Hazard Analysis Critical Control Point HACCP

HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. Highfield's HACCP qualifications are suitable for both food handlers and supervisors working in most food operations. Highfield is the only awarding organization to offer the Level 4 International Award in Managing HACCP for Catering.

Course Objectives

Level 2 (Foundation): High- risk Food Handlers
Highfiled Level 2 Award in HACCP for Catering
Highfiled Level 2 Award in HACCP for Food Manufacturing

Level 3 (Intermediate): Supervisors/Junior Managers
Highfiled Level 3 Award in HACCP for Catering
Highfiled Level 3 Award in HACCP for Food Manufacturing

Level 4 (Advanced): Managers/Chefs
Highfiled Level 4 Award in HACCP for Management (CODEX Principles)
Highfiled Level 4 Award in HACCP for Management for Food Manufacturing

Qualifications are Awarded by

highfield Highfield COTHM COTHM

Manual Handling

Number Programs Description
1 HABC Level 2 Award in HACCP for Manufacturing This qualification covers the principles of HACCP including the need for a food safety management system to be in place, identifying critical control points and critical limits as well as the processes of monitoring, verification and implementing corrective actions. This qualification is usually achieved by taking a one-day course.
2 HABC Level 2 Award in HACCP for Catering This qualification covers the principles of HACCP including the need for a food safety management system to be in place, identifying critical control points and critical limits as well as the processes of monitoring, verification and implementing corrective actions. This qualification is usually achieved by taking a one-day course.
3 HABC Level 3 Award in HACCP for Food Manufacturing (QCF) It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.

This qualification is usually achieved by taking a 3 day course.
4 HABC Level 3 Award in Supervising HACCP for Catering This qualification covers the importance of a business having HACCP-based food safety management procedures in place and the processes involved such as prerequisites, process flow diagrams and determining critical control points. It also covers how to develop and implement HACCP-based food safety management procedures in a catering business and how this will vary from business to business. This qualification is usually achieved by taking a 2-day course.
5 HABC Level 4 Award in HACCP Management for Food Manufacturing (QCF) Subjects covered include the principles of HACCP management for food manufacturing, understanding the importance of HACCP-based food safety management procedures, understanding how to manage the implementation of HACCP-based food safety management procedures and understanding how to develop and evaluate HACCP-based food safety management procedures. This qualification is usually achieved by taking a five day course.

Tuition Fee & Charges (PAK Rupees)

Level 2 (Foundation): High-Risk Food Handlers
HABC Level 2 Award in HACCP for Manufacturing 10,000/-
HABC Level 2 Award in HACCP for Catering 10,000/-
Level 3 (Intermediate): Supervisors / Junior Managers
HABC Level 3 Award in HACCP for Food Manufacturing (QCF) 25,000/-
HABC Level 3 Award in Supervising HACCP for Catering 25,000/-
Level 4 (Advance): Managers/Chefs
HABC Level 4 Award in HACCP Management for Food Manufacturing (QCF) 40,000/-
Level 4 International Award in Managing HACCP for Catering 40,000/-