Understand food safety hazards, HACCP principles and the controls used in food operations. Discuss the appropriate qualification level with our team.
Read the published programme information below. Ask our team to confirm the current delivery, assessment and scope for your requirements.
One of the most significant necessities in today’s food industry is to maintain the highest standards of safety and hygiene. Whether you are working in catering, manufacturing, or food service management, choosing to learn Highfield’s HACCP training providers, (Hazard Analysis and Critical Control Point) qualification level 3 and level 4 courses from Aspire Training Research Consulting. will help you understand and apply the internationally recognized catering and codex principles, which ensure your operation meets legal requirements and best practices in the industry.
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The 7 principles of HACCP are well-established and trusted guidelines that continue to support excellence in food safety across the industry. They have been a key part of food safety management since the 1960s. However, in many cases, systems such as CODEX HACCP or ISO 22000 are great for food manufacturing but miss the mark when it comes to caterers and retail.
The Highfield International Level 3 Award in HACCP for Catering is designed specifically for food catering businesses. The objective of qualification is to provide learners with the knowledge to implement an appropriate food safety management system based on HACCP principles.
It is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards, controls and for those owning or managing smaller food businesses. Connect with us to learn more.
The Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering and who have knowledge of food safety, hazards, and controls, and for those owning or managing smaller food businesses.
The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles.
It is recommended that learners already hold a Level 3 Award in Food Safety Catering or equivalent, have knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent.
The recommended guided learning hours for this qualification are 7 hours. Guided learning hours are the time an average learner is taught by means of lectures, tutorials, supervised study and blended learning. The delivery of this program may be adjusted in accordance with learners’ needs and/or local circumstances.
This qualification is assessed by a multiple-choice examination containing 30 questions that must be completed within 60 minutes. Successful learners will have to demonstrate knowledge across the unit of content and correctly answer 18 questions or more to achieve a pass and 24 questions to achieve a distinction. Completed examination papers should be returned to Highfield for marking. Results will then be provided to the center afterwards.
On successful completion of HACCP qualification from Aspire Training Research Consulting, learners may wish to continue their development by undertaking one of the following qualifications:
Improve your knowledge of Hazard Analysis Critical Control Points (CODEX Principles) from Aspire Training Research Consulting, which help reduce the likelihood of customer complaints by identifying and controlling potential hazards. Protect your business, customers and yourself.
This qualification is intended to provide learners who have a good understanding of food safety with the essential practical knowledge to enable them to assist in the implementation of a HACCP system based on CODEX principles. Building on the Highfield Level 2 HACCP qualification, emphasis has been placed on understanding how to develop and implement Codex HACCP-based procedures, in addition to understanding the importance of HACCP, the preliminary processes involved in developing HACCP procedures, and the verification of these procedures.
This qualification is intended for those employed in the manufacturing industry or in other sectors of the food industry that require knowledge about the implementation of Codex HACCP.
HACCP Qualification is assessed by a
multiple-choice examination containing 30 questions
that must be completed within 60 minutes. Successful learners will have to correctly
answer 18 (60%) questions or more to achieve a pass and 24 (80%) questions to achieve a
distinction.
Highfield is the leading provider of regulated compliance qualifications in the UK,
certifying over 350,000 learners a year. Established in 1982, Highfield is a leading,
regulated, award-winning organisation providing internationally recognised
qualifications and remote invigilation. We’re extremely proud to be a Highfield-approved
centre and offer you international qualifications that will enhance your career
prospects.
This qualification is intended to provide learners who have a good understanding of food safety with the essential practical knowledge to enable them to assist in the implementation of a HACCP system based on CODEX principles. Building on the Highfield Level 2 HACCP qualification, emphasis has been placed on understanding how to develop and implement Codex HACCP-based procedures, in addition to understanding the importance of HACCP, the preliminary processes involved in developing HACCP procedures and the verification of these procedures.
This qualification is intended for those employed in the manufacturing industry or in other sectors of the food industry that require knowledge about the implementation of Codex HACCP.
It is recommended that learners already hold a Level 3 Award in Food Safety qualification or equivalent and have knowledge of food safety hazards and their controls.
The recommended number of guided learning hours for this qualification is 13. Guided learning hours are the time an average learner is taught by means of lectures, tutorials, supervised study, and blended learning. The delivery of this program may be adjusted in accordance with learners’ needs and/or local circumstances.
The recommended number of guided learning hours for this qualification is 13. Guided learning hours are the time an average learner is taught by means of lectures, tutorials, supervised study, and blended learning. The delivery of this program may be adjusted in accordance with learners’ needs and/or local circumstances.
This qualification is assessed by a multiple-choice examination containing 30 questions that must be completed within 60 minutes. Successful learners will have to demonstrate knowledge across the unit content and correctly answer 18 (60%) questions or more to achieve a pass and 24 (80%) questions or more to achieve a distinction.
The examination will be completed via Highfield’s e-assessment platform, www.highfieldworks.com, and the result will be available instantly. If a paper-based examination was requested as a special consideration, completed examination papers should be returned to Highfield for marking. Results will be provided to the center once the marking process is complete.
Centers must take all reasonable steps to avoid any part of the assessment of a learner (including any internal quality assurance and invigilation) being undertaken by any person who has a personal interest in the result of the assessment.
This qualification has been designed for those working at a management level in a catering or retail business or who are members of the HACCP team. It would also be useful for trainers, auditors, enforcers, and other food safety professionals involved in catering or retailing operations.
It is strongly recommended that learners already hold a Level 4 Award in Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this qualification. Pre-course work consultation between the learner and the trainer may be required to ensure that the level of knowledge of microbiology and other food safety matters is sufficient to undertake this qualification.
Aspire Training Research Consulting gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans, and to understand the importance of having an effective HACCP system in place in a catering business.
Highfield is the leading provider of regulated compliance qualifications in the UK, certificating over 350,000 learners a year.
Highfield is also one of the largest awarding organizations in Middle East Asia, with a head office in Dubai.
We’re extremely proud to be a Highfield-approved center and offer you international qualifications that will enhance your career prospects.
Guided learning hour – 21(3 days)
Multiple choice examination
This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers, and other food safety professionals involved in catering or retailing operations. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans, and to understand the importance of having an effective HACCP system in place in a catering business.
It is strongly recommended that learners involved in manufacturing business complete the Highfield Level 4 Award in HACCP for Management (CODEX principles) (RQF) qualification.
It is strongly recommended that learners already hold a Level 4 Award in Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this qualification. Pre-coursework consultation between the learner and the trainer may be required to ensure that the level of knowledge of microbiology and other food safety matters is sufficient to undertake this qualification.
The recommended guided learning hours OF HACCP qualification is 21 hours. Guided learning hours are the time an average learner is taught by means of lectures, tutorials, supervised study, and blended learning. The delivery of this program may be adjusted in accordance with learners’ needs and/or local circumstances.
This qualification is assessed by a multiple-choice question examination that must be completed within 1.5 hours. The examination consists of 45 questions. To pass this exam, the learner has to achieve a minimum of 27 marks (60%). If a learner answers 36 or more questions correctly, a distinction grade will be awarded. Completed examination papers should be returned to Highfield for marking. Results will then be provided to the center.
This qualification is aimed at learners who are working at the management level within food manufacturing and catering environments, quality assurance staff, or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers, and other food safety professionals.
The published programme describes Highfield qualifications. Ask Aspire to confirm the current qualification route, centre status and assessment arrangements for the course you are considering.
Individuals achieving this qualification may wish to continue their development by undertaking a food science degree course.
QUALIFICATION TIME – 5-DAY CLASSROOM-BASED COURSE, RECOMMENDED 30 HOURS GLH
The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual and CCEA Regulation. It is also suitable for delivery in Wales and is regulated by Qualifications Wales.
Topics include:
The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at the management level within food manufacturing and catering environments, quality assurance staff, or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers, and other food safety professionals.
The objective of the qualification is to provide learners with the knowledge needed to develop, implement, and evaluate CODEX-based HACCP food safety procedures.
There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 4 Award in Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this qualification.
Consultation between the learner and trainer may be required to ensure that the level of microbiology knowledge and other food safety matters is sufficient to undertake this qualification.
It is also recommended that learners have a minimum of Level 2 in literacy/English, or equivalent.
If you have any concerns, connect with us.
The total qualification time (TQT) for this qualification is 40 hours, of which 30 hours are recommended as guided learning hours (GLH).
TQT is an estimate of the total number of hours it would take an average learner to achieve and demonstrate the necessary level of attainment to be awarded with a qualification, both under
direct supervision (forming guided learning hours) and without supervision (all other time). TQT and GLH values are advisory and assigned to a qualification as guidance.
This qualification is graded pass/merit/distinction/fail and is assessed by a written examination externally set and marked by Highfield Qualifications. The examination consists of 2 sections and must be completed within 2.5 hours.
Marks from both sections of the exam will be added together to determine the learner’s overall grade. Learners will achieve a pass with a total overall score of 60-69 (60-69%), a merit with a total overall score of 70-79 (70-79%), and a distinction with a total overall score of 80-100 (80-100%).
Section A consists of 10 questions. It is advised that learners take approximately 90
minutes to complete this section
Section B consists of 2 questions, split into multiple parts (a, b, c, etc.). It is advised that learners take approximately 60 minutes to complete this section.
This examination is also available for candidates to undertake online. If undertaking the examination via e-assessment, please refer to the e-assessment guidance found on the qualification webpage. This document details the differences in format between the paper-based examination and the E-assessment examination. Please note that the content of the questions and what is expected of the candidate is the same regardless of which method is used.
Centers must take all reasonable steps to avoid any part of the assessment of a learner (including any internal quality assurance and invigilation) being undertaken by any person who has a personal interest in the result of the assessment.
Food management and safety is one of the most significant fields, offering many job opportunities for those who aim to work in this field. You should gain immense knowledge when you opt to work for a food organization.
To upgrade your knowledge, connect with Aspire Training Research Consulting, the best HACCP training providers.
Share your goals, location and preferred schedule. Our team can discuss the appropriate expertise and next steps.
