COURSE OVERVIEW
COURSE OUTLINE
COURSE SCHEDULE
COURSE OVERVIEW
OVERVIEW
- This qualification is intended to provide supervisors, middle management, and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints, and food recalls.
- In addition to the roles and responsibilities of supervisors, prerequisite programs, and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical, and physical), and poor staff hygiene.
- It is appropriate for all sectors of the food industry—catering, retailing, and manufacturing.
TARGET AUDIENCE
- Managers, supervisors, and personnel are responsible for managing food safety in the catering, retailing, and manufacturing industries.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 3 Days | English | Highfield |
| *Please notify us if an interpretation is required | *Validity: No Expiry |
COURSE OUTLINE
COURSE BENEFITS/ PROGRESSION OPPORTUNITIES
The course topics include the application and monitoring of good hygiene practices, how to implement food safety management procedures, and the application and monitoring of good practices regarding contamination, microbiology, and temperature control.
COURSE OBJECTIVES
By successful completion of this course, the participants can be able to
- Understand the requirements and importance of implementing food safety management procedures.
- Understand the application and monitoring of good practices regarding contamination, temperature control, personal hygiene, and cleaning.
ASSESSMENT
- Multiple-choice examination
COURSE SCHEDULE
COURSE TYPE: VIRTUAL CLASSROOM
Upcoming Course Dates
MAY
| START DATE | END DATE | DAY | TIME |
| 9-May-25 | 23-May-25 | FRI | 8:00-17:00 |
| 17-May-25 | 21-May-25 | SAT-WED | 17:00 – 22:00 |
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Virtual Classroom