Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 603-2196-9

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 7 Appendix 2: Qualification content Unit 1: Principles of HACCP for Food Manufacturing Unit number: K/616/0693 Credit: 1 GLH: 6 Level: 2 Learning Outcomes Assessment Criteria The learner will The learner can 1. Know the procedures required to develop HACCP 1.1 Recognise the role of the food handler in implementing HACCP 1.2 Outline the need for prerequisite programmes 1.3 Identify common prerequisite programmes 1.4 State the preliminary steps required to develop HACCP 2. Know how the principles of HACCP are applied in a food production environment 2.1 Identify the purpose of hazard analysis 2.2 Identify the importance of, and methods which can be used to determine, critical control points 2.3 Recognise the importance of identifying critical (safe) limits 2.4 Identify the importance of monitoring controls 2.5 Identify ways of monitoring control points/critical control points 2.6 Identify the purpose of taking appropriate corrective action at critical control points 2.7 State the importance of verification and review of the HACCP process 2.8 State the importance of documentation and records needed to support HACCP