Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 603-2231-7

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 10 3.1 Outline how to conduct a hazard analysis • Identification of microbiological, chemical, physical and allergenic hazards • Examples of hazards associated with processes from purchase to dispatch of finished product including at, Delivery and storage of raw materials, Preparation, processing, Cooling, Post-process treatments, Packing, Finished product storage, transportation, • Identification of significant hazards using a risk assessment approach • Identification of suitable control measures for hazards • Where to obtain information, advice and support for hazard identification and control 3.2 Outline the purpose of, and methods to determine, critical control points and control points • The purpose and benefits and limitations of using decision trees in recognising critical control points • Obtaining valid information, advice and support for identifying critical control points 3.3 Identify methods to establish critical (safe) limits • Common parameters used when establishing validated critical (safe) limits, such as time, pH, water content, temperature and separation • Why critical (safe) limits need to be measurable and validated • The term ‘target level’ and the benefits to a food business of identifying target levels • Where to obtain information, advice and support to identify and validate critical (safe) limits and describe the importance of validating information and advice obtained for processes used Understand how to implement HACCP based food safety 4.1 State how monitoring procedures at critical control points can be established, implemented, used and recorded • The purpose of monitoring • Examples of suitable monitoring procedures • Considerations to be made when determining the frequency of monitoring • The importance of calibrating and testing calibrating equipment • The importance of consistent monitoring • The importance of training personnel with regard to monitoring • Importance of accurately recording at critical control and control points and ensuring records are completed suitably 4.2 Identify the importance of effective corrective actions