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) 15 − discuss the principles of cleaning and disinfection processes (including clean in place) and describe appropriate methods of cleaning and disinfection − describe how to store cleaning materials and equipment correctly − discuss how to manage difficulties in cleaning premises and equipment o discuss the management role with regard to the systems of organising, controlling and monitoring cleaning and disinfection to assist in ensuring the safe production of food o outline the legal requirements relating to cleaning and disinfection of food premises o outline the properties and functions of cleaning chemicals: − state the energies required for cleaning − describe the functions and desirable qualities of detergents, disinfectants and sanitisers and outline when and how each should be used o develop and implement cleaning schedules to help ensure effective cleaning o explain responsibilities regarding the implementation of operational procedures regarding pest control o discuss the hazards and controls involving food pests: − outline the hazards associated with pests and explain why pests must be controlled within the food industry − explain the actions that should be taken by food handlers, supervisors and managers if evidence of pests is found − outline the managers role regarding developing, implementing and monitoring a pest control policy and describe the importance of keeping up to date records o describe the main food pests and their habits: − identify characteristics and habitat of the main food pests, including rodents, insects and birds and identify how to detect signs of an infestation − describe conditions that pests require to thrive o identify the principles of pest control: − list and explain the main types of environmental, physical and chemical controls for different pests and outline the benefits and limitations of each − know the importance of proofing and good housekeeping in relation to pest control o describe the considerations to be made when selecting pest control contractor: − identify how a pest contractor should be selected and the criteria that may be used to ensure they are suitable − explain the importance of monitoring the activities of the pest controller o outline the legal provisions relating to pest control in food businesses • Food Safety Management and HACCP • Candidates will know and understand their role in developing, implementing, monitoring, reviewing and evaluating the implementation of food safety management procedures and be able to: o outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities o review controls for microbial, physical, chemical and allergenic hazards in a specified food business