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

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 8 Appendix 2: Qualification content Unit 1: HACCP for Food Manufacturing Unit number: F/616/0943 Credit: 2 GLH: 13 Level: 3 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the importance of HACCP based food safety management procedures 1.1 Identify the need for HACCP based food safety management procedures 1.2 Recognise legislation relating to HACCP 2. Understand the preliminary processes for HACCP based procedures 2.1 Identify the requirements of a HACCP team 2.2 Outline the pre-requisites for HACCP 2.3 Identify the purpose of accurately describing food production processes 2.4 Identify the benefit of process flow diagrams in the development of HACCP based food safety management procedures 3. Understand how to develop HACCP based food safety management procedures 3.1 Outline how to conduct a hazard analysis 3.2 Outline the purpose of, and methods to determine, critical control points and control points 3.3 Identify methods to establish critical (safe) limits 4. 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 4.2 Identify the importance of effective corrective actions 5. Understand how to verify HACCP based procedures 5.1 Identify documentation and record keeping procedures for HACCP 5.2 Outline verification and review procedures