Qualification Specification Highfield Level 3 Award in Food Safety in Retail (RQF)

Transcription

1 Qualificatin Specificatin Highfield Level 3 Award in Fd Safety in Retail (RQF) Qualificatin Number: 603/2104/0 Versin 1.3 April 2018 Cpyright HABC Ltd. All rights reserved Highfield Huse, Heavens Walk, Lakeside, Dncaster, Suth Yrkshire, DN4 5HZ, United Kingdm Tel Tel Fax Highfield Level 3 Award in Fd in Retail (RQF) 1

2 Cntents Intrductin... 3 Qualificatin regulatin and supprt... 3 Key facts... 3 Qualificatin verview and bjective... 3 Entry requirements... 3 Tutr requirements... 4 ID requirements... 5 Prgressin pprtunities... 5 Useful websites... 6 Recmmended training materials... 6 Appendix 1: Qualificatin structure... 7 Appendix 2: Qualificatin cntent... 8 Appendix 3: Sample assessment material Highfield Level 3 Award in Fd in Retail (RQF) 2

3 Highfield Level 3 Award in Fd Safety in Retail (RQF) Intrductin This qualificatin specificatin is designed t utline all yu need t knw t ffer this qualificatin at yur centre. If yu have any further questins, please cntact yur accunt manager Qualificatin regulatin and supprt The Highfield Level 3 Award in Fd Safety in Retail has been develped and is awarded by Highfield Qualificatins and sits n the Regulated Qualificatins Framewrk (RQF). The RQF is a qualificatin framewrk regulated by Ofqual. Key facts Qualificatin number: 603/2104/0 Learning aim reference: Credit value: 3 Assessment methd: Guided learning hurs (GLH): 20 Ttal qualificatin time (TQT): 25 Qualificatin verview and bjective Multiple-chice examinatin The bjective f this qualificatin is t supprt a rle in the wrkplace and give learners persnal grwth and engagement in learning. The qualificatin is designed fr learners wh wish t prgress t higher r supervisry level within a fd retail business. Tpics include ensuring cmpliance with fd safety legislatin, the applicatin and mnitring f gd hygiene practice, hw t implement fd safety management prcedures and the applicatin and mnitring f gd practice regarding cntaminatin, micrbilgy and temperature cntrl. Entry requirements T register n t this qualificatin, learners are required t be 14 years f age r abve. It is als advised that learners have a minimum f Level 1 in English and Maths r equivalent. Guidance n delivery The ttal qualificatin time fr this qualificatin is 25 hurs, f this 20 hurs are recmmended as guided learning hurs. TQT is an estimate f the ttal number f hurs it wuld take an average learner t achieve and demnstrate the necessary level f attainment t be awarded with a qualificatin, bth under direct supervisin (frming guided learning hurs) and withut supervisin (all ther time). TQT and GLH values are advisry and assigned t a qualificatin as guidance. Guidance n assessment This qualificatin is assessed by multiple-chice examinatin. Learners must cmplete 45 questins within 90 minutes. Successful learners will have t Highfield Level 3 Award in Fd in Retail (RQF) 3

4 demnstrate knwledge and understanding acrss the qualificatin syllabus and achieve a pass mark f 60% (27/45). Learners will receive a Distinctin if they achieve a pass mark f 80% (36/45). Centres must take all reasnable steps t avid any part f the assessment f a learner (including any internal quality assurance and invigilatin) being undertaken by any persn wh has a persnal interest in the result f the assessment. Guidance n quality assurance Highfield Qualificatins require centres t have a rbust mechanism fr internal quality assurance in place. Internal quality assurance must be cmpleted by an apprpriately qualified persn and wh must nt have been invlved in any aspect f the delivery r assessment f the curse they are quality assuring. Fr mre infrmatin n internal quality assurance prcesses, please refer t the tutr, assessr and IQA supprt pack available t dwnlad frm the Highfield website. Recgnitin f prir learning (RPL) Centres may apply t use recgnitin f prir learning r prir achievement t reduce the amunt f time spent in preparing a learner fr assessment. Fr further infrmatin n hw centres can apply t use RPL as described abve, please refer t the Recgnitin f Prir Learning (RPL) Plicy in the members area f the Highfield Qualificatins website. This plicy shuld be read in cnjunctin with this specificatin and all ther relevant Highfield dcumentatin. Tutr requirements Highfield recmmends that Nminated Tutrs have teaching experience and hld a qualificatin in the relevant subject area. Therefre, it is recmmended that Tutrs have a Level 4 Fd Safety qualificatin frm a recgnised Awarding Bdy, tgether with relevant wrk experience and a training qualificatin r training experience. Suitable Subject Area Qualificatins may include: Degree r DipHE in a related subject such as: Fd Science Envirnmental Health Hme Ecnmics Micrbilgy r ne that cntains elements f these subjects HNC/D in a related subject (as utlined abve); Level 4 qualificatin in Fd Safety; Graduate Diplma in Fd Science and Technlgy f the Institute f Fd Science and Technlgy; r any ther Highfield apprved qualificatin. Suitable Teaching Qualificatins include: Highfield Level 3 Award in Delivering Training (RQF); Highfield Level 3 Internatinal Award in Delivering Training (IADT); Highfield Level 3 Award in Fd in Retail (RQF) 4

5 Level 3 r 4 PTLLS r abve; Diplma r Certificate in Educatin; Bachelrs r Masters Degree in Educatin; City and Guilds Teachers Certificate r equivalent; Level 3 r 4 NVQ in Training and/r Develpment; r Prf f at least 30 hurs f training in any subject. It is als recmmended that Nminated Tutrs are able t demnstrate relevant experience and knwledge in a wrk cntext and prvide evidence f engagement with the subject field and cntinuing prfessinal develpment. Reasnable adjustments and special cnsideratins Highfield Qualificatins has measures in place fr learners wh require additinal supprt. Please refer t Highfield Qualificatins Reasnable Adjustments Plicy fr further infrmatin/guidance. ID requirements It is the respnsibility f the centre t have systems in place t ensure that the persn taking an assessment is indeed the persn they are claiming t be. All centres are therefre required t ensure that each learner s identificatin is checked befre they undertake the assessment. Highfield Qualificatins recmmends the fllwing as prf f a learner s identity: a valid passprt (any natinality) a signed UK phtcard driving licence a valid warrant card issued by HM frces r the plice anther phtgraphic ID card, e.g. emplyee ID card, student ID card, travel card etc. If a learner is unable t prduce any f the frms f phtgraphic identificatin listed abve, a centre may accept anther frm f identificatin cntaining a signature, fr example, a credit card. Identificatin by a third-party representative, such as a line manager, human resurces manager r invigilatr, will als be accepted. Fr mre infrmatin n learner ID requirements, please refer t Highfield Qualificatins Cre Manual. Prgressin pprtunities On successful cmpletin f this qualificatin, learners may wish t cntinue their develpment by undertaking ne f the fllwing qualificatins: Level 3 Award in Fd Safety in Catering/Manufacturing Hspitality cmpetency-based qualificatins Highfield Level 3 Award in Fd in Retail (RQF) 5

6 Useful websites Recmmended training materials Supervising Fd Safety (Level 3), Sprenger, R.A. Highfield.c.uk Ltd Hygiene Sense, Sprenger, R.A. Highfield Internatinal Highfield Level 3 Award in Fd in Retail (RQF) 6

7 Appendix 1: Qualificatin structure T cmplete the Highfield Level 3 Award in Fd Safety fr Retail (RQF), learners must cmplete all units cntained within the mandatry grup Mandatry grup Unit reference Unit title Level GLH Credit T/615/8171 Fd Safety in Retail Highfield Level 3 Award in Fd in Retail (RQF) 7

8 Appendix 2: Qualificatin cntent Unit 1: Fd Safety in Retail Unit number: T/615/8171 Credit: 3 GLH: 20 Level: 3 Learning Outcmes The learner will 1. Understand the requirements fr ensuring cmpliance with fd safety legislatin Assessment Criteria The learner can 1.1 Identify the imprtance f implementing fd safety management prcedures 1.2 Identify the respnsibilities f thse wrking in a retail envirnment in respect f fd safety legislatin and prcedures fr cmpliance 2. Understand the applicatin and mnitring f gd persnal hygiene practice, training and cmpetency 2.1 Identify the prcess f implementing and maintaining high standards f persnal hygiene within a retail peratin 2.2 Explain the requirements fr inductin and nging training f staff t ensure cmpetency 3. Understand the applicatin and mnitring f gd practice t keep wrk areas clean, hygienic and free frm pests 3.1 Identify the prcess f implementing prcedures fr cleaning, disinfectin and waste dispsal 3.2 Outline the actins that need t be taken with regards t pest cntrl 4. Understand the applicatin and mnitring f gd practice regarding cntaminatin, micrbilgy and temperature cntrl 4.1 Outline the respnsibilities f thse wrking in a retail envirnment when identifying hazards psed by, and prcedures t cntrl, micrbilgical, chemical, physical and allergenic cntaminatin 4.2 Explain the imprtance f, and methds fr temperature cntrl within a fd retail prcess 5. Understand hw t implement fd safety management prcedures 5.1 Outline the prcess fr applying a fd safety management system int a fd business 5.2 Describe methds fr, and the imprtance f, Highfield Level 3 Award in Fd in Retail (RQF) 8

9 Learning Outcmes The learner will Assessment Criteria The learner can verifying fd safety cntrls and prcedures 5.3 Outline the respnsibilities f thse wrking in a retail envirnment when identifying and selecting suitable cntrls and mnitring, t prevent fd safety hazards frm purchase t service Indicative cntent LO1 Understand the requirements fr ensuring cmpliance with fd safety legislatin 1.1 Identify the imprtance f implementing fd safety management prcedures The terms: Fd hygiene/safety Fd pisning Fd safety hazard Fd safety management system The main characteristics f fd related illness, including the terms: Cntaminatin Crss-cntaminatin Causative agent Fd vehicle Incubatin/nset time Pathgen Cmmn symptms 1.2 Identify the respnsibilities f thse wrking in a retail envirnment in respect f fd safety legislatin and prcedures fr cmpliance An awareness f the current fd safety legislatin requirements affecting fd handlers and supervisrs respnsibilities, including: Awareness f requirements fr HACCP based prcedures Temperature cntrl Cntaminatin Handling practices Persnal hygiene Cleaning and disinfectin The rle f thse wrking in a retail envirnment in internal and external fd safety inspectins/audits The rle f thse wrking in a retail envirnment in dealing with fd cmplaints, fd pisning allegatins and investigatins Highfield Level 3 Award in Fd in Retail (RQF) 9

10 The rle f thse wrking in a retail envirnment during a fd safety inspectin Imprtance f accmpanying enfrcement fficers The imprtance f accurate written recrds The ptential cnsequences f nn-cmpliance r the prsecutin f a retail business and awareness f the penalties that can be applied t bth fd handlers and fd business peratrs fr nn-cmpliance with fd safety legislatin Due diligence defence LO2 Understand the applicatin and mnitring f gd persnal hygiene practice, training and cmpetency 2.1 Identify the prcess f implementing and maintaining high standards f persnal hygiene within a retail peratin Overview f best practice requirements fr persnal hygiene f fd handlers regarding: Handling practices Prtective clthing Fitness t Wrk, including relevance f the term carrier Rle f thse wrking in a retail envirnment in securing high standards f persnal hygiene Open wunds and first aid dressings Hand washing facilities that shuld be prvided in a retail envirnment, and hw these facilities can be managed and mnitred n a day t day basis Cmmn barriers t effective hand washing, hw t vercme these t ensure fd handlers wash hands effectively at apprpriate times and hw this can be mnitred The imprtance f implementing and enfrcing systems regarding the reprting f illness and infectins prmptly, and actins t be taken if a fd handler pses a threat t the safety f the fd, including the terms healthy and cnvalescent carrier 2.2 Explain the requirements fr inductin and nging training f staff t ensure cmpetency The bjectives and benefits f fd safety training t ensure cmpetency The imprtance f training recrds Hw t cmmunicate standards and prcedures t staff Hw t assess the cmpetency f staff LO3 Understand the applicatin and mnitring f gd practice t keep wrk areas clean, hygienic and free frm pests 3.1 Identify the prcess f implementing prcedures fr cleaning, disinfectin and waste dispsal Definitins f: Cleaning Bactericide Detergent Disinfectant Disinfectin Sanitiser Highfield Level 3 Award in Fd in Retail (RQF) 10

11 Sanitisatin Bidegradable Cntact time The reasns fr cleaning Hw cleaning prcesses can be effectively supervised including the use f cleaning schedules The steps invlved in cleaning and disinfecting r in sanitising The imprtance f using the crrect equipment, utensils and chemicals when cleaning Safety precautins that shuld be cnsidered when string chemicals and cleaning, and when disinfecting wrk areas r equipment The hazards assciated with pr cleaning The difference between clean as yu g and scheduled cleaning Typical areas in a retail peratin that will require cleaning, disinfecting and/r sanitising The hazards assciated with incrrect waste management Hw t clear and dispse f waste safely Identificatin, segregatin and dispsal f unfit and spilt fd The imprtance f keeping internal and external waste areas clean 3.2 Outline the actins that need t be taken with regards t pest cntrl Cmmn fd pests The main signs f pest infestatins Why fd pests are a hazard t fd safety The rle f thse wrking in a retail envirnment in preventing the access and harburage fr pests and in implementing suitable cntrl measures The rle f thse wrking in a retail envirnment in pest management: Actin t take in the event f a pest cmplaint by a custmer r a member f staff Imprtance f liaisn with an apprpriate pest cntrl cntractr Staff training and awareness If they find evidence f a pest infestatin LO4 Understand the applicatin and mnitring f gd practice regarding cntaminatin, micrbilgy and temperature cntrl 4.1 Outline the respnsibilities f thse wrking in a retail envirnment when identifying hazards psed by, and prcedures t cntrl, micrbilgical, chemical, physical and allergenic cntaminatin Micrbilgical hazards psed by Raw fd High-risk fds Lw-risk fds Raw ready-t-eat raw fds Surces f cntaminatin hazards The different types f micrbes f interest t the fd industry, including pathgens, lw dse pathgens, spilage and beneficial Highfield Level 3 Award in Fd in Retail (RQF) 11

12 The principal causes f micrbilgical multiplicatin and survival The principal causes f fd safety cntaminatin hazards: Crss-cntaminatin Persnal health Handling issues Labelling issues Pests Human factrs (including lack f effective supervisin) Hw gd design can help avid crss cntaminatin thrugh wrkflw and layut: The hazards assciated with pr design and cnstructin f fd premises The meaning f the term linear wrkflw and examples f hw this can be achieved The imprtance f using washing and cleaning facilities and equipment apprpriately and the need fr gd lighting The hazards assciated with damaged equipment and surfaces in a fd rm Rle f thse wrking in a retail envirnment regarding equipment and premises including the actin t take if damaged equipment r surfaces are identified in a fd rm Hw micrbilgical cntaminatin and crss-cntaminatin can be cntrlled thrughut the fd prductin prcess in a retail envirnment Hw chemical cntaminatin can be cntrlled thrughut the fd prductin prcess in a retail envirnment Hw physical cntaminatin can be cntrlled thrughut the fd prductin prcess in a retail envirnment Knwledge f cmmn fds which cause allergic reactins Pssible symptms f allergic reactins and actins t take Hw allergenic cntaminatin can be cntrlled thrughut the fd prductin prcess in a retail envirnment 4.2 Explain the imprtance f, and methds fr temperature cntrl within a fd retail prcess Factrs which influence the multiplicatin f fd pisning bacteria The terms bacterial spre and txin The cnditins under which spres and txins are frmed and the cnsequences these may have fr fd safety The temperatures which supprt the mst rapid multiplicatin f fd pisning bacteria Suitable temperatures and/r timescales fr: Thawing Cking Cling Reheating Ht and cld hlding f fd Methds f minimising and preventing bacterial multiplicatin including the need fr gd ventilatin The methds used t destry fd pisning bacteria in fd Highfield Level 3 Award in Fd in Retail (RQF) 12

13 Crrect use, and simple methds f, validating the accuracy f thermmeters LO5 Understand hw t implement fd safety management prcedures 5.1 Outline the prcess fr applying a fd safety management system int a fd business Fd safety management systems The imprtance f identifying hazards, cntrl measures, mnitring actins, crrective actins, verificatin and dcumentatin at steps in the retail prcess which are critical t fd safety Respnsibilities and daily activities f fd handlers and supervisrs t implement and mnitr fd safety practice and prcedures, including pening and clsing checks Rle f thse wrking in a retail envirnment in ensuring apprpriate crrective actins fr deviatins frm cntrl pints in fd prductin, including supervisry actins t take when perfrmance des nt achieve standards and targets The imprtance f prviding feedback t thse respnsible fr the fd safety prcedures and the types f issues yu need t address The imprtance f up-t-date, accurate dcumentatin and recrds, and examples f the type f recrds that may be used in a retail business 5.2 Describe methds fr, and the imprtance f, verifying fd safety cntrls and prcedures Respnsibilities f thse wrking in a retail envirnment with regards t verificatin Rle f an audit/inspectin in verificatin 5.3 Outline the respnsibilities f thse wrking in a retail envirnment when identifying and selecting suitable cntrls and mnitring, t prevent fd safety hazards frm purchase t service Implementing and mnitring cntrls t minimise hazards frm delivery and unlading The imprtance f clear labelling f fd Ensuring and mnitring fd strage cnditins are suitable and specify the temperatures required fr different fd Why stck rtatin prcedures are imprtant Distinguish between Use By and Best Befre date cdes and explain why fd past its cde must be dispsed f Rle f thse wrking in a retail envirnment in implementing and cntrls at the stages f thawing, preparatin, cking, cling, reheating, hlding and serving f fd Highfield Level 3 Award in Fd in Retail (RQF) 13

14 Appendix 3: Sample assessment material Sample questins: 1. Accrding t the law, what facilities must be prvided fr handwashing? a) Paper twels, ht and cld water and alchl wipes b) A washbasin, ht and cld water and hand drying facilities c) Antibacterial gel, ht and cld water and a ht-air drier d) A nailbrush, sap and hand drying facilities 2. Hw can a supervisr best ensure that effective cleaning has taken place? a) Send samples f the fd t a labratry fr testing b) Put all staff n a fd safety training curse c) Regularly bserve areas that have been cleaned d) Strictly mnitr the amunt f detergent and disinfectant used 3. Which f the fllwing is included in the 7 principles f HACCP? a) Establish critical limits b) Prvide effective cleaning schedules c) Prvide staff with suitable prtective clthing d) Cnduct bacterilgical testing n all fd prduced Highfield Level 3 Award in Fd in Retail (RQF) 14