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

Highfield Level 3 Award in Food for Manufacturing (RQF) 9 Learning Outcomes Assessment Criteria The learner will The learner can procedures to control, microbiological, chemical, physical and allergenic contamination 2.6 Recognise the importance of, and methods for temperature control within a food manufacturing process Indicative content LO1 Understand the requirements for ensuring compliance with food safety legislation 1.1 Recognise the importance of implementing food safety management procedures o The terms: − Food hygiene/safety − Food poisoning − Food safety hazard − Food safety management system o The main characteristics of food related illness, including the terms: − Contamination − Cross-contamination − Causative agent − Food vehicle − Incubation/onset time − Pathogen − Common symptoms 1.2 Recognise the responsibilities of those working in a manufacturing environment in respect of food safety legislation and procedures for compliance o An awareness of the current food safety legislation requirements affecting food handlers’ and supervisors’ responsibilities, including: − Awareness of requirements for HACCP based procedures − Temperature control − Contamination − Handling practices − Personal hygiene − Cleaning and disinfection o The role of those working in a manufacturing environment in internal and external food safety inspections/audits o The role of those working in a manufacturing environment in dealing with food complaints, food poisoning allegations and investigations