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

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 9 Indicative Content Understand the importance of HACCP based food safety management procedures 1.1 Identify the need for HACCP based food safety management procedures • The need for a systematic approach for food safety management, meet customer and legislative requirements, reduce waste, improve production as right first time and identify issues before leaving the factory, meet accepted standards. 1.2 Recognise legislation relating to HACCP • Legal requirement for HACCP and the potential consequences of non- compliance • How the implementation of an effective HACCP plan may contribute towards a ‘due diligence’ defense Understand the preliminary processes for HACCP based procedures 2.1 Identify the requirements of a HACCP team • Identify the requirements of a HACCP team • Reasons for the need for adequate training and experience of team members • Importance of a multi-disciplinary team • Examples of expertise likely to be needed on a team • Expertise required for the implementation of HACCP 2.2 Outline the pre-requisites for HACCP • The importance of developing and implementing effective policies and procedures prior to the development of a HACCP based food safety management system • Examples of pre-requisites commonly identified 2.3 Identify the purpose of accurately describing food production processes • Purpose of identifying the scope and describing: − intended use and users − intrinsic properties of different products and their relationship to microbial growth and survival 2.4 Identify the benefit of process flow diagrams in the development of HACCP based food safety management procedures • The purpose and benefit of flow diagrams • The importance of confirming a process flow diagram is correct for all occasions Understand how to develop HACCP based food safety management procedures