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) 14 − develop, implement, monitor and explain suitable procedures for thawing, chilling, freezing, preparation, cooking, cooling, packing, labelling and distribution of food − outline the legal and recommended temperatures and conditions for storage, preparation, cooking, cooling, packing, labelling and distribution of foods • The Design and Construction, Cleaning & Disinfection and Pest Control of Food Premises and Equipment • Candidates must be aware of their role in reducing risks of food contamination from premises and equipment, discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control by being able to: o discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control 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 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 − describe hand washing and drying facilities which must be available for use by food handlers − explain why refuse, waste and unfit food should be stored and disposed of correctly and outline methods of achieving this in a food business o outline the legal requirements for design and maintenance of food premises: − identify how suitable design can assist a food business to comply with legislative requirements o discuss the management role regarding the principles and importance of cleaning and disinfection: − identify how effective cleaning and disinfection of food premises and equipment assists in maintaining food safety