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) 16 o describe the concept of HACCP and have the knowledge to implement an effective food safety management system based on HACCP principles food safety procedures: − identify the origin and purpose of HACCP based food safety systems − explain how the development and effective implementation of food safety management systems will benefit both consumers and food businesses − describe how food safety management systems may be developed, implemented and maintained within a food business − identify and give examples of, expert guidance and support that a food business may need to develop and implement food safety management systems o know the preliminary steps required prior to implementing a food safety management system: − explain the basic terminology of HACCP − explain what is meant by a pre-requisite programme, and explain the importance of pre- requisites in a food business − identify the importance of a team approach when developing a HACCP study and discuss the attributes and roles required for team members − outline training which HACCP team members require − List and describe the seven principles of HACCP − explain the importance of determining the scope of the HACCP study, describing the product and identifying the intended use and users − explain the importance of conducting a hazard analysis and describe how it may be carried out − describe the purpose of control measures and provide examples of controls which can be applied during production and service of food − describe the significance of determining critical steps in the process and identify how they may be identified using the decision tree − outline the criteria that should be used to establish validated critical limits, tolerances and target levels at each critical control point o discuss methods for monitoring and recording food safety hazards: − explain the importance of developing and implementing suitable monitoring procedures and identify how these can be developed and give examples of a variety of monitoring methods which may during production and service of food − explain the importance of establishing suitable accurate recording systems and describe a monitoring records which may be produced for production and service of food − explain the manager’s role with regard to establishing roles, responsibilities and reporting routes for the monitoring and supervision of control measures o determine the corrective actions required if food safety hazards are not controlled: − identify types of failures which may occur at critical control points and give examples of suitable corrective actions which may be applied during production and service of food − explain the manager’s role with regard to establishing roles, responsibilities and reporting routes for corrective action plans − explain why corrective action plans should be established in advance of failures and how this can help to prevent food safety problems