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.

COURSE DETAILS

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