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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 Award in Managing Food Safety in Catering
Course Overview
The Highfield Level 4 Award in Managing Food Safety in Catering (RQF) is designed for managers, supervisors, and team leaders working in the catering and hospitality industry.
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 helping learners implement effective food safety procedures to ensure safe food preparation and service in catering environments.
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 catering operations
- 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 food safety legislation supports safe food preparation and service.
2. Operational Requirements for Food Safety
Learners will understand the key operational controls required in catering environments, including premises design, equipment maintenance, hygiene practices, cleaning procedures, supplier control, and safe food handling practices.
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 communicate food safety procedures clearly to staff and suppliers.
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 catering operations.
Who Should Attend?
This course is ideal for:
- Catering managers
- Restaurant supervisors
- Executive chefs and kitchen managers
- Food safety officers
- Hospitality operations managers
- Anyone responsible for food safety in catering operations
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