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

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 8 Indicative Content 1.1 Recognise the role of the food handler in implementing HACCP • Including producing safe food, following procedures and policies and reporting problems 1.2 Outline the need for prerequisite programmes • Meaning of the term prerequisite, good hygiene practice, good manufacturing practice • Importance of implementing effective prerequisites to ensure food safety • Enables the HACCP plan to concentrate on the specific hazards related to a particular product or process • Applies to all areas in a food production facility, ensuring required controls relating to all steps in a process are implemented 1.3 Identify common prerequisite programmes • For example: personnel hygiene, premises, services, supply chain stock control, design, cleaning, pest control, physical, chemical and allergenic contamination controls 1.4 State the preliminary steps required to develop HACCP Awareness of: • Scope • Describe processes • Identify intended use and users • Identify the of purpose of flow diagrams 2.1 Identify the purpose of hazard analysis • Identifies hazards that may affect the process • Identifies the steps at which the hazards are likely to occur • Helps determine significant hazards • Helps to determine measures to control the hazards • Can use the information gained to determine critical control points (CCPs) 2.2 Identify the importance of, and methods which can be used to determine, critical control points • Tools which may be used to determine whether a step is a critical control point or control point (Decision tree, knowledge of team) • Importance to include: Focuses on critical aspects of the process and assists in identifying if there has been a loss of control which could lead to harm or illness 2.3 Recognise the importance of identifying critical (safe) limits • This refers to validated critical (safe) limits • Helps to ensure safe food is sold • Allow personnel to have clear understanding of what is acceptable and parameters to work within • Measurable and validated, so can be checked and provide assurance of safe food production 2.4 Identify the importance of monitoring controls