Food Safety Courses

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Food Safety Courses2019-02-22T06:00:02+00:00
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Highfield Level 1 Award in Food Safety in Catering (RQF)
Highfield Level 2 Award in Food Safety in Catering (RQF)
Highfield Level 3 Award in Food Safety in Catering (RQF)
Highfield Level 4 Award in Food Safety in Catering (RQF)
Highfield Level 2 Award in Food Safety in Manufacturing (RQF)
Highfield Level 3 Award in Food Safety in Manufacturing (RQF)
Highfield Level 4 Award in Food Safety in Manufacturing (RQF)
Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Highfield Level 2 Award in HACCP for Catering (RQF)
Highfield Level 3 Award in HACCP for Catering
Highfield Level 2 Award in Healthy Food and Special Diets (RQF)
Food Hygiene Rating Icon
New Course – How to Achieve and Maintain a 5 Star Rating

This one day course is suitable for Head Chefs, Sous Chefs, Food Business Owners, Managers, Food Handlers who are looking to improving their hygiene rating and achieve the highest rating score under the Food Hygiene Rating Scheme. The course aim is to provide all delegates a through understanding of how the Food Hygiene Rating Scheme works so that the knowledge can be applied in their own food business, so they can aim towards improve, achieve and maintain a 5 star food hygiene rating and keeping their business safe.

To provide all levels of food handlers with clear guidance and knowledge how to prepare for a food hygiene inspection ensuring compliance with food safety legislation, how to implement food safety management procedures and the application of monitoring of good practice so to improve the food hygiene rating and achieve the highest rating score under the Food Hygiene Rating Scheme.

Subjects covered include;

The course topics will include;

  • Introduction to Food Safety Management
  • The Food Hygiene Rating Scheme
  • How to Achieve a 5 Star Food Hygiene Rating
  • How to Achieve the 3 Key Elements in Attaining a Level 5
    • How Hygienically is Food Handled from Farm to Fork
    • Condition of the Structure of the Premises and Building
    • How to Manage Your Food Safety Management System and Keep Records on How You Keep Food Safe
  • Guidance on E.coli and Burgers
  • Guidance on Contamination including Allergies
  • Guidance on Food Preparation Areas
  • Guidance on Cooking Temperatures
  • Guidance on High Risk Foods
  • Guidance on Eggs
  • Guidance on Oysters
  • Guidance on Pest Management
  • Requirements for Food Preparation Areas
  • Food Safety Legislation

This course will enable successful delegates to;

  • Understand the Food Hygiene Rating Scheme Scoring System
  • Have the Knowledge What Needs to Be Implemented in Order to Achieve the Highest Level for Their Food Hygiene Business
  • Understand the Requirements in Achieving and Maintaining a 5 Star Food Hygiene Rating
  • Outline Actions Required for Food Hygiene of Food Handlers from Farm to Fork, Condition of Structure and How to Manage and Document Food Safety.

Cost                                                       £95 plus VAT (open course) or email us for an in-house quote

Course Duration                                 1 day

Prerequisite:                                       None.

Catering food safety level 1
Highfield Level 1 Award in Food Safety in Catering (RQF)

This qualification is aimed at learners working in a catering environment in low-risk roles but where there is an element of food handling.  This could include bar workers, front of house waiting employees, health care workers, kitchen porters and stock/store room employees.

To provide food handlers with clear guidance in the storage, preparation, processing, packing and handling of food to enable the business to operate within legislation and ensure good practice and the production of safe food for their customers.

The topics covered in this qualification are essential to the production of safe food.  Subjects covered include:

  • An awareness of hazards and controls associated with food in catering operations;
  • Contamination prevention;
  • Temperature abuse of food and the importance of thorough cooking and rapid cooling;
  • Personal hygiene;
  • Cleaning and disinfection.

This qualification will enable successful candidates to:

  • Allow individuals to take personal responsibility for food safety in their role;
  • Understand the importance of their own personal hygiene and how to carry out good personal hygiene practices;
  • Understand the importance of keeping their own workspace clean and hygienic in a catering environment;
  • Understanding the role they play within their catering environment in keeping the food safe for the customer to consume on a daily basis.

Awarding Body:                Highfield Qualification

Course Duration:              4 hours guided learning and 30 minute multiple choice examination

Assessment:                       This qualification is assessed by an end-of-course 15 question multiple choice exam paper. The pass mark for the paper is 10 out of 15 questions correct.

Prerequisite:                      None.

Progression:                       Highfield Level 2 Award in Food Safety in Catering (RQF)

Refreshment of this course is recommended every 3 years

Highfield Level 1 Award in Food Safety in Catering

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Level 2 Food Safety in Catering
Highfield Level 2 Award in Food Safety in Catering (RQF)

This course is recommended for food handlers and other employees involved in food preparation and service who work within the catering industry.  It is especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team.

To provide food handlers with clear guidance in the storage, preparation, processing, packing and handling of food to enable the business to operate within legislation and ensure good practice and the production of safe food for their customers.

The topics covered in this qualification are essential to the production of safe food.  Subjects covered include:

  1. Understand how individuals can take personal responsibility for food safety;
  2. The importance of food handlers keeping themselves clean and hygienic;
  3. Clear guidelines on how to keep their own work area and equipment clean and hygienic;
  4. The importance of keeping food products safe including safe handling and temperature control practices for delivery, storage, date marking, stock rotation, preparing, cooking, chilling, reheating, holding, serving and transporting of all foods.
  5. Reporting on food spoilage and other daily reporting responsibilities including temperature controls.

This qualification will enable successful candidates to:

  1. Become part of the team involved in maintaining the principles of HACCP within their business on a daily basis;
  2. Understand how to verify, review and document HACCP systems in a catering environment;
  3. Identify the hazards (microbiological, physical, chemical and allergenic) within their business and what controls are required;
  4. List the 7 principles of HACCP as defined by CODEX.

Awarding Body:                Highfield Qualifications

Course Duration:              6 hours guided learning

Assessment:                      Multiple choice examination at the end of the course.  30 questions to be completed within 1 hour with a minimum pass mark of 66%.

Progression:                       Highfield Level 2 Award in Food Safety in Catering (RQF)

Refreshment of this course is recommended every 3 years

Highfield Level 2 Award in Food Safety in Catering (RQF)

25th April
|Recurring Event (See all)

One event on 25th April 2019 at 12:00am

One event on 21st May 2019 at 12:00am

One event on 11th June 2019 at 12:00am

One event on 3rd July 2019 at 12:00am

One event on 12th September 2019 at 12:00am

One event on 8th October 2019 at 12:00am

One event on 28th November 2019 at 12:00am

Highfield Level 2 Award in Food Safety in Catering (RQF)

21st May
|Recurring Event (See all)

One event on 25th April 2019 at 12:00am

One event on 21st May 2019 at 12:00am

One event on 11th June 2019 at 12:00am

One event on 3rd July 2019 at 12:00am

One event on 12th September 2019 at 12:00am

One event on 8th October 2019 at 12:00am

One event on 28th November 2019 at 12:00am

Highfield Level 2 Award in Food Safety in Catering (RQF)

11th June
|Recurring Event (See all)

One event on 25th April 2019 at 12:00am

One event on 21st May 2019 at 12:00am

One event on 11th June 2019 at 12:00am

One event on 3rd July 2019 at 12:00am

One event on 12th September 2019 at 12:00am

One event on 8th October 2019 at 12:00am

One event on 28th November 2019 at 12:00am

Highfield Level 2 Award in Food Safety in Catering (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Level 3 Food Safety in Catering
Highfield Level 3 Award in Food Safety in Catering (RQF)

This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.

This course will give Chefs and Managers the tools to be able to manage their catering establishment ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application of monitoring of good practice regarding contamination, microbiology and temperature control.

The course topics will include:

  1. How to comply with food safety legislation including the importance of implementing food safety management procedures;
  2. How to monitor good personal hygiene practices of their employees and the training and competency requirements to maintain high standards within their catering operation;
  3. Good practice for keeping work areas clean, hygienic and free from pests, contamination, microbiology and temperature control;
  4. Implementing food safety management procedures on a daily basis.

This qualification will enable successful candidates to:

  • Understand the requirements for ensuring compliance with food safety legislation;
  • Explain the requirements for induction and ongoing training of employees to ensure competency in personal hygiene;
  • Outline actions required for pest control; cleaning; disinfection and waste disposal;
  • Monitor good practice regarding contamination; microbiology and temperature control;
  • Apply a food safety management system into a food business and communicate methods and procedures for verifying food safety controls within their own catering environment from purchase to service.

Awarding Body:                                Highfield Qualification

Course Duration:                              25 hours guided learning (3 days)

Assessment:                                       This qualification is assessed by an end-of-course 90 minute 45 question multiple choice exam paper achieving 27/45 60% pass mark (36/45 Distinction)

Prerequisite:                                      None.

Progression:                                       Highfield Level 4 Award in Food Safety in Catering (RQF)

Refreshment of this course is recommended every 3 years

Highfield Level 3 Award in Food Safety in Catering (RQF)

7th May - 9th May
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 11th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Emergency First Aid at Work (RQF)

16th May
|Recurring Event (See all)

One event on 23rd May 2019 at 12:00am

One event on 14th June 2019 at 12:00am

One event on 4th September 2019 at 12:00am

One event on 19th November 2019 at 12:00am

Highfield Level 3 Award in Emergency First Aid at Work (RQF)

23rd May
|Recurring Event (See all)

One event on 23rd May 2019 at 12:00am

One event on 14th June 2019 at 12:00am

One event on 4th September 2019 at 12:00am

One event on 19th November 2019 at 12:00am

Highfield Level 3 Award in Emergency First Aid at Work (RQF)

14th June
|Recurring Event (See all)

One event on 23rd May 2019 at 12:00am

One event on 14th June 2019 at 12:00am

One event on 4th September 2019 at 12:00am

One event on 19th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Catering (RQF)

25th June - 27th June
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 11th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Catering (RQF)

13th August - 15th August
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 11th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Emergency First Aid at Work (RQF)

4th September
|Recurring Event (See all)

One event on 23rd May 2019 at 12:00am

One event on 14th June 2019 at 12:00am

One event on 4th September 2019 at 12:00am

One event on 19th November 2019 at 12:00am

Highfield Level 3 Award in Emergency First Aid at Work (RQF)

19th November
|Recurring Event (See all)

One event on 23rd May 2019 at 12:00am

One event on 14th June 2019 at 12:00am

One event on 4th September 2019 at 12:00am

One event on 19th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Catering (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Catering food safety level 4
Highfield Level 4 Award in Food Safety in Catering (RQF)

This qualification is aimed at managers working in a food or drink catering environment. The qualification is intended for learners already working in catering, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.  Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The course topics will include:

  1. Food Safety Legislation and Enforcement;
  2. The role of the manager in securing food safety within their business;
  3. Development, implementation, monitoring, reviewing and evaluating the implementation of food management procedures based on HACCP principles;
  4. Pest management;
  5. Cleaning and disinfection;
  6. Design and construction of food premises and equipment;
  7. Food hazards and controls from purchase to service;
  8. Training and education;
  9. Food handlers and their personal hygiene;
  10. Food borne illnesses;
  11. Microbiology, food safety and contamination.

This qualification will enable successful candidates to:

  • Understand how food business operators can ensure compliance with food safety legislation;
  • Design, layout, construct and maintain premises and equipment to ensure food safety;
  • Deliver the operational requirements including the implementation, management and application of good hygiene practices to ensure food safety;
  • Develop food safety management procedures;
  • Deliver the controls required across their business to ensure food safety including reviewing controls for microbial, physical, chemical and allergenic hazards;
  • Understand how to maintain food safety management procedures on an ongoing basis including outlining strategies for maintaining a food safety culture within their own organisation.

Awarding Body:                                Highfield Qualification

Course Duration:                              40 hours guided learning (5 days)

Assessment:                                       This qualification is assessed through a 2-part examination.

  • Part one is a 30-question multiple-choice examination.
  • Part two is a written examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks.

Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100.

The duration of the examination is 2 ½ hours

Prerequisite:                                      Level 3 Award in Food Safety in Catering or Equivalent.

Refreshment of this course is recommended every 3 years

Highfield Level 4 Award in Food Safety in Catering (RQF)

17th June - 21st June
|Recurring Event (See all)

One event on 14th October 2019 at 12:00am

Highfield Level 4 Award in Food Safety in Catering (RQF)

14th October - 18th October
|Recurring Event (See all)

One event on 14th October 2019 at 12:00am

Highfield Level 4 Award in Food Safety in Catering (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Anderson Food Hygiene Food Safety Manufacturing (2)
Highfield Level 2 Award in Food Safety in Manufacturing (RQF)

This qualification is aimed at individuals who are, or intend to be, food handlers working in a manufacturing environment. The objective of this qualification is to prepare learners for employment in a food manufacturing role, or to support a role in the workplace.

To provide food handlers with clear guidance in the storage, preparation, processing, packing and handling of food to enable the business to operate within legislation and ensure good practice and the production of safe food for their customers.

The topics covered in this qualification are essential to the production of safe food.  Subjects covered include:

  1. Understand how individuals can take personal responsibility for food safety;
  2. The importance of food handlers keeping themselves clean and hygienic;
  3. Clear guidelines on how to keep their own work area and equipment clean and hygienic;
  4. The importance of keeping food products safe including safe handling and temperature control practices for delivery, storage, date marking, stock rotation, preparing, heat processing, chilling, holding during breaks in production, packing and transporting of all foods.
  5. Reporting on food spoilage and other daily reporting responsibilities including temperature controls.

This qualification will enable successful candidates to

  • Allow individuals to take personal responsibility for food safety in their role and avoid unsafe behaviour;
  • Understand the importance of their own personal hygiene and how to carry out good personal hygiene practices including identifying the risks of cross contamination;
  • Understand the importance of keeping their own workspace clean and hygienic in a catering environment;
  • Understanding the role they play within their manufacturing environment in keeping the food safe.

Awarding Body:                                Highfield Qualification

Course Duration:                              7 hours guided learning (1 day)

Assessment:                                       This qualification is assessed by an end-of-course 45 minute 20 question multiple choice exam paper achieving 12/20 60% pass mark.

Prerequisite:                                      None.

Progression:                                       Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

Refreshment of this course is recommended every 3 years

Highfield Level 2 Award in Food Safety in Manufacturing (RQF)

25th April
|Recurring Event (See all)

One event on 21st March 2019 at 12:00am

One event on 25th April 2019 at 12:00am

One event on 21st May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 3rd July 2019 at 12:00am

One event on 12th September 2019 at 12:00am

One event on 8th October 2019 at 12:00am

One event on 28th November 2019 at 12:00am

Highfield Level 2 Award in Food Safety in Manufacturing (RQF)

21st May
|Recurring Event (See all)

One event on 21st March 2019 at 12:00am

One event on 25th April 2019 at 12:00am

One event on 21st May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 3rd July 2019 at 12:00am

One event on 12th September 2019 at 12:00am

One event on 8th October 2019 at 12:00am

One event on 28th November 2019 at 12:00am

Highfield Level 2 Award in Food Safety in Manufacturing (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Anderson Food Hygiene Food Safety Manufacturing (3)
Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

This qualification is aimed at those working in the food manufacturing business who are at, or wish to progress to, a higher or supervisory level.

This course will give Chefs and Managers the tools to be able to manage their catering establishment ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application of monitoring of good practice regarding contamination, microbiology and temperature control.

The course topics will include:

  1. How to comply with food safety legislation including the importance of implementing food safety management procedures;
  2. How to monitor good personal hygiene practices of their employees and the training and competency requirements to maintain high standards within their catering operation;
  3. Good practice for keeping work areas clean, hygienic and free from pests, contamination, microbiology and temperature control;
  4. Implementing food safety management procedures on a daily basis.

This qualification will enable successful candidates to:

  • Understand the requirements for ensuring compliance with food safety legislation;
  • Explain the requirements for induction and ongoing training of employees to ensure competency in personal hygiene;
  • Outline actions required for pest control; cleaning; disinfection and waste disposal;
  • Monitor good practice regarding contamination; microbiology and temperature control;
  • Apply a food safety management system into a food business and communicate methods and procedures for verifying food safety controls within their own catering environment from purchase to service.

Awarding Body:                                Highfield Qualification

Course Duration:                              25 hours guided learning (3 days)

Assessment:                                       This qualification is assessed by an end-of-course 90 minute 45 question multiple choice exam paper achieving 27/45 60% pass mark (36/45 Distinction)

Prerequisite:                                      None.

Progression:                                       HABC Level 4 Award in Food Safety Management for Manufacturing (QCF)

Refreshment of this course is recommended every 3 years

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

7th May - 9th May
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 9th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

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

9th July - 10th July
|Recurring Event (See all)

One event on 9th July 2019 at 12:00am

One event on 20th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

13th August - 15th August
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 9th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

9th September - 11th September
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 9th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

22nd October - 24th October
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 9th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

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

20th November - 21st November
|Recurring Event (See all)

One event on 9th July 2019 at 12:00am

One event on 20th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

25th November - 27th November
|Recurring Event (See all)

One event on 7th May 2019 at 12:00am

One event on 25th June 2019 at 12:00am

One event on 13th August 2019 at 12:00am

One event on 9th September 2019 at 12:00am

One event on 22nd October 2019 at 12:00am

One event on 25th November 2019 at 12:00am

Highfield Level 3 Award in Food Safety in Manufacturing (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Anderson Food Hygiene EHO Inspection
Highfield Level 4 Award in Food Safety in Manufacturing (RQF)

This qualification is aimed at individuals already working in manufacturing, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety and are likely to have management responsibilities for an operational team.

This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.  Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The course topics will include:

  1. Food Safety Legislation and Enforcement;
  2. The role of the manager in securing food safety within their business;
  3. Development, implementation, monitoring, reviewing and evaluating the implementation of food management procedures based on HACCP principles;
  4. Pest management;
  5. Cleaning and disinfection;
  6. Design and construction of food premises and equipment;
  7. Food hazards and controls through production and packaging to transporting;
  8. Training and education;
  9. Food handlers and their personal hygiene;
  10. Food borne illnesses;
  11. Microbiology (Multiplication and Survival Hazards);
  12. Food safety and contamination.

This qualification will enable successful candidates to:

  • Understand how food business operators can ensure compliance with food safety legislation;
  • Design, layout, construct and maintain premises and equipment to ensure food safety;
  • Deliver the operational requirements including the implementation, management and application of good hygiene practices to ensure food safety;
  • Develop food safety management procedures;
  • Deliver the controls required across their business to ensure food safety including reviewing controls for microbial, physical, chemical and allergenic hazards;
  • Understand how to maintain food safety management procedures on an ongoing basis including outlining strategies for maintaining a food safety culture within their own organisation.

Awarding Body:                                Highfield Qualification

Course Duration:                              40 hours guided learning (5 days)

Assessment:                                       This qualification is assessed through a 2-part examination.

  • Part one is a 30-question multiple-choice examination.
  • Part two is a written examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks.

Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100.

The duration of the examination is 2 ½ hours

Prerequisite:                                      Level 3 Award in Food Safety in Manufacturing or Equivalent.

Refreshment of this course is recommended every 3 years

Highfield Level 4 Award in Food Safety in Manufacturing (RQF)

17th June - 21st June
|Recurring Event (See all)

One event on 15th October 2018 at 12:00am

One event on 14th October 2019 at 12:00am

Highfield Level 4 Award in Food Safety in Manufacturing (RQF)

14th October - 18th October
|Recurring Event (See all)

One event on 15th October 2018 at 12:00am

One event on 14th October 2019 at 12:00am

Highfield Level 4 Award in Food Safety in Manufacturing (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Anderson Food Hygiene Food Poisoning Allegations
Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

This course is recommended for food handlers and other staff involved in food preparation and service who work within the catering industry.

To provide all food handlers with the confidence that they have the understanding and awareness to work compliantly within legislation and reduce their business risk by protecting their customers from an allergic reaction.

This course will cover in more detail the following outcomes:

  1. Understand the characteristics and consequences of food allergies and intolerances;
  2. Understand procedures for identifying and controlling contamination from allergenic ingredients;
  3. Understand procedures for the accurate communication of allergen information to the consumers.

This qualification will enable successful candidates to:

  • Understand the importance of providing accurate allergen information and the implications of not doing so;
  • Identify symptoms of allergic reactions and food intolerances including mild and life-threatening;
  • Identify common food allergens and food causing intolerances;
  • Have essential skills and knowledge to prevent food poisoning from allergens through appropriate hygiene controls;
  • Have a better understanding of how to comply with legal obligations;
  • Understand cross contamination and common sources and vehicles of allergenic contamination at specific processes within their day to day role;
  • Provide allergen information to customers and staff.

Awarding Body:                                Highfield Qualification

Course Duration:                              4 hours guided learning

Assessment:                                       This qualification is assessed by an end-of-course 15 question multiple choice exam paper. The pass mark for the paper is 9 out of 15 questions correct (60%).

Prerequisite: None.  Suitable for learners aged 14+

Refreshment of this course is recommended every 3 years

Progression:                                       Highfield Level 2 Award in Food Safety in Catering (RQF)

Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

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Food Hygiene Course
Highfield Level 2 Award in HACCP for Catering (RQF)

This course is recommended for food handlers and other employees involved in food preparation and service who work within the catering industry.  It is especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team.

HACCP is regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food. This course allows the learner to be able to recognise and define common HACCP terms and state the principles of HACCP, recognise the need for a systematic approach for food safety management, outline the stages involved in implementing HACCP in a catering environment.  Particularly useful for those within the catering industry who are involved in the day to day maintenance of their HACCP controls or form part of the HACCP team for their business.

This course will cover:

  1. Principles of HACCP;
  2. Food Safety Management System;
  3. How to implement the principles of HACCP within their business;
  4. Identifying common food hazards and controls required;
  5. Critical control points, limits and target levels;
  6. How to use their HACCP Documentation to monitor, verify and complete corrective actions within their business on a daily basis.

This qualification will enable successful candidates to:

  1. Become part of the team involved in maintaining the principles of HACCP within their business on a daily basis;
  2. Understand how to verify, review and document HACCP systems in a catering environment;
  3. Identify the hazards (microbiological, physical, chemical and allergenic) within their business and what controls are required;
  4. List the 7 principles of HACCP as defined by CODEX.
  • Awarding Body: Highfield Qualification
  • Course Duration: 3 day programme
  • Assessment: 2 hour, 60 question, multiple choice exam at the end of the course  (+40 correct answers to achieve a pass)
  • Prerequisite: It is recommended that candidates have already gained basic food safety knowledge. Preferably, Level 2 Food Safety in the past 3 years

Refreshment of this course is recommended every 3 years

HABC Level 2 Award in HACCP for Catering

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Food Hygiene Training
Highfield Level 3 Award in HACCP for Catering

This course is recommended for business owners, managers and supervisors of catering operations who are responsible for assisting in the development and maintenance of HACCP systems. It is suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles.  It is intended predominantly for candidates already working in catering, with a sound knowledge of food safety, hazards and controls.

HACCP is regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food. This course meets the EU legislation and covers the importance of a business having HACCP-based food safety management procedures in place and the processes involved such as prerequisites, process flow diagrams and determining critical control points. It also covers how to develop and implement HACCP-based food safety management procedures in a catering business and how this will vary from business to business.

This course can be tailored to your business and will cover:

  1. The importance of HACCP based food safety management procedures in a catering environment;
  2. The seven basic principles of HACCP and how these relate to a food safety management system;
  3. Legal requirements required to remain compliant;
  4. Food safety management tools assist in implementing HACCP requirements.

This qualification will enable successful candidates to:

  1. Understanding the importance of HACCP based food safety management procedures;
  2. Understand the legal requirements for businesses to adopt a food safety management procedure;
  3. State 7 principles of HACCP as stated in Codex Alimentarius and describe the 12 logic steps to HACCP;
  4. Understanding the controls needed to ensure the safety of food and how these should be monitored and establish a corrective action plan for their business;
  5. Outline verification and review procedures including review of the food safety management system in place;
  6. Understand how to identify the size and complexity of the food safety management system they require for their own business and why the implementation of HACCP may fail.

Awarding Body:                Highfield Qualification

Course Duration:              14 hours guided learning

Assessment:                       60-question multiple-choice question examination. The duration of the examination is 2 hours. Successful learners must achieve a score of at least 40 out of 60. Learners will achieve a Merit if they achieve 50 out of 60.

Refreshment of this course is recommended every 3 years.

Progression:                       Highfield Level 3 Award in Food Safety in Catering (RQF)

HABC Level 3 Award in Supervising HACCP for Catering

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.
Anderson Food Hygiene Food Safety Courses
Highfield Level 2 Award in Healthy Food and Special Diets (RQF)

This qualification will benefit anyone who prepares and serves food as it is designed to provide a basic understanding of nutrition and the requirements of special diets to enable the planning of well-balanced meals that have a positive impact on health.  This could include chefs, kitchen porters, waiting staff, health care workers and childminders.

This nutritional course includes the nutritional guidelines for a healthy diet including covering the impact of diet on health.  It is perfect for those learners wanting to understand more about special diets for different cultures; health issues and food preparation techniques for those on special diets including those with allergies and other intolerances.

This course will cover:

  1. A healthy diet including The Eatwell Guide;
  2. Essential nutrients;
  3. Impact of diet on health;
  4. Food preparation techniques to help maintain the nutritional value of food;
  5. Main feature of special diets.

This qualification will enable successful candidates to:

  1. Understand the principle of healthy diets;
  2. Plan and provide special diets including food preparation techniques;
  3. Understand special diets through life stages.

Awarding Body:                Highfield Qualification

Course Duration:              6 hours guided learning

Assessment:                       The examination for this qualification contains 20 questions that must be completed within 30 minutes.

Progression:                       Highfield Level 3 Award in Food Safety in Catering (RQF)

Highfield Level 2 Award in Healthy Food and Special Diets (RQF)

  • We take your privacy seriously and will only use your personal information to provide you the services you have requested from us. Your data will never be shared with third parties. However, from time to time, we would like to contact you with details of other products/services we offer. If you consent to us contacting you for this purpose please select below how you would like us to contact you.