Highfield Level 2 Award in Food Safety for Manufacturing (RQF) 10 o Importance of labelling o Importance of stock rotation and date coding o Importance of temperature control during storage, including correct temperatures and basic ways to achieve them 2.5 Identify safe food handling and temperature control practices for preparing, heat processing, chilling, holding during breaks in production, packing and transporting food o Preparation/production: − Separation of raw and ready to eat foods − Dedicated equipment − Not preparing too far in advance o Cooking/heat processing: − Following recipes − Cooking thoroughly − Safe temperatures − Preventing contamination o Chilling: − The need to cool quickly − The need to prevent contamination o Reheating: − Meeting required temperature when reheating − Only reheating once o Holding food when there is a break in production/rework: − Preventing contamination − No topping up − Safe temperature for hot and cold holding − Time controls o Serving & transporting food: − Avoiding contamination − Clean equipment − Suitable transportation and containers − Importance of temperature control 2.6 Identify how to deal with food spoilage including recognition and reporting o Common signs of food spoilage o The need to report spoiled food o Separation of spoiled food
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