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) 19 Appendix 3: Sample assessment material Sample questions (marks for guidance only): Multiple-choice 1. The main reason for having a linear workflow in a food room is to prevent the: a) multiplication of bacteria b) microbiological contamination of food c) chemical contamination of food d) physical contamination of food 2. The main responsibility of a manager regarding pest management is to: a) train food handlers to check bait boxes b) ensure that staff report signs of a pest infestation c) understand how poisons work in killing insects d) train food handlers to inspect rodent traps 3. Which of these is the best method of controlling bacterial multiplication on food? a) Minimising the time of food preparation at room temperature b) Ensuring that the cooking temperature is above 50ºC c) Using separate equipment for raw and cooked food d) Purchasing food from reputable suppliers Written examination 4. i. Describe the importance of ensuring a food business uses approved food suppliers. ( 5 marks ) ii. Outline the checks you, as a manager, could put in place to approve food suppliers. ( 6 marks ) iii. Identify problems that may occur at the delivery stage, and outline controls that could be implemented to prevent hazards at this step. ( 6.5 marks ) 5. i. Describe the factors you would need to take into account when assessing the food hygiene aitraining needs of your staff ( 4 marks ) ii. Outline the content of a short training session to be delivered to staff with regards to the control of physical contamination in a food business. ( 9.5 marks ) iii. Describe 4 ways the effectiveness of the training programme could be assessed in the workplace. ( 4 marks ) 6. i. Outline why creating a positive food safety culture is important in a business, your answer aishould include a brief description of what a positive food safety culture is. ( 4 marks ) ii. Excluding references to training, identify and explain ways in which a manager of a food business could improve the food safety culture of their business. ( 6.5 marks ) iii. Identify key elements you would include in a 1 to 2-hour internal HACCP awareness training programme for team leaders/supervisors to enable them to effectively implement and follow the company’s HACCP plan. In your answer, you should outline why the elements identified are important. ( 7 marks )