Highfield Level 3 & Highfield Level 4 Award in HACCP for Food Manufacturing/ Catering (RQF & International) Certification & Training
Master the advanced science of hazard characterization, critical limit validation, and food safety governance with the Highfield Level 3 & Level 4 Award in HACCP for Food Manufacturing and Catering (RQF & International), a premier qualification engineered for HACCP Team Leaders, Quality Assurance Managers, Technical Directors, and Executive Chefs across industrial processing plants, commercial catering facilities, and central flight kitchens. Aligned directly with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, rev. 2020), GFSI-benchmarked standards (including BRCGS Issue 9 and FSSC 22000 v6), and international statutory mandates—such as the UK Food Safety Act, EU Regulation (EC) No 852/2004, US FDA FSMA (21 CFR Part 117), FSSAI regulations, and GCC municipal food codes—this progressive dual-level program delivers end-to-end technical mastery from operational supervision to executive food safety architecture. Gain comprehensive competency in executing the 5 preliminary steps and 7 Codex principles, applying logical decision trees to establish CCPs and oPRPs, validating thermal destruction kinetics ($D$-values and $z$-values), designing Environmental Monitoring Programs (EMP) targeting Listeria monocytogenes and Salmonella, and leading cross-functional HACCP teams. Earn an Ofqual-regulated RQF or Highfield International credential that satisfies mandatory BRCGS competency clauses, eliminates catastrophic contamination risks, prevents costly recalls, and accelerates senior quality and technical leadership careers across manufacturing and catering operations in the UK, the UAE, Saudi Arabia, India, the US, Canada, and Australia.
