Highfield Level 3 Award in Food Safety for Manufacturing (RQF) 603-4944-X

Highfield Level 3 Award in Food for Manufacturing (RQF) 12 o Identification, segregation and disposal of unfit and spoilt food o The importance of keeping internal and external waste areas clean 2.4 Identify the actions that need to be taken with regards to pest control o Common food pests o The main signs of pest infestations o Why food pests are a hazard to food safety o The role of those working in a manufacturing environment in preventing the access and harbourage for pests and in implementing suitable control measures o The role of those working in a manufacturing environment in pest management: − Action to take in the event of a pest complaint by a customer or a member of staff − Importance of liaison with an appropriate pest control contractor − Staff training and awareness − If they find evidence of a pest infestation 2.5 Recognise the responsibilities of those working in a manufacturing environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination o Microbiological hazards posed by o Raw food o High-risk foods o Low-risk foods o Raw ready-to-eat raw foods o Sources of contamination hazards o The different types of microbes of interest to the food industry, including pathogens, low dose pathogens, spoilage and beneficial o The principal causes of microbiological multiplication and survival o The principal causes of food safety contamination hazards: − Cross-contamination − Personal health − Handling issues − Labelling issues − Pests − Human factors (including lack of effective supervision) o How good design can help avoid cross contamination through workflow and layout: − The hazards associated with poor design and construction of food premises − The meaning of the term ‘linear workflow’ an d examples of how this can be achieved − The importance of using washing and cleaning facilities and equipment appropriately and the need for good lighting − The hazards associated with damaged equipment and surfaces in a food room − Role of those working in a manufacturing environment regarding equipment and premises including the action to take if damaged equipment or surfaces are identified in a food room o How microbiological contamination and cross-contamination can be controlled throughout