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 International Level 1 Award in Food Safety for Catering

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Course Overview

The Highfield Level 1 Award in Food Safety for Catering (RQF) is designed to provide learners with a basic understanding of food safety practices in catering and food handling environments. This course prepares participants for entry-level roles where food safety awareness is essential, even if food handling is only a small part of their job.

The training focuses on personal hygiene, food safety responsibilities, contamination prevention, and maintaining clean and hygienic work areas. It is suitable for individuals working in low-risk roles and those starting a career in the catering or food service industry.

Key Takeaways

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

  1. Understand the importance of food safety in catering environments
  2. Recognise personal responsibilities for food safety
  3. Follow good personal hygiene practices when working with food
  4. Understand how food can become contaminated
  5. Identify different types of contamination (physical, chemical, allergenic, and microbiological)
  6. Apply safe food handling practices from purchase to service
  7. Understand how to keep work areas clean and hygienic
  8. Recognise how bacteria grow and how to prevent contamination

Course Outline

Introduction to Food Safety +
Understanding the importance of food safety and personal responsibilities.
Personal Hygiene in Catering +
Good personal hygiene practices when working with food.
Keeping Work Areas Clean and Hygienic +
Maintaining a clean and safe working environment.
Types of Food Contamination +
Understanding physical, chemical, allergenic, and microbiological contamination.
Safe Food Handling Practices +
How to handle food safely from purchase to service.
Preventing Bacteria Growth +
Understanding how bacteria grow and how to prevent contamination.
Reporting Food Safety Hazards +
Understanding how to identify and report food safety risks.

Who Should Attend?

This course is suitable for:

  1. Bar staff and waiting staff
  2. Kitchen porters and catering assistants
  3. Health care and support staff handling food
  4. Food store and stock room staff
  5. Individuals starting a career in catering or hospitality
  6. Anyone working in a low-risk food handling role
Categories: Food Safety
Mode: In-Class/LMS

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