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

Highfield Level 3 Award in Food for Manufacturing (RQF) 13 the food production process in a manufacturing environment o How chemical contamination can be controlled throughout the food production process in a manufacturing environment o How physical contamination can be controlled throughout the food production process in a manufacturing environment o Knowledge of common foods which cause allergic reactions o Possible symptoms of allergic reactions and actions to take o How allergenic contamination can be controlled throughout the food production process in a manufacturing environment 2.6 Recognise the importance of, and methods for temperature control within a food manufacturing process o Factors which influence the multiplication of food poisoning bacteria o The terms ‘bacterial spore’ and toxin o The conditions under which spores and toxins are formed and the consequences these may have for food safety o The temperatures which support the most rapid multiplication of food poisoning bacteria o Suitable temperatures and/or timescales for: − Thawing − Cooking − Cooling − Reheating − Hot and cold holding of food o Methods of minimising and preventing bacterial multiplication including the need for good ventilation o The methods used to destroy food poisoning bacteria in food o Correct use, and simple methods of, validating the accuracy of thermometers