06 Jul 2018

Highfield Level 3 Food Safety

£250.00

FSSW provides training for the Seafish Authority’s Advanced Fish and Shellfish Quality course.

Description

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

Course Content (Auditing)

  1. Purpose of audit
  2. Benefits and limitations
  3. Implications of inadequate audit
  4. Auditor competencies and characteristics
  5. Stages of audit
  6. Factors affecting frequency and duration of audit
  7. Basis for audits
  8. Collection of data
  9. Converting raw data
  10. Determination and closure of problems
  11. Purpose of reporting the audit

The learner will

The learner can

1. Understand the requirements for ensuring compliance with food safety legislation

1.1 Identify the importance of implementing food safety management procedures

1.2 Identify the responsibilities of those working in a manufacturing environment in respect of food safety legislation and procedures for compliance

2. Understand the application and monitoring of good personal hygiene practice, training and competency

2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a manufacturing operation

2.2 Explain the requirements for induction and ongoing training of staff to ensure competency

3. Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests

3.1 Identify the process of implementing procedures for cleaning, disinfection and waste disposal.

3.2 Outline the actions that need to be taken with regards to pest control

4. Understand the application and monitoring of good practice regarding contamination, microbiology and temperature control

4.1 Outline the responsibilities of those working in a manufacturing environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination

4.2 Explain the importance of, and methods for temperature control within a food manufacturing process

5. Understand how to implement food safety management procedures

5.1 Outline the process for applying a food safety management system into a food business

5.2 Describe methods for, and the importance of, verifying food safety controls and procedures

5.3 Outline the responsibilities of those working in a manufacturing environment when identifying and selecting suitable controls and monitoring, to prevent food safety hazards from purchase to service

25 Hours — £250 per person.