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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 4 International Award in Food Safety Management for Manufacturing
Course Overview
The Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) is designed for supervisors, managers, and team leaders working in food and drink manufacturing environments.
This qualification provides in-depth knowledge of food safety legislation, hazard control, and the development and monitoring of food safety management systems. The course focuses on ensuring safe food production by helping learners understand how to implement, manage, and maintain effective food safety procedures within a manufacturing environment.
Key Takeaways
By the end of this course, participants will be able to:
- Understand food safety legislation and compliance requirements
- Manage food safety responsibilities in a manufacturing environment
- Identify microbial, chemical, physical, and allergenic hazards
- Develop and implement food safety management systems
- Monitor and control food safety risks effectively
- Maintain strong food safety procedures and safety culture
Course Outline
1. Food Safety Legislation and Responsibilities
This section explains the responsibilities of food business operators and staff in maintaining food safety. Participants will understand legal requirements, compliance procedures, and how legislation supports safe food production.
2. Operational Requirements for Food Safety
Learners will understand the key operational controls required in food manufacturing, including temperature control, hygiene practices, cleaning procedures, waste management, and pest control.
3. Establishing Food Safety Management Procedures
This module focuses on how to design and implement effective food safety management systems. Participants will learn how to identify hazards, allocate responsibilities, and ensure proper communication across the organization.
4. Controlling Food Safety Hazards
Participants will learn how to manage and control microbial, chemical, physical, and allergenic hazards. This section also explains monitoring methods and how to take corrective actions when food safety standards are not met.
5. Maintaining Food Safety Management Systems
This section explains how to verify the effectiveness of food safety procedures, update processes when required, and maintain proper training records. It also focuses on building a strong food safety culture within the organization.
Who Should Attend?
This course is ideal for:
- Food manufacturing supervisors
- Quality control staff
- Production managers
- Food safety team leaders
- HACCP team members
- Anyone responsible for food safety in a manufacturing environment
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