OVERVIEW
This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers, and other food safety professionals involved in catering or retail operations. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans, and to understand the importance of having an effective HACCP system in place in a catering business. It is strongly recommended that learners involved in manufacturing businesses complete the Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) qualification.
TARGET AUDIENCE
This course is designed for experienced professionals working in catering management roles, including food safety managers, quality assurance managers, HACCP coordinators, and senior personnel responsible for implementing and managing HACCP systems in catering establishments.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 21 hours (3 days) | English | Highfield |
Mode of Delivery: Face-to-Face, Online, Blended | *Please notify us if an interpretation is required | *Validity: No Expiry |
LEARNING OUTCOMES AND CONTENT
Explanation of the HACCP Approach to Food Safety Management:
- Understanding the principles and methodology of HACCP in catering.
Managing Implementation of HACCP-Based Procedures:
- Considerations for selecting personnel responsible for developing HACCP procedures.
- Importance of effective communication in HACCP implementation.
Development of HACCP-Based Procedures for Catering:
- Pre-requisites for HACCP in catering environments.
- Benefits and limitations of using flow diagrams in HACCP.
- Methods for identifying and controlling hazards and risks.
- Benefits of determining critical control points, critical limits, monitoring, and corrective actions.
Evaluation of HACCP-Based Procedures in Catering:
- Verification, validation, and review processes of the HACCP system.
- Documentation and record-keeping procedures for HACCP.
ASSESSMENT
This qualification is assessed by a multiple-choice question examination that must be completed within 1.5 hours. The examination consists of 45 questions. To pass this exam, the learner has to achieve a minimum of 27 marks (60%). If a learner answers 36 or more questions correctly, a distinction grade will be awarded.
COURSE TYPE: VIRTUAL CLASSROOM
Upcoming Course Dates
APRIL
| START DATE | END DATE | DAY | TIME |
| 4-Apr-25 | 18-Apr-25 | FRI | 8:00- 17:00 |
| 26-Apr-25 | 30-Apr-25 | SAT-WED | 18:00 – 22:00 |
QUICK REGISTER
TESTIMONIAL
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Meet THE INSTRUCTORS
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