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HABC Level 3 Award in Food Safety in Manufacturing (RQF)
OBJECTIVE

The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who wish to progress to higher or supervisory level within a food manufacturing business.

TOPICS

Ensuring compliance with food safety legislation

• The application and monitoring of good hygiene practice
• How to implement food safety management procedures and
• The application and monitoring of good practise regarding contamination, microbiology and
temperature control.

Assessment Method:

Multiple-choice examination

Progression opportunities

On successful completion of this qualification, learners may wish to continue their development by undertaking one of the following qualifications:
• Level 4 Award in Food Safety in Manufacturing
• Hospitality competency-based qualifications

Learning Outcomes

The learner will

Assessment Criteria

The learner can

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

1.1   Recognise the importance of implementing food safety management procedures

 

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

 

1.3   Identify the process for applying a food safety management system into a food business

 

1.4   Identify methods for, and the importance of, verifying food safety controls and procedures

 

1.5   Recognise 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

2.       Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene and cleaning

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

 

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

 

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

 

2.4   Identify the actions that need to be taken with regards to pest control

 

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

 

2.6   Recognise the importance of, and methods for temperature control within a food manufacturing process

CERTIFICATE

HABC

Duration

25 Hours

DATETIME
 QatarOmanCourse Type
TESTIMONIAL

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