Level 4 Award in Managing Food Safety (Catering or Manufacturing)

Description
Food hygiene failures can result in food poisoning, contamination, loss of products and loss of jobs. Food safety law requires businesses to assess their food safety hazards and control risks through a formalised food safety management system.

Program
Course objectives/key benefits:
On completion delegates will be able to:
· Define and control food safety within their own operation
· Have an in-depth technical understanding of food safety and hygiene
Who the course is aimed at:
Management staff within catering, or food production.
Course content:
Day 1:Concepts of food safety management
The law relating to food safety

Day 2:Microbiology
Personal hygiene
Food poisoning
Day 3:Food borne infections
Food preservation techniques
Day 4:Food storage and temperature control
Cleaning and disinfection
Pest control
Day 5:Design of equipment and premises
Communication and training
Day 6: HACCP and food safety management
Food production systems
Revision and exam technique
Day 7:Written exam
Course tutor:
Lesley Bojko or Dr Rosemarie Pearson
Training method:
Interactive workshop with written exam and two course assignments.
Course outcome/qualification:
Level 4 Award in managing Food Safety from the Chartered Institute of Environmental Health
Pre-requisite knowledge/qualification:
· Level 2 Award in Food Safety
· Ability to understand technical aspects of food safety
· Report writing skills
Recommended follow-up course:
· Intermediate Certificate in Applied HACCP Principles
· Advanced Certificate in Applied HACCP Principles