Hazard Analysis Critical Control Point HACCP

HACCP stands for Hazard Analysis and Critical Control Point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organizations implement a food-safety management system based on the Codex Principles of HACCP. Although HACCP Training in Pakistan was originally designed for manufacturing, it is now also applicable to the catering and retail industries. Highfield is the only awarding organization to offer the Level 4 International Award in Managing HACCP for Catering.

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Levels of Qualifications

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
Highfield Level 3 Award in HACCP for Caterers (RQF)

Level 4 (Advanced): Managers/Chefs
Highfiled Level 4 Award in HACCP for Management (CODEX Principles)
Highfield Level 4 International Award in Managing HACCP for Catering

Qualifications are Awarded by

highfield Highfield COTHM COTHM

HACCP

Number Programs Description
1 Highfield Level 2 Award in HACCP for Manufacturing These include the procedures required to develop HACCP and how the principles of HACCP are applied in a food production environment.
2 Highfield Level 2 Award in HACCP for Catering These include knowing the procedures required to develop food safety management systems based on HACCP principles and also how to develop these systems based on HACCP principles.
3 Highfield Level 3 Award in HACCP for Caterers (RQF) These include understanding the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures in catering, the hazards and controls at every step in the catering operation, how to implement HACCP-based food safety and how to verify HACCP based procedures.

This qualification is usually achieved by taking a 3 day course.
4 Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) These include understanding the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, how to develop HACCP-based food safety management procedures, how to implement HACCP-based food safety management procedures and how to verify HACCP based procedures.

This qualification is usually achieved by taking a 3 day course.
5 Highfield Level 3 Award in HACCP for Catering These include understanding the importance of HACCP based food safety management procedures, the preliminary processes for HACCP based proceedures, how to develop HACCP based food safety management procedures and how to implement HACCP based food safety.
6 Highfield Level 4 International Award in Managing HACCP for Catering It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business
7 Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) These include understanding the importance of Codex based HACCP food safety management procedures, how to manage, develop and evaluate them.

Tuition Fee & Charges (PAK Rupees)

Level 2 (Foundation): High-Risk Food Handlers
.Highfield Level 2 Award in HACCP for Catering 10,000/-
Highfield Level 2 Award in HACCP for Food Manufacturing 10,000/-
Level 3 (Intermediate): Supervisors / Junior Managers
Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 25,000/-
Highfield Level 3 Award in HACCP for Catering 25,000/-
Highfield Level 3 Award in HACCP for Caterers (RQF) 25,000/-
Level 4 (Advanced): Managers/Chefs
Highfield Level 4 Award in HACCP for Management ( CODEX Principles) 40,000/-
Highfield Level 4 International Award in Managing HACCP for Catering 40,000/-