Level 4 Food Hygiene Refresher

Course Programme:

• An update and reminder of food safety legislation including enforcement.
• A review of industry guides and codes of practice.
• The consequence of non-compliance and penalties.
• The duties and responsibilities of proprietors, managers and supervisors.
• The importance of effectively communicating food safety to your staff. Keeping appropriate food safety records and demonstrating due diligence.
• Food contamination and how it can be controlled.
• Physical, chemical, microbiological and allergenic contaminants.
• Causes and control measures of food borne illnesses.
• Managing the prevention of pests.
• Implementing effective cleaning and disinfection programmes. Effectively managing your food safety team and other non-food personnel, such as contractors and visitors.
• The seven principles of a HACCP system.
• Implementing, managing, monitoring and evaluating food safety management procedures.
• Carrying out regular management inspections and internal audits.
• How to communicate food safety procedures to all staff responsible for its implementation, maintenance, monitoring and evaluation in order to develop and maintain a good food safety culture.
• How to provide effective food safety training for all associated personnel including assessing training needs and requirements.
• Supplier quality and safety controls.