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) 16 − list and explain the main types of environmental, physical and chemical controls for different pests and outline the benefits and limitations of each − know the importance of proofing and good housekeeping in relation to pest control o describe the considerations to be made when selecting pest control contractor: − identify how a pest contractor should be selected and the criteria that may be used to ensure they are suitable − explain the importance of monitoring the activities of the pest controller o outline the legal provisions relating to pest control in food businesses • Food Safety Management and HACCP • Candidates will know and understand their role in developing, implementing, monitoring, reviewing and evaluating the implementation of food safety management procedures and be able to: o describe the concept of HACCP and have the knowledge to implement an effective food safety management system based on HACCP principles food safety procedures: − Identify the origin and purpose of HACCP based food safety systems and provide examples of different systems (such as CODEX HACCP, Safer Food Better Business, CookSafe, Safe Catering) and identify how they can be used by different food businesses − explain how the development and effective implementation of food safety management systems will benefit both consumers and food businesses − describe how food safety management systems may be developed, implemented and maintained within a food business − identify and give examples of, expert guidance and support that a food business may need to develop and implement food safety management systems o know the preliminary steps required prior to implementing a food safety management system: − explain the basic terminology of HACCP − explain what is meant by a pre-requisite programme, and explain the importance of pre- requisites in a food business − identify the importance of a team approach when developing a HACCP study and discuss the attributes and roles required for team members − outline training which HACCP team members require − list and describe the seven principles of HACCP − explain the importance of determining the scope of the HACCP study, describing the product and identifying the intended use and users − explain the importance of conducting a hazard analysis and describe how it may be carried out − describe the purpose of control measures and provide examples of controls which can be applied during production and service of food − describe the significance of determining critical steps in the process and identify how they may be identified using the decision tree − outline the criteria that should be used to establish validated critical limits, tolerances and target levels at each critical control point