Highfield Level 4 Award in Managing Food Safety in Catering (RQF) 500-7327-8

Highfield Level 4 Award in Managing Food Safety in Catering (RQF) 14 − state the requirements of statutory date marking of food and explain the terms ‘use by’ and ‘best before’ and outline rules regarding labelling o f both packaged and open foods − describe the types of food packaging available which is designed to reduce the risk of contamination − outline the role of management regarding the production and service of safe food, including the need to identify staffing requirements and provision of other adequate resources − identify the role of management regarding provision of suitable resources, equipment and procedures regarding transportation of food and outside catering events − outline extra controls which may be required when providing food to vulnerable groups or in non-routine circumstances such as airline catering − develop, implement, monitor and explain suitable procedures for thawing, chilling, freezing, preparation, cooking, reheating, hot holding, display (ambient, frozen and chilled, packaged and open) and service and transportation of food − outline the legal and recommended temperatures and conditions for storage, preparation, cooking, cooling, display, transportation and sale of hot, frozen and chilled foods • The Design and Construction of Food Premises and Equipment • Candidates must be aware of their role in reducing risks of food contamination from premises and equipment by being able to: o outline the requirements regarding site selection, construction materials and finishes: − describe how site selection, construction materials have an important role in securing and maintaining food safety − outline considerations which should be made regarding selection, construction and finishes for mobile and temporary food production areas o discuss the role of management regarding satisfactory design and construction of food premises and equipment: − identify the role of the manager when selecting new food equipment and premises (including temporary premises) − describe the role of the manager with regard to maintenance programmes, including establishing priorities for repair and improvements based on food safety risk o explain the importance of linear workflow, including segregation of processes: − identify how linear workflow helps to prevent cross contamination − discuss the hygienic principles for design and use of food premises and equipment − outline principles for selection, siting and maintenance of food equipment − outline principles for selection, siting and maintenance of chillers, refrigerators and frozen storage units o discuss the need for provision of washing facilities, ventilation, lighting and water, effluent and waste disposal: − describe the requirements for washing facilities, ventilation, lighting, water, effluent and waste disposal and outline associated hazards and controls for each