Description
Course Overview
Topics covered include:
- microbiology
- hazards and controls
- food poisoning
- personal hygiene
- premises and equipment
- cleaning and disinfection
- pest management
- food safety management
- supervisory management
- legislation and enforcement
- HACCP
Examining Body: Highfield
Examination type: This qualification is assessed through a 45-question multiple-choice examination. The duration of the examination is 90 minutes. Successful participants must achieve a score of at least 27 out of 45 in order to pass (60%). Participants will receive a Distinction if they achieve 36 out of 45 (80%).
Qualification: Participates achieving a pass in the examination are registered with Highfield and are awarded a Nationally recognised Highfield Certificate in Food Safety for Catering Level 3. A Merit certificate is provided to those achieving a mark of 50 or above in the examination.
Qualification Regulation: The Highfield Level 3 Award in Food Safety in Catering has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual.
