HACCP stands for hazard analysis and critical control point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organisations implement a food-safety management system based on the codex principles of HACCP. Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.
Highfield's HACCP qualifications are suitable for both food handlers and supervisors working in most food operations. Highfield is the only awarding organisation to offer the Level 4 International Award in Managing HACCP for Catering. The achievement of a Highfield HACCP qualification will give learners a firm understanding of the principles of HACCP and ensure the cost-effective implementation of a food-safety management system. This will ultimately reduce the risk of food poisoning and food complaints.
Qualification specifications can be found by selecting the links below. Additional supporting documents can be found by logging into the Members Area (accessible through the link in the top right-hand side of this page) and going to the Download Area.