Highfield Level 3 Award in HACCP for Caterers (RQF)

The objective of this qualification is to support a role in the workplace.
The Highfield Level 3 Award in HACCP for Caterers (RQF) has been developed for caterers to gain a better understanding of how HACCP can be simply applied to the catering environment.
This one-day qualification will also be useful for those learners who already hold a level 3 or level 4 food safety qualification as a means of demonstrating CPD. It may also suit some enforcement officers who mainly inspect catering premises

Category: HACCP Tag: Level 3

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Description

Gain an understanding of how HACCP can be applied to a catering environment.

This qualification has been developed to help caterers gain a better understanding of HACCP can be simply applied to a catering environment. Achievable in just one day, it’s an ideal qualification for learners who already hold a level 3 or level 4 food safety qualification and who want to demonstrate continued professional development (CPD).

It’s also suitable for some enforcement officers who mainly inspect catering premises.

Topics include:

Understanding the importance of HACCP-based food safety management procedures
The preliminary processes for HACCP-based procedures in catering
The hazards and controls at every step in the catering operation
How to implement HACCP-based food safety
How to verify HACCP based procedures
This qualification can be achieved in just 1 day.

Additional Information

Learning Outcomes	1. Understand the importance of HACCP-based food safety management procedures in catering 1.1 Identify the need for HACCP-based food safety management procedures 2. Understand the preliminary processes for HACCP-based procedures in catering 2.1 Identify the skills and knowledge required to develop HACCP-based food safety management systems for catering 2.2 Outline the type and purpose of common prerequisites used in catering 2.3 Identify the characteristics of foods that would affect the way they are stored, prepared or cooked 2.4 Identify benefits and constraints of process flow diagrams in catering 3. Understand the hazards and controls at every step in the catering operation 3.1 Outline the purpose of identifying hazards and controls at each step in a food process 3.2 Outline how to determine those steps in the catering process which are critical to food safety 3.3 Identify how to establish critical (safe) limits 4. Understand how to implement HACCP-based food safety 4.1 State how monitoring procedures at critical control points can be established, implemented, used and recorded 4.2 Identify corrective actions at all control points and their importance 5. Understand how to verify HACCP-based procedures 5.1 Identify documentation and record keeping procedures for HACCP 5.2 Outline verification and review procedures
Learning Hours	7 Hours
Assessment Method	Multiple-choice examination
Language	This qualification available in Arabic, English, Urdu, and Hindi. Assessment: available in English.