Highfield Level 2 Award in Food Safety for Manufacturing (RQF) 8 Learning Outcomes Assessment Criteria The learner will The learner can 2.5 Identify safe food handling and temperature control practices for preparing, heat processing, chilling, holding during breaks in production, packing and transporting food 2.6 Identify how to deal with food spoilage including recognition and reporting Indicative content LO1 Understand how individuals can take personal responsibility for food safety 1.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination o How good personal hygiene in a food manufacturing environment can reduce microbial, chemical, physical and allergenic contamination 1.2 Identify key legal responsibilities of food handlers o Requirement for: − Food safety training & supervision within the food production area − Reporting of illness − Following rules and procedures implemented for food safety 1.3 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices o Practices within the food production area regarding: − Clean, suitable protective clothing − Jewellery and personal effects − Effective hand wash − Times to wash hands − Recognising illness which may cause food contamination − When to come to work and when to call in sick − Covering wounds − Personal habits to avoid 1.4 Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals o Reasons for cleaning o Cleaning and disinfection techniques, including order of cleaning o Cleaning chemicals, including purpose of detergent, disinfectant and sanitiser and following manufacturer’s instructions and safe storage o Clear and clean as you go
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