Highfield Level 3 International Award in HACCP for Catering

Highfield Level 3 International Award in HACCP for Catering

The Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses.
The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles.

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Description

Who is this qualification for?

This one day Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses.

The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles.

How long will it take?

The guided learning hours for this qualification is 8 hours and can be delivered in one day.

Topics covered

These include understanding the importance of HACCP based food safety management procedures, the preliminary processes for HACCP based proceedures, how to develop HACCP based food safety management procedures and how to implement HACCP based food safety.

Assessment method

This qualification is assessed by a multiple-choice examination.

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 operations
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

This qualification is assessed by a mulitple-choice examination.
Language

This qualification available in Arabic, English, Urdu, and Hindi.
Assessment: available in English.
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