[01062015 1018] Essential Guide To Food Safety

HABC Food Safety and Hospitality Qualifications

the

essential guide INCLUDING:

Information on HABC Food Safety Qualifications Qualifications that can be linked to apprenticeship programmes Details of our clients Details of supporting materials

WELCOME to the essential guide to delivering Highfield Awarding Body for Compliance (HABC) food safety and hospitality linked qualifications HABC is proud to be the market leader for food safety management qualifications HABC is proud to support

® Helping blind and partially sighted children

The Awarding Body that Listens

Introducing the Awarding Body that Listens HABC is the UK and Middle East’s leading provider of compliance qualifications and is recognised by the regulators of England, Wales and Scotland (Ofqual, the Welsh Government and SQA Accreditation).

HABC offers over 200 qualifications in a wide range of subjects including: Food Safety HACCP Catering & Professional Chefs Hospitality

We are proud to work with some of the world’s most respected companies, as well as local councils, large corporates and training providers. We have HABC Approved Centres in over 30 countries around the world. Our core values are the main reason for customers becoming HABC Centres: Quality - Leading international industry experts from all fields, with supporting training materials for HABC-regulated qualifications available from Highfield. Value - We understand the most important aspects of what our Centres need when it comes to delivering our qualifications. Our qualifications are among the most competitively priced within the market, however, we cannot be beaten for value. Service - We provide all of our Centres with their own dedicated account manager and an average of four working days’ results and certification turnaround time. Integrity - We only provide our Centres with accurate and honest information at all times.

Health & Safety Manual Handling

We work with...

Fire Safety First Aid Security Licensing

HABC is a market leader within a number of subject areas, including food safety management, with thousands of trainers delivering our qualifications through HABC Approved Centres all around the world.

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Food Safety: The Essential Guide

Training Academy

Why deliver food safety and hospitality qualifications through HABC? When Highfield was formed in 1982, it provided food safety training materials written by leading food safety expert Richard Sprenger. Over the last 30+ years Highfield has sold millions of copies of food safety training materials to training companies and employers all around the world. In 2008 HABC was formed to provide food safety qualifications, with Richard taking the role of company chairman. HABC offers an extensive range of food related qualifications ranging from Level 1 to 5 food safety, Level 2 to 4 HACCP and Level 3 in allergens, auditing and inspection and food safety culture. In addition to this, HABC also offers qualifications which form component parts of both the hospitality and catering and professional chefs apprenticeships.

Benefits of delivering HABC qualifications include: Exceptional service User-friendly training materials and examinations Unbeatable value for money An average of four working days for certification turnaround Access to subject matter experts A dedicated account manager Over 200 qualifications to choose from Rapid decision making

Training Materials

Supporting training materials available from Highfield is the UK and Middle East’s leading provider of compliance training materials and has been at the forefront of supporting both trainers and learners with userfriendly, high-quality resources for over 30 years. Highfield training materials can be used to support the delivery of qualifications and are available in many different formats covering all styles of learning.

Materials available include: • • • • •

Books Card Games DVDs Interactive Training Presentations Poster and Notices Meeting all your training needs!

Apprenti-kits HABC Apprenti-kits Improving Your Knowledge

See pages 30-47 for Highfield’s range of food safety training materials.

Food Safety: The Essential Guide

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Our Food Safety Customers The Highfield Group is proud to work with some of the most respected names in the world. A sample of just some of these clients includes the following: Food Standards Agency The Food Standards Agency (FSA) is responsible for food safety and food hygiene across the UK. It also works with local authorities to enforce food safety regulations and has staff who work in UK meat plants to check that the requirements of the regulations are being met.

Harrods Having opened in Knightsbridge in 1849, Harrods is arguably the UK’s most famous upmarket store and also the biggest department store in Europe. Ensuring the health and safety of its employees and customers is essential to Harrods, whose motto is Omnia Omnibus Ubique – All Things for All People, Everywhere.

PepsiCo UK and Ireland PepsiCo UK is home to Quaker, Walkers, Pepsi and Tropicana – market-leading brands and household favourites. Every day millions of people in the UK enjoy their products.

Marks & Spencer One of the UK’s leading retailers with a reputation for quality and service, Marks & Spencer training standards are second to none. John Lewis

Nestlé Nestlé is one of the UK and Ireland’s leading food manufacturers. Their businesses span a diverse range of products, from healthcare nutrition to bottled water, and catering products to confectionery.

Kraft Foods Kraft Foods Group is one of the largest food and beverage companies in North America with annual revenues of more than $18 billion. They have a deep portfolio of beloved brands in the beverage, cheese, refrigerated meals and grocery categories.

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Food Safety: The Essential Guide

John Lewis is a chain of upmarket department stores operating throughout the UK, with over 40 stores. We are proud to have been providing John Lewis with health and safety support for over 5 years. Premier Foods Premier Foods is one of the world’s largest food manufacturing groups, owning brands such as Hovis, Mr Kipling, Ambrosia, Sharwood’s, Lloyd Grossman, Oxo, Bisto and Batchelors. United Biscuits United Biscuits (UB) is one of the world’s pre-eminent branded snacks businesses, producing some of the best known and loved sweet and savoury snacks, owning brands including McVitie’s, Jacob’s, Carr’s and Mini Cheddars.

What our Customers Say

CPD

When you choose to work with HABC, you are choosing an awarding organisation that listens and responds.

Compliance and Food Safety Manager John Lewis Retail

‘I enjoyed the event a lot. The content and presentations were excellent. Congratulations to your team for organising such a complex event.’ Training Director Royal Environmental Health Institute of Scotland (REHIS)

‘I’ve just worked with HABC and their office in Dubai. They’re all professionals and their service is excellent. The company I work with is so glad that I have found HABC as a source of our food safety qualifications.’ Quality and Food Safety Manager Intercontinental Doha

‘I would like to commend the organisers of HABC’s food safety conference in the National Motorcycle Museum for a very enjoyable and informative event. The range of speakers and quality of the presentations exceeded expectation and I took away some very useful information in the area of HACCP auditing and verification.’ Honorary Secretary Environmental Health Officers’ Association (Ireland)

‘Many thanks for your help. HABC is always such a joy to deal with. If I asked the same question of other companies, I doubt that I would have got such a helpful response. The continued level of excellent customer service and support that you provide is really deeply appreciated.’ Food Safety Officer Brighton & Hove City Council

‘In all my dealings with HABC I have found them to be both professional and proactive, and with the capability of working at pace that fits well with our organisation. I have also noticed ability as an awarding body to listen to feedback from our business and act on recommendations in a timely fashion. In the years of working with regulated bodies I have not always found this to be the case. Therefore, I find this approach quite refreshing and a benchmark for me when evaluating other providers and awarding bodies.’

‘The customer service ethos and support from HABC is excellent. Amongst the positives for me is the online centre management system which makes the whole process of running the Centre so much easier. Additionally the branded certificates can make a difference. And finally of course, the innovative pricing structure.’ Managing Director WSG Associates

Listening and responding

‘Many thanks for inviting me to attend your food safety conference. It was an excellent event.’

Highfield CPD Events

Continuing Professional Development

Below is a sample of customer feedback we have received.

Group Learning and Development Manager Greencore

Food Safety: The Essential Guide

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HABC Food Safety Qualifications The law requires all food handlers to be trained in food hygiene matters according to their food handling work activities. The achievement of a food safety qualification by a learner and the implementation of the knowledge gained will assist their employer in proving they have displayed due diligence and are compliant in the eyes of the law. Learners achieving a HABC food safety qualification will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved when handling food. Furthermore, they will have the confidence and expertise to deliver safe food to customers. These qualifications are ideal for anyone working in catering, retail or manufacturing where food is stored, prepared, cooked, served or distributed.

Level 1 food safety qualifications These qualifications have been developed to ensure that employees from all food sectors are equipped with the basic knowledge that will enable them to produce safe food. They are also appropriate for those providing services to food premises, including pest control operators, maintenance engineers, cleaners, laundry and delivery personnel.

Typical businesses include: • • • • • • • • • • •

Hotels Restaurants Supermarkets Factories Contract caterers Fast-food outlets Hospitals Care and nursing homes Schools Prisons The Armed Forces

1

Learners do not need any prior knowledge of food safety before taking HABC Level 1 qualifications and they are ideal for inclusion in company induction programmes. They are also suitable for those learners requiring refresher training to maintain and improve food safety standards.

Level 1 Food Safety Qualifications

These qualifications focus on the importance of food safety across the catering, retail and manufacturing sectors and provide food handlers with the knowledge of how they can contribute to the production of safe food. These qualifications provide learners with information on hazards and controls (contamination, multiplication and survival), preventing temperature abuse and contamination of food and the destruction of bacteria by thorough cooking/processing.

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1

Level 1 Award in Food Safety in Catering

1

Level 1 Award in Food Safety for Manufacturing

1

Level 1 Award in Food Safety for Retail

Food Safety Safety Food

1

Level 1 Food Safety Qualifications continued

The importance of good personal hygiene, effective cleaning, waste management and recognising and reporting signs of pests are also dealt with. Learners achieving any of these qualifications will be equipped with the knowledge to enable them to provide safe food, thus assisting their employer’s business in complying with the law. How are these qualifications structured?

Multiple-choice assessment

These qualifications are each made up of one mandatory unit. They can be taken as a free standing qualification or as part of a wider programme of training.

This involves learners being assessed through a 30 minute 15-question multiple-choice question examination. Successful learners must answer at least 10 out of the 15 questions correctly.

How are these qualifications assessed?

Open-response assessment

These qualifications can be assessed via either multiple-choice questions or by open-response assessment.

Learners taking this form of assessment will be required to complete a workbook, which has been developed by HABC. Upon completion their assessor will review and mark the work. The results of these assessments will then be internally quality assured by the Centre and a sample of workbooks will be externally quality assured by HABC.

How much do these qualifications cost? HABC offers price breaks on these qualifications based on the number of learners you are registering. Fees per learner are as follows: Multiple-choice assessment option Amount

Price

1 - 99

£6.50 + VAT

100 - 249

£6.00 + VAT

250 - 499

£5.50 + VAT £5.00 + VAT

Training Materials

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ance

ng Body for Compli

Highfield Awardi

Certifies that nt in

passed an assessme

y d in Food Safet Level 1 Awar in Catering

has successfully

Date of assessment Date of award

1st January 2013

1st January 2013

Certificate number

12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding

500+

Price per learner is based on quantity of examination papers ordered. Open-response assessment option Price per learner is based on the number of registrations purchased.

Amount

Price

1 - 99

£5.50 + VAT

100 - 249

£5.00 + VAT

250 - 499

£4.50 + VAT

500+

£4.00 + VAT

Food Safety

See pages 30-47 for Highfield’s range of food safety training materials.

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1

Level 1 National Award in Food Safety Suitable for Key Stage 3 in schools HABC and the Food for Life Partnership have worked together to develop this award. The qualification has been developed in consultation with key food technology teachers to meet the needs of both the domestic and educational setting, whilst also complementing the food technology curriculum.

®

This qualification is linked directly to the food technology curriculum for pupils and will: Raise the visibility of food technology departments Increase knowledge of food safety and hygiene that can also be used in the home Build pupil self-esteem Improve life skills This qualification, which consists of 12 guided learning hours, enables universal access to a certificated course, which will go a long way to ensure that an understanding of food safety is instilled in pupils at a young age.

KS3

How are these qualifications structured?

How much do these qualifications cost?

This qualification is made up of one mandatory unit. Learners must successfully complete the assessment for the unit to achieve the qualification. This qualification can be taken as a free standing qualification or as part of a wider programme of training.

HABC offers price breaks based on the number of learners registered. The minimum number of registrations that can be purchased for this qualification is 50.

Amount

Price

50 - 149

£3.75 + VAT

150 - 299

£3.50 + VAT

300 - 449

£3.25 + VAT

450+

£3.00 + VAT

®

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Highfield Awardi

Certifies that

How are these qualifications assessed?

t in lly passed an assessmen

has successfu

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nal Awar Level 1 Natio Date of assessment Date of award

1st January 2013

1st January 2013

Certificate number

12345

Training Organisation

This qualification is assessed by a 20-question multiple-choice examination lasting 30 minutes. Learners must answer at least 13 out of the 20 questions correctly.

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Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding

Food Safety

2

Level 2 Food Safety Qualifications

Level 2 food safety qualifications are suitable for any employees working in catering, manufacturing and retail sectors that are responsible for handling food. Whatever the type of food being produced, controls must be put in place to ensure all types of contamination and temperature abuse are either eliminated completely or controlled to ensure safety. All food business operators have a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, regulated qualification in food safety and ensure the knowledge gained is implemented in the workplace. HABC’s Level 2 qualifications in food safety help organisations to comply with this requirement. The aim of these regulated qualifications is to provide individuals with knowledge of the basic food safety practices that are essential in the sector in which they operate when handling food.

2

HABC Level 2 Award in Food Safety in Catering (QCF)

2

HABC Level 2 Award in Food Safety for Manufacturing (QCF)

2

HABC Level 2 Award in Food Safety for Retail (QCF)

HABC Level 2 Award in Food Safety in Catering (QCF) is appropriate for all catering food handlers, especially high-risk food handlers. Also suitable for those providing services to catering premises including pest control operators, maintenance engineers, cleaners, laundry and delivery personnel.

Content: Hazards and risks to food safety presented by food operations and personnel Cost-effective measures and practical control measures Effective cleaning and disinfection

Available in English, Modern Chinese, Hindi, Polish, Arabic, Malayalam and Thai

HABC Level 2 Award in Food Safety for Manufacturing (QCF) is appropriate for food handlers who work in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture.

Personal hygiene

HABC Level 2 Award in Food Safety for Retail (QCF) is appropriate for those working in environments where both packaged and/or open foods are available for sale. It is also appropriate for people providing a service, for example delivery drivers and home delivery employees.

Available in English, Polish, Portuguese, Lithuanian and Slovakian

Food Safety

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2

Level 2 Food Safety Qualifications

How are these qualifications structured?

Multiple-choice assessment option

These qualifications are each made up of one mandatory unit. They can be taken as free standing qualifications or as part of a wider programme of training.

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g Body for Complia

Highfield Awardin

Certifies that

Date of assessment Date of award Certificate number

How are these qualifications assessed?

Price

1 - 99

£8.00 + VAT

100 - 249

£7.50 + VAT

250 - 499

£7.00 + VAT

500+

£6.50 + VAT

in an assessment successfully passed

Safety 2 Award in Food HABC Level ) for Retail (QCF

has

Amount

01 January 2014

07 January 2014 12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

They can be assessed by either multiple-choice questions or through open-response assessment depending on Centre preference. Further information on these assessment methods is provided below. Multiple-choice assessment These qualifications are assessed through a 30-question multiple-choice one hour examination. Successful learners must answer at least 20 out of the 30 questions correctly.

000/000/000

Open-response assessment option Amount

Price

1 - 99

£7.00 + VAT

100 - 249

£6.50 + VAT

250 - 499

£6.00 + VAT

500+

£5.50 + VAT

Open-response assessment option Learners taking this form of assessment will be required to complete a HABC workbook. Upon completion they submit their work to their assessor to review and mark. The results of these assessments will then be internally quality assured by the Centre and a sample of workbooks will be externally quality assured by HABC.

Training Materials

How much do these qualifications cost? HABC offers price breaks on these qualifications based on the number of learners you are registering.

10

Food Safety

See pages 30-47 for Highfield’s range of food safety training materials.

2

Level 2 Food Safety Qualifications

These qualifications are designed for employees who are involved in catering or the production of food or drink.

REFRESHER Qualifications

In addition to the fundamentals of food safety, learners taking a Level 2 refresher qualification will maintain an appreciation of the specific types of hazards, controls and monitoring associated with the relevant sector.

2

HABC Level 2 Award in Food Safety in Catering (Refresher)

HABC recommends that competency testing takes place at least annually, followed by short refresher sessions, to continuously demonstrate the importance of producing safe food.

2

HABC Level 2 Award in Food Safety for Manufacturing (Refresher)

How are these qualifications structured? Highfield Awarding Body for Compliance

These qualifications are made up of one mandatory unit. Both qualifications can be taken as a free standing qualification or as part of a wider programme of training.

Fact Sheet: Food Safety Level 2 Award in Food Safety in Catering (Refresher) The Level 2 Award in Food Safety in Catering (Refresher) is a qualification aimed at caterers and other food handlers. The qualification is intended for candidates already working in catering who would benefit from refresher training. This qualification reinforces the responsibilities of the food handler regarding food safety and will ensure their knowledge is up-to-date. Learners must have already achieved the full Level 2 Award in Food Safety in Catering (QCF) from an Ofqual accredited awarding organisation before they can enrol on this course. This must be proven by producing their certificate to their training provider.

How long will it take me to achieve this qualification? This qualification is usally achieved by taking a half-day course.

How is the qualification assessed?

How are these qualifications assessed?

This qualification is assessed through a 30-question multiple-choice examination. The duration of the examination is 1 hour. Successful learners must achieve a score of at least 20 out of 30.

What next? Learners successfully achieving this qualification may wish to progress to: • HABC Level 3 Award in Supervising Food Safety in Catering (QCF)

Where can this course be taken? Through any HABC approved training centre.

www.highfieldabc.com

©HABC 2013

These qualifications are assessed through a 30-question multiple-choice question examination. The duration of the examination is one hour. Successful learners must answer at least 20 out of the 30 questions correctly.

Highfield Awarding Body for Compliance

How much do these qualifications cost?

Fact Sheet: Food Safety

These qualifications are available at the prices provided, in line with the price breaks based on number of registrations purchased.

Level 2 Award in Food Safety for Manufacturing (Refresher) The Level 2 Award in Food Safety for Manufacturing (Refresher) is a qualification aimed at food handlers working in a manufacturing environment. The qualification is intended for learners already working in food manufacturing who would benefit from refresher training. This qualification reinforces the responsibilities of the food handler regarding food safety and will ensure their knowledge is up-to-date. Learners must have already achieved the full Level 2 Award in Food Safety for Manufacturing (QCF) from an Ofqual accredited awarding organisation before they can enrol on this course. This must be proven by producing their certificate for their training provider.

How long will it take me to achieve this qualification? This qualification is usually achieved by taking a half-day course.

How is the qualification assessed?

Amount

Price

1 - 99

£6.50 + VAT

This qualification is assessed through a 30-question multiple-choice examination. The duration of the examination is 1 hour. Successful learners must achieve a score of at least 20 out of 30.

What next? Learners successfully achieving this qualification may wish to progress to: • HABC Level 3 Award in Food Safety Supervision for Manufacturing (QCF)

£6.00 + VAT

250 - 499

£5.50 + VAT

500+

£5.00 + VAT

g Body for Complia

Where can this course be taken?

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Through any HABC approved training centre. has successfull

y passed an assessmen t in

HABC Level 2 Award in Food Safety in Catering (Refre sher) Date of award

29 January 2011

Certificate number

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Sample Training

Course Director

Training Organisation

Jason Sprenger

Ltd

©HABC 2013

100 - 249

Highfield Awardin

Certifies that

www.highfieldabc.com

- Chief Executive

Highfield Awarding

Body for Compliance

Food Safety

11

3

Level 3 Food Safety Qualifications

Those who operate in a supervisory role in the workplace need to be aware of their responsibilities with regards to food safety. Most food poisoning outbreaks can be traced back to the failure of those responsible for communicating and implementing hygiene standards. These qualifications ensure that supervisors are aware of their roles and responsibilities regarding food safety, and have the appropriate level of food safety knowledge including:

HACCP Hazards and risks to food safety Effective control measures The role of monitoring How to communicate good food safety practices to employees An essential element of high food safety standards in any business is the ability to motivate, train and supervise staff to ensure they are competent food handlers. The relevant and practical style of the Level 3 HABC qualifications will ensure that supervisors have the confidence to lead by example, encourage good hygiene practices and take appropriate corrective action to make sure that all food activities are safe. On achieving any of these qualifications, competence to lead and supervise effectively can be developed.

3

HABC Level 3 Award in Supervising Food Safety in Catering (QCF)

3

HABC Level 3 Award in Food Safety Supervision for Manufacturing (QCF)

3

HABC Level 3 Award in Food Safety Supervision for Retail (QCF)

Those successfully achieving any of these qualifications will be able to demonstrate a wide knowledge of food safety and effective supervision.

HABC Level 3 Award in Food Safety Supervision for Manufacturing (QCF) is designed for those who are involved in supervising any type of food or drink production facility. This qualification will assist businesses to comply with the requirement to train food handlers to levels commensurate with their work activities. The qualification will be recognised by enforcement officers, auditors and customers who need evidence that the manufacturer has trained staff to an appropriate level.

HABC Level 3 Award in Supervising Food Safety in Catering (QCF) covers a range of food safety skills directly relevant to acting as a supervisor in the catering and hospitality industry and is suitable for supervisors, team leaders, line managers and owners of small catering businesses. Available in English, Arabic, Thai, Portuguese and Polish

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Food Safety

3

Level 3 Food Safety Qualifications

HABC Level 3 Award in Food Safety Supervision for Retail (QCF) is designed to equip supervisors with the food safety knowledge and the necessary competence to ensure that safe food is sold. Achievement of this qualification will ensure that employees have the confidence to manage the continuity of the food safety chain in any retail situation. The qualification also focuses on how HACCP is applied to food safety in a retail environment and the role that those responsible for food safety should take to ensure that management systems are implemented and verified. How are these qualifications assessed?

How are these qualifications structured? These qualifications are each made up of one mandatory unit, and can be taken as a free standing qualification or as part of a wider programme of training. How much do these qualifications cost?

These qualifications are assessed through a 60 question multiple-choice examination. The duration of the examination is two hours. Successful learners must answer at least 40 out of 60 questions correctly. Learners will receive a Merit if they answer at least 50 out of 60 questions correctly.

HABC offers price breaks on these qualifications based on the number of learners you are registering. Fees per learner are as follows:

Training Materials

Multiple-choice assessment option

nce

g Body for Complia

Highfield Awardin

Certifies that t in ly passed an assessmen

has successful

vising Food

3 Award in Super HABC Level ing (QCF) Safety in Cater Date of assessment Date of award

01 January 2014

12 January 2014

Certificate number

12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

Amount

Price

1 - 49 50 - 99 100 - 249

£24.00 + VAT £23.00 + VAT £22.00 + VAT

250+

£20.00 + VAT

601/2363/1

See pages 30-47 for Highfield’s range of food safety training materials.

Food Safety

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4

Level 4 Food Safety Qualifications

Managing food safety in any environment can be challenging. Those in a management role in the food sector need to be equipped with the knowledge to communicate safe standards to employees confidently. The Level 4 HABC food safety qualifications ensure that managers are aware of the procedures and standards required to make sure that safe food is served at all times and that due diligence is taken.

Content: Microbiological hazards Physical and chemical hazards

4

HABC Level 4 Award in Food Safety Management for Manufacturing (QCF)

These regulated qualifications maintain the HABC approach to practical and relevant assessment.

Allergenic hazards HACCP The role of the manager They are also invaluable for anyone intending to deliver food safety Levels 2 and 3 and for those thinking of starting a career in food safety enforcement or auditing. These Ofqual-regulated qualifications have been developed specifically for insertion into the Qualifications and Credit Framework (QCF) with full support from the relevant Sector Skills Councils. They are therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and other enforcement officers.

HABC Level 4 Award in Food Safety Management for Manufacturing (QCF) takes account of the fact that the manufacturing environment requires stringent food safety controls to be in place. The sound theoretical knowledge gained through the qualification will enable management to ensure the safe production of food confidently in any manufacturing environment, from ingredient intake to final product despatch.

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4

HABC Level 4 Award in Managing Food Safety in Catering (QCF)

Food Safety

HABC Level 4 Award in Managing Food Safety in Catering (QCF) takes account of the fact that the catering environment is dynamic and ever changing, requiring a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the qualification allows realistic and safe solutions to be delivered in any catering environment, from choosing safe suppliers to the service of safe food.

Available in English and Arabic

4

Level 4 Food Safety Qualifications

How are these qualifications structured?

How much do these qualifications cost?

These qualifications are each made up of one mandatory unit. Both qualifications can be taken as a free standing qualification or as part of a wider programme of training.

HABC offers price breaks on these qualifications based on the number of learners you are registering. Fees per learner are as follows:

How are these qualifications assessed? These qualifications are assessed through a twopart examination:

Certifies that an assessment

Date of award Certificate number

01 January 2013

07 January 2013

Training Organisation Course Director

Qualification number

Part two is a written section where learners choose four from six questions. The total mark available in this section is 70 marks.

Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the examination.

1 - 24

£38.00 + VAT

25 - 49

£37.00 + VAT

50 - 74

£36.00 + VAT

75 - 99

£35.00 + VAT

100+

£33.00 + VAT

12345

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding

2.

Price

in

Safety 4 Award in Food (QCF) HABC Level ing for Manufactur Management

passed has successfully

Date of assessment

1. Part one contains 30 multiple-choice questions.

ance

ng Body for Compli

Highfield Awardi

Amount

000/000/000

Training Materials

A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is two and a half hours.

5

Level 5 Food Safety Qualifications

Coming Soon HABC Level 5 Certificate in the Management of Food Safety and HACCP HABC is currently in the process of developing this qualification as a direct result of a number of our Centres and trainers expressing an interest. This qualification is ideal for senior management and specialists within the food industry and could possibly act as a stepping stone to entry onto university programmes. It will also be supported by Highfield training materials.

Food Safety

See pages 30-47 for Highfield’s range of food safety training materials.

For more information, please visit:

www.highfield.co.uk

15

HABC HACCP Qualifications All food sector organisations must implement a food safety management system based on the Codex Principles of Hazard Analysis Critical Control Point (HACCP). HACCP was originally designed for food manufacturing, but the flexibility allowed by EU legislation has resulted in many different food safety management systems being developed for catering. The type of system an organisation chooses to implement will depend on various factors such as the size and complexity of the operation and the vulnerability of its customers. Although these systems are often generic, they must be tailored to meet the needs of the individual business. Furthermore, relevant HACCP training will assist businesses to improve the safety of generic systems. HABC’s HACCP qualifications are suitable for food handlers and supervisors working in most catering and manufacturing operations. The knowledge gained from achieving these qualifications will enable staff to understand the principles of HACCP and ensure the cost-effective implementation of their food safety management system. This will reduce the risk of food poisoning and food complaints, and assist in the provision of a due-diligence defence.

2

Level 2 HACCP Qualifications

Level 2 HACCP qualifications Achievement of a HABC Level 2 HACCP qualification will provide an individual with the knowledge they need to understand the principles of HACCP, in particular how to identify and control hazards, how to monitor controls and what action to take when critical limits are breached. They will also appreciate how their role can affect food safety and how they can contribute to the HACCP system and product safety.

2

Level 2 Award in HACCP for Catering

2

Level 2 Award in HACCP for Manufacturing

These qualifications will enable individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in either a catering or food manufacturing environment. They will learn what their role is in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. They will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

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HACCP

2

Level 2 HACCP Qualifications

It is recommended that individuals have completed a HABC Level 2 Award in Food Safety, or the equivalent, before looking to achieve either of these qualifications. How are these qualifications structured? These qualifications are each made up of one unit. Both qualifications can be taken as a free standing qualification or as part of a wider programme of training.

Training Materials

How are these qualifications assessed? These qualifications are assessed through a 30-question multiple-choice question examination. The duration of the examination is one hour. Successful learners must answer at least 20 out of the 30 questions correctly. How much do these qualifications cost? These qualifications are available at the prices below, in line with the price breaks based on number of registrations purchased.

Amount

Price

1 - 99

£6.50 + VAT

nce

g Body for Complia

Highfield Awardin

Certifies that t in ly passed an assessmen

Catering in HACCP for Level 2 Award

has successful

100 - 249

£6.00 + VAT

250 - 499

£5.50 + VAT

500+

£5.00 + VAT

January 2011 Date of award 29 Certificate number

00000

Sample Training

Ltd

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding

Highfield Awarding Body for Compliance

Fact Sheet: HACCP

Level 2 Award in HACCP for Catering The HABC Level 2 Award in HACCP for Catering is a qualification aimed at caterers and other food handlers. The qualification is intended for candidates already working in catering and those who are preparing to work in the industry, and will be especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team. This qualification covers the principles of HACCP including the need for a food safety management system to be in place, identifying critical control points and critical limits as well as the processes of monitoring, verification and implementing corrective actions. HACCP is regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.

Highfield Awarding Body for Compliance

Fact Sheet: HACCP Level 2 Award in HACCP for Manufacturing

The HABC Level 2 Award in HACCP for Catering is a National Award written and accredited by HABC.

The Level 2 Award in HACCP for Manufacturing is aimed at those working in a food manufacturing environment. The qualification is intended for learners already working in food manufacturing and those who are preparing to work in the industry. The qualification is especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team. This qualification covers the principles of HACCP including the need for a food safety management system to be in place, identifying critical control points and critical limits as well as the processes of monitoring, verification and implementing corrective actions.

This qualification is outside the QCF; however, it could be used as prior knowledge to enrol onto a QCF qualification in the future.

How long will it take me to achieve this qualification? This qualification is usually achieved by taking a one-day course. However, it can also be achieved through a variety of other methods including blended and distance learning, as long as the recommended learning hours are completed.

How long will it take me to achieve this qualification?

How is the qualification assessed?

This qualification is usually achieved by taking a one-day course. However, it can also be achieved through a variety of other methods including blended and distance learning, as long as the recommended learning hours are completed.

It is assessed through a one-hour, 30-question multiple-choice examination. Learners must achieve at least 20 correct answers in order to pass.

What next?

How is the qualification assessed?

Individuals achieving this qualification will be able to progress to a Level 3 Award in Supervising HACCP for Catering and a Level 4 International Award in Managing HACCP for Catering.

See pages 30-47 for Highfield’s range of food safety training materials.

It is assessed through a one-hour, 30-question multiple-choice examination. Learners must achieve at least 20 correct answers to pass.

Where can this course be taken?

What next?

Through any HABC approved training centre.

Individuals achieving this qualification will be able to progress to a HABC Level 3 Award in HACCP for Food Manufacturing (QCF) or HABC Level 4 Award in HACCP Management for Food Manufacturing (QCF).

Where can this course be taken? ©HABC 2013

Through any HABC approved training centre.

www.highfieldabc.com

©HABC 2013

www.highfieldabc.com

HACCP

17

3

Level 3 HACCP Qualifications

In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed, but also why they are necessary. Staff may be involved with all or part of the process within a food business. Staff could be responsible for:

Level 3 Award in Supervising HACCP for Catering

Checking deliveries

This qualification is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

Product preparation Monitoring critical control points

It provides candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

Coordinating the dispatch procedure All staff need to be aware of the importance of their work activities in relation to the food safety of the final product. Once employees are aware of the importance of their contributions to the HACCP system, they feel more involved with the business and this in turn improves productivity. Achievement of a HABC Level 3 Award in HACCP for Food Manufacturing (QCF) will allow employees to achieve this level of awareness. The Level 3 qualifications expand on the fundamentals of the Level 2 awards.

Please note:

It is recommended that learners have completed a HABC Level 3 Award in Food Safety, or the equivalent, before taking either of these qualifications.

HABC Level 3 Award in HACCP for Food Manufacturing (QCF) This qualification is suitable for trainers, managers, supervisors, owners of small food businesses and members of the HACCP team.

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Those achieving this regulated qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn how to identify, control and monitor significant hazards, what corrective action to take when critical limits are breached, what documentation and records are required, and how to verify and review the HACCP system.

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3

Level 3 HACCP Qualifications

How are these qualifications structured? These qualifications are each made up of one unit. Both qualifications can be taken as a free standing qualification or as part of a wider programme of training. How are these qualifications assessed? These qualifications are assessed through a 60-question multiple-choice examination. The duration of the examination is two hours. Successful learners must answer at least 40 out of the 60 questions correctly. Learners will achieve a Merit if they achieve 50 out of 60. How much do these qualifications cost? These qualifications are available at the prices below, in line with the price breaks based on number of registrations purchased.

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Highfield Awarding Body for Compliance

Fact Sheet: HACCP Qualification Number: 500/7612/7

Credit Value: 3

L3 HACCP MANUFACTURING

HABC Level 3 Award in HACCP for Food Manufacturing (QCF) The Level 3 Award in HACCP for Food Manufacturing is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example those involved with the distribution and storage.

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The qualification is also suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing, with a sound knowledge of food safety hazards and controls. It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.

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How long will it take me to achieve this qualification?

How is the qualification assessed? It is assessed through a 2 hour, 60-question multiple-choice examination. Learners must achieve 40 correct answers in order to pass, and they will receive a merit if a mark of 50 is achieved.

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HACCP

See pages 30-47 for Highfield’s range of food safety training materials.

19

4

Level 4 HACCP Qualifications

HABC Level 4 HACCP qualifications are aimed at learners either at, or working towards, a management level in a catering or manufacturing business. Achievement of either of these qualifications will enable learners to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, and give learners the skills to evaluate HACCP plans critically. It is recommended that individuals have already completed a Level 4 Award in Food Safety (or the equivalent) and/or a Level 3 HACCP qualification before attending this course.

These qualifications are useful for: Auditors

HABC Level 4 Award in HACCP Management for Food Manufacturing (QCF)

Enforcers Trainers

This regulated qualification is aimed at those who work in a management role in a manufacturing business, quality assurance staff or members of the HACCP team. Achievement of this qualification gives individuals the skills to assist in the implementation of a HACCP system, to evaluate HACCP plans critically and to understand the importance of having an effective HACCP system in place.

Other food safety professionals

Level 4 International Award in Managing HACCP for Catering We are proud that HABC is the world’s first awarding organisation to offer a Level 4 HACCP qualification in catering. This qualification is aimed at learners who are working at management level in a catering business or are members of the HACCP team.

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This qualification covers the skills needed to assist in the implementation of a HACCP system, to evaluate HACCP plans critically and to understand the importance of having an effective HACCP system in place. It is also suitable for quality assurance staff and members of the HACCP team.

Highfield

www.hi

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4

Level 4 HACCP Qualifications

How are these qualifications structured?

How much do these qualifications cost?

These qualifications are each made up of one unit. Both qualifications can be taken as a free standing qualification or as part of a wider programme of training.

These qualifications are available at the prices below, in line with the price breaks based on number of registrations purchased.

How are these qualifications assessed? These qualifications are assessed by an examination with total duration of three hours and include the following two sections:

Amount

Price

1- 24

£38.00 + VAT

25 - 49

£37.00 + VAT

50 - 74

£36.00 + VAT

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1. Section 1 is a critical evaluation of a HACCP plan in the form of a case study. Total marks available in this section are 90. 2. Section 2 is a series of three short questions. Total marks available in this section are 10.

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

000/000/000

HACCP was developed by NASA and Pillsbury as part of the American manned space programme.

HABC has created an exemplar guidance document which outlines the requirements for Section 1 in more detail. Please ensure tutors are familiar with this before the course commences. This document is available to download from the members area of the HABC website. If you have any queries, please contact your account manager. Marks from both sections of the exam will be added together to determine the learner’s grade. Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the examination. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100.

Training Materials

See pages 30-47 for Highfield’s range of food safety training materials.

HACCP

21

Other Food Safety related Qualifications

Auditing and Inspection

3

How is this qualification assessed?

Level 3 Award in Effective Auditing and Inspection Skills

This qualification is intended for use by persons who are, or may be, involved in practical auditing or inspection of food premises, including:

Internal or third party auditors Enforcement officers

This qualification is assessed through a 30-question multiple-choice question examination. The duration of the examination is one hour. Successful learners must answer at least 20 out of the 30 questions correctly. Learners will achieve a Merit if they answer 25 out of the 30 questions correctly. How much does this qualification cost?

Persons responsible for verifying HACCP

This qualification is available at the prices below, in line with the price breaks based on number of registrations purchased.

The main emphasis of the qualification is on practical inspection and audit skills in the workplace. How is this qualification structured?

Amount

Price

1 - 49

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This qualification is made up of one unit. It can be taken as a free standing qualification or as part of a wider programme of training.

50 - 99

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100 - 249

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The Leve l3 accredite Award in Effec tive d food indu by HABC. It is aime Auditing and Insp stry, ection is undertake consumer prod d at superviso rs, team Skills qualification leaders to the role n. Learners who ucts, hospitals is a Nati and line and onal Awa manager inspectio of the auditor in gain this qualifica other industrie s working rd written and s where carry ns, tion will in all sect verificati gathering benefits and limit ing out effec know and ors of the on, audi tive , analysis be ting and inter ations of audits/in audits or inspectio able to apply the know or inspection pretation spections ns. This This qual ledge relat of data and , the includes ification ing the report writi auditing/insp is outside to enrol ection cycle purpose of audi ng. onto a QCF the ts/ , checklist qualifica QCF; however, s, data it could tion in the be used future. as prior How lon knowledg g will it e

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Date of assessment Date of award

Other Quals

See pages 30-47 for Highfield’s range of food safety training materials.

03 January 2012

24 January 2012

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Other Food Safety related Qualifications

Food Safety Culture The Level 3 Award in Developing a Positive Food Safety Culture is a qualification aimed at:

3

Supervisors of Food Handlers Managers This qualification has been designed to highlight the importance of developing and maintaining a positive food safety culture in a food business and promote the fact that every staff member plays a part in achieving this. This qualification covers a number of important topics pertinent to developing a positive food safety culture, including the importance of leadership and communication, motivating and training staff, and regularly performing reviews of working practices. How is this qualification structured?

Level 3 Award in Developing a Positive Food Safety Culture

How much does this qualification cost? This qualification is available at the prices below, in line with the price breaks based on number of registrations purchased. Amount

Price

1 - 49

£18.00 + VAT

50 - 99

£17.00 + VAT

100 - 249

£16.00 + VAT

250+

£14.00 + VAT

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Certifies that nt in lly passed an assessme

Date of assessment Date of award

03 January 2012

24 January 2012

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Training Materials Developing and Maintaining a Positive Food Safety Culture TEXTBOOK

This qualification allows learners to progress onto the HABC Level 5 Certificate in the Management of Food Safety and HACCP. How is this qualification assessed?

Amount Price

This qualification is assessed on an ongoing basis throughout the duration of the course. Learners are required to provide a short response to prescribed questions within a workbook set by HABC. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus. For more information on this method of assessment, including quality assurance processes, please see the Tutor, Assessor and Internal Quality Assurance Support Pack which is available to download from the HABC website: www.highfieldabc.com

Other Quals

1-9 £13.50 10+ £11.50

Food Safety Culture TRAINING PRESENTATION Price: £275.00 + VAT (per unit) Please see www.highfield.co.uk for further information on this product.

23

Other Food Safety related Qualifications

Allergen Management The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at those responsible for: Purchase

Production

Delivery

Serving

3

Level 3 Award in Food Allergen Management for Caterers

The qualification is also suitable for those owning/managing a smaller catering business.

How much does this qualification cost?

Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service, and the controls that need to be in place in order to reduce the risk of allergenic contamination. Its topics are regarded by the Foods Standards Agency (FSA) as being important to maintaining good practice in the production of safe food.

This qualification is available at the prices below, in line with the price breaks based on number of registrations purchased. Amount

Price

1 - 49

£18.00 + VAT

50 - 99

£17.00 + VAT

Certifies that

£16.00 + VAT

250+

£14.00 + VAT

nt in

passed an assessme

en d in Food Allerg Level 3 Awar for Caterers Management

has successfully

Date of assessment Date of award

03 January 2012

24 January 2012

Certificate number

100 - 249

ance

ng Body for Compli

Highfield Awardi

12345

Sample Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification accreditation

number 000/000/000

How is this qualification structured? This qualification is made up of one unit. It can be taken as a free standing qualification or as part of a wider programme of training. It can also be used as progression onto the HABC Level 5 Certificate in the Management of Food Safety and HACCP. How is this qualification assessed? This qualification is assessed by a learner workbook which is internally assessed by the tutor, internally quality assured by another suitably qualified person at the Centre, and will be externally quality assured by HABC until Direct Claim Status (DCS) is awarded.

The delivery of this qualification can be supported by the Level 3 allergen training presentation available from Highfield.

Centres will be able to download the assessment workbook from the members’ area of the HABC website. For further information and guidance on assessment processes, please refer to the Tutor Assessor IQA (TAI) Support Pack which is available to download from the HABC website: www.highfieldabc.com

24

Other Quals

Training Materials Allergen Management TRAINING PRESENTATION

£275.00 + VAT Please see www.highfield.co.uk for further information on this product.

Apprenticeship and work-based Learning Qualifications

Hospitality Qualifications The hospitality industry covers: Hotels Restaurants Cafes

2

Level 2 Hospitality Apprenticeship Qualifications

HABC Level 2 NVQ Diploma in Food and Beverage Service (QCF)

Fast Food Outlets

HABC Level 2 NVQ Diploma in Food Service (QCF)

Pubs and Clubs This industry currently employs approximately 2 million people in the UK in a wide variety of roles, hence a huge requirement exists for qualifications. In 2013 HABC launched a wide range of qualifications specifically for those looking to work in this industry. These qualifications have been written to enable learners to complete units that apply to a range of different sub-sectors and roles, including front-of-house, cookery and chef roles. The qualifications offered by HABC are Level 2 certificates and diplomas, which can be used on a stand-alone basis or as component parts of apprenticeship frameworks. For example, the hospitality qualifications can be used to make up components of the food and beverage pathway within the Intermediate Apprenticeship in Hospitality and our catering qualifications can be used to make up components of the food production and cooking pathway within the Intermediate Apprenticeship in Catering and Professional Chefs.

HABC Level 2 NVQ Diploma in Beverage Service (QCF) HABC Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (QCF) HABC Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF) HABC Level 2 Certificate in Hospitality and Catering Principles (Beverage Service) (QCF)

The six Level 2 hospitality qualifications available from HABC are suitable for learners employed in hospitality roles wishing to develop their skills in food and/or beverage service. They cover a variety of topics including the importance of teamwork, safe and hygienic workplaces, as well as customer service and giving customers a positive impression. These are all key areas within the hospitality sector and ensure the best service is provided to customers at all times. They also cover the importance of food safety which is vital for those where dealing with food is a part of their role. These qualifications form the competency (NVQ Diplomas) and knowledge (Certificates) elements of the food and beverage pathway within the Intermediate Apprenticeship in Hospitality.

Apprenti-kits

25

Certificates How are these qualifications structured?

How much do these qualifications cost?

HABC Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (QCF)

These qualifications are available at the prices provided, in line with the price breaks based on number of registrations purchased:

Learners must achieve a minimum of 16 credits by achieving:

Price

Amount

• All mandatory units from the Mandatory Group totalling 8 credits

nce

g Body for Complia

Highfield Awardin

Certifies that t in ly passed an assessmen

1 - 99

Hospitality and 2 Certificate in HABC Level Service) (QCF) les (Beverage Catering Princip

has successful

£25.00 + VAT

Date of assessment

Certificate number

• A minimum of 1 credit from Optional Group A

100+

£23.00 + VAT

01 January 2014

07 January 2014

Date of award

12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

000/000/000

• A minimum of 1 credit from Optional Group B Highfield Awarding Body for Compliance

Fact Sheet: Hospitality

• The remaining 6 credits from Optional Groups A, B or C

Qualification Number: 600/7801/7

Credit Value: 14

HABC Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF) This qualification is suitable for learners employed in hospitality roles and who wish to develop their knowledge of effective food service. It covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is provided to customers at all times. This qualification forms the knowledge element of the Food and Beverage pathway within the Intermediate Apprenticeship in Hospitality and can also be taken on a stand-alone basis.

HABC Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF)

Qualification Number: 600/8002/4

• • • • •

Safe, Hygienic and Secure Working Environments in Hospitality Effective Teamwork Giving Customers a Positive Impression Food safety in catering Principles of Customer Service in Hospitality Leisure Travel and Tourism

Optional Unit Learners can choose from a variety of available units from the optional group to make up the remaining credits for the qualification.

Fact Sheet: Hospitality

Age Range

Credit Value: 16

Qualification Number: 600/7919/8

How is the qualification assessed?

This qualification is suitable for learners employed in hospitality roles and who wish to develop their knowledge of effective beverage service. It covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is provided to customers at all times. This qualification forms the knowledge element of the Food and Beverage pathway within the Intermediate Apprenticeship in Hospitality and can also be taken on a stand-alone basis.

This qualification is assessed through a portfolio of evidence and learners must demonstrate they have met the required assessment criteria.

This qualification is suitable for learners employed in hospitality roles and who wish to develop their knowledge of effective food and beverage service. It covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is provided to customers at all times. This qualification forms the knowledge element of the Food and Beverage pathway within the Intermediate Apprenticeship in Hospitality and can also be taken on a stand-alone basis.

How long will it take me to achieve this qualification? The number of guided learning hours required for learners to achieve this qualification is 100-128.

Mandatory Units

Mandatory Units

What next?

Safe, Hygienic and Secure Working Environments in Hospitality Effective Teamwork Giving Customers a Positive Impression Food safety in catering Principles of Customer Service in Hospitality Leisure Travel and Tourism

• • • •

Progression towards: • HABC Level 2 NVQ Diploma in Food Service (QCF) • Intermediate Apprenticeship in Hospitality – Food and Beverage pathway • Level 3 Award in Hospitality Supervision and Leadership Principles (QCF)

Learners can choose from a variety of available units from the optional group to make up the remaining credits for the qualification.

Learners can choose from a variety of available units from the optional group to make up the remaining credits for the qualification.

Age Range

Age Range

This qualification can be taken by those aged 16 years and over. ©HABC 2013

This qualification can be taken by those aged 16 years and over.

How is the qualification assessed?

www.highfieldabc.com

How is the qualification assessed? This qualification is assessed through a portfolio of evidence and learners must demonstrate they have met the required assessment criteria.

This qualification is assessed through a portfolio of evidence and learners must demonstrate they have met the required assessment criteria.

How long will it take me to achieve this qualification?

How long will it take me to achieve this qualification?

The number of guided learning hours required for learners to achieve this qualification is 91-108.

The number of guided learning hours required for learners to achieve this qualification is 110-153.

What next?

What next?

Progression towards: • HABC Level 2 NVQ Diploma in Beverage Service (QCF) • Intermediate Apprenticeship in Hospitality – Food and Beverage pathway • Level 3 Award in Hospitality Supervision and Leadership Principles (QCF)

Progression towards: • HABC Level 2 NVQ Diploma in Food and Beverage Service (QCF) • Intermediate Apprenticeship in Hospitality – Food and Beverage pathway • Level 3 Award in Hospitality Supervision and Leadership Principles (QCF)

www.highfieldabc.com

• A minimum of 1 credit from Optional Group A

©HABC 2013

©HABC 2013

• All mandatory units from the Mandatory Group, totalling 8 credits

Safe, Hygienic and Secure Working Environments in Hospitality Effective Teamwork Giving Customers a Positive Impression Principles of Customer Service in Hospitality Leisure Travel and Tourism

Optional Unit

Optional Unit

Learners must achieve a minimum of 14 credits by achieving:

Credit Value: 13

HABC Level 2 Certificate in Hospitality and Catering Principles (Beverage Service) (QCF)

This qualification can be taken by those aged 16 years and over.

HABC Level 2 Certificate in Hospitality and Catering Principles (Food and Beverage Service) (QCF)

• • • • •

Highfield Awarding Body for Compliance

Mandatory Units

Highfield Awarding Body for Compliance

Fact Sheet: Hospitality

www.highfieldabc.com

Training Materials

• The remaining 5 credits from Optional Group A or B

Apprenti-kits

HABC Level 2 Certificate in Hospitality and Catering Principles (Beverage Service) (QCF)

HABC Apprenti-kits Improving Your Knowledge

Learners must achieve a minimum of 13 credits by achieving: • All mandatory units from the Mandatory Group,totalling 7 credits • A minimum of 1 credit from Optional Group A • The remaining 5 credits from Optional Group A or B For full information on how these certificates are assessed, please visit page 29.

26

Apprenti-kits

See pages 30-47 for Highfield’s range of food safety training materials.

Diplomas How are these qualifications structured?

How are these qualifications assessed? These qualifications are assessed through completion of a portfolio of evidence, which will be internally quality assured by the Centre. EQS (External Quality Support) visits from HABC will also take place until Direct Claim Status (DCS) is achieved. Suggested paperwork is available from the HABC website in the assessment pack on the relevant page.

HABC Level 2 NVQ Diploma in Food and Beverage Service (QCF) Learners must achieve a minimum of 37 credits by achieving: • All mandatory units from the Mandatory Group, totalling 15 credits

If a Centre would like to use alternative paperwork, this must be sent to the quality support team for approval before commencement of the course. Please refer to the assessment strategy for guidance on simulation, realistic working environments and witness testimony. This is available on the relevant qualification pages on the HABC website.

• A minimum of 3 credits from Optional Group A • A minimum of 3 credits from Optional Group B • The remaining 16 credits from Optional Groups A, B or C

HABC Level 2 NVQ Diploma in Food Service (QCF)

How much do these qualifications cost?

Learners must achieve a minimum of 37 credits by achieving:

These qualifications are available at the prices below, in line with the price breaks based on number of registrations purchased.

• All mandatory units from the Mandatory Group, totalling 15 credits • A minimum of 8 credits from Optional Group A

Price

Amount

nce

g Body for Complia

Highfield Awardin

Certifies that

• The remaining 14 credits from Optional Group A or B

t in ly passed an assessmen

in 2 NVQ Diploma HABC Level ce (QCF) Beverage Servi

has successful

1 - 99

£50.00 + VAT

100+

£45.00 + VAT

Date of assessment Date of award

01 January 2014

07 January 2014 12345

Certificate number

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

000/000/000

HABC Level 2 NVQ Diploma in Beverage Service (QCF) Highfield Awarding Body for Compliance

Fact Sheet: Hospitality

Learners must achieve a minimum of 37 credits by achieving: • All mandatory units from the Mandatory Group, totalling 11 credits

7991/5

e: Credit Valu

37

This qualification is suitable for learners employed in hospitality roles and who wish to develop their skills in food service. It covers a variety of topics including the importance of teamwork, safe and hygienic workplaces as well as customer service and giving customers a positive impression. These are all key areas within the hospitality industry and ensure the best service is provided to customers at all times. This qualification can form the competency element of the Food and Beverage pathway within the Intermediate Apprenticeship in Hospitality and can also be taken on a stand-alone basis.

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Highfield

• • • •

Maintenance of a safe, hygienic and secure working environment Working effectively as part of a hospitality team Give customers a positive impression of yourself and your organisation Maintain food safety when storing, holding and serving food

Optional Unit

g Body

for Com

pliance

Qualifica tion Num

Learners can choose from a variety of available units from the optional group to make up the remaining credits for the qualification.

HABC Le ber: 600/7803/0 Cred it Valu ve Cooking l 2 NVQ Diplo e: 40 ma in Fo (QCF) od

Age Range This qualification can be taken by those aged 16 years and over.

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How is the qualification assessed? This qualification is assessed through a portfolio of evidence and learners must demonstrate they have met the required assessment criteria.

How long will it take me to achieve this qualification? The number of guided learning hours required for learners to achieve this qualification is 294-309.

What next? Progression towards: • HABC Level 2 Certificate in Hospitality and Catering Principles (Food Service) (QCF) • Hospitality Apprenticeship – Food and Beverage pathway • Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF)

www.highfieldabc.com

bc.com

ighfielda

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Fact S Hospithaeet: lity

Mandatory Units

(QCF) Service veragetheir knowledge ofhygienic and op d and Be

, safe devel n wish to e of teamwork a in Foo and who impo areas withi the rtanc the are all key forms Q Diplomin hospitalitysroles ication . These can also including el 2 NVlearners employed impression times. This qualifHospitality and y of topic all a variet mers a positive hip in le for HABC Lev covers mers at

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HABC Level 2 NVQ Diploma in Food Service (QCF)

Producti

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2013

©HABC

©HABC

2013

• The remaining 19 credits from Optional Group A or B

g Body

Awardin

©HABC 2013

• A minimum of 7 credits from Optional Group A

Qualification Number: 600/7825/X

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for Com

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Apprenti-kits

bc.com

27

2

Catering and Professional Chefs Qualifications

HABC Level 2 NVQ Diploma in Food Production and Cooking (QCF)

2

This qualification is suitable for learners employed as chefs, kitchen assistants or fast food assistants. It is mainly concerned with cooking or reheating food that requires little or no preparation. It also forms the competency component of the food production and cooking pathway of the Intermediate Level Apprenticeship in Catering and Professional Chefs.

Topics include: The importance of teamwork Safe and hygienic workplaces How to maintain food safety when storing, preparing and cooking food These are all key areas for the hospitality industry, particularly when dealing with food is a part of the job role. The optional units in these qualifications cover preparing basic food dishes and techniques in order to expand learners’ skills in food production and cooking.

Full details of these groups and the rules of combination can be found in the qualification specification available from HABC. How is this qualification assessed? This qualification is assessed through completion of a portfolio of evidence, which will be internally quality assured by the Centre. EQS (External Quality Support) visits from HABC will also take place until Direct Claim Status (DCS) is achieved. Suggested paperwork is available on the HABC website within the assessment pack on the relevant qualification page. If a Centre would like to use alternative paperwork, this must be sent to the quality support team for approval before commencement of the course. Please refer to the assessment strategy for guidance on simulation, realistic working environments and witness testimony. This is available on the relevant qualification page on the HABC website: www.highfieldabc.com How much does this qualification cost? This qualification is available at the prices provided, in line with the price breaks based on number of registrations purchased.

How is this qualification structured? This qualification is made up of both mandatory and optional units. Learners must achieve a minimum of 40 credits by achieving:

Amount 1 - 99

£50.00 + VAT

100+

£45.00 + VAT

an assessment

Date of assessment Date of award Certificate number

01 January 2014

07 January 2014 12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

A minimum of 14 credits from Optional Group B No more than 12 credits can come from the Level 1 units contained in Group B

Apprenti-kits

in

a in Food 2 NVQ Diplom HABC Level Cooking (QCF) Production and

y passed has successfull

• A minimum of 16 credits from Optional Group A

28

nce

g Body for Complia

Highfield Awardin

Certifies that

• All mandatory units from the Mandatory Group, totalling 10 credits

• •

Price

000/000/000

2

Catering and Professional Chefs Qualifications

HABC Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (QCF)

2

This qualification is suitable for learners employed as chefs, kitchen assistants or fast food assistants. It is mainly concerned with cooking or reheating food that requires little or no preparation. It also forms the competency component of the food production and cooking pathway of the Intermediate Level Apprenticeship in Catering and Professional Chefs. How is this qualification structured?

For further details on the assessment pack, please visit the relevant qualification page on the HABC website: www.highfieldabc.com Once completed, the workbooks must then be internally quality assured by the Centre. EQS (External Quality Support) visits from HABC will also take place until Direct Claim Status (DCS) is achieved. If a Centre would like to use alternative paperwork, this must be sent to the quality support team for approval before commencement of the course. Unit 3: Food Safety in Catering (H/502/0132)

This qualification is made up of both mandatory and optional units. The structure is outlined below. Learners must achieve a minimum of 16 credits by achieving: • All mandatory units from the Mandatory Group, totalling 5 credits

This unit is assessed through a 30-question multiple-choice question examination. The duration of the examination is one hour. Successful learners must answer at least 20 out of the 30 questions correctly.

How much does this qualification cost?

• A minimum of 4 credits from Optional Group A • A minimum of 7 credits from Optional Group A or optional group B Full details of these groups and the rules of combination can be found in the qualification specification available on the HABC website.

This qualification is available at the prices provided, in line with the price breaks based on number of registrations purchased: Amount

nce

g Body for Complia

Highfield Awardin

Certifies that

1 - 99

How is this qualification assessed?

Price £25.00 + VAT

y passed Catering Hospitality and 2 Certificate in Cooking) (QCF) HABC Level Production and Principles (Food Date of assessment Date of award Certificate number

100+

The majority of the units contained within the qualification are assessed through completion of learner workbooks which are available from HABC. One workbook is available for each unit and HABC Approved Centres can download each workbook from the members area of the HABC website. Once completed, together they will form the learner’s portfolio of evidence. The workbooks can be completed by the learner via written answers or through other methods, including professional discussion with the assessor. Full instructions on how to complete the workbooks are contained within the assessment pack and in the workbooks themselves.

Apprenti-kits

£23.00 + VAT

in an assessment

has successfull

01 January 2014 07 January 2014 12345

Training Organisation Course Director

- Chief Executive Jason Sprenger Body for Compliance Highfield Awarding Qualification number

000/000/000

Training Materials

Apprenti-kits Highfield Apprenti-kits Improving Your Knowledge

Please see page 48 for further details.

29

Induction/Level 1 Food Safety Training Products The Essentials of Food Safety A Guide for Food Handlers Richard A. Sprenger A5 Booklet Gloss Finish 20 Page Full Colour A mainly pictorial booklet that instructs new employees on the essentials Topics covered include: of food safety. For use as part of an induction programme on or before the • Germs & food poisoning • Personal hygiene first day of work. This booklet provides clear guidance on the essential • Clean as you go rules of food safety that must be followed by anyone who works with or near food. Clear and amusing illustrations throughout, with minimal text. • Temperature control • General food safety Recommended minimum study time of 30 minutes (may be used in PRICING Per copy conjunction with Start Right DVD) followed by the opportunity to discuss and ask questions. A short test accompanies the book and is invaluable as 1-9 Copies: £2.00 a check for understanding. These completed tests can be kept in 10-99 Copies: £1.25 personnel files as part of a due-diligence defence.

Booklet

Recommended use: Issue to all employees (not just high-risk food handlers) on or before their first day of work.

100-499 Copies:

£0.85

500-999 Copies:

£0.75

+ postage & packing

Customised copies may be available for orders of 1,000 plus.

The Essentials of Food Safety A Guide for Carers Richard A. Sprenger A5 Booklet Gloss Finish 20 Page Full Colour A mainly pictorial, 20-page, full-colour booklet that instructs new employees on the essentials of food hygiene. For use as part of an induction programme on or before the first day of work.

Booklet

Recommended use: Issue to all food handlers during their first week of work. Arrange short weekly reviews to check understanding (may be used in conjunction with Ban the Bugs - Food Hygiene for Care Home Kitchens DVD) followed by the opportunity to discuss and ask questions.

Induction Food Safety INTERACTIVE Training Presentation Christian Sprenger

Uses PowerPoint

This training presentation is ideal for induction and awareness food safety training. Designed in an easy-to-use format and includes lecture notes, exercises and an essentials exam paper. Recommended use: Use in conjunction with The Essentials of Food Safety booklet for induction level training.

PRICING Per copy

Topics covered include: Bacteria & food poisoning • Preventing food poisoning • Contamination • Personal health & hygiene • Cleaning & disinfection • The safe handling & storage of food • Pest awareness •

PRICING Per copy Presentation:

£95.00

+VAT + postage & packing

INTERACTIVE Version

1-9 Copies:

£2.00

10-99 Copies:

£1.25

100-499 Copies:

£0.85

500-999 Copies:

£0.75

+ postage & packing

Customised copies may be available for orders of 1,000 plus.

Topics covered include: • Food safety • Basic bacteriology • Food poisoning • Food contamination • Temperature control • Personal hygiene • Food pests • Cleaning & disinfection

Level 1 Food Safety INTERACTIVE Training Presentation Richard A. Sprenger Suitable for delivering food safety awareness training of around 3 hours, including HABC, CIEH and RSPH qualifications.

INTERACTIVE Version

Uses PowerPoint

Examples of low-risk handlers: PRICING Per copy • Persons handling raw food only Presentation: £120.00 • Persons handling wrapped food only +VAT + postage & packing • Persons involved in cleaning only • Persons involved with serving drink - waiters/waitresses

Recommended use: Use in conjunction with Highfield’s Hygiene Topics covered include: • Introduction to food safety Sense booklet. Ideal for low-risk • Contamination hazards & pests food handlers and new employees • HACCP & temperature control with little food safety knowledge.

• • •

Microbiological hazards Personal hygiene Cleaning

Food Safety Made Simple (Commercial) INTERACTIVE Training Presentation Richard A. Sprenger

NEW

PRODUCT

Food Safety Made Simple (Commercial) is a great training package aimed at employees that have difficulty reading English. This presentation uses minimal text and is loaded with imagery to engage learners and enhance their food safety knowledge. It covers all aspects of basic food safety, including personal hygiene, safe handling and storage of food and cleaning. It is ideal for induction training or for Level 1 food safety courses. It is also especially suited for delivering to mixed language groups.

Uses PowerPoint

INTERACTIVE Version

PRICING Per copy

30

Presentation:

£60.00

+VAT + postage & packing

Domestic version also available

Level 1 Food Safety Training Products Hygiene Sense Level 1 Food Safety Richard A. Sprenger A5 Booklet Gloss Finish 20 Page Full Colour This easy-to-read, 20-page, full-colour booklet provides clear guidance on hygiene and the safe handling of food, effectively instilling in employees their responsibilities regarding the prevention of food poisoning. Ideal for use on Level 1 food safety courses. Recommended use: Issue to all food handlers during their first week of work. Arrange short weekly reviews to check understanding (may be used in conjunction with Start Right DVD) followed by the opportunity to discuss and ask questions. A short test accompanies the book and is invaluable as a check for understanding. These completed tests can be kept in personnel files as part of a due-diligence defence. *Hygiene Sense is available in: Arabic, Bengali, French, German, Greek, Hindi, Kurdish, Malayalam, Modern Chinese, Polish, Portuguese, Punjabi, Spanish, Thai, Turkish and Urdu. *Some translated products available are based on earlier editions and test sheets may not be included for translated books.

The UK’s No.1 Booklet for Food Safety Awareness Training

Booklet

Topics covered include: • Bacteria & food poisoning • Preventing food poisoning • Contamination • Personal health & hygiene • Cleaning & disinfection • The safe handling & storage of food • Pest awareness

PRICING Per copy 1-9 Copies:

£2.00

10-99 Copies:

£1.25

100-499 Copies:

£0.85

500-999 Copies:

£0.75

+ postage & packing

Customised copies may be available by arrangement for orders of 1,000 plus.

Please contact Highfield for pricing on translated books. Also Available: Hygiene Sense Food Safety at Sea, and Manufacturing Hygiene Sense Food Safety

In Safe Hands Handwashing in Food Processing & Food Service Richard A. Sprenger DVD Duration: 8 minutes Effective handwashing by food handlers is essential to minimise the risk of foodborne disease and an important prerequisite for HACCP. Unfortunately many people do not wash their hands correctly or as often as necessary. Recommended use: This DVD should be used as part of the induction training and for regular refresher training. It can also be used in conjunction with other Highfield Level 1 food safety training materials.

Topics covered include: • Why hands must be washed • When hands must be washed • What hands should be washed with • How hands should be washed • The importance of drying hands

PRICING Per copy 1 DVD:

£65.00 +VAT + postage & packing

DVD

Start Right The Essentials of Food Safety Richard A. Sprenger DVD Duration: 12 minutes This DVD is a cost-effective way of complying with the requirement to deliver instruction in the essentials of food hygiene as part of your staff induction programme. This presentation will significantly improve the hygiene awareness of your new employees, especially when used in conjunction with our 20-page full-colour booklets The Essentials of Food Safety and Hygiene Sense. Featuring Sir Tony Robinson as the new employee and narrated by popular TV presenter Philippa Forrester.

DVD

Recommended use: Use in conjunction with our 20-page full-colour booklets The Essentials of Food Safety or Hygiene Sense. Show to all employees (not just high-risk food handlers) on or before their first day of work, followed by the opportunity to discuss and ask questions. Finish with a short written test to check understanding. Keep correctly completed test papers in personnel files as part of a due-diligence defence.

Topics covered include: Protective clothing • Handwashing (how & when) • Good & bad personal hygiene • Reporting illness • Temperature control • Cross-contamination • Cleaning & disinfection •

PRICING Per copy 1 DVD:

£90.00 +VAT + postage & packing

31

Level 2 Food Safety Training Products Level 2 Food Safety Handbook Richard A. Sprenger ◊A5 Firmback◊Gloss Finish◊60 Page Full Colour

Handbook

The UK’s leading food safety publication has now been available for 30 years and to mark this milestone has received a new makeover. The handbook has an easy-to-read style combined with a practical approach. Reference is made throughout the book to hazards and controls so that staff will gain an understanding of the principles of HACCP.

Topics covered include: ◊ Microbiological hazards (bacteria) ◊ Spoilage & preservation ◊ Food poisoning & its control ◊ Contamination hazards & controls ◊ HACCP from purchase to service ◊ Food handlers & personal hygiene ◊ Food premises & equipment Recommended use: Ideal as a reference book, but also ◊ Food pests & control invaluable for food handlers attending Level 2 food ◊ Cleaning & disinfection safety courses leading to qualifications awarded by ◊ Food safety law & enforcement HABC, CIEH and RSPH. This book is most commonly used for in-house training programmes, but can also be used for refresher training or by anyone wishing to improve their knowledge in food safety.

PRICING Per copy 1 Copy:

£3.50

2-24 Copies:

£2.60

25-49 Copies:

£2.25

50-99 Copies:

£2.00

100-199 Copies:

£1.70

200-499 Copies:

£1.55

500-999 Copies:

£1.45

1000+ Copies:

£1.35

Ideal for use for those taking an HABC, CIEH or RSPH Level 2 Award in Food Safety

Style: 3 Corporate Style: 2 Photographic Style: 1 Illustrative

+ postage & packing

The UK’s leading Food Safety publication Please contact Highfield for pricing on translated books.

FREE Personalised Covers on orders over 250 copies For further information on this service please go to www.highfield.co.uk/custom

Some translated products available are based on earlier editions.

A Question of Food Safety (Level 2) Richard A. Sprenger ◊A4 Firmback◊Gloss Finish◊20 Page Full Colour Test the effectiveness of training with this knowledge assessment book, packed with entertaining and challenging exercises and questions for staff to complete. Provides a record of training. Recommended use: Use in conjunction with The Food Safety Handbook (Level 2) as part of your in-house basic hygiene courses. Also helpful for use on Level 2 food safety courses leading to qualifications awarded by HABC, CIEH and RSPH.

PRICING Per copy 1 Copy:

£3.50

2-24 Copies:

£2.60

25-49 Copies:

£2.25

50-99 Copies:

£2.00

100-199 Copies:

£1.70

200-499 Copies:

£1.55

500-999 Copies:

£1.45

1000+ Copies:

£1.35 + postage & packing

32

Ideal for use for those taking an HABC, CIEH or RSPH Level 2 Award in Food Safety Customised copies may be available for orders of 1,000 plus.

Perfect for all Level 2 food safety courses

Workbook

4

Style: 4 Highfield

Level 2 Food Safety Training Pack Level 2 Interactive Food Safety Training Pack Richard A. Sprenger

Highfield is proud of our interactive, fun-to-use group training solution for delivering HABC, RSPH and CIEH Level 2 qualifications or inhouse courses. This interactive training pack provides the ultimate solution for trainers.

Included in this pack: • Interactive training presentation • Interactive+DVD training presentation - The trainer can run the presentation from start to finish or can select to break up the modules with DVD clips taken from Food Safety Strikes Back/Food Safety4U and game show DVD questions. • Food Safety4U DVD • Food Safety Challenge DVD • Cards4Safety - 2 x Card Games (Definitions & Q&A) • The Food Safety Handbook (Level 2) • Lecture notes, handouts, exercises, energisers and Highfield exam paper

PRICING Per copy Interactive Pack:

£350.00

Presentation (if purchased individually): £175.00 +VAT + postage & packing

INTERACTIVE+ DVD Version

Uses PowerPoint

Food Safety4U example slides.

Interactive presentation example slides.

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Level 2 Food Safety Training Products Food Safety4U Richard A. Sprenger DVD Duration: 40 minutes Ideal for use on Level 2 courses and equivalent in-house courses. At Highfield we love food safety and everything about it. However, we are very aware that although trainers share our passion, many learners do not want to be on a food safety course. It is, therefore, our job to ensure that whilst primarily learning objectives are covered, learners are kept interested by imaginative filming and a creative script. Recommended use: Ideal for tutors involved with Level 2 HABC, CIEH, REHIS or RSPH qualifications or equivalent in-house courses. Use in conjunction with our food safety training presentations and course books The Food Safety Handbook and A Question of Food Safety. Also suitable for refresher training and for introduction sessions on Level 3 courses.

DVD

The DVD consists of 11 modules: 1. Introduction - the importance of food safety 2. Microbiological hazards 3. Food poisoning and its control 4. Contamination/hazards and controls 5. HACCP, including use of thermometers 6. Checking food temperatures 7. Personal hygiene 8. Food premises and equipment 9. Food pests and control 10. Cleaning and disinfection 11. Food safety law and enforcement

PRICING Per copy 1 DVD:

Recipient of the 2012 Certificate for Creative Excellence. Narrated by the actress and voice-over specialist Dervla Kirwan

Level 2 Food Safety Challenge Richard A. Sprenger INTERACTIVE DVD

This fully interactive game show, loaded with questions and answers, enables trainers to test the knowledge of groups during the course. The DVD can be played in modules to break up traditional training or alternatively can be used for a 30-minute refresher training session.

FOODSAFETY

CHALLENGE interactive GAME SHOW

2

LEVEL

FOOD SAFETY

Highfield.co.uk Ltd 2011

DVD

PRICING Per copy 1 DVD:

£75.00 +VAT + postage & packing

34

Timed multiple-choice questions A, B, C & D

£145.00 +VAT + postage & packing

Level 2 Food Safety Training Products Cards4Safety Level 2 Food Safety Playing Card Game Richard A. Sprenger 56 Card Full Colour Purpose-made plastic case Our full-colour card games support entertaining group activities and can invigorate training sessions. Recommended use: They can be used as reinforcement or as an alternative to a mock examination. Alternatively, the cards can be used as an icebreaker for Level 3 and Level 4 courses or for refresher training.

PRICING Per Pack 1 Pack (definitions): £10.00

Playing Cards

1 Pack (Q&A):

£10.00

5 Packs (assorted):

£30.00

+VAT + postage & packing

Food Safety Strikes Back Richard A. Sprenger DVD Duration: 21 minutes Catering and Retail Versions available An outstanding value DVD for use on Level 2 courses and equivalent in-house courses. This professionally produced DVD features comic TV actor Sir Tony Robinson as a disillusioned chef/proprietor who jeopardises his restaurant business through carelessness and illicit stock purchasing. Popular TV presenter Philippa Forrester outlines the hazards present in all food businesses, and shows how and when these hazards can be controlled. A popular, entertaining and highly effective training aid.

DVD

Topics covered include: • Basic bacteriology • Causes of food poisoning • Personal hygiene & handwashing • Sources, routes & vehicles of contamination • Cross-contamination

PRICING Per copy 1 DVD:

Recommended use: Ideal for tutors involved with HABC, CIEH, REHIS or RSPH Level 2 qualifications or equivalent in-house courses. Use in conjunction with our food safety training presentations and books including The Food Safety Handbook and A Question of Food Safety (please see page 4). Also suitable for refresher training or as an introduction to Level 3 courses.

£120.00

+VAT + postage & packing

Starring: Sir Tony Robinson Presented by: Philippa Forrester

A Clean Sweep Richard A. Sprenger DVD Duration: 16 minutes Cleaning is an essential part of safe food production and an integral part of controlling hazards. A Clean Sweep is a 16-minute DVD that is ideal for the training and instruction of staff involved with catering or retailing.

DVD

Recommended use: Ideal for training sessions and Level 2 and Level 3 food hygiene courses. It can be played all the way through or in separate parts. Suitable for all staff who work with or near food, especially those with particular responsibilities for cleaning and maintenance.

Topics covered include: • The need for cleaning • How & when to clean • Chemicals used for cleaning • Cleaning schedules • Caring for cleaning equipment • Effective cleaning & disinfection

PRICING Per copy 1 DVD:

£100.00 +VAT + postage & packing

Uninvited Guests Richard A. Sprenger DVD Duration: 16 minutes

DVD

Pests are the most common reason for the closure of food businesses. An occasional lone invader may breach your defences, but early recognition and swift control will prevent the otherwise inevitable infestation. This DVD provides excellent footage of all common food pests, together with the telltale signs that alert you to their presence. Practical advice is provided on preventing access, good housekeeping and methods of control.

Recommended use: Ideal for food safety trainers involved with Level 2 qualifications or in-house training courses. Use in conjunction with our food safety training presentations and The Food Safety Handbook and A Question of Food Safety. Suitable for refresher training.

PRICING Per copy 1 DVD:

£65.00 +VAT + postage & packing

Starring: Sir Tony Robinson Presented by: Philippa Forrester

35

Level 2 Food Safety Training Products Spot the Hazard Richard A. Sprenger DVD Duration: 2 x 14 minutes This training DVD highlights the many bad practices and hazards that are all too commonly found in food premises. Some are obvious and some are more difficult to spot, but they all increase the risk of food poisoning. Special emphasis has been placed on hazards of cross-contamination and temperature abuse. The DVD can be used in several different ways to assist in the delivery of effective training. It may be used: as an interactive session at the end of a course in the form of a competition (allow at least 20 minutes) • during a hygiene lecture to promote discussion and enable lecturers to reinforce good hygiene practice (allow 30 minutes) • as an innovative refresher session to highlight bad practices and to stimulate discussion (allow up to 60 minutes) •

DVD

The DVD is based on the generic stages of HACCP and includes the following sections: • Food deliveries • Storage • Preparation • Cooking & cooling • Service • Personal hygiene

PRICING Per copy 1 DVD:

£85.00 +VAT + postage & packing

Food Hygiene The Movie: One & Two Combined DVD Richard A. Sprenger Movie 1 DVD Duration: 20 minutes Movie 2 DVD Duration: 17 minutes Food Hygiene the Movie: One This popular food hygiene DVD stars Sir Tony Robinson in the opening sequence. To be used whilst delivering Level 2 qualifications or in-house training courses. This DVD can also be used for in-house or refresher training. MOVIE One: Topics covered include: • Harmful bacteria & their effects • The danger of raw food • Personal hygiene • Other sources of food poisoning bacteria • Common pests • Taking care of waste & cross-contamination

DVD

PRICING Per copy Combined DVD:

£240.00

+VAT + postage & packing

MOVIE TWO: Topics covered include: • Importance of keeping food out of 'The Danger Zone' • Temperature: the nine most common mistakes • Refrigerators: the common problem Recommended use: Ideal for all food handlers in catering, manufacturing or retailing. Use in conjunction with our food safety training presentations and Level 2 books. Also suitable for refresher training.

Food Hygiene the Movie: Two Following on from Food Hygiene the Movie: One, this DVD deals with the important subject of temperature control in detail. It uses Count Bacteria to illustrate the Danger Zone, a 'Sherlock Holmes' sketch to explain refrigerator rules, and an audience participation quiz to demonstrate common temperature control mistakes.

Added features: scene selection & 'Grotty Chef' Interactive Quiz

Food Hygiene The Movie: One DVD Richard A. Sprenger Movie 1 DVD Duration: 20 minutes Please note: The Movie: Two is not available as a single DVD.

PRICING Per copy Movie 1 DVD:

£145.00

+VAT + postage & packing

36

DVD

Level 3 Food Safety Training Products Supervising Food Safety (Level 3) Richard A. Sprenger ◊B5 Firmback◊Gloss Finish◊176 Page Full Colour Knowledgeable supervisors and managers are the key to food safety. This book provides them with the essential, practical information they need to be able to manage staff to provide safe food. Supervising Food Safety is based on the syllabus of the Level 3 qualifications provided by the main awarding bodies. In addition to assisting candidates to complete these qualifications, this book should also be used as a reference guide to help supervisors make correct decisions with regard to food safety. Recommended use: Issue to all key team members, senior staff, supervisors, assistant managers and managers. The preferred textbook for Level 3 courses Topics covered include: ◊ Microbiology ◊ Food contamination & its prevention ◊ Food poisoning & foodborne disease ◊ Personal hygiene ◊ Food spoilage & preservation

Textbook

◊ ◊ ◊ ◊ ◊ ◊

Storage/temperature control Food premises & equipment Cleaning & disinfection Pest control Supervisory management/HACCP Food safety legislation

PRICING Per copy 1 Copy:

£12.95

2-9 Copies:

£10.95

10-49 Copies:

£9.50

50-99 Copies:

£9.00

100+ Copies:

£8.00

+ postage & packing

A Question of Food Safety for Supervisors (Level 3) Richard A. Sprenger ◊A4 Firmback◊Gloss Finish◊24 Page Full Colour This quiz book has been designed for use on the Level 3 Award in Supervising Food Safety qualifications awarded by HABC, CIEH and RSPH. It should be completed after reading Supervising Food Safety (Level 3). Recommended use: This book is an ideal way for supervisors to test their food safety knowledge prior to attending a Level 3 food safety course or to prepare for an examination. It may also be used to demonstrate retained knowledge as part of competency testing/refresher training.

PRICING Per copy

The book is packed with interesting quizzes, questions and crosswords. It should be retained to provide a record of training received. It may be used to reduce time spent in the classroom studying regulated qualifications.

Workbook

1-9 Copies:

£9.50

10-49 Copies:

£7.95

50-99 Copies:

£6.95

100+ Copies:

£5.95

Prevent cross-contamination during refrigeration

+ postage & packing

Level 3 Award in Food Safety INTERACTIVE Training Presentation Richard A. Sprenger ◊ This outstanding value Level 3 training presentation, includes lecture notes, handouts, group exercises, icebreakers, energisers and full-colour, illustrated slides.

Uses PowerPoint

Recommended use: Ideal for use by learners looking to achieve a Level 3 food safety award through HABC, CIEH, RSPH or REHIS or as a stand-alone in-house course. Can be used in conjunction with our Level 3 food safety DVDs and Supervising Food Safety (Level 3) book for a colourful, professional and highly effective complete solution to Level 3 training requirements for supervisors and new managers.

CD-ROM includes lecture notes & handouts

PRICING Per copy Presentation:

Topics covered include: ◊ Microbiology INTERACTIVE ◊ Personal hygiene Version ◊ Food spoilage & preservation ◊ Food premises & equipment ◊ Cleaning & disinfection ◊ Pest control ◊ HACCP ◊ The role of the supervisor ◊ Food safety legislation ◊ Food contamination & its prevention ◊ Food poisoning & foodborne disease ◊ Storage/temperature control

£275.00

+VAT + postage & packing

9

37

Level 3 Food Safety Training Products

Right on the Line - Food Plant Cleaning & Disinfection

DVD

Richard A. Sprenger DVD Duration: 19 minutes Right on the Line has brought together the expertise of Holchem Laboratories Ltd, a major UK cleaning chemical company, and Highfield, the UK’s leading supplier of food safety training materials. Recommended use: This DVD is intended for all personnel involved in the cleaning and disinfecting of food plants, as well as hygiene officers and trainee environmental health practitioners, and to support the cleaning lectures on the Level 3 and Level 4 (supervisors and managers) food safety courses.

Topics covered include: • HACCP & cleaning • Benefits of effective cleaning • The hazards of cleaning • What is cleaning? • When & how to clean • Disinfection • Management of cleaning

PRICING Per copy 1 DVD:

£120.00 +VAT + postage & packing

The Food Aliens

DVD

Richard A. Sprenger DVD Duration: 16 minutes This DVD is concerned with one of the major hazards, contamination - whether it’s bacterial contamination that results in food poisoning, or physical or chemical contamination that results in significant fines and adverse publicity. Examples of bad practices that result in direct and indirect contamination are provided. The DVD includes the main contamination hazards from delivery to service, which will also help food handlers to understand the basics of this area of hazard analysis.

Topics covered include: Bacterial & physical contamination • Chemical contamination • Sources & prevention of contamination • Vehicles & routes of contamination • Examples of bad hygiene practices • The basics of hazard analysis •

Starring: Sir Tony Robinson Presented by: Philippa Forrester

PRICING Per copy 1 DVD:

£120.00 +VAT + postage & packing

A Case of Ignorance

DVD

Richard A. Sprenger DVD Duration: 15 minutes A “Sherlock Holmes” style adventure story used to explain the principles of food poisoning prevention. The programme comprises two related sections and is ideal for use on its own as a refresher training session or as part of a Level 3 food safety course. A well-written, entertaining and thought-provoking DVD. Recommended use: Ideal for training sessions and food hygiene courses, and can be played uninterrupted or used as part of an interactive exercise. During two key sequences, the DVD can be paused to allow learners to contribute their own views on the causes of the food poisoning scenario presented. Ideal for refresher training.

PRICING Per copy 1 DVD:

£120.00 +VAT + postage & packing

Cards4Safety Level 3 Food Safety Playing Card Game Richard A. Sprenger 56 Card Full Colour Purpose-made plastic case Our full-colour card games support entertaining group activities and can invigorate training sessions. They can be used as reinforcement or as an alternative to a mock examination. Alternatively, the cards can be used as an icebreaker on Level 4 courses or for Level 3 refresher training.

38

PRICING Per Pack Playing Cards

1 Pack (revision):

£10.00

1 Pack (Q&A):

£10.00

5 Packs (assorted):

£30.00

+VAT + postage & packing

Level 3 Food Safety Training Products Effective Auditing & Inspection Skills Chris Griffith B5 Softback 48 Page Full Colour

NEW PR ODUCT

Textbook

Several high profile foodborne disease outbreaks have occurred where the business causing the outbreak has recently passed an audit. Significant criticism has been levelled at the auditors involved and in some cases it has been suggested that auditors should be accountable for negligent inspections. This book has been written for persons involved with, or learning about, the auditing and inspection of food businesses, including supervisors/managers involved in internal inspections and auditors/inspectors involved in third-party audits/inspections. It provides the foundation of knowledge that is essential for good inspections/audits and supports the most important on-the job training by experienced auditors/inspectors. Recommended use: This is an ideal text as a reference book for auditors/inspectors and to support the HABC Level 3 Award in Effective Auditing and Inspection Skills. Topics covered include: • Overview to effective auditing and inspection • Auditing and inspection skills/knowledge, including equipment and checklists • Planning/preparation, the audit process, opening/closing meetings and corrective actions • Preparation, approval and distribution of the report and revisits

PRICING Per copy 1 Copy:

£5.75

2-9 Copies:

£4.75

10+ Copies:

£3.75

+ postage & packing

Author: Professor Chris Griffith

Level 3 Award in Effective Auditing & Inspection Skills INTERACTIVE Training Presentation Richard A. Sprenger The presentation contains interactive elements to encourage class participation and will provide an engaging training programme for those involved in practical auditing or inspection of food premises, such as third-party auditors, enforcement officers, persons responsible for verifying HACCP and those persons responsible for internal audits i.e. checking the safety of their own premises. It will also be beneficial for food safety trainers, especially those involved with Level 3, Level 4 or HACCP training.

Uses PowerPoint

PRICING Per copy Presentation:

£275.00

CD-ROM includes lecture notes & handouts

Topics covered include: Prerequisites, purpose, benefits and limitations of inspections/audits • Types of audits/inspections • Constructing a model against which to inspect • The inspection cycle • Planning, preparation, scope, opening and closing meetings • Auditor competencies • Frequency/timing/duration of inspections • On-site inspection/audit • Observational and questioning techniques (data gathering) • Checklists/inspection forms • Analysis and interpretation • Report writing INTERACTIVE • Desktop inspection •

Version

+VAT + postage & packing

Food Safety Level 3 Blended Learning Package Richard A. Sprenger Managers, supervisors and chefs will now be able to achieve this important qualification without having to attend a 4-day off-site training course*. On completion of the e-learning part of this course, learners have the option to attend a 1-day workshop or complete A Question of Food Safety for Supervisors prior to sitting the Level 3 Food Safety exam.

PRICING Single user: £195.00

per user 3 or more users on the same site £150.00 per user Tuition day including revision session and exam technique session, available on request. Discounts available for large numbers. +VAT + postage & packing

*Recommended reading: Supervising Food Safety (Level 3) by Richard A. Sprenger

Topics covered include: Management • Your role as a manager/supervisor • Legal requirements • Training requirements • Effective training • Delegation & motivation

Food Safety • Contamination hazards • Multiplication & survival hazards • Food spoilage & foodborne illness • Control measures • People, premises & equipment • Cleaning & disinfection • From purchase to service

HACCP • HACCP & food safety • Implementing HACCP • Conducting a hazard analysis • From CCPs to corrective actions • Verification & documentation

39

Level 4 Food Safety Training Products Hygiene for Management A text for food safety courses Richard A. Sprenger B5 Hardback Jacket 436 Page Full Colour Hygiene for Management is the UK’s Number 1 best-selling advanced food hygiene book and is used on Level 4 and Advanced courses. Includes all the latest information on food safety legislation, training and epidemiology for managers. Indispensable reading for owners and managers of food businesses and anyone concerned with food safety. Often referred to as the ‘bible’ in the food industry. Can anyone interested in food safety really afford not to invest in this superb value-for-money publication?

N EW ED ITION 2014

Recommended use: Intended as a practical reference for managers and supervisors employed in catering, food retailing and manufacturing. It will be of particular interest to EHPs/EHOs, college lecturers and persons attending Level 4 food safety courses. Ideal for use in conjunction with Level 4 training presentations.

Textbook

PRICING Per copy 1 Copy:

£23.95

Author: Richard A. Sprenger

2-9 Copies:

£21.50

Chairman

10-49 Copies:

£20.50

Highfield

50+ Copies:

£18.50

Topics covered include: • Microbiology, food poisoning & foodborne infections • Food contamination & its control • The storage & temperature control of food • Food spoilage & preservation • Personal hygiene, training & education of food handlers • The design and construction of food premises & equipment • Cleaning, disinfection & pest control • Monitoring and control of food standards & operations (HACCP) • Food safety legislation

+ postage & packing

Level 4 Award in Food Safety INTERACTIVE+DVD Training Presentation Richard A. Sprenger Outstanding value Level 4 training programme including lecture notes, handouts, group exercises, icebreakers, energisers and fullcolour, illustrated presentation slides. Recommended use: Ideal for delivering HABC, CIEH, RSPH Level 4 or REHIS Advanced qualifications or equivalent in-house courses. Use in conjunction with Hygiene for Management and Level 4 training DVDs.

Uses PowerPoint

40

CD-ROM includes lecture notes & handouts

Topics covered include: INTERACTIVE+ • Microbiology DVD Version • Food poisoning • Foodborne disease • Personal hygiene • Food preservation • Cleaning & disinfection • Pest control • HACCP/hazard analysis • Managers’ role in food safety • Food safety legislation • Food premises & equipment • Food contamination & its prevention

PRICING Per copy Presentation:

£375.00

+VAT + postage & packing

Food Safety Training Xtras 4Cs Challenge INTERACTIVE DVD Presented by Andrew Love Features the 4 Cs: • Cross-contamination • Cooking • Chilling • Cleaning

This highly amusing, fully interactive DVD game show is loaded with questions and answers about cross-contamination, cooking, chilling and cleaning. It uses the latest technology and can be played on a DVD player and most laptops through a multimedia projector. The DVD can be played in modules to break up traditional Level 2 food safety classroom training. The 4Cs can be used for an hour-long refresher training session, or to assist staff in the understanding of Safer Food Better Business. The DVD also includes the FSA's award winning DVD “Bacteria Bite Business”.

PRICING Per copy 1 DVD:

£95.00 +VAT + postage & packing

Ban the Bugs For People with Learning Difficulties Richard A. Sprenger DVD Duration: 16 minutes Food poisoning is a very unpleasant illness that can have serious consequences, especially for the young, the elderly or people on medication. The incidence of food poisoning is much too high and it frequently results from mistakes made whilst preparing food. Fortunately food poisoning can be prevented by following a few basic rules that are outlined in ‘Ban the Bugs’ in an interesting and entertaining way.

DVD

Topics covered include: • Causes of food poisoning • Shopping • Good hygiene practices • Thawing, cooking & cooling food • Personal hygiene • Effective storage

Basic Food Hygiene & Good Practice

PRICING Per copy 1 DVD:

£105.00 +VAT + postage & packing

DVD

Ban the Bugs In the Home Richard A. Sprenger DVD Duration: 16 minutes Topics covered include: What brings food poisoning germs into the kitchen • How germs are spread about the kitchen • Safe shopping •

• • • •

Effective cleaning Personal hygiene & handwashing Preparing, cooking, cooling & storing food safely The important food safety rules

Food safety is more than just common sense!

PRICING Per copy 1 DVD:

£60.00 +VAT + postage & packing

DVD

Ban the Bugs Food Hygiene for Care Home Kitchens Richard A. Sprenger DVD Duration: 16 minutes Topics covered include: • Sources of food poisoning bacteria • Cross-contamination & its prevention • Food deliveries, storage, preparing, cooking, cooling & serving

A3 Laminated Posters A3 Size Gloss Laminated Full Colour

• • •

Personal hygiene & handwashing Effective cleaning Seven food safety rules to minimise the risk of food poisoning

FOOD HYGIENE FOR CARE HOME KITCHENS

PRICING Per copy 1 DVD:

£105.00 +VAT + postage & packing

DVD

PRICING Per copy A3 (each):

£6.00

A3 any 10x:

£50.00

+VAT + postage & packing

A great series of food hygiene posters, each printed in full colour and laminated for additional protection and hygiene. Assists in the cost-effective implementation of HACCP. Posters 1-10 cover Hazard Analysis Critical Control Point (HACCP) from purchase to service. Posters 11-20 cover more general food hygiene topics. Recommended use: Ideal for use in the classroom to assist with the training of staff and/or to act as reminders and reference tools in the workplace. Bring HACCP out of the manager’s office and into the kitchen/food room. Critical control points can be clearly identified and the hazards, controls and monitoring at each point specified. Monitoring forms can be attached to clipboards at each CCP.

POSTERS

Self-adhesive Laminated Notices 9.9cm x 21cm Size Gloss Laminated Full Colour Washable self-adhesive notices to help you comply with legal and hygiene requirements. These include illustrations to assist persons with reading difficulties. Provide clear and eye-catching instructions and/or reinforcement for staff. PRICING Pack of 10x These notices increase awareness, assist new and 1 design: £6.00 Mixed design: £6.00 part-time employees and prevent staff complacency.

NOTICES

+VAT + postage & packing

To view all posters and notices go to www.highfield.co.uk

41

Level 2 HACCP Training Pack Level 2 Interactive HACCP Training Pack Richard A. Sprenger

Highfield is proud to introduce the most interactive, fun-to-use group training solution available on the market. This interactive training pack provides the ultimate solution for trainers.

Included in this pack: • Interactive training presentation • Interactive+DVD training presentation - The trainer can run the presentation from start to finish or can select to break up the modules with DVD clips and game show DVD questions. • HACCP4U DVD • Foundation HACCP Challenge DVD • Cards4Safety - Definitions Game (2 Packs) • The Foundation HACCP Handbook • Lecture notes, handouts, exercises, energisers + Highfield exam paper

PRICING Per copy Interactive Pack:

£350.00

Presentation (if purchased individually): £175.00 +VAT + postage & packing

INTERACTIVE+ DVD Version

Uses PowerPoint

HACCP4U example slide.

Training presentation example slides.

42

Level 2 HACCP Training Products The Foundation HACCP Handbook Richard A. Sprenger ◊A5 Firmback◊Gloss Finish◊40 Page Full Colour Increased pressure from the Food Standards Agency will significantly increase the demand for formal HACCP training, including Level 2 courses. This book has been written as a standard text to support Level 2 and in-house courses. However, it will also be of considerable practical assistance to managers who need a basic understanding of HACCP and guidance on implementing a HACCP system to assist in complying with legal requirements. Recommended use: Ideal for food handlers who have Level 2 knowledge of food safety and require a basic understanding of HACCP. Complements regulated Level 2 qualifications and in-house courses.

Handbook

Customised copies available by arrangement for orders of 1,000 plus.

Topics covered include: ◊ Food safety management ◊ Hazards ◊ What is HACCP? ◊ Benefits of a HACCP system ◊ Prerequisites for HACCP ◊ The seven principles of HACCP ◊ The implementation of HACCP ◊ The law relating to HACCP ◊ Decision trees ◊ Monitoring forms ◊ Definitions

PRICING Per copy 1-9 Copies:

£4.00

10-99 Copies:

£3.00

100+ Copies:

£2.50

+ postage & packing

Cards4Safety Foundation HACCP Playing Card Game Richard A. Sprenger ◊56 Card Full Colour◊Purpose-made plastic case Our full-colour card games support entertaining group activities and can invigorate Level 2 HACCP training sessions. They can be used as reinforcement or as an alternative to a mock examination. Alternatively, the cards can be used as an icebreaker for Level 3 and Level 4 courses or for refresher training.

PRICING Per Pack 1 Pack (definitions): £10.00 5 Packs:

£30.00 +VAT + postage & packing

Playing Cards

HACCP4U Richard A. Sprenger ◊INTERACTIVE DVD◊Duration: 60 minutes Now that it is a legal requirement for every food business to implement a food safety management system based on HACCP principles, it is important that all food handlers receive basic HACCP training. HACCP4U is an entertaining modular interactive DVD which reflects the latest thoughts regarding HACCP. Based on the best-selling Foundation HACCP Handbook, the DVD examines the implementation of HACCP in Dave's Diner and Chez Davide, two completely contrasting restaurants managed by the chef, David Benson Phillips.

DVD

Recommended use: Ideal for Level 2 HACCP qualifications or in-house HACCP courses. Use in conjunction with the Foundation HACCP Handbook. Ideal for use on Level 3 or Level 4 food safety courses.

The Foundation HACCP Challenge

PRICING Per copy 1 DVD:

A short clip of the DVD may be viewed on www.highfield.co.uk

Timed multiple-choice questions A, B, C & D

Richard A. Sprenger ◊Interactive DVD

This fully interactive game show, loaded with questions and answers, is ideal for use on HACCP courses and allows trainers to test the knowledge of groups during the course or before taking the examination. The DVD can be played in modules to break up traditional training or alternatively can be used for a 30-minute refresher training session. Presented by Andy Love and directed by Kevin Powis, this fun, modern approach to training will add interest to your course and help learners to gain a thorough understanding of the subject.

DVD

£120.00 +VAT + postage & packing

Using the latest technology this interactive game show can be played on most DVD players and laptops through a multimedia projector.

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PRICING Per copy 1 DVD:

£75.00 +VAT + postage & packing

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Level 3 HACCP Training Products Intermediate HACCP (Level 3) Carol A. Wallace B5 Firmback Gloss Finish 112 Page Full Colour A text for Level 3 HACCP courses and a reference for the implementation of HACCP. Intermediate HACCP is written by Carol Wallace, the co-author of the UK’s most successful HACCP books. Although based on the Codex Principles of HACCP, it includes a considerable amount of advice on process-led HACCP systems for catering and retail operations. It is also invaluable to persons sitting Level 3 HACCP examinations of any of the awarding bodies (HABC, CIEH and RSPH) and can be used as a solid grounding for Level 4 courses. Recommended use: Ideal for managers, supervisors and HACCP team members who are responsible for the implementation of HACCP systems.

Textbook

Topics covered include: • An introduction to HACCP • Food hazards & their control • HACCP & the law • Approaches to HACCP

• • • • •

How to develop HACCP How to manage HACCP Catering process flow HACCP case studies Self-tests

HACCP was developed by NASA and Pillsbury in the late 1950s/early 1960s as part of the American manned space programme.

PRICING Per copy 1-9 Copies:

£14.95

10+ Copies:

£12.95

+ postage & packing

Level 3 Award in HACCP INTERACTIVE+DVD Training Presentation Richard A. Sprenger Outstanding value HACCP training presentation, including lecture plans, handouts, group exercises, icebreakers, energisers and full-colour, illustrated slides. This ready-to-use training pack offers excellent quality and value for money.

Uses PowerPoint

Recommended use: Ideal for food safety trainers involved with designing and running in-house HACCP courses, or delivering level 3 qualification. Use in conjunction with Intermediate HACCP for a complete solution to your HACCP training requirements.

Topics covered include: • Introduction to food safety • Introduction to HACCP • HACCP principles • Hazards & generic controls • Implementing HACCP • Critical control points • Monitoring & corrective action • Verification, review & documentation

PRICING Per copy INTERACTIVE+ DVD Version

CD-ROM includes lecture notes & handouts

Presentation:

£225.00

+VAT + postage & packing

Level 4 HACCP Training Products Level 4 Award in HACCP INTERACTIVE Training Presentation Richard A. Sprenger Excellent value training presentation for delivering Level 4 HACCP courses. Contents include lecture plan, handouts, group exercises, icebreakers, lecture notes and full-colour illustrated slides. Lecture notes and handouts may be printed off from the disk.

Uses PowerPoint

Recommended use: Ideal for trainers, colleges and large companies delivering Level 4 HACCP qualifications or in-house courses.

CD-ROM includes lecture notes & handouts INTERACTIVE Version

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Topics covered include: HACCP & legislation • Preparing for HACCP • Prerequisite programmes • 7 Codex HACCP Principles • The HACCP Team • Hazard analysis • Critical control points • Critical limits • Monitoring • Corrective action • Implementation • Verification • HACCP documentation • Maintaining HACCP •

PRICING Per copy Presentation:

£375.00

+VAT + postage & packing

e-learning Training Products

e-learning Bespoke e-learning Solutions For over a decade Highfield has provided groundbreaking e-learning solutions in a number of subject areas for some of the world’s largest and most recognisable companies. Our e-learning packages are created in line with our clients’ exact requirements and include their branding. These packages can be built either around our existing courses or from all new requirements and learning outcomes. Companies that we have created bespoke solutions for include PepsiCo (Food Safety and Microbiology), Marks and Spencer (Security and Health and Safety), the SIA (Security) and RVS (Manual Handling). Examples of the bespoke courses we have put together for Marks and Spencer are as follows:

If you believe a bespoke e-learning solution would benefit your organisation and would like further information on what options are available to you, as well as cost indications, please contact our sales team on 0845 226 0350 or at [email protected]

Learning Management System Online Training by Highfield At Highfield we have extended our e-learning range to include a number of online packages. As part of this we have created a Learning Management System (or LMS). This is a tool for the collation and administration of learning content. The Highfield LMS has been created with the needs of a business in mind; it reduces the time and effort required to administer your training and features detailed reports on training progress. Highfield Learning Management System

Please phone 0845 2260350 for more information or to arrange a demonstration.

On-line Demos available www.highfield.co.uk/products/format/elearning/

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e-learning Training Products e-learning Training Products Food Safety Level 1 e-learning Package Food Safety Level 1 e-learning Package Richard A. Sprenger web based e-learning Richard A. Sprenger web based e-learning

This course is available online through the Highfield This course is availableSystem online through the Highfield Learning Management (LMS), which includes Learningto Management System (LMS), which includes features monitor, manage and record training features activity. to monitor, manage and record training activity. Recommended use: Recommended This new courseuse: is ideal for induction and awareness This newfor course is ideal for induction and awareness training all staff. training for all staff. The training modules cover the Level 1 course The training cover the Level 1 course syllabus. On modules completion of each module, learners syllabus. On a completion of each module,questions learners to will be given series of multiple-choice will be given a series of multiple-choice questions to answer. answer. Topics covered include: Topics covered include: •• Introduction to food safety •• Introduction to food safety Microbiological hazards • Microbiological ••• Food poisoning hazards and its control •• Food poisoning hazards and its control Contamination and controls • •• Contamination hazards and Safe handling and storage ofcontrols food • Safe handling and storage of food ••• Personal hygiene •• Personal hygiene Food pests and control • Food pests and control ••• Cleaning and disinfection • Cleaning and disinfection On successful completion of the course, the system On successful completionHABC of thecommended course, the system produces a personalised produces certificate.a personalised HABC commended certificate.

PRICING PRICING (1 year licence, per user)

(1 year licence, per user) 1 User: £30.00 1 User: £30.00 5 Users: £20.00 5 Users: £20.00 10 Users: £15.00 10 Users: £15.00 20 Users: £12.50 20 Users: £12.50 100 Users: £10.00 100 Users: £10.00 +VAT +VAT +VAT

PRICING Per Per copy copy PRICING Per copy Certificates Certificates Certificates (A4 size): (A4 size): £1.00 £1.00 (A4 size): £1.00

+VAT +VAT + + postage postage & & packing packing +VAT + postage & packing

Optional High Optional High Quality Certificates: Quality Certificates: Certificate shown is LMS. Certificate shownalso is LMS. CD-ROM version available. CD-ROM version also available.

Food Safety Level 2 e-learning Package Food Safety Level 2 e-learning Package Richard A. Sprenger web based e-learning Richard A. Sprenger web based e-learning

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Highfield has drawn on 10 years of experience to Highfield has drawn on 10 years ofSafety experience to develop the most interactive Food training develop the most The interactive Safety online training course available. course Food is available course available. The course is available online through the Highfield Learning Management System through the Highfield Management System (LMS), which includes Learning features to monitor, manage (LMS), which includes features to monitor, manage and record training activity. and record training activity. Recommended use: Recommended This new courseuse: is ideal Thisfood newhandlers course isinideal for your business. for food handlers in your business. Features include: include: ••Features 10 self-contained training modules covering: • training modules covering: ••10 self-contained Introduction to food safety Introduction to food safety ••• Microbiological hazards •• Microbiological • Food poisoning hazards and its control Food poisoning hazards and its control ••• Contamination & controls •• Contamination hazards & controls HACCP from delivery to service • HACCP from delivery to service ••• Personal hygiene Personal hygiene ••• Food premises and equipment •• Food pests premises Food andand pestequipment control • Food pests and pest control ••• Cleaning and disinfection •• Cleaning and disinfection Food safety enforcement • •50 multiple-choice Food safety enforcement •• questions •• 50 questions Anmultiple-choice estimated 6-9 hours of training in total • An encyclopaedia estimated 6-9 hours of training ••• An and help pages in total •• An encyclopaedia food and help pages A comprehensive safety glossary • • A comprehensive food safety glossary The 10 training modules cover the Level 2 course The 10 training modules Level 2 course syllabus. This course hascover been the independently syllabus. Thiscommended course has been independently reviewed and for Level 2 training by reviewed commended for Level training HABC. Onand successful completion of 2the course,by HABC. On successful of the course, the system produces acompletion personalised HABC the system produces a personalised HABC commended certificate. commended certificate.

PRICING PRICING (1 year licence, per user)

(1 year licence, per user) 1 User: £40.00 1 User: £40.00 5 Users: £25.00 5 Users: £25.00 10 Users: £20.00 10 Users: £20.00 20 Users: £17.50 20 Users: £17.50 100 Users: £15.00 100 Users: £15.00 +VAT +VAT +VAT

PRICING Per Per copy copy PRICING Per copy Certificates Certificates Certificates (A4 (A4 size): size): £1.00 £1.00 (A4 size): £1.00

+VAT +VAT + + postage postage & & packing packing +VAT + postage & packing

Optional High Optional High Quality Certificates: Quality Certificates: Certificate shown is LMS. Certificate shownalso is LMS. CD-ROM version available. CD-ROM version also available.

e-learning Training Products Food Safety Level 3 e-learning Package Richard A. Sprenger

web based e-learning

This new level 3 food safety course through Highfield’s Learning Management System (LMS), which includes features to monitor, manage and record training activity. Upon completion of this e-learning course, learners have the option to attend a 1-day workshop or complete A Question of Food Safety for Supervisors prior to sitting the Level 3 Food Safety exam. Recommended use: This level 3 course is not just designed for managers, supervisors and chefs. Topics covered include: FOOD SAFETY Contamination hazards • Multiplication and survival hazards • Food spoilage and foodborne illness • Control measures • People, premises and equipment • Cleaning and disinfection • From purchase to service •

MANAGEMENT • Your role as a manager/supervisor • Legal requirements • Training requirements • Effective training • Delegation and motivation HACCP • HACCP and food safety • Implementing HACCP • Conducting a hazard analysis • From CCPs to corrective actions • Verification and documentation

PRICING Per copy Certificates (A4 size): £1.00 +VAT + postage & packing

Optional High Quality Certificates: Certificate shown is LMS. CD-ROM version also available.

On successful completion of the course, the system produces a personalised HABC commended certificate.

PRICING

(1 year licence, per user) 1 User:

£195.00

5 Users:

£175.00

10 Users:

£155.00

50 Users:

£135.00

100 Users:

£115.00 +VAT

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Ground-breaking training kits available to support Apprenticeships, Pre-employment and Traineeships Apprenti-kits These are the ultimate learning resource for those learners who are completing an intermediate apprenticeship framework or taking a standalone knowledge component of an intermediate apprenticeship framework.

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me to your App rentic eship As an app rentice you are develop embarking ing the skills and on an exc This is you knowle iting lear dge nee r opportu ning jou ded to your org nity to rney whi be a valu learn mo anisatio ch will see ed emplo n works re about can per you yee. and to form you how find out r role to how you This app the bes t of you renticeship r ability. to give programm appren e has bee tices the their care n opportu created ers. Not nity to only will appren progress ticeship you ach but you ieve the nationally will also full recogni achieve sed qua part of your app lific renticeship ations as .

Each kit is broken down into key sections, meaning the learner can digest information in short bursts. These sections are as follows: The Welcome Booklet: This is stored in the front wallet of the kit and explains the purpose of the Apprenti-kit and how it can be used.

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Notes Pages: These are provided at the front of each module and allow delegates to make bullet point notes on each module. Textbooks: These provide learners with all the information they need to complete the module of their apprenticeship and include Highfield-style illustrations to engage them. Workbooks: The questions/activities in these books have been mapped to learning outcomes. The completion of them can be used as evidence of learning for the relevant qualification. ERR Handbook: This provides the learner with the information of which they need to be aware of regarding employee rights and responsibilities. The handbook also includes a number of activities for learners to complete in order to reinforce their learning. This is available to download or can be included in each Apprenti-kit for just £3.50 per insertion. In addition to being available in hard-copy our Apprenti-kits are also available in e-Kit format, which utilises editable Adobe software to allow learners to work through their kit electronically. The kits available for our hospitality qualifications are: Catering and Professional Chefs..................................................... £29.95 Hospitality ................................................................................................. £35.95

Also Available: HABC Employability-kits & Highfield Trainee-kits These have been launched in line with the government agenda on sustainable employment including pre-employment and traineeships and can also be used to support those looking to enter a career in the hospitality and catering industry.

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Registration Fees HABC is a market leader when it comes to setting prices for its qualifications. We also have extremely competitive prices when it comes to registering to join us. Our registration fees, as well as any other additional costs are:

Centre Approval Fee Annual Fee* Approval Visit Fee (if required, subject specific) Centre Manual (Paper Copy) Qualification Registration (per qualification)

£280+VAT £300+VAT £300+VAT £15+VAT £30+VAT

*All Centres that spend less than £1,000 during a calendar year (January – December) will be subject to an annual fee of £300+VAT. Centres spending over £1,000 during a calendar year will be exempt from the fee. For existing Centres the first year will be January 1st 2014 – December 31st 2014 (i.e. the first time Centres could possibly be charged would be January 2015).

Additional Costs Some of the additional costs that you may encounter by being a HABC Approved Centre are as follows (these costs are optional): Manual re-marking of Candidate Answer Sheet (multiple-choice) Manual re-marking of Candidate Answer Booklet (short written) Appeals requiring a visit to a Centre HABC Quality Support visit

£20+VAT £40+VAT £350+VAT £350+VAT

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These would be your learners’ qualification certificates, which would not only include our logo as the awarding organisation, but also your company logo as their trainer, and is a great promotional tool.

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Artwork set-up fee Artwork set-up fee (with purchase of 50 or more examination papers) Fee per certificate

£25+VAT FREE FREE

Postage and Packaging Ordinary Post (UK only) Express delivery within 48 hours of examination Separate delivery will apply to overseas orders

FREE £10+VAT

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Course Finder Plus Course Finder Plus is an online search facility that allows learners to search for their nearest training provider delivering HABC qualifications. Course Finder Plus allows learners to search by subject area, course title, address (or part thereof – meaning they can just enter their town/city or postcode), and desired course dates. Once all search criteria have been inputted, a list of potential courses will be suggested to the learner. Course Finder Plus is available directly through the HABC website via the home page and we thoroughly recommend that all of our Approved Centres populate it by adding their course details. This service is not only a great promotional tool for our Approved Centres, but is also completely free to use. Yet another benefit of being a HABC Centre.

Social Media Contact Details HABC is the ‘awarding body that listens’, and as a result of this we maximise on any and all opportunities which allow us to communicate with our Approved Centres and customers. This allows us to look at areas where we can further improve our services and exceed customer expectations, and we encourage you to join us on our social media platforms:

facebook www.facebook.com/HighfieldABC

twitter

linkedin

www.twitter.com/HighfieldABC

In addition to the above, HABC also has some sector-specific social media forums that are available through LinkedIn. These forums provide various topics for debate amongst HABC Approved Centres on the relevant subject areas, and include the Highfield Food Safety Trainers’ Forum and the HABC Apprenticeship and Work-based Learning Forum. Stay tuned to our social media channels for further announcements.

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How to become a

HABC Centre APPROVED CENTRE APPLICATION:

HABC is the UK’s leading awarding organisation for compliance qualifications. We are always on the lookout for training Centres that would like to become HABC Approved Centres. By becoming an Approved Centre, you can allow your candidates to take HABC qualifications in a wide range of subject areas. Qualifications provided by HABC cover a number of different subjects including: • Food Safety,

• Manual Handling,

• HACCP,

• First Aid,

• Health & Safety,

• Licensing,

• Auditing Skills,

• Security,

• Infection Control,

• Teaching

• Fire Safety,

• and Apprenticeships.

THE BENEFITS OF APPLYING:

HABC is the UK’s leading awarding organisation for compliance qualifications for a number of reasons: Quality - Leading international industry experts from all fields, with supporting training materials for HABCregulated qualifications available from Highfield. Value - We understand the most important aspects of what our Centres need when it comes to delivering qualifications. Our qualifications are certainly among the most competitively priced within the market; however, we cannot be beaten for value. Service - We provide all of our Centres with their own dedicated account manager and an average of four working days’ results and certification turnaround time. Integrity - We only provide our Centres with accurate and honest information at all times.

BECOME A CENTRE

To become a HABC Centre, simply register with us at www.highfieldabc.com/ application or contact us on 0845 2260350. Once you have done this we’ll send you a username and password so you can begin the process (which we can happily guide you through if required).

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HABC Food Safety and Hospitality Qualifications Highfield Awarding Body for Compliance Highfield House, Heavens Walk, Lakeside, Doncaster, South Yorkshire, DN4 5HZ U.K.

©HABC 2015

Tel: +44 0845 2260350 Tel: +44 01302 363277 Fax: +44 0845 2260360 [email protected] www.highfieldabc.com

®

The Awarding Body that Listens