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) 8 Appendix 2: Qualification content Unit 1: The Principles of Food Safety Management for Manufacturing Unit number: J/502/0348 Credit: 6 GLH: 40 Level: 4 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand how food business operators can ensure compliance with food safety legislation 1.1 Explain food business operator and staff responsibilities with regard to food safety legislation 1.2 Analyse the requirements of food safety legislation and procedures for compliance and enforcement 2. Understand the operational requirements needed to ensure food safety 2.1 Explain the requirements for temperature control within a specified food business 2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control 2.3 Explain procedures for the control of contamination and cross-contamination 3. Understand how to establish food safety management procedures 3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities 3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business 3.3 Communicate food safety management information to staff, visitors and suppliers 4. Understand the controls required for food safety 4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business 4.2 Discuss methods for monitoring and recording food safety hazards