Level 6 Diploma in Food Safety and Nutrition

1. Food Safety Systems : Examines food-safety management principles, food-chain responsibilities, prerequisite programmes, food-safety objectives, process control, communication, documentation and the role of management systems in protecting consumers.

2. HACCP and Risk : Develops advanced understanding of hazard analysis, biological, chemical and physical hazards, preventive controls, critical control points, critical limits, monitoring, verification, corrective action and HACCP-based food-safety planning. Codex identifies HACCP as a preventive system based on identifying hazards and establishing controls at critical points.

3. Food Microbiology : Covers microorganisms associated with food safety, growth conditions, spoilage, foodborne pathogens, microbial contamination, sampling concepts, microbiological controls and the relationship between processing, storage and foodborne illness.

4. Hygiene, Sanitation and Allergens : Examines personal hygiene, premises, cleaning and sanitation, equipment hygiene, cross-contamination, allergen management, food-handler practices and preventive measures for maintaining hygienic food operations.

5. Contaminants and Food Law : Develops knowledge of chemical, physical and biological contaminants, residues, toxins, food-safety risk evaluation, regulatory controls, compliance responsibilities and the principles used to protect consumers throughout the food chain. Codex risk analysis separates risk assessment, risk management and risk communication and emphasises scientifically based, transparent decision-making.

6. Food Safety Auditing : Develops competence in food-safety inspections, internal auditing, objective evidence, compliance evaluation, audit findings, corrective action, verification, management review and continual improvement. ISO 22000 provides the management-system context for systematic food-safety control, while ISO 22005 provides principles for food traceability.

7. Human Nutrition : Examines macronutrients, micronutrients, energy balance, digestion and absorption, nutrient functions, nutritional requirements, deficiency and excess, food composition and relationships between diet and health across the life course. WHO's current guidance identifies adequacy, balance, moderation and diversity as core principles of a healthy diet.

8. Public Health Nutrition and Labelling : Examines population nutrition, malnutrition, diet-related disease, food environments, nutrition education, dietary patterns, nutrition communication and interpretation of food and nutrition labels. Codex's Guidelines on Nutrition Labelling (CXG 2-1985) were amended in 2024 and remain an important international reference for nutrition information on food packages.

9. Applied Food Safety and Nutrition Project : Requires learners to critically investigate a food-safety or nutrition problem and develop an evidence-based professional solution, intervention, management plan, audit programme, nutrition strategy, product-improvement proposal or integrated food safety and nutrition project.

Successful learners can develop:

• Advanced food-safety management knowledge.

• HACCP planning and risk-control capability.

• Understanding of foodborne microorganisms and contamination.

• Advanced hygiene and allergen-management knowledge.

• Understanding of food contaminants and risk analysis.

• Food-safety auditing and corrective-action skills.

• Knowledge of traceability and food-safety documentation.

• Advanced understanding of human nutrition.

• Public-health nutrition and nutrition-communication capability.

• Food-labelling interpretation skills.

• Evidence-based decision-making ability.

• Experience completing an integrated professional project.

ISO 22000 applies across the food chain, including production, processing, transport, storage, catering and retail, and integrates HACCP principles with prerequisite programmes and management-system processes.

The qualification is suitable for:

• Food Safety Officers.

• Food Quality Officers.

• HACCP and food-safety coordinators.

• Food-safety auditors.

• Food manufacturing and production professionals.

• Catering and hospitality quality personnel.

• Food technologists.

• Nutrition and health professionals seeking food-safety specialisation.

• Food-service managers.

• Professionals working in food compliance, quality assurance or public-health nutrition.

• Learners progressing from Level 5 study in food safety, nutrition or related disciplines.

Assessment Format: Written knowledge examination combined with HACCP assignments, food-safety risk assessments, microbiology case studies, auditing exercises, food-safety documentation, nutrition analysis, public-health nutrition assignments, labelling activities and an applied integrated project.

Total Questions: 80 Questions

Passing Score: 70%

Duration: 150 Minutes

Certification: Successful learners receive the HiQual UK Level 6 Diploma in Food Safety and Nutrition, subject to the qualification's approved assessment and quality-assurance requirements.

To deliver this Qualification, HiQual UK Approved ATPs must demonstrate the capability to deliver, assess, and internally quality assure qualifications in line with recognised regulatory principles and the expectations of the Regulated Qualifications Framework (RQF).

Approved centres must operate effective systems to ensure the validity, reliability, fairness, consistency, and security of assessment.

1. Centre Recognition and Legal Compliance

Centres must be formally recognised by HiQual UK prior to the delivery or assessment of any qualification. To maintain recognition, centres must: Be a legally constituted organisation operating in compliance with applicable legislation and regulatory requirements. Demonstrate effective governance, management oversight, and clear lines of accountability. Comply with all HiQual UK policies, procedures, and conditions of centre recognition. Notify HiQual UK promptly of any material changes that may affect delivery, assessment, or internal quality assurance arrangements.

2. Resources, Facilities, and Learning Environment

Centres must ensure that sufficient and appropriate resources are in place to support learning and assessment. This includes: Learning environments appropriate to the mode of delivery, including classrooms and, where applicable, specialist or practical facilities. Access to learning and assessment resources that enable learners to meet qualification outcomes. Secure systems for managing learner data, assessment records, and certification claims. Arrangements that support equality of access and reasonable adjustments for learners where required.

3. Staff Competence and Occupational Expertise

Centres must ensure that all staff involved in delivery, assessment, and internal quality assurance are competent and suitably qualified. Centres must: Appoint tutors with appropriate subject knowledge, teaching competence, and relevant occupational or professional experience. Ensure assessors are trained and competent in applying HiQual UK assessment requirements and standards. Appoint a qualified Internal Quality Assurer (IQA) responsible for monitoring assessment practice and decisions. Maintain records of staff qualifications, experience, training, and continuing professional development (CPD).

4. Assessment Practice and Internal Quality Assurance (IQA)

Centres must operate robust internal quality assurance systems to ensure assessment integrity. Centres must: Ensure assessment is valid, fit for purpose, and conducted in line with HiQual UK requirements. Implement effective IQA procedures to monitor assessor performance and confirm the consistency of assessment decisions. Maintain accurate, complete, and auditable records of learner registration, assessment evidence, and outcomes. Carry out regular internal reviews and standardisation activities to support continuous improvement.

5. Integrity, Risk Management, and Malpractice

Centres must take appropriate measures to protect the integrity of assessment. Centres must: Maintain policies and procedures for the prevention, identification, and management of malpractice and maladministration. Ensure secure handling, storage, and retention of assessment materials and learner evidence. Report any suspected or confirmed malpractice to HiQual UK in accordance with published procedures.

6. Health, Safety, Safeguarding, and Learner Protection

Centres must provide a safe, inclusive, and supportive learning environment. Centres must: Comply with applicable health and safety and safeguarding legislation. Conduct risk assessments for learning activities, particularly where practical or technical work is involved. Maintain procedures to safeguard learner welfare and wellbeing.

7. Learner Information, Support, and Fair Treatment

Centres must ensure learners are informed, supported, and treated fairly. Centres must: Provide clear and accurate information on programme requirements, assessment methods, and certification. Ensure learners receive timely and constructive feedback on assessment outcomes. Operate transparent complaints and appeals procedures aligned with HiQual UK requirements. Manage learner information securely in compliance with data protection legislation.

Successful learners who achieve the HiQual UK Level 6 Diploma in Food Safety and Nutrition may progress to:

• HiQual UK Level 7 qualifications in Food Safety Management, Food Science, Nutrition, Public Health, Quality Management or related disciplines.

• Postgraduate study in Food Safety, Food Science, Nutrition, Dietetics-related fields, Public Health or Food Technology, subject to the receiving institution's entry requirements.

• Professional development in ISO 22000, HACCP, food-safety auditing, food microbiology, food labelling and public-health nutrition.

• Roles such as Food Safety Officer, Food Quality Manager, HACCP Coordinator, Food Safety Auditor, Food Compliance Officer, Nutrition Programme Coordinator and Food Safety Consultant, subject to employer and professional requirements.

• Continuing professional development in food safety, nutrition, quality assurance, food regulation and public health.