This qualification is designed to provide supervisors, middle management, and quality assurance staff with the essential practical knowledge needed to effectively manage teams in providing safe food. Building on the Highfield Level 2 Food Safety qualification, the focus is on understanding and managing hazards to prevent food poisoning, spoilage, customer complaints, and food recalls. It also covers the roles and responsibilities of supervisors, understanding prerequisite programs, and Hazard Analysis Critical Control Point (HACCP) principles. Learners will explore how to manage risk factors associated with foodborne illnesses.
The course delivers a deeper understanding of managing contamination hazards to prevent food poisoning or food spoilage that could lead to customer complaints or lead to food recalls. In addition, it covers the roles and responsibilities of supervisors with an understanding of the Hazard Analysis Critical Control Point (HACCP) prerequisite programs and HACCP principles, learners will discover how to manage risk factors associated with foodborne illnesses.
This includes addressing issues such as temperature abuse, ineffective processing and cooling, proper storage and thawing methods, contamination (including microbiological, allergenic, chemical, and physical), and maintaining good staff hygiene. There is a focus given to the best practice requirements for pest controls of a food premises, its construction and the equipment used within.