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Highfield Level 3 International Award in Food Safety

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About Course
This qualification is intended to provide supervisors, middle management and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints and food recalls. In addition to the roles and responsibility of supervisors, prerequisite programmes and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene. 

Qualification Awarding Body
Highfield Qualifications  - UK

​Entry Requirements: ​
Age : 14 years or above

Course Duration

Twenty (20) Hours (3 days) 

Course Fees

INR 10500 / GBP 105 / USD 135

​​​Modes of Study

  • ​Online

  • Classroom

  • In-House

  • Blended

​​Mode of Exam

  • ​Online

Guidance on Assessment

  • Assessment Method : Multiple Choice Question​​

  • No. of  Questions : 45

  • Pass mark : 30/45 (66%)

  • Distinction : 36/45 (80%)

  • Duration : 90 Minutes

Course Content

  • Recognise the importance of implementing food safety management procedures

  • Recognise the responsibilities of food handlers and supervisors in respect of food safety requirements

  • Identify the process for applying a food safety management system into a food business

  • Recognise the responsibilities of food handlers and supervisors when identifying hazards and controls and implementing suitable monitoring procedures and corrective actions to prevent food safety hazards from purchase to service

  • Identify methods for, and the importance of, verifying food safety controls and procedures

  • Identify the process of implementing and maintaining high standards of personal hygiene required to ensure food safety

  • Recognise the importance of induction and ongoing training of staff to ensure competency

  • Identify the process of implementing procedures for cleaning, disinfection and waste disposal

  • Identify the actions that need to be taken with regards to pest management

  • Recognise the responsibilities of food handlers and supervisors when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination

  • Recognise the importance of, and methods for temperature control within food production process

The exam is conducted via Highfield E-assessment and is remotely invigilated online at your home or your workplace.​

Exam Requirements

  • Photographic ID [Passport / Driving Licence / National ID ]

  • PC/Laptop - PC or Laptop running Windows 7 or higher, or a Mac running iOS X or higher

  • Webcam

  • Smartphone running Android 4.1 or IOS 8.0 with camera / video functionality.

  • Good internet connection

  • Personal email address


  • Successful candidates receive a certificate from the Highfield Awarding Body for Compliance.

Qualification Documents

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