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 monitoring 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.
The course topics will include:
- Food Safety Legislation and Enforcement;
- The role of the manager in securing food safety within their business;
- Development, implementation, monitoring, reviewing and evaluating the implementation of food management procedures based on HACCP principles;
- Pest management;
- Cleaning and disinfection;
- Design and construction of food premises and equipment;
- Food hazards and controls through production and packaging to transporting;
- Training and education;
- Food handlers and their personal hygiene;
- Food borne illnesses;
- Microbiology (Multiplication and Survival Hazards);
- Food safety and contamination.
This qualification will enable successful candidates to:
- Understand how food business operators can ensure compliance with food safety legislation;
- Design, layout, construct and maintain premises and equipment to ensure food safety;
- Deliver the operational requirements including the implementation, management and application of good hygiene practices to ensure food safety;
- Develop food safety management procedures;
- Deliver the controls required across their business to ensure food safety including reviewing controls for microbial, physical, chemical and allergenic hazards;
- Understand how to maintain food safety management procedures on an ongoing basis including outlining strategies for maintaining a food safety culture within their own organisation.
Awarding Body: Highfield Qualification
Course Duration: 40 hours guided learning (5 days)
Assessment: This qualification is assessed through a 2-part examination.
- Part one is a 30-question multiple-choice examination.
- 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 of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100.
The duration of the examination is 2 ½ hours
Prerequisite: Level 3 Award in Food Safety in Manufacturing or Equivalent.
Refreshment of this course is recommended every 3 years
Highfield Level 4 Award in Food Safety in Manufacturing (RQF)