HIGHFIELD LEVEL 4 AWARD IN MANAGINGFOOD SAFETY IN CATERING (RQF)
WHO SHOULD ATTEND
Managers and future managers within the catering industry. The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
The objective of this qualification is to prepare learners for employment in a catering role, or to support a role in the workplace. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing,implementing and onitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
Class Room Notes
The course include understanding the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, how to develop HACCP-based food safety management procedures, how to implement HACCP-based food safety management procedures and how to verify HACCP based procedures.
Ensuring food safety businesses operate in compliance with the law
"Understanding operational requirements, including managing good hygiene and safe
working practices, supplier and stock control and premises maintenance"
Implementing food safety management procedures, allocating roles and responsibilities
Analysing and controlling the risk of microbiological, chemical, physical and allergenic hazards
Communicating food safety management information to staff, visitors and suppliers
Managinig staff training and the maintenance of training records
Maintaining food safety management procedures
Maintaining food safety culture
The total qualification time for this qualification is 60 hours, of which 40 are recommended as guided learning hours. Conducted in 5 Days.
ASSESSMENT AND CERTIFICATES
This qualification is assessed by a 2-part examination: - part one is a 30-question multiple-choice examination and part two is a written examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks
Successful learners must achieve a total of at least 60 marks out of 100 across the two parts The duration of the examination is 2 ½ hours.
On successful completion, candidates will be issued Highfield Level 4 Award in Managing Food Safety in Catering (RQF)