| Title | The principles of HACCP management for food manufacturing | |
| Level | 4 | |
| Credit value | 4 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the importance of HACCP based food safety management procedures | 1.1 Explain the HACCP approach to food safety management procedures | |
| 1.2 Review legislation relating to HACCP | ||
| 2. Understand how to manage the implementation of HACCP based food safety management procedures | 2.1 Analyse the allocation of resources, roles and responsibilities | |
| 2.2 Analyse the development requirements of the HACCP team | ||
| 2.3 Explain the importance of effective communication | ||
| 2.4 Determine staff training needs | ||
| 3. Understand how to develop HACCP based food safety management procedures | 3.1 Explain the pre-requisites for HACCP | |
| 3.2 Analyse food production processes including use of end product | ||
| 3.3 Produce process flow diagrams | ||
| 3.4 Determine hazards and risks in the production process | ||
| 3.5 Determine critical control points, critical limits and corrective actions | ||
| 4. Understand how to evaluate HACCP based food safety management procedures | 4.1 Discuss the verification and review of procedures | |
| 4.2 Explain documentation and record keeping procedures | ||
| Unit purpose and aim(s) | This unit supports workforce and/or vocational development for those who need to understand the principles of food safety for manufacturing, in a food business or in a learning environment. | |
| The unit is designed for use primarily by 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. | ||
| Expiry Date | ||
| 31-Jul-15 | ||
| 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.122K Understand analysis and control of food safety hazards and risks 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 in the workplace context, for understanding the principles of food safety for manufacturing. It can be assessed on or off the job. | |
| 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. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| 04 Engineering and Manufacturing Technologies | ||
| Location of the unit within the subject/sector classification system | ||
| Name of the organisation submitting the unit | Improve | |
| Availability for use | Shared | |
| Unit available from | July 2010 | |
| Unit guided learning hours | 30 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | FS.122.2K | |
| RITS Reference | H/600/2384 | |