Learning Outcomes
- Understand the operational responsibilities of a manager in charge of food safety
- Understand the process of planning, development, implementation, verification, and review of food safety policies, procedures, and practices
- Be able to accurately acknowledge all sources of information and references used in assignment
Scope
The qualification aims to provide advanced knowledge and skills in food safety management, targeting professionals such as:
- Food safety trainers.
- Consultants.
- Enforcement officers.
- Auditors.
- Quality assurance officers.
Learning Model:
The trainer uses up-to-date training techniques and a variety of training methods, to give all participants the best opportunities for learning, including: Lectures, Tutorials, Class Sessions, Group Discussions, Interactive Workshops, Simulations Exercises, Case Studies, Individual Assignments, Templates and Tools.
Assessment
The assessment is divided into two parts:
- Portfolio of Evidence:
- Section A: An extended essay (3000–5000 words) based on a case study/scenario developed or approved by Highfield.
- Section B: A professional discussion, including Q&A, about the essay, lasting a minimum of 60 minutes (video-recorded).
- Section C: Creation of four bespoke documents:
- Internal auditing form/checklist.
- HACCP control chart.
- Report on developing a positive food safety culture.
- Emergency plan for incidents like power outages or fires.
- Multiple-Choice Questions (MCQ) Exam:
- 45 questions to be completed in 90 minutes.
- Pass: 60% (27/45).
- Distinction: 85% (38/45).
Course Content
The qualification includes:
- Effective food safety management and leadership.
- Responsibilities and competencies of food safety staff.
- Monitoring and corrective actions.
- Food safety culture and management systems.
- HACCP principles and implementation.
- Designing tools like auditing forms and HACCP charts.
- Emergency planning and positive food safety culture development.