Highfield Level 4 International Award in HACCP Management for Catering

Highfield Level 4 International Award in HACCP Management for Catering

This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals involved in catering or retailing operations. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business. It is strongly recommended that learners involved in manufacturing business complete the Highfield Level 4 Award in HACCP for Management (CODEX principles) (RQF) qualification

Category: Tag:
Description

Who is this qualification for?

This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals involved in catering or retailing operations. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business.

How long will it take?

The recommended guided learning hours for this qualification is 21 hours.

Assessment method

This qualification is assessed by a multiple-choice questions examination.

Additional Information
Learning Outcomes

1.Understand the importance of HACCPbased food safety management procedures in acatering environment
1.1 Explain the HACCP approach to food safety management procedures in a catering environment
2.Understand how to manage theimplementation of HACCP based food safetymanagement procedures in a cateringenvironment
2.1 Describe the considerations to be made with regards to selecting those who will be responsible for developing HACCP based procedures in catering
2.2 Explain the importance of effective communication
3.Understand how to develop HACCPbased food safety management procedures fora catering environment
3.1 Explain the pre-requisites for HACCP required in a catering environment
3.2 Explain the benefits and limitations of using flow diagrams in HACCP for catering
3.3 Describe methods to identify and control
hazards and risks in the production process 3.4 Explain the benefits of determiningcritical control points, critical (safe) limits, monitoring and corrective actions when developing HACCP systems for catering
4.Understand how to evaluate HACCP based food safety management procedures in acatering environment
4.1 Discuss the verification, validation and review of the HACCP system
4.2 Explain documentation and record keeping procedures for HACCP
Learning Hours

21 Hours (3 Days)
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.
Related products