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) 13 Appendix 3: Sample assessment material Questions will mainly test knowledge and understanding of HACCP processes. Specific answers have not been included, however some guidance regarding how to approach the question and pitfalls to avoid has been provided. Section A: This section will consist of short answer questions with varying mark allocation. 1. Describe what is meant by the term critical limit. (4 marks) 2. Describe 2 potential problems a business may have if monitoring records are not completed correctly. (4 marks) 3. A food business produces unbaked frozen pies in a central bakery. These are then distributed to retail and catering outlets, baked off and sold hot or are cooled and sold chilled. Outline, with reasoning, 2 key elements about the production of the pie filling you would need to know more about so that hazards and controls are suitably identified. (6 marks) 4. With reference to 2 different examples, explain the difference between a critical limit and a target level. (4 marks) Section B: Learners complete 2 questions. Both questions carry an equal mark allocation and it is advised that candidates spend approximately 30 minutes answering each question. A local delicatessen supplies its home-made, ready to eat, egg and potato salad to local restaurants and cafes in addition to selling the product in its own shop. You have been asked to consult with them regarding their hazard analysis. a) With reference to the sample of their hazard analysis (provided on the next page), outline, with reasons, 3 aspects you would brief team members about when revisiting the hazard analysis process at a team meeting (9 marks) b) Outline, a suitable example you could use to illustrate the purpose of identifying significant hazards when conducting a hazard analysis (2 marks) c) Describe, with the aid of a suitable example for each, 3 methods or items which can be used to help determine whether a hazard is significant. (9 marks)