Back to Food Safety, Hygiene & HACCP
Description:
This qualification covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. Essentially for managers and potential managers in the hospitality and catering industry and in the food and drink manufacturing industry, it concentrates on the need for programmers and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation. The qualification is firmly based on the Level Four National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to all awarding bodies under the guidance of People 1st.
The aim of this qualification is to provide an in depth knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.
Summary of Outcomes: To achieve this qualification, a candidate must:
1. Discuss how food businesses can ensure compliance with relevant food safety legislation, by being able to:
• explain the need for, and requirements of, food safety legislation
• evaluate good industry practice with respect to food safety management
2. Determine the operational requirements needed to ensure food safety, by being able to discuss the design, layout, construction and maintenance of premises and equipment
• discuss procedures for cleaning and disinfection
• explain procedures for supplier and stock control
• outline methods for the control of pests
• describe operational methods and safe working practice
3. Develop food safety management procedures, by being able to:
• discuss the design of food safety management procedures
• explain the risks due to food safety hazards
• communicate issues related to food safety management procedures
• review information sources and training needs
• determine duties and responsibilities of staff
4. Monitor food safety management procedures, by being able to:
• discuss appropriate control measures
• Monitor and record hazards and control measures
• explain appropriate corrective actions
5. Explain methods for the maintenance of food safety management procedures, by being able to:
• evaluate food safety management procedures
• Outline strategies for developing and maintaining a food safety culture within an organisation.