Health & Safety
The Level 1 award in food safety course is run as half-day courses, suitable for a variety of Learners, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.
The training programme covers the following topics:
- Food Safety (food hygiene, hazards, responsibilities)
- Personal Hygiene
The Level 1 awards are sector specific and the training programme has been developed to allow courses to be tailored to meet the needs of staff working in catering, manufacturing or retail environments.
These qualifications address new National Occupational Standards reflecting sector-specific needs. In line with this the Level 2 Awards in Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors. The one day course is essential for anyone handling food and covers the basic knowledge required for the preparation and handling of food.
The qualifications cover the following topics:
- Food safety hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- CleaningFood premises and equipment
Designed for anyone working in a catering, manufacturing or retail environment where food is prepared, cooked and handled.
A copy of the Highfield publication "The Food Safety Handbook (Level 2)" is issued to all learners attending this course.
Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively. This course provides an opportunity for those with supervisory responsibilities to gain the knowledge and understanding to help their organisation whatever the size or activity to improve their safety culture.
The qualification covers the following topics:
- Supervisory management
- Temperature control (chilling, cooking)
- Contamination control
- Applying and monitoring good hygiene practices
- Implementing good food safety procedures
- Contributing to the safety training of others
Designed for: Managers and supervisors in medium and large manufacturing or catering businesses.
A copy of the Highfield publication "Supervising Food Safety (Level 3)" is issued to all learners attending this course.
This qualification is designed for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety. They will be able to explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations.
This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.
Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
This qualification will be of particular value for those whose work involves providing meals in the following sectors: catering, including the cost sector; hospitality and leisure; health and community care.
Some people require or choose a special diet - for medical, religious, cultural, ethical or other reasons. National Minimum Standards, which include standards in relation to the provision of food, have been produced for schools, care homes for older people and other institutions where people are looked after; and these reflect Government policy, both on content and on facilitating choice.
Holders of this qualification will have an understanding of the relationship between diet, health and disease, and the importance and principles of a well balanced diet. They will be aware of the special attention that needs to be paid to the diets of vulnerable groups of people, as well as appreciating the importance of special diets for individuals who require or choose one for medical, ethical or other reasons.
This qualification is aimed at those involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health. It would also be appropriate as part of lifestyle education for people of all ages, and especially for young people.
Holders of this qualification will have a good understanding of the basic principles of nutrition which underpin the production of healthy food and preparation of special diets, and the key role of nutrition in health.
The qualification will be of interest to candidates involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health.
This qualification is concerned with the basic principles of nutrition, and has as its focus the key role of nutrition in health (defined as the prevention of disease).
Holders of this qualification will have a good understanding of the role of a healthy diet in relation to health, the nutrient content of different foods and diets, how food processing affects the nutritional quality of food and how a nutrient deficiency or excess can contribute to ill health.
This qualification is suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
Holders of this qualification will have a good understanding of the importance of balanced diets, the nutrient composition of food, nutritional needs of individuals and the preparation, presentation and promotion of healthy meals and diets.
This examination is designed for anyone (including the general public) interested in the practical application of the principles of nutrition and healthy eating. The Certificate is a particularly useful qualification for those working in the following areas: hotel and catering industries; caring professions; retail food trades; health and beauty industries; and food manufacturing.
It is suitable for those in a position to promote healthy nutrition, and is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
Holders of this qualification will have an understanding of the factors affecting food intake and choice, sources and functions of nutrients, nutritional requirements of different groups, the development of disease, changes in the food and catering industries affecting the British diets and the promotion of health eating.