Launch of the new Highfield Level 3 Award in HACCP for Caterers (RQF)

Highfield has launched a new level 3 award in HACCP for businesses working in the food service and catering sectors.

The Highfield Level 3 Award in HACCP for Caterers (RQF) is a one-day qualification designed to help food service and catering employees gain a better understanding of how HACCP can be applied simply to a catering environment.

It will also be useful to those learners who already hold a level 3 or level 4 food safety qualification as a means of demonstrating CPD, as well as enforcement officers who mainly inspect catering premises.

The total qualification time (TQT) for this qualification is 7 hours, of which all are recommended as guided learning hours (GLH). 

The Highfield Level 3 Award in HACCP for Caterers (RQF) will eventually replace the current two-day Highfield Level 3 Award in HACCP for Catering (RQF) qualification, which will be withdrawn on 31 October 2020.

Meanwhile, the Highfield Level 4 Award in HACCP Management for Food Manufacturing (RQF) expired on 19 April 2019, and has been replaced by the Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF), which has been available since April 2018.

Any learners registered before 19 April 2019 will have until 19 April 2020 to be certificated.

For more information, contact us on 0845 2260350 / 01302 363277 or email us at sales@highfield.co.uk for more information.

The Future of Food Safety – Converting Certification to Competence

Highfield Food Safety CPD Event

The Future of Food Safety

As we welcome in the new year, like many of you, we’re also looking to and planning for the future. In 2019 we’re as committed as we’ve ever been to raising food safety standards through qualifications and supporting training. On Tuesday 19 February, Highfield Chairman Richard Sprenger will deliver two CPD sessions on what the future of food safety might look like.

These half-day CPD sessions will provide food safety trainers, training managers from corporate organisations, and enforcement officers with the chance to discuss our proposals for the future of food safety and HACCP training, share in Richard Sprenger’s knowledge and participate in our vision for improving food safety based on our global experience.

We’ve written the most popular books on food safety and, over the last 35 years, evolved into the UK’s leading provider of regulated food safety qualifications, training materials and e-learning.

Fifty years of promoting food safety in roles as diverse as enforcement officer, government adviser, director and chairman of an awarding organisation have given Richard an insight into food safety that is unrivalled. His passion has seen him travel the world working with trainers, large companies and government bodies to implement improvements to food safety standards.

It is this experience that ensures that not only are Highfield’s solutions to food-safety issues based on good science, but that they are pragmatic and practical for the real-world situations that occur in business.

Since 2010 Highfield, under the leadership of Richard, has been heavily involved in the implementation of the Dubai government’s mandated Person in Charge (PIC) Programme, a programme that has seen measurable and meaningful success in improving standards of food safety.  

This success has given Highfield the blueprint for a new way of implementing food safety and hygiene improvements. A way that sees the certificate reflect competency, rather than just a box-ticking exercise in the latest third-party audit or inspection.

At this event Highfield will unveil what we believe will be a significant step forward in converting ‘the certificate on the wall’ to genuine competence in the workplace, and provide food businesses with the means to accept the responsibility for food safety and HACCP within their business.

This is the ideal CPD event for anyone with responsibility for training or implementing food safety improvements.

Delegates can choose from two sessions, with one session in the morning and a second session taking place in the afternoon. The timings and the agenda can be seen below.

Agenda:

Morning session –

8.30 – 9.00am: Registration and refreshments
9.00-10.00am: Improving food safety
10.00-10.30am: HACCP in catering
10.30-10.45am: Break and refreshments
10.45am – 11.45am: The future of food safety: certified programmes and HACCP for catering v CODEX

Afternoon session –

12.45-1.15pm: Registration and refreshments
1.15-2.15pm: Improving food safety
2.15-2.45pm: HACCP in catering
2.45-3.00pm: Break and refreshments
3.00-4.00pm: The future of food safety: certified programmes and HACCP for catering v CODEX

Attendance at this event will award participants with 3 CPD hours.

Places cost £35+VAT for Highfield centres and £55+VAT for non-centres.

To book your place, click here or call 0845 226 0350/01302 363277.

Effective Delivery of Highfield Level 4 Qualifications

Do your learners struggle with the step up to level 4 food safety or HACCP?

Are pass rates not as high as you would hope? Or are your learners passing with lower marks than anticipated?

If the answer is ‘yes’ then our Effective Delivery of Level 4 Qualifications event is essential CPD!

As the market leader for regulated food safety qualifications, Highfield is committed to ensuring its centres can offer the finest food safety and HACCP qualifications on the market.

And as part of that commitment, we have recently reviewed and updated the assessment methods of our level 4 regulated qualifications in HACCP and food safety.

The changes to these qualifications have been made to ensure that Highfield qualifications continue to set the standard in food safety compliance to ensure continued relevance and to respond to and meet modern day issues.

Attendance at this event will provide 3 CPD points.

To book your place, click here.

Calling all food safety trainers and professionals!

This Autumn Highfield will host two half day food safety CPD workshops in Bristol. As the UKs market leader for regulated food safety qualifications, we are committed to ensuring that Highfield centres are kept up-to-date with the latest developments in the sector and best practice when it comes to delivering our qualifications.

Firstly, join us for our Effective Delivery of Highfield Level 4 Qualifications on the 9th October 2018. Ideal for centres who have learners who struggle with the step up to level 4 food safety or HACCP or have lower than expected pass rates, and learners passing with lower marks than anticipated, this event will put the focus on maximising results.

The event will put a spotlight on the recent changes that have recently been made to our level 4 qualifications and focus on the updated assessment criteria that ensures our qualifications offer continued relevance and ensure that they meet modern day issues.

The event will be delivered by Judith Hutchinson. Jude is one of Highfield’s subject matter experts for food safety and HACCP, moderates and marks all levels of food safety and HACCP exams, and is an experienced trainer. Jude has been delivering food safety and HACCP training, as well as working as a consultant, to food manufacturers, caterers and retailers, for many years.

Attending the Effective Delivery of Highfield Level 4 Qualifications event provides 3 CPD points and costs just £50 for Highfield Centres. Non-centres are welcome to attend and will be charged £80.

Book your place on this event here.

Then, on the 27th November we’ll run a Pest Management and Effective Cleaning CPD Event that brings together two excellent speakers from two hugely respected organisations.

Grahame Turner, Training Manager at Mitie Pest Control will run through the latest innovations in pest control including the growing role of technology within programmes of pest management. Vitally, Grahame’s talk focuses on how organisations can implement this new technology within their existing pest management programme.

Peter Littleton then comes to the fore with a cleaning update. Technical Director at Christeyns Food Hygiene and Vice-Chair & Training Services at SOFHT brings a wealth of knowledge and experience to the room. Peter’s presentation on cleaning techniques and measuring efficacy highlights the importance of ensuring that the basics are covered, and that results are verified.

This half day event will provide attendees with 4 CPD points and costs just £50 for Highfield centres and £80 for non-centres.

Book your place on this event here.

New Level 4 HACCP for Management qualification

Level 4 HACCP

Highfield has launched a new qualification for learners working at management level within both food manufacturing and catering environments.

The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) has been designed to assist those already working as managers in food manufacturing and catering, quality assurance staff and HACCP personnel.

It is also useful for trainers, auditors, enforcers and other food safety professionals looking to improve their skills and knowledge.

Key topics covered include the importance of CODEX-based HACCP food safety management procedures, and how to manage, develop and evaluate them.

The qualification also contains a new style of written examination which contains 2 sections, each with a mandatory pass mark of 60 percent. In section A, learners need to answer all of the short-answer questions, while in section B, leaners select 2 out of 3 questions.

This qualification will eventually replace the Highfield Level 4 Award in HACCP Management for Food Manufacturing (RQF). Centres will have a transition period of 3 months, however, once this has transpired, Highfield will only accept registrations on the  Highfield Level 4 Award in HACCP for Management (CODEX Principles).

For more information, go to https://www.highfieldqualifications.com/qualifications/compliance/haccp/L4CODEXHACCP

You can also speak to us today about how we can help you, either by contacting your dedicated account manager, emailing us at sales@highfield.co.uk or calling us on 0845 2260350/01302 363277

New book and qualification to promote food safety culture

promote food safety cultureA new book by one of the UK’s leading food safety experts has been launched to help businesses develop a positive food safety culture.

Developing and Maintaining a Positive Food Safety Culture by Professor Chris Griffith, editor of the British Food Journal and one the world’s leading consultants on food safety, covers key topics such as understanding the concept of food safety culture, its components, promoting a food safety culture within an organisation and related food safety management areas such as leadership, communication and training.

The book compliments the teaching of a new qualification covering the subject – the HABC Level 3 Award in Developing a Positive Food Safety Culture – by respected food safety expert Jude Hutchinson.

Both the book and the qualification – which can be completed in just one day – are aimed specifically at supervisors and owners/managers of food businesses and will allow them to improve the awareness of employees throughout their organisations.

The qualification has been developed by Highfield Awarding Body for Compliance (‘HABC’), which is the UK’s largest provider of compliance qualifications, whilst Developing and Maintaining a Positive Food Safety Culture is published by Highfied.co.uk.

Professor Chris GriffithProfessor Griffith, who will be speaking on the subject at the HABC National Conference in Manchester in November, said, ‘For too long, food safety has just been treated as a microbiological problem, but there is now a growing recognition that there is also a major human behavioural component. When known food safety practices are not followed it is all too easy to blame the individual food handler, yet the real underlying causes are often management failures. I know many managers who claim to be supportive of food safety and it is their number one priority, but when I dig deep into the organisation’s culture I discover this is usually NOT the case. Producing a positive food safety culture is easy to say but much more difficult for most businesses to prove’.

Chris Sprenger, Highfield Managing Director, said, ‘With the issue of food safety culture recently dominating the news – particularly regards campylobacter in raw chicken – there is increasing public, media and government scrutiny of the entire food sector. The new book and the qualification will help demonstrate the importance of developing and maintain a positive food safety culture and promote the fact that every staff member is important in achieving this’.

Developing and Maintaining a Positive Food Safety Culture costs just £13.50, with discounts available for larger orders. The qualification costs £14 to £18 per learner depending on the number registered.

A training presentation, which can be delivered via PowerPoint, is also under development.

Revamped HACCP Level 4 presentation – available for pre-order

HACCP-L4-CDOur Level 4 Award in HACCP Training Presentation has undergone a complete revamp, with a new style, more photos and illustrations, and an ongoing case study throughout the course which effectively explains the stages of HACCP in a practical way.

Aimed at educators delivering regulated or in-house courses, the presentation – available as a CD-ROM – also includes a lecture plan, handouts, group exercises, icebreakers and lecture notes.

For more information click here.

Keynote speech for Highfield Chairman at international conference

food safety conference in BahrainHighfield Group Chairman Richard Sprenger will be the keynote speaker at this year’s Food Safety Conference in Bahrain.

The event, held from 15 to 17 April 2014 and now in its second year, saw delegates from the food and hospitality sectors around the globe descend on the Bahrain International Exhibition Centre for a series of presentations, forums, demonstrations and discussions in food safety.

Delegates also got the chance to attend a number of HABC workshops on its qualifications including the Level 3 Award in Effective Auditing and Inspection Skills, the Level 2 Award in HACCP for Catering, the Level 2 Award in Food Safety for Catering and the Level 2 Award in Emergency First Aid at Work.

It was the second major speech for the Highfield Chairman this year, who in January 2014 had spoken at a seminar in Doha, Qatar about the importance of a ‘person in charge (PIC)’ in implementing good food safety measures – something that has already happened in Dubai with help of HABC.

‘PICs must ensure that food handlers are trained about hygiene before they start work,’ said Richard.  ‘They must also ensure that their food suppliers are registered and approved by appropriate authorities in order to trace the origin of any food contamination’.

For more information on HABC’s work in the Middle East, go to www.highfieldabc.ae/