The purpose of this qualification is for learners, aged from 14 upwards to obtain a knowledge and understanding of; the importance of food hygiene, associated food safety hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

Summary of Outcomes:
To achieve this qualification, a candidate must:
1. Understand food safety hazards, by being able to meet the following assessment criteria:
1.1 Identify contamination and cross-contamination hazards to food safety
1.2 Explain how contamination of food can cause illness or injury
1.3 Explain the importance of personal hygiene and behaviour to food safety
1.4 Outline the legal responsibilities of food handlers and food business operators
2. Understand how to control food safety hazards, by being able to meet the following assessment criteria:
2.1 Outline safe food handling practices and procedures for:
2.1.1 Preventing or minimising the risk of cross contamination
2.1.2 Temperature control
2.1.3 Dealing with stock and deliveries to customers
2.1.4 Work flow, work surfaces and equipment
2.1.5 Keeping the work area and equipment clean and tidy
2.1.6 Dealing with hazards and potential hazards
2.1.7 Food spoilage and waste
2.1.8 Pest prevention

Attainment of the Learning Outcomes will be assessed by a multiple-choice examination. A candidate who is able to Satisfy the learning outcomes will achieve a score of at least 20 out of 30 in the examination.
The multiple choice examination is provided by RSPH. The examination consists of 30 questions. The duration of the examination is forty minutes.