Frequently Asked Questions

The Highfield Certified Manager Programme is a certified food safety programme that provides managers within food businesses with the tools and knowledge to take control of food safety in their organisation.

It combines internationally recognised qualifications with practical measures that evidence the difference properly trained managers make, and these measures include:

Internal measures

• Reduction in food poisoning contributory factors and contraventions
• Possibly less wastage and energy use (in a safe manner)
• Fewer complaints

External measures

• Reduction in food poisoning contributory factors and contraventions
• Improved audit score
• Reduced fines
• Improved hygiene rating

It also ensures that managers and supervisors are better placed to understand the complex solutions that many third-party companies may suggest implementing and ensures the effective supervision of food handlers.

For the programme to be effective a business must strive to achieve the highest levels of food safety. With four pathways to choose from the CMP is suitable for businesses that operate in catering, retail or manufacturing environments.

The CMP is a bundle of qualifications that provide knowledge in a variety of subjects that are pertinent for food safety managers and supervisors.

To ensure continued competence the programme has a requirement for the certified manager or supervisor to maintain 24 hours of CPD per year. This can be gained and evidenced in a variety of ways.

The Highfield Certified Manager Programme is suitable for existing managers and supervisors working in catering, retail or food manufacturing environments. It is also the ideal programme to ensure the effective upskilling of existing staff who would like to progress to a supervisory or management role.

The programme may also be particularly useful as part of a graduate training scheme within the hospitality sector.

Businesses and individuals that register for the Certified Manager Programme show a commitment to achieving the very highest standards of food safety. It is a commitment that will assist in protecting profits, enhancing your brand reputation and minimising the risk of food poisoning.

The benefits to the company are improved food safety, quick implementation and the appreciation of customers.

Learners who wish to qualify as a certified manager may benefit from increased career prospects, and an enhancement of their skillset. By the end of the programme they will have the knowledge and skills required to identify food safety issues, cover the principles of HACCP and effectively inspect all food storage, preparation, cooking and serving areas. For those working within a catering environment they will have the knowledge to effectively manage the control of allergens.

The Certified Manager Programme can only be delivered by approved Highfield centres. If you are an existing Highfield centre, contact your centre manager and let them know you would like to register to deliver the Certified Manage Programme.

If you are not currently a Highfield centre, or are a company that is interested in implementing the programme for your business, please contact Richard Sprenger on rsprenger@highfield.co.uk or call 009714 449 4042.