Highfield Level 2 Award in Food Safety for Manufacturing (RQF) 9 1.5 Recognise the importance of safe waste disposal o Internal and external controls within food manufacturing businesses including regular removal of waste, clean areas, secure and lidded externally, cleaned regularly 1.6 Recognise the importance of pest control o Hazards from pests o Common food pests and signs of pests o Reporting of signs o Basic environmental control (which they are responsible for) such as clearing food spillages, keeping doors closed, lids on bins LO2 Understand the importance of food handlers keeping themselves clean and hygienic 2.1 Recognise the importance of food safety procedures, safe food handling and avoiding unsafe behaviour o Benefits to customers, food manufacturing businesses and food handlers of effective procedures o Costs of poor practices to a food manufacturing business 2.2 Identify how to report food safety hazards, infestations and food spoilage o What to report, when to report, who to report to with regards to: − Hazards, infestations/signs of pests and spoilage in a food manufacturing environment 2.3 Recognise the main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards o Meaning of terms contamination, cross-contamination, raw food to be cooked, high-risk food, low-risk food and ready-to-eat raw food o Types of microbiological contaminants (bacteria, virus, mould) o Common sources, routes and vehicles of microbiological contamination in a food manufacturing environment o Recognition of main characteristics of food poisoning bacteria, factors influencing microbiological multiplication and survival (including spores and toxins) and consequences these may have for food safety and basic controls o Examples of basic controls to prevent microbiological contamination, including keeping raw and ready to eat separate, separate areas/sections for food production, use of correct equipment to prevent contamination (including colour coding), reporting damaged equipment, including work surfaces o Examples of common physical hazards within food preparation areas and basic controls o Examples of common chemical hazards within food preparation areas and basic controls o Identification of common allergenic foods and risks associated with allergenic hazards. o Awareness of ways to prevent allergenic contamination during food production and allergen controls within food manufacturing 2.4 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation o Basic contamination and temperature controls and checks to be made at delivery
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