Food Safety
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Programs
Food Safety
Consumers of the 21st century have become more demanding with regard to healthy and safe food putting pressure on food producing Companies. The law requires that all food handlers need to be trained according to their food handling work activities. Highfield’s Food Safety Trainings in Pakistan are intended for anyone working in catering, hospitality or manufacturing settings where food hygiene is essential as food is prepared, cooked, served or produced. On obtaining a Highfield Food Safety courses in Pakistan, employees who handle food will gain a firm grasp of the importance of food hygiene and knowledge of the systems, techniques and procedures involved.
Course Codes
| Number | Programs | Description |
|---|---|---|
| 1 | Highfield Level 1 Food Safety For Manufacturing | These include the storage, preparation, processing, packing and handling of food.This qualification is usually achieved by taking a half-day course. |
| 2 | Highfield Level 1 Food Safety for Catering | These include the storage, preparation, processing, packing and handling of food. This qualification is usually achieved by taking a half-day classroom-based course |
| 3 | Highfield Level 1 Award in Food Safety in Retail (RQF) | These include the storage, preparation, processing, packing and handling of food. To complete this qualification learner should expect to undertake 4 hours of learning. |
| 4 | Highfield Level 2 Award in Food Safety in Catering (RQF) | Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. This qualification is usually achieved by taking a one-day classroom-based course. |
| 5 | Highfield Level 2 Award in Food Safety for Manufacturing (RQF) | Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. The total qualification time for this qualification is 7 hours |
| 6 | Highfield Level 2 Award in Food Safety for Retail (RQF) | Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. |
| 7 | Highfield Level 3 Award in Food Safety in Manufacturing (RQF) | Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. This qualification is usually obtained by taking a 3-day classroom-based course. |
| 8 | Highfield Level 3 Award in Food Safety in Catering (RQF) | These include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice,how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control. This qualification is usually obtained by taking a 3-day classroom-based course. |
| 9 | Highfield Level 3 Award in Food Safety in Retail (RQF) | These include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control. To complete this qualification learners should expect to undertake a minimum of 20 hours of learning. |
| 10 | Highfield level 4 Award in Managing Food Safety in Catering (RQF) | This qualification 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. This qualification is usually obtained by taking a 5 day classroom-based course |
| 11 | Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) | This qualification 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. This qualification is usually obtained by taking a 5 day classroom-based course. |