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

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF) 9 • Used to determine when there is a loss of control and a deviation occurs at a critical control point i.e. where a critical limit is breached • Check control measures at control points/CCP’s and critical limits at CCPs to en sure food produced is safe • Provides written documentation for verification and legal evidence 2.5 Identify ways of monitoring control points/critical control points • Appropriate methods of monitoring, dependent upon the CCP include: o Taking measurements (e.g. time, temperature, pH, size etc.) o Observation e.g. of delivery vehicles and practices o Completing records • Testing and competency of personnel • Importance of reporting when a process or product has breached controls 2.6 Identify the purpose of taking appropriate corrective action at critical control points • To prevent unsafe food from reaching the customer • Regain control before product dispatched/sold • Rectify equipment/process problems and required repair/maintenance • Importance of following procedures and completing relevant corrective actions in a timely manner 2.7 State the importance of verification and review of the HACCP process • It validates (confirms) that the HACCP plan produces safe food for the end customer • It helps to validate and verify legal compliance has been achieved • Provides evidence of product safety • What should prompt a review 2.8 State the importance of documentation and records needed to support HACCP • Helps demonstrate legal compliance • Provides evidence for customers and inspectors/auditors • Assists in continual improvement plans • Assists in complaint investigation • Reasons why important documentation is completed accurately and at the correct frequencies