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 2 Award in HACCP for Catering

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Course Overview

The Highfield Level 2 Award in HACCP for Catering (RQF) is designed for individuals working in food catering environments and those preparing to work in the food industry.

This qualification provides a clear introduction to HACCP (Hazard Analysis and Critical Control Points) and helps learners understand how food safety management systems are developed and implemented. The course is ideal for food handlers and those who are, or will be, part of a HACCP team in a catering environment.

Key Takeaways

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

  • Understand the basic principles of HACCP
  • Recognize the role of food handlers in food safety
  • Identify food safety hazards in catering operations
  • Understand prerequisite programmes and food safety procedures
  • Learn how to monitor and control food safety risks
  • Understand the importance of documentation and records

Course Outline

1. Introduction to HACCP and Food Safety Management +
This section explains the importance of food safety and introduces the concept of HACCP. Participants will understand how HACCP helps food businesses prevent food safety risks.
2. Role of the Food Handler in HACCP +
Learners will understand the responsibilities of food handlers in maintaining food safety. This section focuses on how individuals contribute to effective food safety management systems.
3. Prerequisite Programmes +
This module explains the importance of prerequisite programmes such as cleaning, hygiene, temperature control, and pest control. Participants will learn how these programmes support HACCP systems.
4. Identifying Food Safety Hazards +
Participants will learn how to identify hazards at different stages of food preparation. This section focuses on understanding risks and applying control measures.
5. Monitoring and Controlling Critical Points +
This section explains how food safety risks are monitored and controlled in catering operations. Participants will understand the importance of critical limits, monitoring procedures, and corrective actions.
6. Verification and Review of HACCP Systems +
Learners will understand how HACCP systems are checked and reviewed to ensure they remain effective. This section also explains the importance of continuous improvement in food safety.
7. Documentation and Record Keeping +
This module focuses on the importance of maintaining proper food safety records. Participants will understand how documentation supports HACCP compliance and safe food handling practices.
8. 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:

  • Food handlers
  • Kitchen assistants
  • Catering staff
  • Restaurant staff
  • Food service employees
  • Anyone working in a catering environment
Categories: Food Safety
Duration: 7 Hours
Mode: In-Class/LMS
Certificate Validity: 3 Years

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