Highfield Level 3 Award in Food Safety for Catering (RQF) 603-4942-6

Highfield Level 3 Award in Food Safety for Catering (RQF) 10 o The potential consequences of non- compliance or the prosecution of a catering business and awareness of the penalties that can be applied to both food handlers and food business operators for non-compliance with food safety legislation o Due diligence defence 1.3 Identify the process for applying a food safety management system into a food business o Food safety management systems o The importance of identifying hazards, control measures, monitoring actions, corrective actions, verification and documentation at steps in the catering process which are critical to food safety o Responsibilities and daily activities of food handlers and supervisors to implement and monitor food safety practice and procedures, including opening and closing checks o Role of those working in a catering environment in ensuring appropriate corrective actions for deviations from control points in food production, including supervisory actions to take when performance does not achieve standards and targets o The importance of providing feedback to those responsible for the food safety procedures and the types of issues you need to address o The importance of up-to-date, accurate documentation and records, and examples of the type of records that may be used in a catering business 1.4 Identify methods for, and the importance of, verifying food safety controls and procedures o Responsibilities of those working in a catering environment with regards to verification o Role of an audit/inspection in verification and validation 1.5 Recognise the responsibilities of those working in a catering environment when identifying and selecting suitable controls and monitoring, to prevent food safety hazards from purchase to service o Implementing and monitoring controls to minimise hazards from delivery and unloading o The importance of clear labelling of food o Ensuring and monitoring food storage conditions are suitable and specify the temperatures required for different food o Why stock rotation procedures are important o Distinguish between ‘Use By’ and ‘Best Before’ date codes and explain why food past its code must be disposed of o Role of those working in a catering environment in implementing and controls at the stages of thawing, preparation, cooking, cooling, reheating, holding and serving of food LO2 Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene and cleaning 2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a catering operation o Overview of best practice requirements for personal hygiene of food handlers regarding: − Handling practices − Protective clothing − F itness to Work, including relevance of the term ‘carrier’ − Role of those working in a catering environment in securing high standards of personal