The Highfield Level 3 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 3 Award in HACCP for Catering (RQF) 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 a 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.
HACCP is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
Duration: Fifteen (15) Hours
Assessment Method: Multiple-choice examination
The learner will:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop HACCP based food safety management procedures
- Understand how to implement HACCP based food safety
- Understand how to verify HACCP based procedures
The learner can:
- Identify the need for HACCP based food safety management procedures
- Recognise legislation relating to HACCP based food safety management systems
- Identify the skills and knowledge required to develop HACCP based food safety management systems
- Outline the purpose of prerequisite programmes
- Outline the content of common prerequisites of HACCP based food safety management systems
- Identify the purpose of accurately describing food production processes
- Identify benefits and constraints of process flow diagrams in the development of HACCP based food safety management procedures
- Outline the purpose of identifying hazards at each step in a food process
- Outline the purpose of and methods to determine, critical control steps in the process
- Identify methods to establish critical (safe) limits
- State how monitoring procedures at critical control points can be established, implemented, used and recorded
- Identify the importance of effective corrective actions
- Identify documentation and record keeping procedures for HACCP
- Outline verification and review procedures
Day Class – 3 Days
Saturday to Monday: 8:00 AM to 2:00 PM
Day Class – 3 Days
Tuesday to Thursday: 8:00 AM to 2:00 PM