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

Cost: £490 + VAT Includes course manual, text book and exam fee
Dates: 07, 14, 21, 28 October and 04, 11, 18 November 2009.                       

 3, 8, 15, 22, 29 March, 05, 12 April 2011
Duration: 6.5 days

Introduction:

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.
 

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 courses:

• Intermediate Certificate in Applied HACCP Principles
• Advanced Certificate in Applied HACCP Principles