Service Overview

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 programs 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.

Description

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.

How long will it take?

To complete this qualification learners should expect to undertake a minimum of 20 hours of learning.

Topics covered

These include the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

Assessment method

This qualification is assessed by a multiple-choice examination.


Learning Outcomes
1.Understand the requirements and importance of implementing food safety management procedures
1.1Recognise the importance of implementing food safety management procedures
1.2 Recognise the responsibilities of food handlers and supervisors in respect of food safety requirements
1.3 Identify the process for applying a food safety management system into a food business
1.4 Recognise the responsibilities of food handlers and supervisors when identifying hazards and controls and implementing suitable monitoring procedures and corrective actions to prevent food safety hazards from purchase to service
1.5 Identify methods for, and the importance of, verifying food safety controls and procedures
2. Understand the application and monitoring of good practice regarding contamination, temperature control, personal hygiene, cleaning and pest management
2.1 Identify the process of implementing and maintaining high standards of personal hygiene required to ensure food safety
2.2 Recognise the importance of induction and ongoing training of staff to ensure competency
2.3 Identify the process of implementing procedures for cleaning, disinfection and waste disposal
2.4 Identify the actions that need to be taken with regards to pest management
2.5 Recognise the responsibilities of food handlers and supervisors when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination
2.6 Recognise the importance of, and methods for temperature control within food production process