Highfield Level 3 International Award in HACCP for Catering
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This qualification is designed for people who assist with the development and maintenance of HACCP systems in catering environments. It is suitable for experienced catering personnel, owners or managers of smaller food businesses, and others who already understand food-safety hazards and controls.
Learners gain the knowledge required to implement an appropriate food-safety management system based on HACCP principles.
Target Audience
People working in catering-related roles, including bar staff, waiting staff, healthcare workers, kitchen porters, and stock or storeroom staff.
Entry Requirements
It is recommended that learners hold a Level 3 Award in Food Safety for Catering, or equivalent; understand food-safety hazards and controls; and have at least Level 2 literacy/English, or equivalent.
Assessment
A 30-question multiple-choice examination completed within 60 minutes. The pass mark is 18 out of 30; 24 out of 30 earns a distinction.
Course Details
Certification
Certification: Highfield. Certificate validity: no expiry.
The course develops the knowledge required to implement and maintain HACCP-based food-safety management:
Foundation and Preliminary Processes
Hazards, Controls and Implementation
Verification and Review
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