Highfield Level 2 Award in HACCP for Catering

The Highfield Level 2 Award in HACCP for Catering (RQF) is designed for food handlers and catering personnel working, or preparing to work, within the catering industry.

This qualification provides an introduction to the principles of Hazard Analysis and Critical Control Points (HACCP) and explains how HACCP-based food safety systems are used to identify, monitor, and control food safety hazards. Learners will gain an understanding of their role in supporting HACCP procedures and contributing to the production of safe food within a catering environment.

Learning Objectives

Upon successful completion of this course, learners will be able to:

• Understand the purpose and importance of HACCP in food safety management.
• Recognise the benefits of implementing HACCP-based food safety systems.
• Identify common food safety hazards and their potential impact on food safety.
• Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
• Recognise the role of food handlers in supporting HACCP procedures.
• Identify critical control points and the importance of monitoring control measures.
• Understand corrective actions and the importance of maintaining food safety records.
• Contribute effectively as a member of a HACCP team within a catering environment.
• Support compliance with food safety legislation and organisational procedures.
• Promote safe food handling practices throughout food preparation, production, and service.