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

Highfield Level 3 Award in Food Safety for Catering (RQF) 8 Appendix 2: Qualification content Unit 1: Food Safety for Catering Unit number: M/617/7267 Credit: 3 GLH: 20 Level: 3 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the requirements for ensuring compliance with food safety legislation and management procedures 1.1 Recognise the importance of implementing food safety management procedures 1.2 Recognise the responsibilities of those working in a catering environment in respect of food safety legislation and procedures for compliance 1.3 Identify the process for applying a food safety management system into a food business 1.4 Identify methods for, and the importance of, verifying food safety controls and procedures 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 2. 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 2.2 Recognise the requirements for induction and ongoing training of staff to ensure competency 2.3 Identify the process of implementing procedures for cleaning, disinfection and waste disposal 2.4 Identify the actions that need to be taken with regards to pest control 2.5 Recognise the responsibilities of those working in a catering environment when identifying hazards posed by, and procedures