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) 17 − explain the importance of developing and implementing suitable monitoring procedures and identify how these can be developed and give examples of a variety of monitoring methods which may during production and service of food − explain the importance of establishing suitable accurate recording systems and describe a monitoring records which may be produced for production and service of food − explain the managers role with regard to establishing roles, responsibilities and reporting routes for the monitoring and supervision of control measures − identify types of failures which may occur at critical control points and determine suitable corrective actions which may be applied during production and service of food − explain the managers role with regard to establishing roles, responsibilities and reporting routes for corrective action plans − explain why corrective action plans should be established in advance of failures and how this can help to prevent food safety problems − explain methods to validate the plan and verify procedures to establish the effectiveness of the food safety management system − describe documentation that should be developed as part of a HACCP study o outline the legal requirements for food safety management systems • The Role of the Manager • Candidates must have an understanding of the role of the manager in securing food safety, and be able to: o discuss managers role in ensuring food safety o outline methods by which management of food safety can be achieved: − outline the managers role regarding developing, implementing, monitoring, reviewing, evaluating and reviewing food safety procedures − describe ways to determine the success of food safety management procedures and outline how to audit, review and improve food safety management procedures − explain the importance of regular review of procedures and identify when planned and urgent reviews should take place o explain the importance of allocation of responsibilities within a food organisation: − state why all staff within a food business have responsibilities for food safety and outline the importance of clear reporting routes − explain the role and responsibilities of food handlers with regard to food safety, including following procedures and monitoring of controls − explain the role and responsibility of supervisors with regard to food safety − describe how effective supervision procedures can assist in ensuring food safety and outline methods of developing, implementing, monitoring evaluating and reviewing those procedures o describe the importance of a food safety policy and outline the content of a typical food safety policy: − explain general content and importance of a food safety policy with reference to both routine and non-routine procedures