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 HACCP Management for Catering

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Course Overview

The Highfield Level 4 International Award in HACCP Management for Catering (awarded by Highfield Qualifications) is designed for individuals working at a management or supervisory level in catering and food retail environments.

This advanced qualification provides learners with the knowledge and skills required to implement, manage, and evaluate HACCP-based food safety management systems. It also helps managers understand how to monitor food safety procedures and ensure compliance with international standards.

Key Takeaways

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

  • Understand the HACCP approach to food safety management
  • Learn how to manage HACCP systems in catering environments
  • Understand prerequisite programmes and risk controls
  • Identify and control food safety hazards effectively
  • Learn how to evaluate and review HACCP plans
  • Understand documentation, validation, and verification procedures

Course Outline

1. Importance of HACCP in Catering Management +
This section explains the importance of HACCP-based food safety systems in catering businesses. Participants will understand how HACCP helps prevent food contamination and ensures safe food production in restaurants, hotels, and catering operations.
2. Managing the Implementation of HACCP +
Learners will understand how HACCP systems are implemented and managed within a catering environment. This section explains the importance of selecting the right team members and maintaining effective communication during implementation.
3. Developing HACCP-Based Food Safety Procedures +
This module focuses on how HACCP systems are developed in catering businesses. Participants will learn about prerequisite programmes, process flow diagrams, hazard identification, and methods used to control food safety risks.
4. Evaluating HACCP Systems +
Participants will learn how HACCP systems are reviewed and evaluated to ensure they remain effective. This section explains verification, validation, and the importance of regular review of food safety procedures.
5. Documentation and Record Keeping +
This section explains the importance of maintaining accurate HACCP records. Participants will understand how documentation supports food safety compliance and helps maintain high standards in catering operations.
6. Final Assessment +
The course concludes with an assessment to ensure participants fully understand HACCP management principles and how they are applied in real catering environments.

Who Should Attend?

This course is ideal for:

  • Catering managers
  • Kitchen managers
  • Restaurant supervisors
  • HACCP team leaders
  • Food safety managers
  • Trainers, auditors, and food safety professionals
Categories: Food Safety
Duration: 3 Days
Mode: In-Class/LMS
Certificate Validity: 3 Years

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