Qualification Specification Highfield Level 4 Award in Managing Food Safety in Catering (RQF)

Transcription

1 Qualificatin Specificatin Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) Qualificatin Number: 500/7327/8 Versin 1 Octber 2017 Cpyright HABC Ltd. All rights reserved Highfield Huse, Heavens Walk, Lakeside, Dncaster, Suth Yrkshire, DN4 5HZ, United Kingdm Tel Tel Fax Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 1

2 Cntents Intrductin... 3 Qualificatin regulatin and supprt... 3 Key facts... 3 Qualificatin verview and bjective... 3 Entry requirements... 3 Tutr requirements... 4 Reasnable adjustments and special cnsideratins... 5 ID requirements... 5 Prgressin pprtunities... 5 Useful websites... 5 Recmmended training materials... 5 Appendix 1: Qualificatin structure... 6 Appendix 2: Qualificatin cntent... 7 Appendix 3: Sample assessment material Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 2

3 Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) Intrductin This qualificatin specificatin is designed t utline all yu need t knw t ffer this qualificatin at yur centre. If yu have any further questins, please cntact yur accunt manager. Qualificatin regulatin and supprt The Highfield Level 4 Award in Managing Fd Safety in Catering has been develped and is awarded by Highfield Qualificatins and sits n the Regulated Qualificatins Framewrk (RQF). The RQF is a qualificatin framewrk regulated by Ofqual. Key facts Qualificatin number: 500/7327/8 Learning aim reference: Credit value: 6 Assessment methd: Guided learning hurs (GLH): 40 Ttal qualificatin time (TQT): 60 Qualificatin verview and bjective Multiple-chice and written examinatin The bjective f this qualificatin is t prepare learners fr emplyment in a catering rle, r t supprt a rle in the wrkplace. The qualificatin is intended fr thse whse jb requires them t have sme respnsibility fr fd safety. Learners are likely t have management respnsibilities fr an peratinal team. This qualificatin cvers the subject f fd hygiene at a suitable depth t ensure learners have a thrugh knwledge f hazards and cntrls; its fcus is n the imprtance f develping, implementing and mnitring fd safety prcedures. Its tpics are regarded by the Fds Standards Agency as being imprtant t maintaining gd practice in the prductin f safe fd. Entry requirements It is advised that learners already hld the Level 3 Award in Fd Safety in Catering, r equivalent. It is als advised that learners have a minimum f Level 2 in literacy and numeracy, r equivalent. Guidance n delivery The ttal qualificatin time fr this qualificatin is 60 and f this 40 are recmmended as guided learning hurs. TQT is an estimate f the ttal number f hurs it wuld take an average learner t achieve and demnstrate the necessary level f attainment t be awarded with a qualificatin, bth under direct supervisin (frming guided learning hurs) and withut supervisin (all ther time). TQT and GLH values are advisry and assigned t a qualificatin as guidance. Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 3

4 Guidance n assessment This qualificatin is assessed by a 2-part examinatin: part ne is a 30-questin multiple-chice examinatin part tw is a written examinatin where learners chse 4 frm 6 questins. The ttal mark available in this sectin is 70 marks Successful learners must achieve a ttal f at least 60 marks ut f 100 acrss the tw parts f the exam. A Merit will be awarded at 70/100 and a Distinctin will be awarded at 80/100. The duratin f the examinatin is 2 ½ hurs. Centres must take all reasnable steps t avid any part f the assessment f a learner (including any internal quality assurance and invigilatin) being undertaken by any persn wh has a persnal interest in the result f the assessment. Recgnitin f prir learning (RPL) Centres may apply t use recgnitin f prir learning r prir achievement t reduce the amunt f time spent in preparing a learner fr assessment. Fr further infrmatin n hw centres can apply t use RPL as described abve, please refer t the Recgnitin f Prir Learning (RPL) Plicy in the members area f the Highfield website. This plicy shuld be read in cnjunctin with this specificatin and all ther relevant Highfield dcumentatin. Tutr requirements Highfield Qualificatins recmmends that nminated tutrs fr this qualificatin have teaching experience and hld a qualificatin in the relevant subject area. Therefre, it is recmmended that nminated tutrs have a Level 4 Fd Safety qualificatin frm a recgnised awarding bdy, tgether with relevant wrk experience and a training qualificatin r training experience. Suitable Subject Area Qualificatins may include: Degree r DipHE in a related subject such as: Fd Science Envirnmental Health Hme Ecnmics Micrbilgy r ne that cntains elements f these subjects HNC/D in a related subject (as utlined abve); Level 4 qualificatin in Fd Safety r equivalent; Graduate Diplma in Fd Science and Technlgy f the Institute f Fd Science and 5 Technlgy; Or, any ther HABC apprved qualificatin Suitable Teaching Qualificatins include: Level 3 r 4 PTLLS r abve Diplma r Certificate in Educatin Bachelrs r Masters Degree in Educatin City and Guilds Teachers Certificate r equivalent Level 3 r 4 NVQ in Training and/r Develpment Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 4

5 Prfessinal Trainers Certificate Prf f at least 30 hurs f training in any subject It is als recmmended that Nminated Tutrs are able t demnstrate relevant experience and knwledge in a wrk cntext and prvide evidence f engagement with the subject field and cntinuing prfessinal develpment. Reasnable adjustments and special cnsideratins Highfield Qualificatins has measures in place fr learners wh require additinal supprt. Please refer t Highfield Qualificatins Reasnable Adjustments Plicy fr further infrmatin/guidance. ID requirements It is the respnsibility f the centre t have systems in place t ensure that the persn taking an assessment is indeed the persn they are claiming t be. All centres are therefre required t ensure that each learner s identificatin is checked befre they undertake the assessment. Highfield Qualificatins recmmends the fllwing as prf f a learner s identity: a valid passprt (any natinality) a signed UK phtcard driving licence a valid warrant card issued by HM frces r the plice anther phtgraphic ID card, e.g. emplyee ID card, student ID card, travel card etc. If a learner is unable t prduce any f the frms f phtgraphic identificatin listed abve, a centre may accept anther frm f identificatin cntaining a signature, fr example, a credit card. Identificatin by a third-party representative, such as a line manager, human resurces manager r invigilatr, will als be accepted. Fr mre infrmatin n learner ID requirements, please refer t Highfield Qualificatins Cre Manual. Prgressin pprtunities On successful cmpletin f this qualificatin, learners may wish t cntinue their develpment by undertaking ne f the fllwing: Level 5 Fd Safety qualificatins Hspitality cmpetency-based qualificatins Useful websites Recmmended training materials Hygiene fr Management, Sprenger, R.A. Highfield.c.uk Ltd Intermediate HACCP, Wallace, Carl A. Highfield.c.uk Ltd Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 5

6 Appendix 1: Qualificatin structure T cmplete the Highfield Level 4 Award in Managing Fd Safety in Catering (RQF), learners must cmplete the ne unit cntained within the mandatry grup. Mandatry grup Unit reference Unit title Level GLH Credit H/502/0390 The Principles f Fd Safety Management fr Catering Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 6

7 Appendix 2: Qualificatin cntent Unit 1: The Principles f Fd Safety Management fr Catering Unit number: H/502/0390 Credit: 6 GLH: 40 Level: 4 Learning Outcmes The learner will 1. Understand hw fd business peratrs can ensure cmpliance with fd safety legislatin Assessment Criteria The learner can 1.1 Explain fd business peratr and staff respnsibilities with regard t fd safety legislatin 1.2 Analyse the requirements f fd safety legislatin and prcedures fr cmpliance and enfrcement 2. Understand the peratinal requirements needed t ensure fd safety 2.1 Explain hw the design, layut, cnstructin and maintenance f premises and equipment can affect fd safety 2.2 Discuss the implementatin, management and applicatin f gd hygiene practices, t include cleaning, disinfectin and pest cntrl 2.3 Explain prcedures fr supplier and stck cntrl 2.4 Describe peratinal methds and safe wrking practices 3. Understand hw t establish fd safety management prcedures 3.1 Outline prcesses fr designing and implementing fd safety management prcedures, including allcating resurces, rles and respnsibilities 3.2 Analyse the risks t fd safety frm micrbial, physical, chemical and allergenic hazards in a specified fd business 3.3 Cmmunicate fd safety management infrmatin t staff, visitrs and suppliers Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 7

8 Learning Outcmes The learner will Assessment Criteria The learner can 3.4 State the need fr, and benefits f, staff training and the maintenance f training recrds 4. Understand the cntrls required fr fd safety 4.1 Review cntrls fr micrbial, physical, chemical and allergenic hazards in a specified fd business 4.2 Discuss methds fr mnitring and recrding fd safety hazards 4.3 Determine the crrective actins required if fd safety hazards are nt cntrlled 5. Understand hw t maintain fd safety management prcedures 5.1 Explain methds fr verifying the effectiveness f fd safety management prcedures 5.2 Describe circumstances that require adjustment f fd safety management prcedures 5.3 Describe hw t implement adjustments t fd safety management prcedures 5.4 Outline strategies fr develping and maintaining a fd safety culture within an rganisatin Indicative cntent Intrductin t Fd Safety and Cntaminatin Candidates must understand the imprtance f fd safety management in catering by being able t: define key terms relating t fd safety including: define fd safety/hygiene, fd pisning, cntaminatin, hazard, risk, cntrl, mnitring, crrective actin, verificatin, fd safety management system, pathgen, safe fd identify the benefits f gd and the csts f pr fd hygiene: describe the benefits t fd businesses, cnsumers and fd handlers f high standards f fd hygiene Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 8

9 explain the mral, legal and ecnmic impact f pr fd hygiene practices t fd businesses, cnsumers and fd handlers. explain the imprtance f fd safety prcedures: evaluate the mst recent incidents f reprted fd brne illness regarding causative rganisms and fd vehicles and give reasns fr seasnal variatins in reprted utbreaks. utline the characteristics f different fd types: identify, prviding examples the main characteristics f high risk, raw, lw risk and ready t eat raw fds and utline the dangers assciated with cntaminatin f each fd type. explain the fur main types f cntaminatin assciated with the prductin f fd and analyse the risks psed t fd safety, identify hw they may ccur and give examples f hw they can be cntrlled and managed in the fd industry: define the fur main fd safety hazards: micrbilgical, physical, chemical and allergenic give examples f surces f physical hazards, differentiate between intrinsic and extrinsic cntaminatin and identify suitable plicies and prcedures t cntrl their preventin, detectin and remval give examples f surces f chemical hazards (inherent and intrduced) and cmpare and cntrast suitable plicies and prcedures t cntrl their preventin, detectin and remval describe the main symptms f an allergenic reactin and give examples f cmmn allergens and identify suitable plicies and prcedures t prevent cnsumptin by persns wh are sensitive t allergens describe and explain principal rutes vehicles and rutes f cntaminatin and crss cntaminatin utline the pssible cnsequences if fd safety hazards are nt cntrlled Micrbilgy (Multiplicatin & Survival Hazards) Candidates must understand hw micr-rganisms pse a hazard t fd safety by being able t: discuss the main characteristics f micr-rganisms, including ptimum grwth requirements: utline the structure, shape and size f bacteria and distinguish between the main types f bacteria describe hw bacteria multiply, and identify factrs influencing bacterial grwth state the temperature range f the danger zne, ptimum temperatures fr bacterial grwth, temperatures when mst pathgens will stp multiplying and temperatures where they will die identify timescales invlved in bacterial multiplicatin and explain the significance f the bacterial grwth curve identify effective methds f destrying micrbes: Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 9

10 methds include: heat (cking, pasteurisatin, ultra-heat treatment), use f chemicals, such as salt, sugar, acids utline the principles invlved with methds f preservatin explain hw bacterial spres and txins are frmed and why these may pse a hazard within the fd industry: explain the terms bacterial spre, identify the rle spres play in the survival f bacteria, describe the cnditins under which spres are frmed and the cnsequences these may have fr fd safety describe hw sme bacteria prduce txins and distinguish between extxins and endtxins identify the signs f spilage and identify what may cause spilage: signs f spilage t include bacterial activity, enzyme activity, mulds, physical damage describe cntrls which can be utilised t cntrl micrbial and enzyme activity t reduce the rate f spilage in fd Fd Brne Illness Candidates must knw and understand the main reasns fr fd pisning and fd brne illnesses and understand the imprtance f preventing illness by being able t: describe cmmn surces, fd vehicles, incubatin perids and cntrls f cmmn fd pisning and fd brne disease rganisms: explain the main differences between fd pisning and fd brne disease distinguish the differences between txic and infectius causes f fd brne illness explain the symptms, surces, incubatin perids, and cntrls fr the principal pathgens that cause fd pisning identify grups f peple mst at risk frm fd pisning explain the symptms, surces, incubatin perids, and cntrls fr the principal pathgens that cause fd brne diseases explain the symptms, surces, incubatin perids, and cntrls fr fd related viruses and prtza knw that chemicals, metals, pisnus plants and fish can cause serius prblems in the fd industry and prvide examples f each explain the rle f management and envirnmental health practitiners in utbreak investigatin: identify the rle f the manager, supervisr and fd handlers regarding fd pisning utbreak investigatin determine, implement and review prcedures relating t fd pisning utbreak cntrl describe the rle f the cnsultant in cmmunicable disease Fd Handlers and Persnal Hygiene Candidates must understand the imprtance f ensuring fd handlers d nt cntaminate fd by being able t: Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 10

11 utline hw peple are bth surces and causes f fd pisning and identify methds f cntrlling and mnitring fd pisning and cntaminatin frm persnnel: explain hazards assciated with infectins, skin cmplaints and injury and describe hw these can be cntrlled describe the respnsibilities f all staff regarding persnal hygiene describe hw nn-fd handling persnnel (fr example maintenance, cntractrs, visitrs, delivery persnnel) can cntaminate fd and be able t develp, implement and mnitr prcedures t cntrl frm these persnnel utline unhygienic practices t be avided in fd handling areas, describe hw they may cause cntaminatin and suggest suitable cntrls describe the imprtance f hand wash and explain suitable prcedures fr effective hand wash. utline imprtant times when hands shuld be washed discuss the rle f management in securing high standards f persnal hygiene and preventing cntaminatin f fd: describe hw t develp, implement and manage an effective persnal hygiene plicy utline the manager s rle regarding reprting f illness and establishing and maintaining prcedures regarding illness reprting and exclusin utline the characteristics f prtective clthing fr fd handlers: identify, and evaluate types f prtective clthing which may be prvided and describe hw prvisin f suitable clthing may prevent cntaminatin f fd utline the hazards which may be assciated with wearing f jewellery, persnal effects and nail varnish/false nails and lashes and be able t develp, maintain and mnitr plicies and prcedures t cntrl these hazards describe the main legislative requirements relating t persnal hygiene identify the imprtance f excluding fd handlers wh are ill, and have an awareness f the department f health fd handlers, fitness t wrk guidelines: state cntrls necessary fr fd handlers wh are suffering frm r suspected f suffering frm; fd brne illness discuss the benefits and limitatins f medical screening fr fd handlers: identify why carriers are f cncern in the fd industry and be able t develp, implement and mnitr suitable cntrls identify prs and cns f medical screening identify the persnal requirements necessary fr fd handlers and discuss the need fr careful selectin f staff Training and Educatin Candidates must understand hw develpment, implementatin and mnitring f fd safety training can assist in the preventin f fd brne illness and cntaminatin f fd by being able t: identify the benefits f training and explain why planned training is essential within a fd business: explain hw training can assist in the develpment f a psitive fd safety culture utline the legal requirements relating t training f fd handlers Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 11

12 analyse the factrs requiring cnsideratin (including cntent) when develping and implementing a fd safety training prgramme and evaluate hw the success f training can be assessed: identify the benefits f assessing training needs fr all levels f staff (including cntractrs and temprary staff) when develping fd safety training prgrammes state the imprtance f cnsidering staff rle, experience and skill and explain hw barriers t learning such as language r literacy may be vercme describe a variety f methds which can be used t effectively cmmunicate infrmatin and respnsibilities regarding fd safety, including prcedural and legislative changes describe surces f infrmatin and guidance which may be used when develping a fd safety training prgramme knw the imprtance f implementing fd safety training and utline methds by which this can be achieved explain the reasns fr prviding feedback t staff regarding fd safety matters utline the imprtance f develping supervisrs t enable the effective reprting frm management t supervisr regarding fd safety and utline the imprtance f refresher training utline the need fr training recrds: describe the need fr maintenance f accurate and up t date training recrds utline hw training recrds can be f use t a fd business Fd Hazards and Cntrls frm Purchase t Service Candidates must knw and understand the rle f the manager with regard t managing peratinal requirements regarding fd prductin by being able t: analyse and discuss the hazards assciated with the peratinal methds f the rganisatin: identify hazards which may be present at each stage f fd prductin and service including purchase, delivery, strage, preparatin, cking, ht hlding, cld hlding and service utline the prcesses and ptential hazards assciated with interrupted catering prcesses such as ck-chill, ck-freeze and sus vide explain the imprtance f analysing and evaluating ptential hazards and cntrls in the event f change, fr example intrductin f a new prcess, equipment r menu change identify and review cntrls and mnitring required fr fd purchase and supplier selectin, receipt, strage (including the imprtance f stck cntrl), preparatin, thawing, cking, cling, reheating and serving: identify suitable methds f selecting, and mnitring suitable suppliers utline requirements fr safe transprt, delivery and receipt f stck utline hw t mnitr supplier fd deliveries and describe suitable management actins in the event f pr supplier perfrmance regarding fd safety Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 12

13 describe and explain the principles f temperature cntrl during strage fr different fd types and be able t develp, implement and mnitr cntrls fr ambient, chilled and frzen strage f fd describe the principles f stck rtatin and utline hw t design, implement and mnitr the effectiveness f the system state the requirements f statutry date marking f fd and explain the terms use by and best befre and utline rules regarding labelling f bth packaged and pen fds describe the types f fd packaging available which is designed t reduce the risk f cntaminatin utline the rle f management regarding the prductin and service f safe fd, including the need t identify staffing requirements and prvisin f ther adequate resurces identify the rle f management regarding prvisin f suitable resurces, equipment and prcedures regarding transprtatin f fd and utside catering events utline extra cntrls which may be required when prviding fd t vulnerable grups r in nn-rutine circumstances such as airline catering develp, implement, mnitr and explain suitable prcedures fr thawing, chilling, freezing, preparatin, cking, reheating, ht hlding, display (ambient, frzen and chilled, packaged and pen) and service and transprtatin f fd utline the legal and recmmended temperatures and cnditins fr strage, preparatin, cking, cling, display, transprtatin and sale f ht, frzen and chilled fds The Design and Cnstructin f Fd Premises and Equipment Candidates must be aware f their rle in reducing risks f fd cntaminatin frm premises and equipment by being able t: utline the requirements regarding site selectin, cnstructin materials and finishes: describe hw site selectin, cnstructin materials have an imprtant rle in securing and maintaining fd safety utline cnsideratins which shuld be made regarding selectin, cnstructin and finishes fr mbile and temprary fd prductin areas discuss the rle f management regarding satisfactry design and cnstructin f fd premises and equipment: identify the rle f the manager when selecting new fd equipment and premises (including temprary premises) describe the rle f the manager with regard t maintenance prgrammes, including establishing pririties fr repair and imprvements based n fd safety risk explain the imprtance f linear wrkflw, including segregatin f prcesses: identify hw linear wrkflw helps t prevent crss cntaminatin discuss the hygienic principles fr design and use f fd premises and equipment utline principles fr selectin, siting and maintenance f fd equipment utline principles fr selectin, siting and maintenance f chillers, refrigeratrs and frzen strage units Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 13

14 discuss the need fr prvisin f washing facilities, ventilatin, lighting and water, effluent and waste dispsal: describe the requirements fr washing facilities, ventilatin, lighting, water, effluent and waste dispsal and utline assciated hazards and cntrls fr each describe hand wash and drying facilities which must be available fr use by fd handlers explain why refuse, waste and unfit fd shuld be stred and dispsed f crrectly and utline methds f achieving this in a fd business utline the legal requirements fr design and maintenance f fd premises: identify hw suitable design can assist a fd business t cmply with legislative requirements Cleaning and Disinfectin Candidates must understand the imprtance f effective cleaning and disinfectin in fd premises and be able t: discuss the management rle regarding the principles and imprtance f cleaning and disinfectin: identify hw effective cleaning and disinfectin f fd premises and equipment assists in maintaining fd safety discuss the principles f cleaning and disinfectin prcesses (including clean in place) and describe apprpriate methds f cleaning and disinfectin describe hw t stre cleaning materials and equipment crrectly discuss hw t manage difficulties in cleaning premises and equipment discuss the management rle with regard t the systems f rganising, cntrlling and mnitring cleaning and disinfectin t assist in ensuring the safe prductin f fd utline the legal requirements relating t cleaning and disinfectin f fd premises utline the prperties and functins f cleaning chemicals: state the energies required fr cleaning describe the functins and desirable qualities f detergents, disinfectants and sanitisers and utline when and hw each shuld be used determine and implement cleaning schedules t help ensure effective cleaning Pest Management Candidates will knw and understand their respnsibilities regarding the implementatin f peratinal prcedures regarding pest cntrl and be able t: discuss the hazards and cntrls invlving fd pests: utline the hazards assciated with pests and explain why pests must be cntrlled within the fd industry explain the actins that shuld be taken by fd handlers, supervisrs and managers if evidence f pests is fund utline the managers rle regarding develping, implementing and mnitring a pest cntrl plicy and describe the imprtance f keeping up t date recrds describe the main fd pests and their habits: Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 14

15 identify characteristics and habitat f the main fd pests, including rdents, insects and birds and identify hw t detect signs f an infestatin describe cnditins that pests require t thrive identify the principles f pest cntrl: list and explain the main types f envirnmental, physical and chemical cntrls fr different pests and utline the benefits and limitatins f each knw the imprtance f prfing and gd husekeeping in relatin t pest cntrl describe the cnsideratins t be made when selecting pest cntrl cntractr: identify hw a pest cntractr shuld be selected and the criteria that may be used t ensure they are suitable explain the imprtance f mnitring the activities f the pest cntrller utline the legal prvisins relating t pest cntrl in fd businesses Fd Safety Management and HACCP Candidates will knw and understand their rle in develping, implementing, mnitring, reviewing and evaluating the implementatin f fd safety management prcedures and be able t: describe the cncept f HACCP and have the knwledge t implement an effective fd safety management system based n HACCP principles fd safety prcedures: Identify the rigin and purpse f HACCP based fd safety systems and prvide examples f different systems (such as CODEX HACCP, Safer Fd Better Business, CkSafe, Safe Catering) and identify hw they can be used by different fd businesses explain hw the develpment and effective implementatin f fd safety management systems will benefit bth cnsumers and fd businesses describe hw fd safety management systems may be develped, implemented and maintained within a fd business identify and give examples f, expert guidance and supprt that a fd business may need t develp and implement fd safety management systems knw the preliminary steps required prir t implementing a fd safety management system: explain the basic terminlgy f HACCP explain what is meant by a pre-requisite prgramme, and explain the imprtance f prerequisites in a fd business identify the imprtance f a team apprach when develping a HACCP study and discuss the attributes and rles required fr team members utline training which HACCP team members require list and describe the seven principles f HACCP explain the imprtance f determining the scpe f the HACCP study and terms f reference and discuss hw t prepare a prcess flw diagram explain the imprtance f cnducting a hazard analysis and describe hw it may be carried ut describe the purpse f cntrl measures and prvide examples f cntrls which can be applied during prductin and service f fd Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 15

16 describe the significance f determining critical steps in the prcess and identify hw they may be identified using the decisin tree utline the criteria that shuld be used t establish critical limits, tlerances and target levels at each critical cntrl pint explain the imprtance f develping and implementing suitable mnitring prcedures and identify hw these can be develped and give examples f a variety f mnitring methds which may during prductin and service f fd explain the imprtance f establishing suitable accurate recrding systems and describe a mnitring recrds which may be prduced fr prductin and service f fd explain the managers rle with regard t establishing rles, respnsibilities and reprting rutes fr the mnitring and supervisin f cntrl measures identify types f failures which may ccur at critical cntrl pints and determine suitable crrective actins which may be applied during prductin and service f fd explain the managers rle with regard t establishing rles, respnsibilities and reprting rutes fr crrective actin plans explain why crrective actin plans shuld be established in advance f failures and hw this can help t prevent fd safety prblems describe prcedures t verify the effectiveness f the fd safety management system describe dcumentatin that shuld be develped as part f a HACCP study utline the legal requirements fr fd safety management systems The Rle f the Manager Candidates must have an understanding f the rle f the manager in securing fd safety, and be able t: discuss managers rle in ensuring fd safety utline methds by which management f fd safety can be achieved: utline the managers rle regarding develping, implementing, mnitring, reviewing, evaluating and reviewing fd safety prcedures describe ways t determine the success f fd safety management prcedures and utline hw t audit, review and imprve fd safety management prcedures explain the imprtance f regular review f prcedures and identify when planned and urgent reviews shuld take place explain the imprtance f allcatin f respnsibilities within a fd rganisatin: state why all staff within a fd business have respnsibilities fr fd safety and utline the imprtance f clear reprting rutes explain the rle and respnsibilities f fd handlers with regard t fd safety, including fllwing prcedures and mnitring f cntrls explain the rle and respnsibility f supervisrs with regard t fd safety describe hw effective supervisin prcedures can assist in ensuring fd safety and utline methds f develping, implementing, mnitring evaluating and reviewing thse prcedures describe the imprtance f a fd safety plicy and utline the cntent f a typical fd safety plicy: Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 16

17 explain general cntent and imprtance f a fd safety plicy with reference t bth rutine and nn-rutine prcedures explain the imprtance f including plicies and prcedures regarding investigatin f fd pisning allegatins and custmer cmplaints utline the surces f infrmatin available: identify ther relevant surces f further infrmatin advice and guidelines relating t fd safety and identify when this may be required identify strategies fr prmting a gd safety culture within a fd business: explain the imprtance f develping a psitive fd safety culture within a fd business identify strategies t achieving, maintain and imprve a psitive fd safety culture, fr example effective develpment and cmmunicatin f fd safety prcedures, prvisin f training and ther resurces, encuraging feedback, having clear reprting rutes Fd Safety Legislatin and Enfrcement Candidates must have an understanding f the need fr fd law and fd safety enfrcement and be able t: recgnise and understand the main fd safety legislatin: understand the frmat f UK and Eurpean legislatin relating t fd safety and knw hw EC legislatin applies t member states explain the key elements f current UK fd safety legislatin, in particular with regard t the safe prductin and service f safe fd and evaluate the requirements t ensure cmpliance in a variety f fd businesses explain the rle f authrised fficers and enfrcement authrities: knw hw legislatin is applied understand the rle f enfrcement authrities and authrised fficers understand the purpse f cdes f practice and industry guides: describe the purpse f cdes and practice and industry guides utline the pwer f authrised fficers and criteria fr prsecutin: utline actins that may be taken by enfrcement fficers knw the implicatins f nn-cmpliance with fd safety legislatin and the penalties which can be applied explain the defence f due diligence in the fd industry explain the rle f the manager with regard t develpment, maintenance and mnitring fd safety and explain hw this will cntribute t a due diligence defence Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 17

18 Appendix 3: Sample assessment material Sample questins (marks fr guidance nly): Multiple-chice 1. The main reasn fr having a linear wrkflw in a fd rm is t prevent the: a) multiplicatin f bacteria b) micrbilgical cntaminatin f fd c) chemical cntaminatin f fd d) physical cntaminatin f fd 2. The main respnsibility f a manager regarding pest management is t: a) train fd handlers t check bait bxes b) ensure that staff reprt signs f a pest infestatin c) understand hw pisns wrk in killing insects d) train fd handlers t inspect rdent traps 3. Which f these is the best methd f cntrlling bacterial multiplicatin n fd? a) Minimising the time f fd preparatin at rm temperature b) Ensuring that the cking temperature is abve 50ºC c) Using separate equipment fr raw and cked fd d) Purchasing fd frm reputable suppliers Written examinatin 4. i. Describe the imprtance f ensuring a fd business uses apprved fd suppliers. (5 marks) ii. Outline the checks yu, as a manager, culd put in place t apprve fd suppliers. (6 marks) iii. Identify prblems that may ccur at the delivery stage, and utline cntrls that culd be implemented t prevent hazards at this step. (6.5 marks) 5. i. Describe the factrs yu wuld need t take int accunt when assessing the fd hygiene aitraining needs f yur staff (4 marks) ii. Outline the cntent f a shrt training sessin t be delivered t staff with regards t the cntrl f physical cntaminatin in a fd business. (9.5 marks) iii. Describe 4 ways the effectiveness f the training prgramme culd be assessed in the wrkplace. (4 marks) 6. i. Outline why creating a psitive fd safety culture is imprtant in a business, yur answer aishuld include a brief descriptin f what a psitive fd safety culture is. (4 marks) ii. Excluding references t training, identify and explain ways in which a manager f a fd business culd imprve the fd safety culture f their business. (6.5 marks) iii. Identify key elements yu wuld include in a 1 t 2-hur internal HACCP awareness training prgramme fr team leaders/supervisrs t enable them t effectively implement and fllw the cmpany s HACCP plan. In yur answer, yu shuld utline why the elements identified are imprtant. (7 marks) Highfield Level 4 Award in Managing Fd Safety in Catering (RQF) 18