Level 4 Award in Managing Food Safety and Hygiene

Summary of Outcomes: Unit 1: Food Safety Management Unit Level: 4 Unit reference number: H/616/4337 GLH: 24 1. Examine food safety legislation, by being able to explain: 1.1 the food business operator and staff responsibilities with regard to food safety legislation 1.2 the requirements of food safety legislation and procedures for compliance and enforcement 2 Analyse food safety hazards and their controls, by being able to explain: 2.1 the risks to food safety from biological, physical, chemical and allergenic hazards 2.2 controls of biological, physical, chemical and allergenic hazards 2.3 methods of monitoring and recording the control of food safety hazards 2.4 the corrective actions required if food safety hazards are not controlled 2.5 investigation of food safety incidents 3 Review food safety management systems, by being able to explain: 3.1 processes to develop, implement, maintain, review and evaluate food safety management procedures, pre-requisites, resource allocations, roles and responsibilities 3.2 communicate food safety management information to staff, visitors and suppliers 3.3 strategies for developing and maintaining a food safety policy and food safety culture within an organisation