Highfield Level 4 Award in Managing Food Safety in Catering (RQF) 500-7327-8

Highfield Level 4 Award in Managing Food Safety in Catering (RQF) 11 o explain how bacterial spores and toxins are formed and why these may pose a hazard within the food industry: − explain the terms ‘bacterial spore’, identify the role spores play in the survival of bacteria, describe the conditions under which spores are formed and the consequences these may have for food safety − describe how some bacteria produce toxins and distinguish between exotoxins and endotoxins o identify the signs of spoilage and identify what may cause spoilage: − signs of spoilage to include bacterial activity, enzyme activity, moulds, physical damage − describe controls which can be utilised to control microbial and enzyme activity to reduce the rate of spoilage in food • Food Borne Illness • Candidates must know and understand the main reasons for food poisoning and food borne illnesses and understand the importance of preventing illness by being able to: o describe common sources, food vehicles, incubation periods and controls of common food poisoning and food borne disease organisms: − explain the main differences between food poisoning and food borne disease − distinguish the differences between toxic and infectious causes of food borne illness − explain the symptoms, sources, incubation periods, and controls for the principal pathogens that cause food poisoning − identify groups of people most at risk from food poisoning − explain the symptoms, sources, incubation periods, and controls for the principal pathogens that cause food borne diseases − explain the symptoms, sources, incubation periods, and controls for food related viruses and protozoa o know that chemicals, metals, poisonous plants and fish can cause serious problems in the food industry and provide examples of each o explain the role of management and environmental health practitioners in outbreak investigation: − identify the role of the manager, supervisor and food handlers regarding food poisoning outbreak investigation − determine, implement and review procedures relating to food poisoning outbreak control − describe the role of the consultant in communicable disease • Food Handlers and Personal Hygiene • Candidates must understand the importance of ensuring food handlers do not contaminate food by being able to: o outline how people are both sources and causes of food poisoning and identify methods of controlling and monitoring food poisoning and contamination from personnel: − explain hazards associated with infections, skin complaints and injury and describe how these can be controlled