OBJECTIVES
The objective of this qualification is to support a role in the workplace. The Highfield Level 3 Award in HACCP for Caterers (RQF) has been developed for caterers to gain a better understanding of how HACCP can be simply applied to the catering environment. This one-day qualification will also be useful for those learners who already hold a level 3 or level 4 food safety qualification as a means of demonstrating CPD. It may also suit some enforcement officers who mainly inspect catering premises.
TARGET AUDIENCE
- Caterers to gain a better understanding of how HACCP can be simply applied to the catering environment.
- Learners who already hold a level 3 or level 4 food safety qualification as a means of demonstrating CPD.
- Enforcement officers who mainly inspect catering premises.
PREREQUISITE
- There are no prerequisites for this qualification, although it is strongly recommended that learners already hold a Level 3 Award in Food Safety Catering or equivalent, have knowledge of food safety hazards and their controls, and have a minimum of Level 2 in literacy, English, or equivalent.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 7 Hours | English | Highfield |
| *Please notify us if an interpretation is required | *Validity: No Expiry |
COURSE BENEFITS/ PROGRESSION OPPORTUNITIES
Individuals achieving this qualification can progress onto:
- Highfield Level 4 Award in HACCP for Management (CODEX Principles)
COURSE OUTLINE
| Learning Outcomes | Assessment Criteria |
| The learner will | The learner can |
| 1. Understand the importance of HACCP-based food safety management procedures in catering | 1.1 Identify the need for HACCP-based food safety management procedures |
| 2. Identify the need for HACCP-based food safety management procedures | 2.1 Identify the skills and knowledge required to develop HACCP-based food safety management systems for catering 2.2 Outline the type and purpose of common prerequisites used in catering 2.3 Identify the characteristics of foods that would affect the way they are stored, prepared, or cooked 2.4 Identify the benefits and constraints of process flow diagrams in catering |
| 3. Understand the hazards and controls at every step in the catering operation | 3.1 Outline the purpose of identifying hazards and controls at each step in a food process 3.2 Outline how to determine those steps in the catering process which are critical to food safety 3.3 Identify how to establish critical (safe) limits |
| 4. Understand how to implement HACCP- based food safety | 4.1 State how monitoring procedures at critical control points can be established, implemented, used, and recorded 4.2 Identify corrective actions at all control points and their importance |
| 5. Understand how to verify HACCP-based procedures | 5.1 Identify documentation and record-keeping procedures for HACCP 5.2 Outline verification and review procedures |
ASSESSMENT
- Multiple-choice question examination
This qualification is assessed by a 1-hour, 30-question multiple-choice examination.
Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (18/30).
Learners will receive a distinction if they achieve a pass mark of 80% (24/30).
COURSE TYPE: CLASSROOM
Upcoming Course Dates
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