Highfield Level 3 International Award in HACCP for Catering
Qualification Overview
The Highfield Level 3 International Award in HACCP for Catering has been developed to provide learners with the knowledge and understanding required to implement and manage a Hazard Analysis and Critical Control Point (HACCP) system in a catering environment.
This qualification is ideal for supervisors, managers, and those responsible for developing, monitoring, and verifying food safety management procedures based on HACCP principles. It is designed to ensure that learners can effectively control food safety hazards and maintain compliance with international standards and best practices.
The qualification is suitable for those working in a variety of catering settings, including restaurants, hotels, contract catering, and food service operations.
Qualification Purpose
The purpose of this qualification is to:
- Provide an in-depth understanding of HACCP-based food safety management systems
- Enable learners to identify and control food safety hazards
- Support the development and implementation of HACCP plans
- Enhance supervisory and management skills in food safety
- Ensure compliance with international food safety standards and legislation
Learning Outcomes
Upon successful completion of this qualification, learners will be able to:
- Explain the importance of food safety management systems based on HACCP principles
- Identify biological, chemical, physical, and allergenic hazards
- Conduct hazard analysis and risk assessment
- Determine Critical Control Points (CCPs)
- Establish critical limits, monitoring procedures, and corrective actions
- Implement verification and validation procedures
- Maintain accurate documentation and records
- Understand the role of prerequisite programmes (PRPs) such as cleaning, pest control, and personal hygiene
Course Content
The qualification covers the following key areas:
1. Introduction to Food Safety and HACCP
- Importance of food safety in catering operations
- Overview of HACCP and its legal and operational significance
- Roles and responsibilities in food safety management
2. Food Safety Hazards
- Types of hazards:
- Biological
- Chemical
- Physical
- Allergenic
- Sources and prevention of contamination
3. Prerequisite Programmes (PRPs)
- Personal hygiene
- Cleaning and disinfection
- Pest control
- Waste management
- Supplier control
- Maintenance of premises and equipment
4. HACCP Principles
Learners will gain a detailed understanding of the 7 HACCP principles:
- Conduct a hazard analysis
- Determine Critical Control Points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish documentation and record-keeping
5. Developing a HACCP Plan
- Process flow diagrams
- Hazard identification and control measures
- Implementation of HACCP systems
- Staff training and responsibilities
6. Monitoring, Verification, and Validation
- Monitoring techniques and schedules
- Internal audits and inspections
- Verification activities
- Continuous improvement
7. Documentation and Record Keeping
- Importance of accurate records
- Types of HACCP documentation
- Legal and operational requirements
Assessment
This qualification is assessed by a multiple-choice examination.
Target Audience
This qualification is intended for:
- Food safety supervisors and managers
- Head chefs and kitchen supervisors
- Catering managers
- Quality assurance personnel
- Anyone responsible for implementing or maintaining HACCP systems
Progression Opportunities
On successful completion, learners may progress to:
- Level 4 Food Safety or HACCP qualifications
- Advanced food safety management training
- Specialist courses in auditing and quality assurance
Certification
Upon successful completion of the assessment, learners will receive a Highfield Level 3 International Award in HACCP for Catering certificate, demonstrating their competence in managing HACCP-based food safety systems.
