Highfield Level 2 Award in HACCP for Catering (RQF)
Full Qualification Description
The Highfield Level 2 Award in HACCP for Catering (RQF) is a nationally recognised qualification designed to provide food handlers and supervisors in catering environments with a clear understanding of Hazard Analysis and Critical Control Points (HACCP) and how HACCP principles are applied in day‑to‑day catering operations.
This qualification equips learners with the knowledge required to identify food safety hazards, implement appropriate controls, and contribute effectively to a food safety management system, helping businesses meet legal and regulatory food safety requirements.
Qualification Overview
The Highfield Level 2 Award in HACCP for Catering focuses on the practical application of HACCP principles within catering settings, including restaurants, hotels, cafés, takeaways, contract catering, and institutional kitchens.
The course explains how food hazards occur, how they can be controlled, and how catering staff can support and follow HACCP‑based food safety systems developed by the business.
Aim of the Qualification
The qualification aims to:
- Provide learners with a practical understanding of HACCP
- Enable catering staff to identify and control food safety hazards
- Support compliance with food safety legislation and due diligence
- Improve food safety standards and reduce the risk of foodborne illness
- Strengthen awareness of individual responsibilities within a food safety management system
Target Audience
This qualification is suitable for:
- Food handlers working in catering environments
- Supervisors and team leaders in kitchens and food service operations
- Chefs, kitchen assistants, and catering staff
- Managers requiring an introductory understanding of HACCP
- Anyone involved in food preparation, cooking, holding, or service
Typical catering settings include:
- Restaurants and cafés
- Hotels and hospitality venues
- Takeaways and fast‑food outlets
- Schools, hospitals, and staff canteens
- Contract and event catering
No prior HACCP qualification is required. Basic food safety knowledge (such as Level 2 Food Safety) is recommended.
Course Duration
- Total Qualification Time (TQT): Approximately 7 hours
- Guided Learning Hours (GLH): Approximately 4–6 hours
- Typically delivered in one day
- Classroom-based or blended learning (subject to centre approval)
Learning Outcomes
On successful completion of the qualification, learners will be able to:
- Understand the importance of HACCP in catering
- Identify food safety hazards in catering environments
- Understand the principles and terminology of HACCP
- Recognise Critical Control Points (CCPs)
- Apply control measures to prevent food contamination
- Support and follow workplace food safety procedures
- Understand monitoring, corrective actions, and record keeping
Course Content
1. Introduction to HACCP
- What HACCP is and why it is important
- Legal requirements for HACCP in catering
- Benefits of using HACCP-based systems
2. Food Safety Hazards
- Biological hazards (bacteria, viruses)
- Chemical hazards (cleaning chemicals, allergens)
- Physical hazards (foreign objects)
- Sources of contamination in catering operations
3. The Seven Principles of HACCP
- Hazard analysis
- Identifying Critical Control Points (CCPs)
- Establishing critical limits
- Monitoring procedures
- Corrective actions
- Verification
- Documentation and records
4. Critical Control Points in Catering
- Typical CCPs in catering environments
- Cooking, reheating, cooling, and hot holding
- Chilling and cold storage
- Cross‑contamination control
5. Monitoring and Corrective Actions
- Why monitoring is essential
- What to do when controls fail
- Reporting problems and taking action
6. Documentation and Records
- Importance of record keeping
- Examples of HACCP records in catering
- Due diligence and inspections
7. Staff Responsibilities and Food Safety Culture
- Individual roles within a HACCP system
- Communication and teamwork
- Following procedures and safe working practices
Assessment Methods
Learners are assessed by:
- Multiple‑choice written examination
- Examination may be paper‑based or online (subject to centre approval)
Certification and Validity
- Successful learners receive the Highfield Level 2 Award in HACCP for Catering (RQF)
- The qualification does not have an expiry date
- Refresher training is recommended every 3 years or when processes, menu items, or legislation change
Benefits of the Qualification
- ✅ Recognised RQF Level 2 qualification
- ✅ Demonstrates understanding of HACCP principles
- ✅ Supports food safety inspections and audits
- ✅ Improves risk awareness in catering operations
- ✅ Suitable for staff at all levels
- ✅ Helps meet legal and due diligence requirements
Progression Opportunities
Learners may progress to:
- Highfield Level 3 Award in HACCP for Catering or Manufacturing
- Highfield Level 3 Award in Food Safety
- Supervisory or management roles in catering
- Advanced food safety and compliance qualifications
