HABC -HIGHFIELD INTERNATIONAL HACCP

 

HACCP IN FOOD SAFETY 

Hazard Analysis and Critical Control Point, or HACCP, is a systematic, preventive approach to food safety and allergic, chemical, and biological hazards in production processes that might result in the finished product being dangerous. HACCP is an acronym for Hazard Analysis and Critical Control Point. It also entails taking action to lower these risks to a safe level. All businesses in the food industry must have a food safety management system based on the HACCP Codex Principles. HACCP was initially intended for the industrial sector, but it is now also useful in the retail and catering sectors.

LEVELS IN HACCP CERTIFICATIONS :

The HACCP certifications offered by Highfield are appropriate for supervisors and food handlers employed in the majority of food operations. The Level 4 International Award in Managing HACCP for Catering is solely offered by Highfield as an Awarding Organization.

     Highfield Level 2 Award in HACCP for Catering (RQF)

     The Highfield Level 2 Award in HACCP for Catering (RQF) is aimed at those working in a food catering environment and other food handlers. The qualification is intended for those already working in HACCP catering teams and those who are preparing to work in the industry.

  

EXAM PATTERN :   This qualification is assessed by a multiple-choice examination.

Highfield Level 2 Award in HACCP for Food Manufacturing (RQF)

Those working in the food manufacturing sector as well as those seeking employment in the field are the target audience for this qualification. Those who are or will be a part of a HACCP team and those interested in sustaining HACCP in a manufacturing environment may find the training to be extremely helpful.

When will it be finished?

Learners should plan on spending 6 hours in class to complete this qualification.

Highfield Level 3 Award in HACCP for Caterers (RQF)

For caterers to better understand how HACCP may be easily implemented to the catering sector, this qualification has been created.

For learners who already possess a level 3 or level 4 food safety qualification, this one-day qualification will be helpful as a way to demonstrate CPD. Some law enforcement officials who mostly check restaurants may find it appropriate as well.

When will it be finished?

The seven hours that make up this qualification's total qualifying time (TQT) are all intended for directed learning (GLH). The typical delivery time for this qualification is one day.

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF)

This qualification is aimed at individuals responsible for assisting in the development and maintenance of HACCP systems and is intended predominantly for learners already working in manufacturing and who have a sound knowledge of food safety hazards and controls. 

How long will it take?

To complete this qualification, learners should expect to undertake 13 hours of guided learning.

Topics covered

These include understanding the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, how to develop HACCP-based food safety management procedures, how to implement HACCP-based food safety management procedures and how to verify HACCP based procedures.

Highfield Level 4 International Award in HACCP Management for Catering

The target audience for this qualification is students who are management-level employees in the catering or retail industries or who are HACCP team members. Trainers, auditors, enforcers, and other food safety experts working in the catering or retail industries would also find it beneficial. It equips students with the knowledge and abilities to support the development of a HACCP system, analyse HACCP plans critically, and comprehend the significance of having an efficient HACCP system in place in a catering industry.


When will it be finished?


For this qualification, guided learning should last 21 hours.
SCOPES OF HACCP IN HIGHFIELD


HACCP plan's scope is a statement that lists the goods and procedures it covers as well as the areas of operations (the start and end point). The plan's breadth is crucial since it serves as a guide for many of the subsequent procedures involved in creating other HACCP plans for the company.


If you are feel free Contact Our HSE Advisor to get more information


Ms. Ramya - HSE Adviser | Aim Vision Safety Training & Consulting
t: 044 42140492
m: 91 9047276591
e: training@aimvisionsafety.co.in
#286, First Floor, GST Road,
Chromepet, Chennai 600 044 (Above Vodafone Showroom)