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) 15 − describe hand wash and drying facilities which must be available for use by food handlers − explain why refuse, waste and unfit food should be stored and disposed of correctly and outline methods of achieving this in a food business o outline the legal requirements for design and maintenance of food premises: − identify how suitable design can assist a food business to comply with legislative requirements • Cleaning and Disinfection • Candidates must understand the importance of effective cleaning and disinfection in food premises and be able to: o discuss the management role regarding the principles and importance of cleaning and disinfection: − identify how effective cleaning and disinfection of food premises and equipment assists in maintaining food safety − discuss the principles of cleaning and disinfection processes (including clean in place) and describe appropriate methods of cleaning and disinfection − describe how to store cleaning materials and equipment correctly − discuss how to manage difficulties in cleaning premises and equipment o discuss the management role with regard to the systems of organising, controlling and monitoring cleaning and disinfection to assist in ensuring the safe production of food o outline the legal requirements relating to cleaning and disinfection of food premises o outline the properties and functions of cleaning chemicals: − state the energies required for cleaning − describe the functions and desirable qualities of detergents, disinfectants and sanitisers and outline when and how each should be used o determine and implement cleaning schedules to help ensure effective cleaning • Pest Management • Candidates will know and understand their responsibilities regarding the implementation of operational procedures regarding pest control and be able to: o discuss the hazards and controls involving food pests: − outline the hazards associated with pests and explain why pests must be controlled within the food industry − explain the actions that should be taken by food handlers, supervisors and managers if evidence of pests is found − outline the managers role regarding developing, implementing and monitoring a pest control policy and describe the importance of keeping up to date records o describe the main food pests and their habits: − identify characteristics and habitat of the main food pests, including rodents, insects and birds and identify how to detect signs of an infestation − describe conditions that pests require to thrive o identify the principles of pest control: