Handling Food Hygienically and HACCP 
Award Type Minor and Special Purpose Award
Code 4S2087
Level 4
Credit Value 5
The purpose of this award is to equip the learner with the knowledge, skill and competence to prepare and handle food safely and hygienically, in compliance with regulation, legislation and current best practice.
Learning Outcomes: Learners will be able to:
1 State the role of the employee in food hygiene and safety including personal hygiene, legal
responsibilities and the use of protective clothing
2 Outline how food is put at risk by chemical, physical and microbiological hazards, cross
contamination and allergens
3 List food borne illness and the factors which contribute to their expansion
4 Describe how pests can be controlled in and around a food premises
5 Outline the reasons for ensuring that correct temperatures are used in food preparation and
production including the limitations of temperature control and procedures for recording food
temperatures
6 Use safe and hygienic food handling practices including HACCP, for food preparation, cleaning,
waste disposal and pest prevention
7 Refrain from unhygienic practices in food production
8 Complete a range of basic food safety documents and records.
RT