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) 9 Learning Outcomes Assessment Criteria The learner will The learner can 3.4 State the need for, and benefits of, staff training and the maintenance of training records 4. Understand the controls required for food safety 4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business 4.2 Discuss methods for monitoring and recording food safety hazards 4.3 Determine the corrective actions required if food safety hazards are not controlled 5. Understand how to maintain food safety management procedures 5.1 Explain methods for verifying the effectiveness of food safety management procedures 5.2 Describe circumstances that require adjustment of food safety management procedures 5.3 Describe how to implement adjustments to food safety management procedures 5.4 Outline strategies for developing and maintaining a food safety culture within an organisation Indicative content • Introduction to Food Safety and Contamination • Candidates must understand the importance of food safety management in catering by being able to: o define key terms relating to food safety including: − define food safety/hygiene, food poisoning, contamination, hazard, risk, control, monitoring, corrective action, verification and validation, food safety management system, pathogen, safe food o identify the benefits of good and the costs of poor food hygiene: − describe the benefits to food businesses, consumers and food handlers of high standards of food hygiene − explain the moral, legal and economic impact of poor food hygiene practices to food businesses, consumers and food handlers