Highfield Level 3 Award in Food Safety for Manufacturing (RQF) 603-4944-X

Highfield Level 3 Award in Food for Manufacturing (RQF) 4 Qualifications. Learners must complete 45 questions within 90 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 66% (30/45). Learners will receive a Distinction if they achieve a pass mark of 80% (36/45). This qualification is graded pass/distinction/fail. Centres must take all reasonable steps to avoid any part of the assessment of a learner (including any internal quality assurance and invigilation) being undertaken by any person who has a personal interest in the result of the assessment. Guidance on quality assurance Highfield Qualifications require centres to have a robust mechanism for internal quality assurance in place. Internal quality assurance must be completed by an appropriately qualified person and who must not have been involved in any aspect of the delivery or assessment of the course they are quality assuring. For more information on internal quality assurance processes, please refer to the tutor, assessor and IQA support pack available to download from the Highfield website. Recognition of prior learning (RPL) Centres may apply to use recognition of prior learning or prior achievement to reduce the amount of time spent in preparing a learner for assessment. For further information on how centres can apply to use RPL as described above, please refer to the Recognition of Prior Learning (RPL) Policy in the members’ area of the Hig hfield Qualifications website. This policy should be read in conjunction with this specification and all other relevant Highfield documentation. Tutor requirements Highfield recommends that Nominated Tutors have teaching experience and hold a qualification in the relevant subject area. Therefore, it is recommended that Tutors have a Level 4 Food Safety qualification from a recognised Awarding Body, together with relevant work experience and a training qualification or training experience. Suitable Subject Area Qualifications may include: • Degree or DipHE in a related subject such as: o Food Science o Environmental Health o Home Economics o Microbiology o or one that contains elements of these subjects • HNC/D in a related subject (as outlined above); • Level 4 qualification in Food Safety; • Graduate Diploma in Food Science and Technology of the Institute of Food Science and Technology; or • any other Highfield approved qualification.