Highfield Level 2 International Award in Risk Assessment

Download Brochure

Grab a copy of our brochure!

Course Calendar

View our course schedule.

Talk to Us

Not sure? Call us!

Overview

This qualification is aimed at people working in food catering, food handlers, and those preparing to enter the industry. It introduces Hazard Analysis and Critical Control Points (HACCP) and supports learners who are, or will become, members of a HACCP team.

Target Audience

Chefs, kitchen staff, food handlers, supervisors, managers, and others involved in catering operations who need a practical understanding of HACCP principles and food-safety systems.

Entry Requirements

There are no prerequisites. It is recommended that learners already hold a Level 2 Award in Food Safety Manufacturing, or equivalent.

Assessment

A 15-question multiple-choice examination completed within 30 minutes. The pass mark is 9 out of 15 (60%); a score of 12 or more earns a distinction.

Course Details

Course Duration

6 Hours

Language

English

Delivery

Face-to-Face, Online or Blended

Tutor-to-Student Ratio

1:20 Maximum

Certification

Certification: Highfield. Certificate validity: no expiry.

The course introduces the implementation of a HACCP-based food-safety management system:

Food-Safety Management System

The food handler's role in implementing a HACCP-based system

Prerequisite programmes and why they are needed

Common prerequisite programmes

Steps used to develop a HACCP-based food-safety system

HACCP Principles

Identifying hazards at each step in a food process

Determining specific controls

Validated critical limits

Monitoring controls and reporting deviations

Timely corrective action

Verification and review

Accurate documentation and record keeping

Quick Registration

Related Courses

JSA/Risk Assessment

Date & Time: TBA

Venue: Online / Onsite

View Details

Highfield Level 3 Award in Risk Assessment (RQF)