About Course

The objective of this qualification is to provide managers and potential managers employed in a catering or retail business with the knowledge to manage the business in a way that ensures the safety of the food prepared and/or sold. This is also suitable for food safety trainers responsible for training food handlers, supervisors and managers. 

The content 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.

Qualification Awarding Body
Highfield Qualifications  - UK

​Entry Requirements: ​
Age : 16 years or above

Course Duration

Forty (40) Hours (5 days)

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Course Fees

INR 18880 / USD 235

​​​Modes of Study

• ​Online

• Classroom

• In-House

• Blended

​​Mode of Exam

• ​Online

Guidance on Assessment

• Assessment Method : Multiple Choice Question [MCQ]

• No. of  Questions : 60

• Pass mark : 36/60 (60%)

• Merit : 42/60 (70%)

• Distinction : 48/60 (80%)

• Duration : 120 Minutes (2 Hours)

Course Content

• Explain food business operator and staff responsibilities with regards to food safety

• Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety

• Discuss the implementation, management and application of good hygiene practices, including cleaning, disinfection, waste disposal and pest control

• Explain the procedures for supplier and stock control

• Describe operational methods and safe working practices

• Outline the processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities

• Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business

• Communicate food safety management information to staff, visitors and suppliers

• State the need for, and benefits of, staff training and the maintenance of training records

• Review controls for microbial, physical, chemical and allergenic hazards in a specified food business

• Discuss the methods for monitoring and recording food safety hazards

• Determine the corrective actions required if food safety hazards are not controlled

• Explain the methods for verifying the effectiveness of food safety management procedures

• Describe the circumstances that require adjustments of food safety management procedures and how to implement the adjustments

• Outline strategies for developing and maintaining a food safety culture within an organisation

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

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Certification​

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

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Qualification Documents​