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Courses

  • Durations:
    3-days program
  • Students:
    Max Minimum 4 participants/class
  • Class Duration:
    3 hours

Highfield Level 3 International Award in Managing Food Safety in Catering

The Highfield Level 3 International Award in Managing Food Safety in Catering is a recognized qualification designed for individuals who work in supervisory or management roles within the catering and hospitality industry. It focuses on equipping participants with a comprehensive understanding of food safety principles and management practices specifically tailored to the catering sector.

Course Overview

Course Content:

  • Thorough coverage of food safety legislation and regulations.
  • Identification and control of food safety hazards.
  • Principles and implementation of HACCP (Hazard Analysis and Critical Control Points).
  • Supervisory and managerial responsibilities for food safety.
  • Guidelines for safe food handling, storage, and preparation.
  • Best practices for ensuring food safety in catering operations.

Intended Participants:

  • Catering and restaurant supervisors and team leaders.
  • Individuals aspiring to supervisory or management roles in catering.
  • Quality assurance and compliance staff in catering establishments.
  • Food safety officers and auditors.
  • Professionals seeking to deepen their knowledge of food safety in catering settings.

This qualification is ideal for those responsible for overseeing food safety practices, implementing food safety management systems, and ensuring compliance with industry standards and regulations in catering and hospitality environments. It helps participants enhance food safety within their organizations and contributes to safer food handling practices.

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