Level 4 Award in Managing Food Safety in Catering/Manufacturing

This course provides senior employees with an in-depth knowledge of food safety and management. It is suitable for those with responsibilities for an operational team and who are responsible for advising and training in food safety, such as business owners or managers, production managers, trainers, hygiene auditors and supervisors with Level 3 Food Safety knowledge. The course provides a thorough knowledge of hazards and controls and focuses on the importance of developing, implementing and monitoring food safety procedures.

• Introduction to Food Safety and Contamination
• Microbiology (Multiplication & Survival Hazards)
• Food Borne Illness
• Food Handlers and Personal Hygiene
• Training and Education
• Food Hazards and Controls from Purchase to Service
• The Design and Construction of Food Premises and Equipment
• Cleaning and Disinfection
• Pest Management
• Food Safety Management and HACCP
• The Role of the Manager
• Food Safety Legislation and Enforcement

• Understand how food business operators can ensure compliance with food safety legislation
• Understand the operational requirements needed to ensure food safety
• Understand how to establish food safety management procedures
• Understand the controls required for food safety
• Understand how to maintain food safety management procedures