Login/Register

Highfield Level 3 Award Managing Food Safety in Catering

  • Duration: 2 Friday
  • Students: Max 10
  • Skill Level: Beginner To Advance
  • Language: English

For More Enquiry

Related Courses

leading and managing change
leading and managing change
leading and managing change

Course Overview

The Highfield Level 3 Award in Managing Food Safety in Catering is a training course that provides participants with essential knowledge and skills to ensure food safety in catering establishments. The course covers topics such as food hygiene, microbiology, HACCP principles, and legislation related to food safety. Participants will learn how to identify food hazards, implement control measures, and monitor food safety procedures. Successful completion of the course leads to a Level 3 qualification, which is recognized by employers in the catering industry and can help participants to advance their careers.

Highfield Level 3 Award Managing Food Safety in Catering Course Outline

    1.   Understanding Food Safety Management

  • Principles of food safety management
  • Legal requirements for food safety
  • Food safety hazards and their sources

    • 2.   Developing Food Safety Management Systems

  • Food safety management systems and their components
  • Hazard analysis and critical control points (HACCP)
  • Prerequisites for food safety

    • 3.   Implementing Food Safety Management Systems

  • Developing and implementing food safety procedures
  • Training and communication for food safety
  • Monitoring and review of food safety management systems

    • 4.   Maintaining Food Safety Management Systems

  • Importance of record keeping in food safety management
  • Verification and review of food safety management systems
  • Continuous improvement of food safety management systems

    • 5.   Managing Food Safety Risks in a Catering Environment

  • Managing food safety risks in a catering environment
  • Personal hygiene and training
  • Cleaning and disinfection in a catering environment

    • 6.   Controlling Allergens in a Catering Environment

  • Allergen awareness and management
  • Allergen control measures in a catering environment
  • Communication of allergen information to customers

    • 7.   Managing Food Safety Incidents and Product Withdrawals

  • Managing food safety incidents and product withdrawals
  • Food safety incident response procedures
  • Reporting food safety incidents and product withdrawals