Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 500-7326-6

Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 11 o identify the signs of spoilage and identify what may cause spoilage o signs of spoilage to include bacterial activity, enzyme activity, moulds, physical damage o describe controls which can be utilised to control microbial and enzyme activity to reduce the rate of spoilage in food • Foodborne Illness • Candidates must know and understand the main reasons for food poisoning and food borne illnesses and understand the importance of preventing illness by being able to: o describe common sources, food vehicles, incubation periods and controls of common food poisoning and food borne disease organisms: − explain the main differences between food poisoning and food borne disease − distinguish the differences between toxic and infectious causes of food borne illness − explain the symptoms, sources, incubation periods, and controls for the principal pathogens that cause food poisoning − identify groups of people most at risk from food poisoning − explain the symptoms, sources, incubation periods, and controls for the principal pathogens that cause food borne diseases − explain the symptoms, sources, incubation periods, and controls for food related viruses and protozoa o know that chemicals, metals, poisonous plants and fish can cause serious problems in the food industry and provide examples of each o explain the role of management and environmental health practitioners in outbreak investigation: − identify the role of the manager, supervisor and food handlers regarding food poisoning outbreak investigation − develop, implement and review procedures relating to food poisoning outbreak control − describe the role of the consultant in communicable disease • Food Handlers and Personal Hygiene • Candidates must understand the importance of ensuring food handlers do not contaminate food by being able to: o outline how people are both sources and causes of food poisoning and identify methods of controlling and monitoring food poisoning and contamination from personnel: − explain hazards associated with infections, skin complaints and injury and describe how these can be controlled − describe the responsibilities of all staff regarding personal hygiene − describe how non-food handling personnel (for example maintenance, contractors, visitors, delivery personnel) can contaminate food and be able to develop, implement and monitor procedures to control from these personnel − outline unhygienic practices to be avoided in food handling areas, describe how they may cause contamination and suggest suitable controls − describe the importance of hand wash and explain suitable procedures for effective hand wash. Outline important times when hands should be washed