QA Level 3 Award In HACCP For Food Manufacturing

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QA Level 3 Award inHACCP for FoodManufacturing (RQF)Qualification SpecificationL3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved

ContentsQualsafe Awards.3Quality assurance.9Qualification overview.3Centre internal quality assurance.9Qualsafe Awards external quality assurance.9Objective.3Purpose.3Intended audience.3Structure.4Other units.4Relationship with other related qualifications.4Recognition of Prior Learning.4Entry requirements.4Progression.4Requalification requirements.4Further information.9Contact us.9Useful addresses and websites.9Appendix 1 – Qualification unit. 10Qualification approval requirements.5Trainers.5Assessors.6Internal Quality Assurers.6Venue and equipment.6Course/Centre administration.7Registering Learners.7Certification.7Delivery and support.7Learner to Trainer ratio.7Delivery plan.7Learning materials.7Ongoing support.7Assessment.8Methods.8Access to assessment.8Key qualification informationQualification numberOperational start dateNumber of units:Total Qualification Time (TQT):Guided Learning Hours (GLH):Assessment methods:L3-HFM-QS-V4 November 2019603/0903/916th December 20161 mandatory unit3020 Theory assessment/multiple choice question paper:1 x 45 question paper (minimum score 30)Copyright 2019 Qualsafe Awards. All rights reserved

QA Level 3 Award inHACCP for Food Manufacturing (RQF)Qualsafe AwardsNot only is Qualsafe Awards (QA) one of the largest Awarding Organisations (AO) in the UK, we are also thebiggest AO for First Aid qualifications, making us an extremely trusted and recognisable name that employerslook for when selecting a training provider.We are recognised and regulated by the Office of Qualifications and Examinations Regulation (Ofqual),Qualifications Wales and the Northern Ireland Council for the Curriculum, Examinations and Assessment(CCEA). This means we can offer Centres an extensive range of qualification suites including First Aid;Prehospital Care; Health and Safety; Mental Health First Aid; Food Safety; Fire Safety; Education and Training;Manual Handling; and Health and Social Care.With a specialist team of subject matter experts on hand to support our Centres, including A&E Consultants,doctors, paramedics, nurses, physiotherapists and specialists in other sectors such as mental health, you canbe confident that you are truly working with the industry experts.Qualification overviewThis qualification forms part of the QA Food Safety suite of qualifications. The qualification and learningoutcomes are based on: National Occupational Standards (NOS) for food safety in a manufacturing environment developed by Improve Recommendations of good practice outlined by the Food Standards AgencyThis qualification should enable Learners to attain the knowledge needed to develop, implement, maintain andreview the Hazard Analysis Critical Control Point (HACCP) systems.Learners should be able to understand the importance of HACCP based food safety management proceduresand the associated preliminary processes and understand how to develop, implement and evaluate HACCPbased food safety management procedures.This qualification specification provides information for Centres about the delivery of the QA Level 3 Awardin HACCP for Food Manufacturing (RQF) and includes the unit information, assessment methods and qualityassurance arrangements.ObjectiveThe objective of the qualification is to educate Learners in the development, implementation, maintenance andreview of HACCP based food safety management procedures.PurposeThe purpose of this qualification is to develop Learner’s knowledge and skills in HACCP based food safetymanagement procedures in a manufacturing environment.Intended audienceThis qualification is for managers and supervisors that are responsible for assisting in the development andmaintenance of HACCP based food safety management procedures in a food manufacturing environment. Itwill provide them with the knowledge needed to be part of the HACCP team in a food manufacturing or similarenvironment. It may also be suitable for owners and managers of smaller food businesses to help developtheir knowledge of HACCP based food safety management procedures.L3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved3

QA Level 3 Award inHACCP for Food Manufacturing (RQF)StructureThis qualification contains 1 mandatory unit with a Total Qualification Time (TQT) of 30 hours. Full details ofthis unit are in Appendix 1.Learners must complete all assessments in the unit successfully within the registration period to achieve thequalification. The maximum period to achieve this qualification, including any referrals is 10 weeks.TQT is the total number of hours required for a Learner to achieve this qualification. It has 2 elements: Guided Learning Hours (GLH) is the time a Learner is being taught and assessed under the immediateguidance of a Trainer/Assessor, which for this qualification is 20 GLH (minimum), and The number of hours a Learner will reasonably be likely to spend in preparation and study, includingassessment, as directed by, but not under the immediate guidance or supervision of a Trainer, e.g. precourse reading, which for this qualification is 10 hoursSelf-directed study is a measure of the time a typical Learner will require away from the programme of learningsuch as reading course material/handouts and researching information on the internet.Other unitsNo other units can be combined to count towards the QA Level 3 Award in HACCP for Food Manufacturing(RQF) qualification.Relationship with other related qualificationsThis unit may appear in food safety qualifications that contain multiple units.Recognition of Prior Learning (RPL)Recognition of Prior Learning (RPL) is a process for recognising any learning undertaken and/or attained by aLearner. The Learner must prove they have met some or all the learning outcomes and/or assessment criteriafor this qualification before RPL can be considered.Any evidence submitted as RPL must be valid, authentic, reliable, current, sufficient and specific.In some cases Centres may need to carry out mapping against QA learning outcomes and assessment criteria toconfirm comparability of qualification certificates and/or evidence being submitted. Mapping templates created byQA must be used for this process. Please see the QA Recognition of Prior Learning (RPL) Policy for further details.RPL is considered for this qualification with the following potential outcome reduction or exemption of learningoutcomes or GLH for the unit.RPL for this qualification must be approved by QA prior to implementation. Note: Charges may apply.Entry requirementsLearners must be at least 16 years old on the first day of the training. Learners will need to have good foodsafety knowledge before completing this qualification. Therefore, it is recommended that Learners alreadyhold the Level 3 Award in Food Safety Supervision for Manufacturing (RQF) or equivalent.There are no other formal entry requirements but to benefit from the learning we advise that Learners have aminimum of Level 2 in literacy.ProgressionSome possible routes of progression are: Level 4 Award in Food Safety Management for Manufacturing (RQF) Level 4 Award in HACCP Management for Food Manufacturing (RQF)Requalification requirementsWe recommend you refresh your training every 3 years.L3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved4

QA Level 3 Award inHACCP for Food Manufacturing (RQF)Qualification approval requirementsQualsafe Awards requires the Centre: To have appropriate policies, systems and procedures in place T o appoint suitable individuals from their personnel team to train, assess and quality assure theirQA qualifications To have suitable and adequate venues, equipment and learning resourcesIn order to secure and maintain approval from QA, Centres need a minimum staffing requirement for eachqualification suite they deliver, which for this qualification is:One Trainer/AssessorResponsible for the delivery and assessment of qualificationsOne Internal Quality AssurerResponsible for quality assuring the delivery, assessment and awarding of this qualificationQualsafe Awards requires the Centre staff to read and understand QA’s key policies and procedures, and toabide by their contents.TrainersAll Trainers should have the skills, knowledge and experience to be able to teach and demonstrate thesubject. Each Trainer must be approved by Qualsafe Awards and provide evidence of:1. A relevant vocational qualification, see Vocational qualifications table2. A relevant HACCP qualification or relevant HACCP experience, see HACCP qualifications table3. A formal teaching/training qualification, see Teaching qualifications tableVocational QualificationsOfqual Regulated Level 4 Food Safety qualificationGraduate Diploma in a relevant subject such as Food Science orFood TechnologyDegree or Dip HE in a relevant subject such as Food Science andNutrition, Food Technology or Environmental HealthHNC/D in a related subjectHACCP qualificationsDegree or Dip HE in a relevant subject, such as Food Scienceand Nutrition, that contains at least one week of HACCP in itscourse contentOfqual Regulated Level 3 HACCP qualificationVerifiable experience as a HACCP consultant/auditorVerifiable experience of developing/implementing HACCP as partof the HACCP teamHACCP Diploma or equivalentTeaching QualificationsB.Ed, M.EdCity and Guilds Teacher’s Certificate or equivalentPGCE, PCET, Cert EdOfqual Regulated Level 3 Award and Level 4 Certificate inEducation and TrainingNVQ Level 3 in Learning and DevelopmentPTTLS, CTTLS, DTTLSNVQ Level 4 in Learning and DevelopmentFurther Education Teacher’s Certificate(If relevant qualifications or experience do not appear on this list, please provide us with details as thesealternatives could be acceptable.)Trainers are expected to keep up to date with the subject area and provide evidence of continuing professionaldevelopment (CPD).L3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved5

QA Level 3 Award inHACCP for Food Manufacturing (RQF)AssessorsThere is no requirement for a separate Assessor when delivering this qualification. Once Trainers have beenapproved to deliver the qualification, they can assess Learners.It is best practice for Trainers to hold a formal (regulated) assessing qualification or attend relevant AssessorCPD training with an Awarding Organisation (AO). However, as a minimum, Trainers must follow the principlesoutlined in the current National Occupational Standards for Learning and Development: Standard 9 – Assesslearner achievement. Centres must be able to prove this.Internal Quality AssurersInternal Quality Assurers (IQAs) must be vocationally competent and have a relevant vocational qualification,see Vocational qualifications table and a relevant HACCP qualification, see HACCP qualifications table and: H old an assessing qualification and follow the principles outlined in the current National OccupationalStandards for Learning and Development: Standard 11 – Internally monitor and maintain the quality ofassessment (Centres must be able to prove this) or Hold a quality assurance qualification or Have attended QA approved IQA training relevant to this qualificationIt is best practice for IQAs to hold a formal (regulated) IQA qualification and to hold, or be working towards, aformal (regulated) teaching qualification.Full details of the Centre’s requirements for internal quality assurance are in the QA Centre Quality AssuranceGuidance.Note: IQAs cannot quality assure a course for which they were the Trainer and/or Assessor.Venue and equipmentQuality training involves using premises conducive to learning and it is a Centre’s responsibility to make sureall venues used for training and assessment purposes are suitable and adequate – whether these are hired orin-house training rooms. They must also comply with all current legislation.In addition, it is important to use a wide range of equipment and learning resources to support delivery.As a minimum, Centres must make sure their venues, equipment and other resources include:Area:Requirements:The training venue must meet acceptable health and safety standards and be conducive to learning,with sufficient:Training venueSize, floor surfaces, seating, writing surfaces, toilet facilities, ventilation, lighting, heating, access,exits, cleanliness, absence of distracting noise.The theory assessment space should allow Learners to sit at least 1 metre apart to prevent collusion.Audio visual (AV) equipmentand training aidsSufficient AV equipment and training aids to facilitate learning using varying teaching methods.Learning materialsProvide Learners with clear and accurate reference books/handouts covering the topics included inthe qualification.Note: Learners should sit at least 1 metre apart to prevent collusion during the theory/multiple choice questionpaper assessment.L3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved6

QA Level 3 Award inHACCP for Food Manufacturing (RQF)Course/Centre administrationRegistering LearnersRegister Learners with Qualsafe Awards in accordance with the guidance in the QA Centre Handbook.CertificationAfter a Learner has completed an assessment, unit or qualification, whether they have passed or not, Centresmust enter the details and assessment results on the Customer Portal at: www.qualsafeawards.orgCentres will be given login details and guidance on using the Customer Portal when they are approved todeliver a QA qualification.The Learner receives a certificate on achieving this qualification.The certificate date is the date the Learner achieves the final unit.QA have developed a verification tool that means the validity of every certificate can be verified online. Thisverification tool can be found on the QA website.Delivery and supportLearner to Trainer ratioTo maintain the quality of training and assessment, make sure the class ratio is no more than 16 Learners to 1Trainer. The assessment space should allow Learners to sit at least 1 metre apart to prevent collusion duringthe theory/multiple choice question paper assessment. Never allow more Learners on the course than you cancater for during the assessment.Delivery planPlease change all highlighted text to:Qualsafe Awards provides Centres with a complimentary course programme and detailed lesson plans, whichare carefully designed to meet the objective of this qualification and the needs of Learners, making sureLearners are adequately prepared for the assessments.Centres not using QA lesson plans, which are created and provided free, must submit their own delivery plan andhave it approved by us before delivering this qualification. Note: Charges may apply. The delivery plan should: Include a course timetable and detailed lesson plans, clearly showing the required subjects and criteria/learning outcomes are covered and the minimum 20 guided learning hours are met Be carefully designed to meet the objective of this qualification and the needs of Learners, making sureLearners are adequately prepared for the assessments Be emailed to: info@qualsafeawards.orgLearning materialsCentres must provide each Learner with a suitable reference materials that cover the lesson plans and learningoutcomes for this qualification. Learning materials must be approved by Qualsafe Awards prior to use. Note:Charges may apply.Ongoing supportQualsafe Awards Centres should provide appropriate levels of support to Learners throughout thequalification. The purpose of the support is to: Assess knowledge and competence in relation to learning outcomes and the detailed assessment criteria ofthe unit within the qualification, see Appendix 1 Give Learners feedback on their progress and how they might be able to improveL3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved7

QA Level 3 Award inHACCP for Food Manufacturing (RQF)AssessmentMethodsQualsafe Awards has devised assessment tools to make sure Learners are assessed against the requiredknowledge, skills and understanding, as detailed in the learning outcomes and assessment criteria shown inthe Appendix 1. Centres should download all assessment papers from the Customer Portal in advance of thecourse. For each unit there are: Theory assessment/multiple choice question papers – there is 1 paper for each Learner and Learnersshould answer all the questions under ‘examination’ conditions, see QA Multiple Choice Question PaperGuidelines. The maximum time allowed is 70 minutes. The minimum mark is 30 out of 45 to be consideredfor an overall ‘Pass’.Note: Centres should download all assessment papers from the Customer Portal in advance of the course.Access to assessmentQualsafe Awards is committed to equality when designing the assessments for this qualification. Centrescan make sure they do not unfairly exclude the assessment needs of a particular Learner by following the QAAccess to Assessment Policy to determine whether it is appropriate to make a: Reasonable adjustment or Special considerationWhen a reasonable adjustment is made or requested, e.g. written or theory assessment delivered verbally,Centres must complete a Reasonable Adjustment Form and send it to QA with any relevant supportingevidence. Centres should retain a copy of this form for their own records.Learners may be eligible for special consideration if they have been affected by adverse circumstancesbeyond their control. A Special Consideration Request Form should be completed and sent to QA forconsideration with along supporting evidence prior to implementation. Centres should retain a copy of thisform for their own records.Note: If you have any suggestions for improvements, please let us know.Learners should be informed about the Centre’s and QA’s appeals procedures and how they can access these.L3-HFM-QS-V4 November 2019Copyright 2019 Qualsafe Awards. All rights reserved8

QA Level 3 Award inHACCP for Food Manufacturing (RQF)Quality assuranceCentre

Level 4 Award in Food Safety Management for Manufacturing (RQF) Level 4 Award in HACCP Management for Food Manufacturing (RQF) Requalification requireme

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