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

Highfield Level 3 Award in Food Safety for Catering (RQF) 11 hygiene − Open wounds and first aid dressings − Hand washing facilities that should be provided in a catering environment, and how these facilities can be managed and monitored on a day to day basis − Common barriers to effective hand washing, how to overcome these to ensure food handlers wash hands effectively at appropriate times and how this can be monitored − The importance of implementing and enforcing systems regarding the reporting of illness and infections, promptly and actions to be taken if a food handler poses a threat to the safety of the food, including the terms ‘ healthy ’ and ‘ convalescent ’ carrier 2.2 Recognise the requirements for induction and ongoing training of staff to ensure competency o The objectives and benefits of food safety training to ensure competency o The importance of training records o How to communicate standards and procedures to staff o How to assess the competency of staff 2.3 Identify the process of implementing procedures for cleaning, disinfection and waste disposal o Definitions of: − Cleaning − Bactericide − Detergent − Disinfectant − Disinfection − Sanitiser − Sanitisation − Biodegradable − Contact time o The reasons for cleaning o How cleaning processes can be effectively supervised, including the use of cleaning schedules o The steps involved in cleaning and disinfecting or in sanitising o The importance of using the correct equipment, utensils and chemicals when cleaning o Safety precautions that should be considered when storing chemicals and cleaning and disinfecting work areas or equipment o The hazards associated with poor cleaning o The difference between ‘clean as you go’ and ‘scheduled cleaning’ o Typical areas in a catering operation that will require cleaning, disinfecting and/or sanitising o The hazards associated with incorrect waste management o How to clear and dispose of waste safely o Identification, segregation and disposal of unfit and spoilt food o The importance of keeping internal and external waste areas clean 2.4 Identify the actions that need to be taken with regards to pest control o Common food pests o The main signs of pest infestations