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) 8 Appendix 2: Qualification content Unit 1: The Principles of Food Safety Management for Catering Unit number: H/502/0390 Credit: 6 GLH: 40 Level: 4 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand how food business operators can ensure compliance with food safety legislation 1.1 Explain food business operator and staff responsibilities with regard to food safety legislation 1.2 Analyse the requirements of food safety legislation and procedures for compliance and enforcement 2. Understand the operational requirements needed to ensure food safety 2.1 Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety 2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection and pest control 2.3 Explain procedures for supplier and stock control 2.4 Describe operational methods and safe working practices 3. Understand how to establish food safety management procedures 3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities 3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business 3.3 Communicate food safety management information to staff, visitors and suppliers