Level 4 Award in Managing Food Safety in Catering

Designed with management accountability – intended to provide candidates with adequate knowledge to ensure food businesses operate in a hygienic and efficient manner. Managers, supervisors, senior hygiene personnel, senior staff, food hygiene trainers and head chefs will find this course sufficiently relevant to their working roles.

• Personal hygiene
• Non-bacterial food poisoning
• Food poisoning and food borne disease
• Food contamination and its prevention
• Food storage and temperature control
• Bacteriology
• Design and construction of premises and equipment
• Cleaning and disinfection
• Pest control
• Food hygiene training
• Legislation (EC.UK Codes of Practice)
• Management Control
• Successful candidates will be able to:
• Guide and advise on the management of food hygiene in a food business
• Contribute to the management of hygiene in a wide variety of food businesses
• Identify further technical knowledge necessary in complex processes
• Determine further training requirements
• Identify areas for legal compliance
• Determine good practice
• Design an improvement plan
• Outline a HACCP type study
• Promote and encourage good standards of food safety
• Liaise with enforcement officers
• Deliver Level 1 training (with appropriate training skills)

The course ends with a written exam requiring detailed essay-style answers and free response to structured questions.