OVERVIEW
The Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who know about food safety, hazards, and controls, and for those owning or managing smaller food businesses. The objective of the qualification is to provide learners with the knowledge to implement an appropriate food safety management system based on HACCP principles.
TARGET AUDIENCE
This qualification has been developed for those who work in areas such as bar workers, waiting staff, health care workers, kitchen porters, and stock/storeroom staff.
ENTRY REQUIREMENT
It is 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 |
Mode of Delivery: Face-to-Face, Online and Blended | *Please notify us if an interpretation is required | *Validity: No Expiry |
TOPICS COVERED
Topics covered:
Importance of HACCP-Based Food Safety Management in Catering:
- Recognizing the necessity for HACCP-based food safety procedures.
Preliminary Processes for HACCP-Based Procedures:
- Identifying required skills and knowledge for developing HACCP-based systems.
- Outlining common prerequisites used in catering.
- Identifying characteristics of foods affecting storage, preparation, or cooking.
- Highlighting benefits and constraints of process flow diagrams.
Hazards and Controls in Catering Operations:
- Understanding the purpose of identifying hazards and controls at each step.
- Determining critical steps in the catering process for food safety.
- Establishing critical (safe) limits.
Implementation of HACCP-Based Food Safety:
- Establishing monitoring procedures at critical control points.
- Identifying corrective actions and their importance.
Verification and Review of HACCP Procedures:
- Documentation and record-keeping procedures for HACCP.
- Outlining verification and review procedures.
ASSESSMENT
This qualification is assessed by a multiple-choice examination, containing 30 questions, that must be completed within 60 minutes. Successful learners will have to demonstrate knowledge across the unit content and correctly answer 18 questions or more to achieve a pass and 24 questions to achieve a distinction.
COURSE TYPE: CLASSROOM
Upcoming Course Dates
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