The Highfield Level 3 International Award in HACCP is the for Catering or Retail sectors. It is a specialized qualification designed for those working in the these sectors, providing them with the knowledge and skills to develop, implement, and maintain HACCP systems in food businesses. This qualification is particularly suited for individuals who are responsible for food safety teams or managing in catering environments, such as food safety team members, department supervisors, those managing food production or businesses owners. To prepare learners with the knowledge and ability to help design, implement and manage a HACCP-based food safety management system in a catering or retail environment. With the focus on applying the HACCP principles in the context of safe food production, covering hazard identification and suitable control measures for the relevant type of food service operations.
Understanding the importance of a Food Safety Management System including the skills and knowledge required to develop and maintain it. Understanding the prerequisite programs required and how to monitoring them, along with the processes required within a Catering HACCP system. The benefits and constraints of process a flow diagram in catering.
The purpose of identifying hazards and controls at each step in a food process, methods which can be used to determine specific controls at steps in the process, how to identify and establish critical (safe) limits, the importance of establishing and monitoring controls at critical control points, how to accurately monitor and records controls measures, the importance of taking appropriate, timely corrective action. Understanding the importance of verification and review procedures.