| Title | Principles of HACCP based food safety systems | |
| Level | 2 | |
| Credit value | 1 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Know the purpose of a HACCP system | 1.1 State the need for HACCP systems | |
| 1.2 Outline the requirements of a HACCP system. | ||
| 2. Know the features and terminology of HACCP | 2.1 Describe the features of a HACCP system | |
| 2.2 Outline the meaning of terms used in the HACCP system. | ||
| 3. Know how a HACCP system is applied in the workplace | 3.1 Outline how a HACCP plan is developed | |
| 3.2 Describe an operatives’ responsibility within the | ||
| HACCP system | ||
| 3.3 State the importance of documenting, verifying | ||
| and reviewing the HACCP system | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of HACCP based food safety management systems, in a food processing business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food processing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | 01/05/2015 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) | |
| FS.104K Understand how to maintain workplace food safety in manufacture. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners on or off-the-job, in the workplace context, for understanding the principles of HACCP food safety management systems. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | |
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food and Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve | |
| Availability for use | Shared | |
| Unit available from | 01/05/2010 | |
| Unit guided learning hours | 8 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FS.104.3K | |
| RITS Reference | A/601/2631 | |