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) 17 o explain methods to validate the plan and verify procedures to establish the effectiveness of thefood safety management procedures: − describe documentation that should be developed as part of a HACCP study o outline the legal requirements for food safety management systems • The Role of the Manager • Candidates must have an understanding of the role of the manager in securing food safety, and be able to: o communicate food safety management information to staff, visitors and suppliers o discuss managers’ role in ensuring food safety o outline methods by which management of food safety can be achieved: − outline the managers role regarding developing, implementing, monitoring, reviewing, evaluating and reviewing food safety procedures − describe ways to determine the success of food safety management procedures and outline how to audit, review and improve food safety management procedures o describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made o explain the importance of allocation of responsibilities within a food organisation: − state why all staff within a food business have responsibilities for food safety and outline the importance of clear reporting routes − explain the role and responsibilities of food handlers with regard to food safety, including following procedures and monitoring of controls − explain the role and responsibility of supervisors with regard to food safety − describe how effective supervision procedures can assist in ensuring food safety and outline methods of developing, implementing, monitoring evaluating and reviewing those procedures o describe the importance of a food safety policy and outline the content of a typical food safety policy: − explain general content and importance of a food safety policy with reference to both routine and non-routine procedures − explain the importance of including policies and procedures regarding investigation of food poisoning allegations and customer complaints o outline the sources of information available: − identify other relevant sources of further information advice and guidelines relating to food safety and identify when this may be required o outline strategies for developing and maintaining a food safety culture within an organisation: − explain the importance of developing a positive food safety culture within a food business − identify means of achieving and improving a positive food safety culture, for example effective development and communication of food safety procedures, provision of training and other resources, encouraging feedback, having clear reporting routes