Qualification Specification

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1 Qualificatin Specificatin Level 2 Award in HACCP fr Catering Highfield Place Unit 15 Shaw Wd Business Park Shaw Wd Way Wheatley Hills Dncaster Suth Yrkshire DN2 5TB United Kingdm Tel Tel Fax Versin 2 June 2011

2 Cntents Intrductin Qualificatin Details Key Facts Qualificatin Overview Entry Guidance Gegraphical Cverage Special Needs Qualificatin Structure Hw the qualificatin is assessed Prgressin Nminated Tutr Requirements Key Skills Useful Websites Recmmended Training Materials Page 3 Page 4 Page 5 Summary f Learning Outcmes Page 6 2

3 HABC Level 2 Award in HACCP fr Catering Intrductin This Qualificatin Specificatin dcument is designed t utline all yu need t knw in rder t ffer this qualificatin in yur Centre. If yu have any further questins, please cntact yur accunt manager. Qualificatin Details The HABC Level 2 Award in HACCP fr Catering is a Natinal Award written and accredited by HABC. This qualificatin is utside f the QCF, hwever, it culd be used as prir knwledge t enrl nt a QCF qualificatin in the future. Key facts QAN This is a nn-accredited qualificatin Guided learning hurs (GLH) 6 9 Assessment Methd Multiple-chice examinatin Qualificatin Overview The Level 2 Award in HACCP fr Catering is a qualificatin aimed at caterers and ther fd handlers. The curse is intended fr candidates already wrking in catering and thse wh are preparing t wrk in the industry. The curse will be especially useful fr thse invlved in maintaining HACCP in a catering envirnment, and fr thse wh are r will be part f a HACCP team. Entry Guidance There are n prerequisites fr this qualificatin, hwever, it is advised that learners already hld the Level 2 Award in Fd Safety in Catering r equivalent. It is als advised that learners have a minimum f Level 1 in literacy r numeracy r equivalent. This qualificatin is apprved fr delivery t thse aged 16 and ver. Gegraphical Cverage The qualificatin is suitable fr learners in England, Wales r Nrthern Ireland. Special Needs HABC have measures in place fr learners with special needs. Please see the Reasnable Adjustments Plicy, Annex 17 f the HABC Cre Manual. Qualificatin Structure This qualificatin is made up f ne unit, the details f which are included at the end f this dcument. Learners must successfully cmplete the assessment fr the unit t achieve the qualificatin. The qualificatin can be taken as a free standing qualificatin r as part f a wider prgramme f training. 3

4 Hw the qualificatin is assessed This qualificatin is assessed thrugh a 30-questin multiple-chice questin examinatin. The duratin f the examinatin is 1 hur. Successful learners must achieve a scre f at least 20 ut f 30. Fllwing the assessment, a list f results will be prvided t the Centre Cntacts stating whether learners have passed r failed. Certificates fr successful learners will be dispatched fr distributin by the Centre Cntacts. Prgressin and further learning rutes include: Prgressin Level 3 Award in Supervising Fd Safety in Catering Level 3 in HACCP fr Catering Nminated Tutr Requirements HABC require that Nminated Tutrs have teaching experience and hld a qualificatin in the relevant subject area. Nminated Tutrs shuld have a minimum f a Level 3 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 f Dip.HE 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 r equivalent; Graduate Diplma in Fd Science and Technlgy f the Institute f Fd Science and Technlgy; Or, any ther HABC apprved qualificatin Suitable Teaching Qualificatins include: 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 Prfessinal Trainers Certificate Prf f at least 30 hurs f training in any subject 4

5 Nminated Tutrs shuld als be able t demnstrate relevant experience and knwledge in a wrk cntext and prvide evidence f engagement with the subject field and cntinuing prfessinal develpment. Key Skills This qualificatin prvides the pprtunity fr learners t develp cmpetence in key skills and prduce evidence twards attaining key skills. The qualificatin des nt ensure key skills are met as this wuld depend upn learners prducing a prtfli f evidence and the mde f study adpted. Useful Websites Recmmended Training Materials Sprenger R.A (2008) The Fd Safety Handbk (Level 2) Highfield.c.uk Limited. Sprenger, R.A (2008) Hygiene Sense, Highfield.c.uk Limited 5

6 Summary f Learning Outcmes: Principles f HACCP: 1. Candidates must be able t recgnise and define cmmn HACCP terms and state the principles f HACCP by being able t: 1.1 Define the terms: HACCP, fd safety management systems, safe fd, prerequisites, HACCP team, flw diagram, hazard, hazard analysis, cntrl measure, risk, critical cntrl pint, critical limit, target level, mnitring, crrective actin, verificatin and review. 1.2 Identify raw ready-t-eat, raw t be cked, high- and lw-risk fds and be able t give examples f each. 1.3 Explain hw the prperties, surces and handling f fd influence the types f hazard assciated with it. 1.4 List the 7 principles f HACCP as defined by CODEX. Fd Safety Management: 2. Candidates must recgnise the need fr a systematic apprach fr fd safety management and be able t: 2.1 Explain the imprtance f fd safety and the requirement fr effective fd safety management prcedures based n HACCP 2.2 State the need fr a systematic apprach fr fd safety. 2.3 Outline the benefits f implementing HACCP systems including cntributing t a due diligence defence. 2.4 State the rigins f HACCP. 2.5 State the legal requirement fr HACCP including HACCP training. 2.6 Explain the imprtance f HACCP training and utline the rle f emplyees regarding the implementatin f HACCP and fd safety management. 2.7 Explain that the size and cmplexity f the fd safety management system will vary dependant upn the catering business it is t be implemented in. 2.8 State examples f fd safety management systems used in catering, t include Cdex HACCP and SFBB, Safe Catering Yur Guide t HACCP (Nrthern Ireland) and CkSafe (Sctland). 6

7 Implementatin f HACCP: 3. Candidates must utline the stages invlved in implementing HACCP and be able t: 3.1 Outline preliminary steps required prir t implementing HACCP in a catering envirnment 3.2 Explain the need fr prerequisite prgrammes and prvide examples f cmmn pre requisite prgrammes in a catering envirnment. 3.3 State the steps required t prepare the HACCP plan, including: scpe and terms f reference, selectin f HACCP team, surces f infrmatin, prduct r prcess descriptin, gruping f prducts, intended use, develpment and cnfirmatin f flw diagrams. 3.4 Describe the benefits f develping flw diagrams and be able t draw a simple diagram suitable fr use in a catering envirnment. Hazards and Cntrls: 4. Identify cmmn fd hazards and cntrls and be able t: 4.1 Identify what is meant by hazard analysis and utline the imprtance f determining significant hazards and suitable cntrls. 4.2 Identify the fur main hazards in the catering industry (micrbilgical, physical, chemical and allergenic), give cmmn examples f each and hw they can be cntrlled. 4.3 State that micrbilgical hazards include cntaminatin, multiplicatin and survival f pathgens and explain hw each f them can be cntrlled. Critical Cntrl Pints, Critical Limits and Target Levels: 5. Explain the imprtance f identifying critical cntrl pints and be able t: 5.1 Explain the purpse f targets levels at critical cntrl pints and distinguish between critical limits and targets. 5.2 State examples f suitable critical cntrl pints, critical limits and targets in catering. Mnitring: 6. Explain the prcess f mnitring and be able t: 6.1 Outline the imprtance f mnitring systems fr critical cntrl pints. 7

8 6.2 State examples f mnitring systems, which may be implemented in a catering envirnment. Crrective Actins: 7. Describe the purpse f crrective actin in HACCP and be able t: 7.1 Describe what a crrective actin shuld specify. 7.2 Explain when crrective actins shuld be taken, describe the imprtance f implementing suitable crrective actins and knw that they shuld include bth prcess and prduct crrective actins. 7.3 State examples f suitable crrective actins fr a variety f cmmn prcess steps within a catering envirnment. Verificatin: 8. Outline the imprtance f verifying, reviewing and dcumenting HACCP systems in a catering envirnment and be able t: 8.1 Recgnise methds f verifying the effectiveness f HACCP systems. 8.2 Explain the imprtance f reviewing HACCP systems and describe hw this may be achieved. 8.3 Explain when HACCP systems will need t be reviewed. HACCP Dcumentatin: 9. Describe the dcumentatin and recrds needed t supprt a HACCP system and be able t: 9.1 State examples f mnitring recrds and ther dcumentatin assciated with the fd safety management system in a catering envirnment and explain why it is imprtant t maintain accurate recrds and dcumentatin. 9.2 Explain that the size and cmplexity f the fd safety management system will vary dependant upn the catering business it is t be implemented in. 8

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