Candidates should be aware of the causal link between contamination and food poisoning.

They should be able to:

• Understand the types of common contamination and the terms contamination, cross-contamination and vehicles of contamination
• Describe the symptoms of food poisoning and the effect it can have on the body
• Identify mistakes (incorrect practices) in food premises that result in food becoming contaminated
• Identify groups particularly vulnerable to food poisoning

Candidates should understand basic legal responsibilities of food business operators and food handler staff operating and working in the UK, and the powers that Environmental Health Officers (EHOs) have in enforcing this legislation.

Learners should be able to:

• Understand the basic legal obligations of the food business operator and food handler staff
• State potential legal consequences for food business operators and food handler staff not complying with UK food safety and food labelling law
• Understand the term Due Diligence and its legal significance to food business operators and food handler staff
• Understand the basic role, responsibilities and powers of Environmental Health Officers in the inspection of food business premises and in upholding UK food safety law

Candidates should be aware of a range of microbiological threats to food safety, including pathogenic bacteria and the conditions needed for pathogenic bacterial multiplication to occur.

They should be able to:

• Identify a range of microbiological threats including pathological bacteria and viruses
• Describe a range of bacterial types including helpful, spoilage and pathogenic bacteria
• Explain the conditions required and factors that interrupt pathogenic bacterial multiplication
• Describe the term ‘danger zone’ and identify the threat to food left exposed to this range
• Describe the food safety threat that pathogenic bacterial spores and toxins pose
• Describe the characteristics of high-risk and low-risk foods and identify examples of both
• State the consequences of failing to prevent the food contamination and/or multiplication of pathogenic bacteria on food safety

Candidates should understand how to identify a range of physical, chemical allergenic ingredient hazards, and identify basic control measures to reduce associated risks to food safety.

They should be able to:

• Identify a range of physical hazards to food and describe simple control measures
• Identify a range of chemical hazards to food and describe simple control measures
• Explain the threat posed by allergenic food ingredients to food allergy and intolerance sufferers
• Identify examples of controls that may limit the threat from allergenic ingredients
• State the potential food safety consequences of failing to control physical and chemical hazards, and allergenic ingredients

Candidates should be able to explain the importance of risk assessed and documented policies and processes in maintaining food safety including the legal basis and role of HACCP in the safe production of food.

They should be able to:

• Explain the basic function, purpose and legal basis of HACCP in a food premises
• Give examples of a food handler’s possible involvement in and contribution to a successful HACCP based food safety management system
• Identify the importance of, and examples of, common record keeping and documentation required to operate an effective food safety management system in a food premises

Candidates should be aware of basic facilities necessary to prepare food to minimum legal standards in the UK and understand the key role that appropriate cleaning and disinfection plays in maintaining food safety. They should also identify approved approaches to dealing with food waste, and the food safety threats posed by a range of common UK food pests.

They should be able to:

• Identify the basic facilities and features every food premises must have by law
• Understand the importance of separation of food storage and preparation and food tasks to prevent food contamination
• State the consequences of poor standards of cleaning and hygiene on food safety
• Describe approved approaches to cleaning of food premises and the use of documented cleaning schedules
• Describe appropriate methods of storing and dealing with waste in a food premises
• Identify evidence of pest infestation and basic action that should be taken on finding possible evidence of pest infestation
• State the potential food safety consequences of failing to deal with a pest infestation

Candidates should understand how and why food spoilage occurs and be aware of the basic requirements for preserving and storing food safely, including the crucial role played by refrigeration and the importance of observing food Use by dates.

They should be able to:

• State a range of effective food preservation methods including use of extreme temperatures and the importance of continuously maintaining the cold chain
• Describe the conditions under which low and high-risk foods may be safely stored to maintain food safety
• Describe the importance of correctly interpreting and using manufacturers and in-house food date marks to maintain food safety

Candidates should understand the importance of high standards of personal hygiene in the safe preparation of food, including best-practice approaches to hand hygiene.

They should be able to:

• Give examples of appropriate clothing to help prevent contamination
• Identify the threat to food safety posed by jewellery, strong perfumes and scents, and the carrying of personal effects in a food preparation area
• Identify an approved approach to hand hygiene (hand-washing technique) including when hand washing should take place
• Describe the importance of reporting illness to a supervisor in the prevention of food poisoning
• Describe the need for personal professionalism and proactivity in all food safety matters

Candidates should understand the crucial role that the control of temperature has in keeping food safe from the threat of pathogenic bacteria and be able to identify basic appropriate temperature controls for a range of common food storage and preparation tasks.

They should be able to:

• Explain the importance of temperature control in food preparation and the consequences of failing to maintain food at the approved minimum/maximum temperatures
• Identify basic times and temperatures for refrigerating, cooking, reheating and hot holding food safely to approved standards
• Describe when and how a probe thermometer can be used to establish food temperatures