Food Safety
The LICQual Level 2 Award in Food Safety equips learners with advanced knowledge and practical skills to maintain high standards of food hygiene and safety. This accredited qualification provides learners with a thorough understanding of food safety regulations, contamination prevention, and hygiene practices applicable across all food environments.
Learners explore key principles, including foodborne hazards, safe food handling, proper storage, temperature control, and personal hygiene, gaining the competence to identify and mitigate risks in food preparation and service. The course also covers food safety legislation, ensuring learners understand regulatory requirements and legal responsibilities for maintaining compliance in the workplace.
Through practical scenarios and industry-relevant examples, learners develop the skills to apply food safety protocols consistently, prevent contamination, and maintain clean, hygienic environments. The LICQual Level 2 Award in Food Safety empowers learners to implement best practices, safeguard public health, and contribute to organizational compliance and professional food safety standards.
Course Overview
Qualification Title
LICQual Level 2 Award in Food Safety
Total Units
6
Total Credits
6
GLH
12
Qualification #
LICQ2200077
Qualification Specification
To enroll in the LICQual Level 2 Award in Food Safety ,applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200077-1 |
Introduction to Food Safety and Hygiene |
1 |
2 |
|
LICQ2200077-2 |
Types of Foodborne Hazards and Contamination Prevention |
1 |
2 |
|
LICQ2200077-3 |
Safe Food Handling and Storage Practices |
1 |
2 |
|
LICQ2200077-4 |
Personal Hygiene and Its Role in Food Safety |
1 |
2 |
|
LICQ2200077-5 |
Cleaning and Sanitation in Food Environments |
1 |
2 |
|
LICQ2200077-6 |
Food Safety Legislation and Workplace Responsibilities |
1 |
2 |
By the end of this course, learners will be able to:
1. Introduction to Food Safety and Hygiene
- Understand the key principles of food safety and hygiene.
- Recognize the importance of maintaining food safety to prevent foodborne illnesses.
- Explain the potential consequences of poor food safety practices in food environments.
- Identify the role of food handlers in maintaining hygiene standards and ensuring consumer safety.
2. Types of Foodborne Hazards and Contamination Prevention
- Identify and describe the different types of foodborne hazards: biological, chemical, and physical.
- Understand the sources and risks of contamination in food handling and preparation.
- Implement effective methods to prevent contamination and minimize foodborne illnesses.
- Recognize how contamination can occur and take steps to control it within food environments.
3. Safe Food Handling and Storage Practices
- Demonstrate safe food handling techniques throughout the preparation, cooking, and serving process.
- Understand the importance of temperature control in food safety and apply correct food storage methods.
- Prevent cross-contamination by following safe food segregation and handling practices.
- Apply appropriate food labeling and stock rotation practices to ensure food safety and minimize waste.
4. Personal Hygiene and Its Role in Food Safety
- Recognize the critical importance of personal hygiene in preventing foodborne contamination.
- Demonstrate proper handwashing techniques and the use of appropriate personal protective equipment (PPE).
- Follow hygiene protocols and maintain cleanliness while working with food, utensils, and equipment.
- Promote good personal hygiene practices to colleagues to reduce food safety risks in the workplace.
5. Cleaning and Sanitation in Food Environments
- Understand the importance of maintaining cleanliness and sanitation in food preparation areas.
- Apply correct cleaning procedures for surfaces, utensils, and food preparation equipment to ensure safety.
- Use cleaning agents and sanitizers safely and effectively to minimize contamination risks.
- Understand the importance of waste management in maintaining a hygienic food handling environment.
6. Food Safety Legislation and Workplace Responsibilities
- Understand the key food safety regulations, standards, and laws governing food handling practices.
- Identify the legal responsibilities of food handlers and employers in ensuring food safety compliance.
- Recognize the importance of food safety documentation, reporting, and record-keeping in the workplace.
- Apply relevant food safety legislation to ensure compliance and maintain a safe working environment.
This diploma is ideal for:
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.