Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 500-7326-6

Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) 13 − know the importance of implementing food safety training and outline methods by which this can be achieved − explain the reasons for providing feedback to staff regarding food safety matters − outline the importance of developing supervisors to enable the effective reporting from management to supervisor regarding food safety and outline the importance of refresher training o outline the need for training records: − describe the need for maintenance of accurate and up to date training records − outline how training records can be of use to a food business • Food Hazards and Controls from Purchase to Dispatch • Candidates must know and understand the role of the manager with regard to managing operational requirements regarding food production by being able to: o discuss the hazards associated with the operational methods of the organisation: − identify hazards which may be present at each stage of food production and service including purchase, delivery, storage, preparation, cooking, hot holding, cold holding and packing − outline the processes and potential hazards associated with interrupted manufacturing processes such as cook-chill, cook-freeze and sous vide − explain the importance of reviewing potential hazards and controls in the event of change, for example introduction of a new process, equipment or product change o explain the requirements for temperature control within a specified food business o identify controls and monitoring required for food purchase and supplier selection, receipt, storage (including the importance of stock control), preparation, thawing, cooking, cooling, packing and distribution: − identify suitable methods of selecting, and monitoring suitable suppliers − outline requirements for safe transport, delivery and receipt of stock − outline how to monitor supplier food deliveries and describe suitable management actions in the event of poor supplier performance regarding food safety − describe and explain the principles of temperature control during storage for different food types and be able to develop, implement and monitor controls for ambient, chilled and frozen storage of food − describe the principles of stock rotation and outline how to design, implement and monitor the effectiveness of the system − state the requirements of statutory date marking of food and explain the terms ‘use by’ and ‘best before’ and outline rules regarding labelling of 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 sale 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 − outline extra controls which may be required when providing food to vulnerable groups