The Highfield Food Safety Level 3 course is designed to provide advanced understanding and practical application of food safety management principles. Participants will learn about food safety hazards, HACCP principles, legal requirements, effective communication, and leadership in ensuring food safety compliance. This course is suitable for supervisors, managers, and anyone involved in overseeing food safety practices within food businesses.

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Learning Objectives:

– Understand the principles of food safety management at an advanced level.

– Identify and assess food safety hazards specific to different food sectors.

– Implement and manage HACCP systems effectively.

– Ensure compliance with food safety legislation and regulatory requirements.

– Promote a culture of food safety, communication, and continuous improvement.

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Course Outline:

Module 1: Advanced Food Safety Management Principles

– Overview of food safety management systems (FSMS).

– Roles and responsibilities of food safety managers and supervisors.

– Importance of food safety culture and leadership in food businesses.

Module 2: Food Safety Legislation and Regulatory Requirements

– Legal requirements and responsibilities under food safety laws (e.g., Food Safety Act, Regulations (EC) No 852/2004).

– Compliance with local, national, and international food safety standards.

Module 3: Food Safety Hazards and Risk Assessment

– Identification and evaluation of food safety hazards (biological, chemical, physical).

– Conducting advanced risk assessments and prioritizing control measures.

– Applying risk management principles in food safety practices.

Module 4: HACCP Principles and Implementation

– Understanding the seven principles of HACCP.

– Developing and implementing HACCP plans tailored to specific food operations.

– Monitoring, verification, and documentation of HACCP systems.

Module 5: Critical Control Points (CCPs) and Monitoring Procedures

– Establishing CCPs and critical limits in food production processes.

– Implementing effective monitoring procedures and controls.

– Using data and records to monitor and verify CCPs.

Module 6: Managing Food Safety Across Different Food Sectors

– Specific considerations for food safety in catering, manufacturing, and retail environments.

– Addressing sector-specific challenges and implementing best practices.

Module 7: Food Safety Management Systems (FSMS)

– Developing and maintaining FSMS frameworks.

– Integrating food safety into quality management systems.

– Continuous improvement and updating FSMS based on audits and reviews.

Module 8: Allergen Management and Control Measures

– Understanding allergens and their impact on food safety.

– Implementing allergen control measures in food handling processes.

– Training staff and communicating allergen information to consumers.

Module 9: Hygiene and Sanitation Practices

– Advanced hygiene practices and sanitation procedures.

– Cleaning schedules, disinfection, and pest control measures.

– Personal hygiene requirements for food handlers and staff.

Module 10: Effective Communication and Training

– Communication strategies for promoting food safety culture.

– Training programs for staff on food safety practices and procedures.

– Engaging stakeholders and fostering teamwork in food safety management.

Module 11: Crisis Management and Incident Response

– Developing crisis management plans for food safety incidents.

– Procedures for handling food recalls, contamination, and emergencies.

– Communication with authorities, stakeholders, and the public during incidents.

Module 12: Auditing and Compliance Monitoring

– Conducting internal and external food safety audits.

– Documenting audit findings and implementing corrective actions.

– Compliance with certification schemes (e.g., BRCGS, SQF, ISO 22000).

Module 13: Assessment and Certification

– Evaluation of knowledge through assignments, case studies, and a final assessment.

– Criteria for achieving Highfield Food Safety Level 3 certification.

– Certification validity and requirements for renewal or continuing professional development (CPD).

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