Who is this qualification for?

This qualification is intended to provide supervisors, middle management and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints and food recalls.

In addition to the roles and responsibility of supervisors, prerequisite programmes and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene.

Alternative titles available for this qualification:

Highfield Level 3 International Award in Food Safety for Catering
Highfield Level 3 International Award in Food Safety for Manufacturing
Highfield Level 3 International Award in Food Safety for Retail
The content covered in this qualification is appropriate for all sectors of the food industry – catering, retailing and manufacturing. Tutor/Assessors are encouraged to tailor their course delivery to reflect the specific sector title chosen, ensuring that examples chosen to explain scenarios and practical applications are relevant to the selected industry sector.

How long will it take?

To complete this qualification learners should expect to undertake a minimum of 20 hours of learning.

Topics covered

These include the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.