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) 8 Appendix 2: Qualification content Unit 1: Principles of HACCP for Management Unit number: T/616/6769 Credit: 4 GLH: 30 Level: 4 Learning Outcomes Assessment Criteria The learner will The learner can 1. Understand the importance of CODEX based HACCP food safety management procedures 1.1 Explain the HACCP approach to food safety management procedures 1.2 Interpret legislation relating to HACCP 2. Understand how to manage the implementation of CODEX based HACCP food safety management procedures 2.1 Describe the development requirements of the HACCP team 2.2 Explain the importance of effective communication 3. Understand how to develop CODEX based HACCP food safety management procedures 3.1 Explain the prerequisites for HACCP 3.2 Describe the product production processes and intended use 3.3 Describe the process of developing flow diagrams 3.4 Describe methods to identify and control hazards and risks in the production process 3.5 Explain how to determine critical control points, critical limits. monitoring and corrective actions 4. Understand how to evaluate CODEX based HACCP food safety management procedures 4.1 Discuss the verification, validation and review of the HACCP system 4.2 Explain documentation and record keeping procedures for HACCP