Overview

The Food Handler qualification is designed for individuals who wish to enter the food service industry by acquiring the essential skills to hygienically prepare and assemble food while maintaining cleanliness in food preparation areas. This qualification provides learners with the foundational knowledge, practical skills, and work experience necessary to perform entry-level tasks in a kitchen or food production environment.

What You Can Do with This Qualification

Upon completing this qualification, graduates will be able to:

• Hygienically Prepare Food: Assemble food items following strict hygiene and safety protocols, ensuring food safety standards are upheld.
• Maintain Cleanliness: Perform cleaning tasks in food preparation areas, adhering to high standards of cleanliness and sanitation.
• Support Kitchen Operations: Assist in kitchen activities, contributing to a safe and efficient food production environment.
• Understand Kitchen Safety: Gain a basic understanding of personal hygiene, workplace safety, and food quality assurance, making them a valuable addition to any kitchen team.
• Career Opportunities: Pursue roles such as Food Handler or Kitchen Assistant, focusing on maintaining hygiene and supporting food preparation in various food service settings.

Curriculum Structure

The Food Handler qualification is composed of Knowledge Modules, Practical Skill Modules, and Work Experience Modules, totaling 28 credits.

Knowledge Modules (Total Credits: 13)

1. 512101000-KM-01: Personal Hygiene and Safety (NQF Level 3, 3 Credits)
2. 512101000-KM-02: Food Safety and Quality Assurance (NQF Level 4, 5 Credits)
3. 512101000-KM-03: Workplace Safety (NQF Level 4, 5 Credits)

Practical Skill Modules (Total Credits: 10)

1. 512101000-PM-01: Prepare and Assemble Food Items Using Different Methods and Techniques, Equipment, and Utensils (NQF Level 3, 6 Credits)
2. 512101000-PM-06: Assist with Kitchen Activities (NQF Level 2, 4 Credits)

Work Experience Modules (Total Credits: 5)

1. 512101000-WM-02: Hygiene Practices and Cleaning Processes and Procedures within the Cook-Serve or Cook-Chill/Freeze Food Production Environment (NQF Level 2, 5 Credits)

Integrated Assessment Focus Areas

This qualification emphasizes practical, real-world skills that ensure learners are capable of maintaining hygiene standards and supporting kitchen operations effectively.

Hygienically Prepare and Assemble Food, and Clean Food Preparation Areas (5%)

Associated Assessment Criteria:

• All work areas and items are cleaned, and all items are returned to their designated areas.
• Sanitation, health, and safety standards are consistently maintained in work and associated areas.
• High levels of cleanliness are upheld in food production to ensure all service requirements are met.
• Food items are assembled and presented in accordance with work instructions.

Entry Requirements

To enroll in the Food Handler (NQF Level 2) qualification, candidates should be at least 16 years of age. This requirement ensures that learners have the maturity and readiness to support basic food handling tasks in a professional kitchen environment.

Conclusion

The Food Handler (NQF Level 2) qualification provides essential training for those entering the food service industry. By focusing on hygiene, safety, and basic food preparation skills, this program equips learners with the abilities needed to support kitchen operations efficiently. Graduates will be prepared to maintain high standards of cleanliness and food safety, making them valuable contributors to any food production or service environment.