The objective of this qualification is to prepare learners for employment in a food business, or to support a current position within a low-risk role, where there is an element of food handling. This could include waiting staff, health care workers, kitchen porters and stock/store room staff.
This international qualification would be typically delivered to learners through a half-day training course (4 hours).
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food.
Highfield recommends that you contact the relevant Government Department in the country that you want to deliver this qualification, to ensure that local laws are being adhered to and that there are no additional approval requirements. It may be that you are required to register as a training provider within the country itself. Highfield approves centres based on its own criteria but does not represent any other organisations or departments.
The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food.
This international qualification would be typically delivered through a 1-day training course (6 hours).
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Learners will understand the importance of maintaining good practice in the production of safe food.
Highfield recommends that you contact the relevant Government Department in the country that you want to deliver this qualification, to ensure that local laws are being adhered to and that there are no additional approval requirements. It may be that you are required to register as a training provider within the country itself. Highfield approves centres based on its own criteria but does not represent any other organisations or departments.
This qualification has been developed specifically for people who supervise food handlers and the managers of food businesses to improve their awareness of the importance of a positive food safety culture, and how every staff member is important in ensuring the safety of food that is produced.
This international qualification would be typically delivered to learners through a 1-day training course (8 hours).
Topics covered include the concept of food safety culture, the importance of commitment by the business, the role of food safety leadership and the importance of training and the competence of staff.
Highfield recommends that you contact the relevant government department in the country that you want to deliver the training to ensure that there are no additional approval requirements. It may be that you are required to register as a training provider within the country itself. Highfield approves Centres based on its own criteria, and does not represent any other organisations or departments.
Who is this qualification for?
This qualification is intended to provide supervisors, middle management and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints and food recalls.
In addition to the roles and responsibility of supervisors, prerequisite programmes and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene.
Alternative titles available for this qualification:
Highfield Level 3 International Award in Food Safety for Catering
Highfield Level 3 International Award in Food Safety for Manufacturing
Highfield Level 3 International Award in Food Safety for Retail
The content covered in this qualification is appropriate for all sectors of the food industry – catering, retailing and manufacturing. Tutor/Assessors are encouraged to tailor their course delivery to reflect the specific sector title chosen, ensuring that examples chosen to explain scenarios and practical applications are relevant to the selected industry sector.
Who is this qualification for?
The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.
How long will it take?
The guided learning hours for this qualification is 40 hours.
Topics covered
This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.
Who is this qualification for?
The objective of this qualification is to provide managers and potential managers employed in a catering or retail business, the knowledge to manage the business in a way which ensures the safety of the food prepared and/or sold. This is also suitable for food safety trainers responsible for training food handlers, supervisors and managers.
How long will it take?
The guided learning hours for this qualification is 40 hours.
Topics covered
This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.
The objective of this qualification is to provide food safety trainers, consultants, enforcement officers, auditors and quality assurance officers with the enhanced knowledge and skills required to develop and implement effective policies and standards to safeguard businesses and customers throughout the food supply chain.
The content includes: Managing food safety in a food business; effective management and leadership, responsibilities of food safety staff, management skills and failure, effective communication, developing management systems and food safety culture, managing and controlling hazards, management training responsibilities, HACCP, and inspections/audits. The qualification also requires learners to use research, analyse, review and evaluate food safety protocols; to apply reasoning, provide solutions to identified problems, make recommendations and provide conclusions.