Qualification Specification HABC Level 3 Award in Food Allergen Management for Caterers

Transcription

1 Qualification Specification HABC Level 3 Award in Food Allergen Management for Caterers Qualification Number: 601/6368/9 Highfield House Heavens Walk Lakeside Doncaster South Yorkshire DN4 5HZ United Kingdom Tel Tel Fax Info@highfieldabc.com Version 2.0 July 2015

2 Contents Introduction 3 Qualification Details 3 Key Facts 3 Qualification Overview And Objective 3 Entry Requirements 3 Qualification Structure 4 Delivery/Assessment Ratios 4 Guidance on Delivery 4 Guidance on Assessment 4 Guidance on Quality Assurance 4 Centre Requirements 5 Geographical Coverage 5 Tutor/Assessor Requirements 5 Internal Quality Assurance (IQA) Requirements 6 Counter Signing Strategy 6 Reasonable Adjustments and Special Considerations 6 ID Requirements 6 Progression 7 Useful Websites 7 Recommended Training Materials 7 Unit Details 8 Appendix 1: Unit Content and Delivery Guidance 10 Appendix 2: Sample Assessment Material 15 2

3 HABC Level 3 Award in Food Allergen Management for Caterers Introduction This qualification specification is designed to outline all you need to know in order to offer this qualification at your centre. If you have any further questions, please contact your HABC Account Manager. Qualification Details The HABC Level 3 Award in Food Allergen Management for Caterers is regulated by the regulators of England and Wales (Ofqual and the Welsh Government). Key Facts Qualification Number: 601/6368/9 Learning Aim Reference Credit value 1 Assessment Method: Guided Leaning Hours (GLH): 10 Open-response workbook Qualification Overview and Objective The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry. The qualification is also suitable for those owning/managing a smaller catering business. Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service and the controls that need to be in place in order to reduce the risk of allergenic contamination. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food. Entry Requirements In order to register on to this qualification, learners are required to meet the following entry requirements: 16 years of age or above It is strongly advised that learners already hold the Level 2 Award in Food Safety in Catering, or equivalent 3

4 Qualification Structure This qualification is made up of one mandatory unit, the details of which are included at the end of this document. Learners must successfully complete the assessment for the unit to achieve the qualification. Delivery/Assessment Ratios In order to effectively deliver and assess this qualification, Centres are recommended not to exceed the ratio of 1 qualified tutor/assessor to 12 learners in any one instance. If centres wish to increase this ratio, they must first request approval from HABC. Guidance on Delivery It is recommended that the qualification is delivered over either a one or two-day period; however other delivery methods are acceptable. For further guidance on delivery options, please refer to the Tutor, Assessor and Internal Quality Assurance (TAI) Support Pack which is available to download from the HABC website. It is possible to allow learners to complete pre-course work which will satisfy a number of the guided learning hours allocated to this qualification in order to reduce time spent in the classroom. Delivery may be adjusted in accordance with learners needs and/or local circumstances. Guidance on Assessment This qualification is assessed by a learner workbook which is internally assessed by the tutor, internally quality assured by another suitably qualified person at the centre and will be externally quality assured by HABC until Direct Claim Status (DCS) is awarded. Centres will be able to download the assessment workbook from the Members Area of the HABC website. For further information and guidance on assessment processes, please refer to the Tutor Assessor IQA (TAI) Support Pack which is available to download from the HABC website. Following the assessment, a list of results will be provided to the centre contacts stating whether learners have passed or failed. Certificates for those who are successful will be dispatched for distribution by the centre contacts. Guidance on Quality Assurance HABC require Centres to have in place a robust mechanism for internal quality assurance. Internal quality assurance must be completed by an appropriately qualified person and that person must not have been involved in any aspect of the delivery or assessment of the course they are quality assuring. HABC will support Centres by conducting ongoing engagements to ensure and verify the effective and efficient delivery of the qualification. For more information on internal quality assurance processes, please refer to the Tutor Assessor IQA 4

5 (TAI) Support Pack available to download from the HABC website. Centre Requirements In order to effectively deliver this qualification, centres must have access to the following resources: Classroom with suitable seating and desks Projector for use of PowerPoint Presentation Geographical Coverage This qualification is suitable for learners in the UK as well as internationally. Tutor/Assessor Requirements In order for a centre to successfully deliver this qualification there is a requirement for a tutor to deliver the content of the course and an assessor to assess learners work. It is possible for one person to take on both roles. HABC require nominated tutors/assessors for this qualification to meet the following requirements: hold a relevant subject area qualification, which could include any of the following: Level 4 Award in Food Safety in Catering / Manufacturing Degree or Dip.HE in a related subject such as: Food Science Environmental Health Microbiology Food technology or one that contains elements of these subjects HNC/D in a related subject (as outlined above); Graduate Diploma in Food Science and Technology Or, any other HABC approved qualification or experience* *If tutors hold lower level qualifications only, practical experience in a food premises in controlling food ingredients or in implementing or writing an allergen control policy may be accepted. In this case, tutors should provide a detailed explanation of their experience with supporting evidence for HABC to make a decision. hold a recognised teaching qualification, which could include any of the following: HABC Level 3 International Award in Delivering Training (ADT) Level 3 or 4 Award in Education and Training Level 3 PTLLS, or above Diploma or Certificate in Education Bachelors or Masters Degree in Education Level 3 or 4 NVQ in Training and/or Development Proof of at least 30 hours of training in any subject Maintain appropriate continued professional development for the subject area 5

6 Assessor requirements There is no requirement for the assessor to hold a formal assessor qualification however it is desirable for assessors to have experience in a training environment and in assessment of learners work and of quality assurance procedures. Assessors should be suitably qualified or experienced in the subject area and are required to have the same technical expertise as outlined in the nominated tutor requirements above. Internal Quality Assurance (IQA) Requirements It is not a requirement that IQA officers of this qualification hold a formal IQA qualification, however it is recognised as good practice. IQA officers must be familiar with the process of assessment and internal quality assurance and it is highly recommended that IQA officers of this qualification hold a qualification or suitable experience in the relevant subject area, as specified in the nominated tutors section above. Counter Signing Strategy Whilst it is a minimum requirement for Centres to have the appropriately qualified workforce in place, it is understood that Centres may have new personnel that are working towards those requirements. During this period, Centres are required to have a robust countersigning strategy in place that supports and validates unqualified assessment/quality assurance decision, until the point where the tutor/assessor meets the appropriate requirements. Reasonable Adjustments and Special Considerations HABC have measures in place for learners who require additional support. Please refer to the HABC Reasonable Adjustments Policy for further information/guidance. ID Requirements All learners must be instructed to bring photographic identification to the assessment to be checked by the invigilator/assessor. This instruction should be given ahead of the course/assessment when the learner registers and/or with any pre-course materials. It is the responsibility of the centre to have systems in place to ensure that the person taking an assessment is indeed the person they are purporting to be. All centres are therefore required to ensure that each learner s photographic identification is checked before they are allowed to undertake the assessment and confirm that identification was checked by signing the declaration in the Learner Assessment Pack. HABC will accept the following as proof of a learner s identity: o Valid passport (any nationality) o Signed UK photo card driving licence o Valid warrant card issued by HM Forces, Police o Other photographic ID card, e.g. employee ID card (must be current employer), 6

7 student ID card, travel card. In the event that a learner is unable to produce any of the forms of photographic identification listed above, a centre may accept another form of identity containing a signature, for example a credit card or a third-party representative, such as a Line Manager, Human Resources Manager or invigilator, will be accepted. For more information on learner ID requirements, please refer to the HABC Core Manual. Progression Upon successful completion of this qualification, learners may wish to continue their development by completing any of the following qualifications/training: HABC Level 4 Award in Managing Food Safety in Catering (QCF) HABC Level 3 Award in Supervising HACCP for Catering Useful Websites Recommended Training Materials The following resources have been reviewed by HABC and are recommended training materials for users of this qualification: Allergen Control PowerPoint Presentation, Highfield.co.uk Ltd 7

8 Unit 1: The Principles of Managing Food Allergens and Ingredients in Catering Level: 3 GLH: 10 Unit number: M/507/3125 Learning Outcome The learner will: 1. Understand the different roles in ensuring that food ingredients and allergens are effectively managed 2. Understand the characteristics of food allergies 3. Understand procedures relating to the accurate communication of ingredient information, from supplier to consumer 4. Understand hygiene considerations with regard to allergen and ingredient control 5. Understand procedures relating to the control of contamination and crosscontamination of allergenic ingredients Assessment Criteria The learner can: 1.1 Explain the responsibilities of employers in ensuring food ingredients are effectively managed 1.2 Explain the responsibilities of employees in ensuring food ingredients are effectively managed 1.3 Summarise the importance of food ingredient management procedures 2.1 Identify common food allergens including those of importance globally 2.2 Describe the common symptoms of an allergic reaction 3.1 Explain methods for obtaining accurate ingredient information from suppliers 3.2 Outline allergen and ingredient labelling and information to consumer requirements 3.3 Evaluate the importance of communication with regard to allergen and ingredients control 3.4 Explain the importance of staff training with regard to allergen and ingredients control 4.1 Evaluate the importance of high standards of personal hygiene with regard to allergenic cross-contamination 4.2 Explain procedures for effective cleaning regarding allergens 4.3 Explain the importance of effective waste disposal for allergens 5.1 Explain the importance of checking deliveries from suppliers 5.2 Explain how to store ingredients to reduce allergenic contamination 8

9 5.3 Describe how design and work flow aids the control of allergens 5.4 Describe methods for identifying and controlling food ingredients from purchase to service 5.5 Explain the requirements for monitoring and recording ingredient control procedures 5.6 Describe suitable corrective actions where allergen contamination has occurred 5.7 Describe methods for evaluating food ingredient controls and procedures 9

10 Appendix 1: Unit Content and Delivery Guidance This section of the specification expands on the assessment criteria defined in the above unit and includes suggested content that a training course should cover in order to adequately prepare learners for the assessment. LO1 Understand the role of the supervisor in ensuring that food ingredients and allergens are effectively managed The responsibilities of employers in ensuring food ingredients are effectively managed: o The purpose and place of internal and external food safety inspections and audits to verify accurate ingredient control o Commitment to provide suitable equipment and premises in order for adequate allergen control to take place o Ensure the premises is abiding by the law The responsibilities of employees in ensuring food ingredients are effectively managed: o Supervisors to provide suitable training to all staff on an ongoing basis to recognise allergenic contamination hazards and to report them o Supervisors to ensure the allergen control policy is carried out by all staff o Corrective actions and control measures to be carried out swiftly o Ensuring ingredients information is communicated to front-of-house staff and customers o All food handlers to listen to instructions given to them and follow procedures The importance of having effective food ingredient management procedures in place: o The terms: allergen control, hazard, food safety management system o The consequences of poor ingredient control to food businesses, customers and employees: Moral Economic Legal o So that a premises can maintain a good reputation and avoid criminal or civil charges o To avoid customers suffering allergic reactions, including anaphylaxis o Allergies are increasing worldwide and can be fatal LO2 Understand the characteristics of food allergies and food intolerances The difference between a food intolerance and a food allergy o Immune mediated o Non-immune mediated Enzyme deficiencies 10

11 Pharmacological reactions o Common foods that cause food intolerances Common allergens o Common allergens o Hidden derivatives o The 14 allergens that must be declared within the EU o Those allergens identified as of most importance globally: Crustacean shellfish Eggs Milk Peanuts The main characteristics of an allergic reaction o What an allergen is o How a reaction is caused in the body release of histamine o Sensitisation upon first contact which promotes an IgE antibody to attach to immune system mast cell o No cure for allergies but treatment available The symptoms of an allergic reaction o Common symptoms including: Shortness of breath Cramps Difficulty swallowing / speaking Swelling of tissue in mouth/throat Change in heart rate Flushing of the skin Rash/hives Collapse/unconsciousness Sense of impending doom Sudden weakness Death o Anaphylaxis LO3 Understand procedures relating to the accurate communication of ingredient information from supplier to consumer The importance of, and methods for, obtaining ingredient information from suppliers: o Transfer and continuity of ingredient information from suppliers and throughout the process: Suppliers Storage 11

12 Preparation Cooking Service o Traceability with suppliers o Using reputable suppliers o Abidance with the law in ensuing menu descriptions and available information is correct against the ingredients used Labelling and menu information to consumer requirements relating to allergens and ingredients o Labelling requirements o Menu requirements o An awareness of the Food Information for Consumers regulations coming into force December 2014 (for learners in the EU) The importance of effective staff training and communication with regard to allergen and ingredients control o Effective communication between the kitchen and front of house staff o Effective communication of allergens with customers o Ability to answer questions on allergens from customers o How to communicate standards and procedures to staff o Information on allergens to be easily accessible at all times in written form The importance of effective staff training o Training records o Induction and ongoing training practices and appropriate methods o The benefits of incorporating ingredient information into food safety training LO4 Understand hygiene considerations with regard to allergen and ingredient control The importance of high standards of personal hygiene with regard to allergen crosscontamination o Protective clothing o Common sources of ingredient contamination from food handlers o How to wash hands correctly and important times when hands must be washed o Barriers to effective hand washing Procedures for effective cleaning o The reasons for cleaning o How cleaning processes can be effectively supervised, including the use and content of cleaning schedules o The steps involved in cleaning o Cross-contamination hazards of allergens associated with cleaning 12

13 o The importance of using correct and dedicated equipment when cleaning, including possibility of colour-coding o Typical areas in a catering operation that will require cleaning to control allergenic cross-contamination o Wet-cleaning Waste disposal of control specified allergens LO5 Understand how to implement procedures to control contamination and cross-contamination of allergenic ingredients The importance of checking deliveries from suppliers o Ensuring deliveries exactly match orders placed o Ensuring packaging is intact o Checking for any recipe changes or additional information on labels Suitable storage of ingredients to reduce allergenic contamination o Keeping ingredients segregated o Dealing with spillages o Suitable packaging/containers o Suitable labelling How design and workflow aids the control of allergens o Ensuring movement of allergens is limited so that they can more easily be controlled o Designated areas and equipment Methods for controlling food ingredients including critical control points and corrective actions o The types of allergenic contamination hazards likely to be found in a catering business o Principal causes of contamination hazards: Human factors (including lack of effective supervision) Lack of labelling Cross-contamination Premises Personal hygiene Handling issues Storage Service Menu information Communication o How cross-contamination can occur o Following supplier may contain information o Managing use of left overs and labelling appropriately 13

14 o Segregating ingredients specified as allergens and suitable for o The controls necessary to ensure cross-contamination of ingredients does not occur o Methods of minimising and preventing allergenic contamination o Controls to minimise the hazards from delivery and unloading o The principles of HACCP in relation to allergenic ingredient control o The inclusion of ingredient control into existing food safety systems o The importance of identifying hazards and control measures at steps in the catering process which are critical to ingredient control o Appropriate corrective actions for deviations from ingredient controls The requirements for monitoring and recording ingredient control procedures o Methods of monitoring at all stages of food production in a catering environment for foods intended for those with specific dietary requirements o Monitoring activities and performance against organisational standards and targets o The importance of up-to-date, accurate documentation and records, and examples of the type of records that may be used in a catering business Methods for, and the importance of, evaluating food ingredient controls and procedures o Validation and verification of procedures o The typical contents of a food ingredient control procedure o Actions to take when performance does not match up to standards and targets o The importance of providing feedback to the person responsible for the food safety procedures and the types of issues you need to address o The procedure to be used in the investigation of an allergen related allegation 14

15 Appendix 2: Sample Assessment Material Learner assessment pack: TAI Pack: 15