BTEC International Level 2 Hospitality

Unit 5: Health, Safety and Hygiene in Hospitality — assessment criteria

BTEC International Level 2 Unit 5 (Health, Safety and Hygiene in Hospitality) — 60 Guided Learning Hours.

Mandatory (Pearson-set)60 GLH11 criteria3 learning aims

Teaching this subject at Level 3?

Assessment criteria

Reproduced verbatim from the Pearson specification — the same grid the assignment brief carries. A unit grade is the highest band where all criteria in that band (and every band below it) are met.

Pass

7 criteria

A.P1YES Well done Sara, you have described a range of the responsibilities of employers and employees towards health and safety.

A.P2YES The most common hazards found in a hospitality environment have been described along with how these can be prevented.

A.P3YES You have described the process for conducting a risk assessment and the actions that need to be taken at each stage.

B.P4YES You have described biological, chemical and physical food hazards and the sources of these. Additionally, you have briefly described that allergens in food create a risk.

B.P5YES You have described a range of controls and monitoring procedures that hospitality businesses use to eliminate food safety hazards.

C.P6YES You have described how to keep self and work areas clean. Good examples given

C.P7YES You have constructed a cleaning schedule for use in a small hospitality business.

Merit

3 criteria

A.M1YES You have assessed the importance of risk management highlighting that risk

B.M2Assess the importance of the controls and monitoring procedures which will help eliminate food safety hazards.

C.M3YES Throughout your work, you have assessed the reasons for keeping yourself and the workplace clean.

Distinction

1 criteria

BC.D1NO There is no evaluation of the importance of the controls and monitoring procedures which will help eliminate food safety hazards. General comments

Command verbs in this unit

The verb decides the depth expected — that is what separates Pass from Merit and Distinction work on the same learning aim.

YesAssessNo

Pearson's ladder runs Identify → Describe → Explain → Compare / Analyse → Evaluate / Justify / Assess. A Merit or Distinction criterion on the same aim always implies the Pass beneath it: an “evaluate” answer that never first “explains” fails, however polished it reads. Hover a verb for what it demands.

Learning aims

A. Understand the importance of health and safety in hospitality
B. Explore the importance of food safety in the hospitality industry
C. Understand how to keep self and work area clean and hygienic

How checkb.tech checks this unit

Upload a learner's submission and checkb.tech reads it against exactly these criteria, reporting each one as met, partly met, or not met — with the evidence that informed the verdict cited, so every call is auditable.

The check runs against the official Pearson documents for this unit, and identical evidence always produces an identical result — the same script gets the same verdict every time.

It never awards a grade. You stay the assessor: confirm, dismiss, or act on every criterion before your assessment decision is final.

Verification & Quality Tools for Unit 5

Free Lead IV and assessor utilities configured for Pearson BTEC International specifications.

Authenticity CheckerAudit Unit 5 Evidence with Free Authenticity Checker

Screen submissions for generic AI filler, inspect slide presentations, and generate oral viva questions.

Lead IV UtilityCalculate IV Sample Size

Generate a JCQ-compliant square-root sampling plan with assessor risk tiers and P/M/D grade distribution.

Compliance CalculatorCheck Resubmission Window

Compute the exact 15th working day deadline excluding term holidays and audit Pearson conditions.

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Evidence standards, internal verification protocols, and marking guidance for Unit 5.

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When a BTEC resubmission is allowed: the one-opportunity rule, Lead IV authorisation, the short window, and what a compliant resubmission looks like.

More Level 2 Hospitality units

Unit 2 — Working in the Hospitality Industry Unit 3 — Food Safety and Health in Hospitality Unit 4 — Sustainability in Hospitality Unit 6 — Food Preparation and Cooking Unit 7 — Food and Beverage Service All units →

Criteria and aim text reproduced for teacher reference from the official Pearson qualification documentation (Pearson BTEC International Level 2 Qualifications). BTEC is a registered trademark of Pearson Education Limited. checkb.tech is an independent tool — not affiliated with, endorsed by, or sponsored by Pearson. It never awards a grade; the teacher stays the assessor.