a side note, I’m probably going to ramble as I work through areas of the potential course:

    (Need, who for)
    Level 2 – Food Handlers
    Level 3 – Supervisors
    Level 4 – Management

    A level 5 would best fit (as you said) to technical managers, but should even be focused at Food safety consultants.
    It might also benefit for the course to be focused at Franchises where a manager is in control of more than 1 food business at a time.

    (Course subject areas)
    – I can agree with the course subject’s you’ve stated but would emphasise a more thorough intensive learning of Microbes & Pathogens compared to the Level 4 management course.

    One way I can see this being relevant & of purpose is if its a combination of a variety of courses, all of which are intensive learning in itself.
    – Level 4 food safety
    – Level 4 HACCP
    – Level 3 Allergens
    – Level 3/4 COSHH in Catering
    – Level 3 Auditing & Inspection
    – Training to Level 3

    (Course Length)
    – As for timeframe/duration of a course, I can only imagine its looking at least 10- 15 full days classroom learning, which begs the question of cost’s.

    (Verification/assessment method)
    This should be a complete written assessment with ‘No multiple choice questions’. You may be able to consider the inclusion of multiple ‘Marked course Assessments’ and a Final ‘End Assessment’

    I feel a good way to approach the ‘End Assessment’ of this kind is in depth details of a fake food business(Pictures included) in which the learner completes a Report / HACCP/ risk assessment.

    (How to introduce the course)
    The course needs to be split down fully into sections. Level 4 food safety is intensive and to pile anything further would risk learners becoming overloaded. I would propose as stated above completing multiple paper assessment’s in 3/4 day instalments at any one time. You could give breathing room of 12 months to complete all initial Assessments before applying to complete the final assessment.

    I would also look at allowing learners who have attained the highest qualifications in all areas of the course a ‘Fast-track’ where they only take the final Assessment/Examination provided they have completed/passed all level 3/4 courses connected with the level 5 for a fast track.

    I’m going to leave it here as I could talk all day about possibilities of how this can be achieved.

    The challenges is always going to be for this course Tutors teaching level, Price & Time.

    I will be following this feed closely and be actively looking at the progression of the Level 5 course.

    • Hello Nick – the food safety qualification are to help keep you and your team compliant with UK food safety regulations, so in most cases, a Level 3 Food Safety for Catering or a Level 3 Food Safety for Retail would be suitable for someone who is in a supervisory/managerial role. Hope this helps. Thanks.

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