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) 13 − identify the benefits of assessing training needs for all levels of staff (including contractors and temporary staff) when developing food safety training programmes − state the importance of considering staff role, experience and skill and explain how barriers to learning such as language or literacy may be overcome − describe a variety of methods which can be used to effectively communicate information and responsibilities regarding food safety, including procedural and legislative changes − describe sources of information and guidance which may be used when developing a food safety training programme − know the importance of implementing food safety training and outline methods by which this can be achieved − explain the reasons for providing feedback to staff regarding food safety matters − outline the importance of developing supervisors to enable the effective reporting from management to supervisor regarding food safety and outline the importance of refresher training o outline the need for training records: − describe the need for maintenance of accurate and up to date training records − outline how training records can be of use to a food business • Food Hazards and Controls from Purchase to Service • Candidates must know and understand the role of the manager with regard to managing operational requirements regarding food production by being able to: o analyse and discuss the hazards associated with the operational methods of the organisation: − identify hazards which may be present at each stage of food production and service including purchase, delivery, storage, preparation, cooking, hot holding, cold holding and service − outline the processes and potential hazards associated with interrupted catering processes such as cook-chill, cook-freeze and sous vide − explain the importance of analysing and evaluating potential hazards and controls in the event of change, for example introduction of a new process, equipment or menu change o identify and review controls and monitoring required for food purchase and supplier selection, receipt, storage (including the importance of stock control), preparation, thawing, cooking, cooling, reheating and serving: − identify suitable methods of selecting, and monitoring suitable suppliers − outline requirements for safe transport, delivery and receipt of stock − outline how to monitor supplier food deliveries and describe suitable management actions in the event of poor supplier performance regarding food safety − describe and explain the principles of temperature control during storage for different food types and be able to develop, implement and monitor controls for ambient, chilled and frozen storage of food − describe the principles of stock rotation and outline how to design, implement and monitor the effectiveness of the system