This qualification is designed for anyone working in a catering, hospitality, or food service environment, where maintaining high food safety standards is essential. The course provides learners with the knowledge and understanding needed to apply the principles of Hazard Analysis and Critical Control Points (HACCP) from food delivery through to final service.

Course Structure
– Delivery: Virtual or classroom-based (flexible options)
– Duration: 1 day (typically 6–7 hours learning)
– Level: Highfield Level 2 Award

Course Content

Learners will cover:
– Understanding food safety hazards and risks
– Principles of HACCP in catering and hospitality
– Identifying critical control points from delivery to service
– Safe storage, preparation, cooking, and service of food
– Monitoring, record keeping, and corrective actions

Assessment
Multiple-choice assessment at the end of the course

Certification
On successful completion, learners will achieve the Highfield Level 2 Award in HACCP for Catering — meeting legal and best practice requirements for food safety in the workplace.

Who is this course for?
– Chefs, catering staff, hospitality workers
– Food handlers across restaurants, cafés, bars, and canteens
– Anyone responsible for maintaining safe food service operations

in person learning

HACCP from delivery to service (Food Safety Level 2)