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

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 11 • The need for corrective actions if critical limits are not achieved or are exceeded • The importance of establishing suitable process and product corrective actions • Examples of a variety of corrective actions which may be used within food production • The importance of allocating responsibilities for corrective actions • The importance of increased monitoring after control has been regained • The importance of keeping accurate records regarding corrective actions taken • Suitable reporting procedures regarding corrective actions at critical control points Understand how to verify HACCP based procedures 5.1 Identify documentation and record keeping procedures for HACCP • The importance of documentation and record keeping • Examples of HACCP documentation • The importance of suitable storage of completed documentation and monitoring documentation records 5.2 Outline verification and review procedures • The importance of review and verification of the HACCP • The importance of verifying suitability of equipment used to produce food and measure controls • Information that will be required to verify and validate the HACCP process and plan • Role of independent and internal audit/inspection • Factors which affect the frequency of verification and validation • The need to review a HACCP system • When systems should be reviewed Appendix 2: Sample assessment material