Highfield Level 2 Award in HACCP in Catering (QCF)

Introduction

The Highfield Level 2 Award in HACCP for Catering (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual. It is also suitable for delivery in Wales and is regulated by Qualifications Wales.

The Highfield Level 2 Award in HACCP for Catering (RQF) is aimed at those working in a food

catering environment and other food handlers. The qualification is intended for those already

working in catering and those who are preparing to work in the industry.

The objective of the qualification is to provide an introduction to HACCP, and also support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment.

Duration: Six (6) Hours

Assessment Method: Multiple-choice examination

Learning Outcomes

The learner will:

  • Know the procedures required to develop Food Safety Management systems based on HACCP principles
  • Know how to develop food Safety Management systems based on HACCP principles

Assessment Criteria

The learner can:

  • Recognise the role of the food handler in implementing a Food Safety Management System based on HACCP principles
  • Outline the need for prerequisite programmes
  • Identify common prerequisite programmes
  • Recognise steps required to develop HACCP based food safety systems
  • Identify the purpose of identifying hazards at each step in a food process
  • Identify the importance of, and methods which can be used to determine specific controls at steps in the process
  • Recognise the importance of identifying critical (safe) limits
  • Identify the importance of monitoring controls
  • Identify ways of monitoring controls
  • Identify the purpose of taking appropriate corrective action
  • State the importance of verification and review of HACCP based Food Safety Management Systems
  • State the importance of documentation and records needed to support HACCP based Food Safety Management Systems

Schedule

March

 

Day Class – 6 Hours

Mondays: 8:00 AM to 2:00 PM

March, September, November

 

Evening Class – 6 Hours

Mondays: 4:00 PM to 10:00 PM

Level
2 Award
Group
Food Production and Catering, Hospitality & Tourism
Duration
6
With Certification
Array
Accredited
Yes
Track
No

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