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) 12 − describe the responsibilities of all staff regarding personal hygiene − describe how non-food handling personnel (for example maintenance, contractors, visitors, delivery personnel) can contaminate food and be able to develop, implement and monitor procedures to control from these personnel − outline unhygienic practices to be avoided in food handling areas, describe how they may cause contamination and suggest suitable controls − describe the importance of hand wash and explain suitable procedures for effective hand wash. outline important times when hands should be washed o discuss the role of management in securing high standards of personal hygiene and preventing contamination of food: − describe how to develop, implement and manage an effective personal hygiene policy − outline the manager’s role regarding reporting of illness and establishing and maintaining procedures regarding illness reporting and exclusion o outline the characteristics of protective clothing for food handlers: − identify, and evaluate types of protective clothing which may be provided and describe how provision of suitable clothing may prevent contamination of food − outline the hazards which may be associated with wearing of jewellery, personal effects and nail varnish/false nails and lashes and be able to develop, maintain and monitor policies and procedures to control these hazards o describe the main legislative requirements relating to personal hygiene o identify the importance of excluding food handlers who are ill, and have an awareness of the department of health ‘food handlers, fitness to work’ guidelines: − state controls necessary for food handlers who are suffering from or suspected of suffering from; food borne illness o discuss the benefits and limitations of medical screening for food handlers: − identify why carriers are of concern in the food industry and be able to develop, implement and monitor suitable controls − identify pros and cons of medical screening − identify the personal requirements necessary for food handlers and discuss the need for careful selection of staff • Training and Education • Candidates must understand how development, implementation and monitoring of food safety training can assist in the prevention of food borne illness and contamination of food by being able to: o identify the benefits of training and explain why planned training is essential within a food business: − explain how training can assist in the development of a positive food safety culture o outline the legal requirements relating to training of food handlers o analyse the factors requiring consideration (including content) when developing and implementing a food safety training programme and evaluate how the success of training can be assessed: