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Highfield Level 4 Award in HACCP Management for Catering (RQF)

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About Course

This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals involved in catering or retailing operations. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business.

Qualification Awarding Body
Highfield Qualifications  - UK

​Entry Requirements
Age : 16 years or above

Course Duration

Thirty (30) Hours (4 days)

Course Fees

INR 20500 / GBP 200 / USD 255

​​​Modes of Study

  • ​Online

  • Classroom

  • In-House

  • Blended

​​Mode of Exam

  • ​Online

Guidance on Assessment
Exam Duration:

Exam Duration:2.5 Hours
This qualification is assessed by a written examination consisting of two sections (A&B) with a combined total duration of 2.5 hours.
There is a mandatory pass mark of 60% for each section.
Section A:

Section A is comprised of 10 questions
Learners should attempt all the questions in this section
It is advised that learners take approximately 90 minutes to complete this section
Successful learners will need to achieve at least 36 out of a possible 60 marks to achieve a pass.
Section B:

Section B is comprised of 2 questions, split into multiple parts (a, b, c, etc.)
It is advised that learners take approximately 60 minutes to complete this section
Successful learners will need to achieve at least 24 out of a possible 40 marks to achieve a pass.

Overall Grade:

Marks from both sections of the exam will be added together to determine the learners overall grade.
Learners will achieve a pass if they achieve 60%, a merit at 70% and a distinction at 80%.
Pass mark :  Overall Score 60 -69%  
Merit          :  Overall Score 70-79 %
Distinction :  Overall Score 80-100% 

​​​​​NB: All questions within this examination are mandatory.

Course Content

  • Explain the HACCP approach to food safety management procedures in a catering environment

  • Describe the considerations to be made with regards to selecting those who will be responsible for developing HACCP based procedures in catering

  • Explain the importance of effective communication

  • Explain the pre-requisites for HACCP required in a catering environment

  • Explain the benefits and limitations of using flow diagrams in HACCP for catering

  • Describe methods to identify and control hazards and risks in the production process

  • Explain the benefits of determining critical control points, critical (safe) limits, monitoring and corrective actions when developing HACCP systems for catering

  • Discuss the verification, validation and review of the HACCP system

  • Explain documentation and record keeping procedures for HACCP

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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