Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.

Highfield Level 3 International Award in HACCP for Caterers

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Course Overview

The Highfield Level 3 Award in HACCP for Caterers (RQF) is designed for supervisors, team leaders, and individuals responsible for food safety in catering environments.

This qualification provides a deeper understanding of HACCP (Hazard Analysis and Critical Control Points) and how it can be applied effectively in catering operations. The course focuses on identifying hazards, controlling food safety risks, and implementing HACCP-based food safety management systems.

Key Takeaways

By the end of this course, participants will be able to:

  • Understand the importance of HACCP in catering environments
  • Identify food safety hazards at each stage of food preparation
  • Understand prerequisite programmes and food safety controls
  • Learn how to monitor critical control points (CCPs)
  • Apply corrective actions when food safety risks occur
  • Understand documentation and verification of HACCP systems

Course Outline

1. Importance of HACCP in Catering +
This section explains the importance of HACCP-based food safety management procedures in catering environments. Participants will understand how HACCP helps prevent food safety risks and ensures safe food preparation.
2. Preliminary Processes for HACCP +
Learners will understand the basic steps required before implementing HACCP systems. This section explains prerequisite programmes, food characteristics, and the importance of process flow diagrams in catering operations.
3. Identifying Hazards and Controls +
This module focuses on identifying hazards at every stage of the catering process. Participants will learn how to determine critical control points and establish safe limits to prevent food safety risks.
4. Implementing HACCP-Based Food Safety Procedures +
Participants will learn how to implement monitoring procedures and maintain food safety controls. This section also explains how corrective actions help prevent food safety problems.
5. Verification and Review of HACCP Systems +
This section explains how HACCP systems are verified and reviewed to ensure they remain effective. Participants will also understand the importance of documentation and record keeping.
6. Final Assessment +
The course concludes with a short assessment to ensure participants understand the key principles of HACCP in a catering environment.

Who Should Attend?

This course is ideal for:

  • Catering supervisors
  • Kitchen managers
  • Food safety team members
  • Hospitality supervisors
  • HACCP team members
  • Anyone responsible for food safety in a catering environment
Categories: Food Safety
Duration: 7 Hours
Mode: In-Class/LMS
Certificate Validity: 3 Years

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