Tutors must hold a relevant subject area qualification and/or experience, as well as a relevant teaching qualification and/or experience. How long will it take me to achieve this qualification? This qualification can be delivered over 20 hours. 

This qualification is intended to provide administrators, middle management, and quality assurance personnel with the necessary practical knowledge to manage staff to ensure safe culinary service. The emphasis has shifted from the Highfield Level 2 Food Safety qualification to the comprehension and management of hazards to prevent food poisoning, spoilage, complaints, and food recalls. In addition to the roles and responsibilities of supervisors, prerequisite programmes, and HACCP, students will learn how to manage the risk factors associated with illness, such as temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical, and physical), and poor staff hygiene. It is appropriate for the catering, retail, and manufacturing sectors of the culinary industry.

What are the tutor requirements to deliver this qualification?

What is the objective of this qualification?

Why a Highfield qualification?

This qualification is assessed by a multiple-choice question examination. This method of assessment is an end-of-course exam and must follow the Highfield Qualifications Examination and Invigilation Procedures. The examination for this qualification contains 45 questions that must be completed within 90 minutes. Successful learners must achieve a score of at least 30 out of 45 (66%). Learners will achieve a Distinction at 36 out of 45 (80%).

How is the qualification assessed?