Service Overview

The qualification is intended for Product managers/Auditors/Trainers/Quality Assurance staff, whose job requires them to have responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
This qualification covers the subject of food safety at a suitable depth (management level) 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.

Description

Who is this qualification for?

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.

How long will it take?

The guided learning hours for this qualification is 40 hours.

Topics covered

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.

Learning Outcomes
1. Understand the importance of food safety management in manufacturing
1.1 Explain food business operator and staff responsibilities with regard to food safety
1.2 Analyse the requirements and benefits of food safety for the food business
2. Understand the operational requirements needed to ensure food safety
2.1 Explain the requirements for temperature control within a specified food business
2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control
2.3 Explain procedures for the control of contamination and cross-contamination
3. Understand how to establish food safety management procedures
3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities
3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business
3.3 Communicate food safety management information to staff, visitors and suppliers
4. Understand the controls required for food safety
4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business
4.2 Discuss methods for monitoring and recording food safety hazards
4.3 Determine the corrective actions required if food safety hazards are not controlled
5. Understand how to maintain food safety management procedures
5.1 Explain methods for verifying the effectiveness of food safety management procedures
5.2 Describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made
5.3 State the need for, and benefits of, staff training and the maintenance of training records
5.4 Outline strategies for developing and maintaining a food safety culture within an organisation