Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) 603-2731-5

Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) 11 o producing a flow diagram o the importance of including all the steps and processes o on-site confirmation of the flow diagram 3.3 Describe methods to identify and control hazards and risks in the production process • Hazards and risks in the production process including: o purpose of Hazard Analysis o microbiological, physical, chemical and allergenic hazards and examples of each type of hazard o assessing hazards associated with different food processes o methods of identifying hazards and information required o internal and external sources of advice, information and support with regards to identification of hazards and validation of suitability of the advice, information and support received o identification of hazards and controls at each step in the process o methods of hazard analysis and determining significance of hazards o importance of risk assessment and methods of determining the risk, severity of hazards and significance of hazards • Assessment of suitability of control measures at each stage in a process 3.4 Explain how to determine critical control points, critical limits. monitoring and corrective actions • Critical control points, critical limits and corrective actions: o identification of critical control points and use of tools such as decision trees at each step in a process o limitations and potential problems associated with identifying critical control points for some processes • Methods to determine validated critical and safe limits and parameters commonly used when determining critical limits e.g. time, temperature, pH, water activity o sources of information available to determine validated critical and safe limits • Benefits and use of target levels and tolerances • Examples of critical and safe limits for critical control points throughout a process: o implications to consumers of exceeding critical and safe limits • Development of monitoring systems to include method, frequency and responsibilities: o the importance of monitoring and implications of ineffective monitoring to both the business and consumers • Requirement for corrective action: o Identification of when corrective actions may or will be required o Types of corrective actions and examples of corrective actions throughout a process o Importance of regaining control; need for action plans for restoring control and responsibilities for implementing corrective actions; importance of monitoring once control is restored o Treatment of a potentially affected product • Importance of effective record keeping and reporting procedures