Highfield Level 3 Award In HACCP For Caterers (RQF) Course

The objective of this qualification is to support a role in the workplace. The Highfield Level 3 Award in HACCP for Caterers (RQF) has been developed for caterers to gain a better understanding of how HACCP can be simply applied to the catering environment.

This one-day qualification will also be useful for those learners who already hold a level 3 or level 4 food safety qualification as a means of demonstrating CPD. It may also suit some enforcement officers who mainly inspect catering premises.

Entry requirements:

• There are no prerequisites for this qualification, although it is strongly 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.
• This qualification is approved for delivery to learners aged 16+

Curriculum

Topics covered

• These include understanding the importance of HACCP-based food safety management procedures
• The preliminary processes for HACCP-based procedures in catering
• The hazards and controls at every step in the catering operation
• How to implement HACCP-based food safety and how to verify HACCP based procedures.

Guidance on assessment:

This qualification is assessed by multiple-choice examination. Learners must complete 30 questions within 60 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (18/30).

Learners will receive a distinction if they achieve a pass mark of 80% (24/30). Completed examination papers should be returned to Highfield for marking and results will then be supplied to the centre afterwards.

Career Pathways

• Understand the importance of HACCP-based food safety management procedures in catering
• Understand the preliminary processes for HACCP-based procedures in catering
• Understand the hazards and controls at every step in the catering operation
• Understand how to implement HACCP based food safety
• Understand how to verify HACCP-based procedures