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) 9 Learning Outcomes Assessment Criteria The learner will The learner can 4.3 Determine the corrective actions required if food safety hazards are not controlled 5. Understand how to maintain food safety management procedures 5.1 Explain methods for verifying the effectiveness of food safety management procedures 5.2 Describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made 5.3 State the need for, and benefits of, staff training and the maintenance of training records 5.4 Outline strategies for developing and maintaining a food safety culture within an organisation Indicative content • Introduction to Food Safety and Contamination • Candidates must understand the importance of food safety management in manufacturing by being able to: o explain procedures for the control of contamination and cross-contamination o define key terms relating to food safety including: − define food safety/hygiene, food poisoning, contamination, hazard, risk, control, monitoring, corrective action, verification and validation, food safety management system, pathogen, safe food o identify the benefits of good and the costs of poor food hygiene: − describe the benefits to food businesses, consumers and food handlers of high standards of food hygiene − explain the moral, legal and economic impact of poor food hygiene practices to food businesses, consumers and food handlers o explain the importance of food safety procedures: − evaluate the most recent incidents of reported food borne illness regarding causative organisms and food vehicles and give reasons for seasonal variations in reported outbreaks o outline the characteristics of different food types: