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Level 4 Award in Managing Food Safety (Catering or Manufacturing)
The Chartered Institute of Environmental Health

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Most of our courses can be delivered at your premises.

Cost:	£490 + VAT Includes course manual, text book and exam fee
Dates:	18, 25 September, 02, 09, 16, 23 October and 06 November 2008 05, 12, 19, 26 February, 05, 12 and 26 March 2009 23, 30 April, 07, 14, 21, 28 May and 11 June 2009
Duration:	6 & 1/2 days

Introduction:
Food hygiene failures can result in food poisoning, contamination, loss of products and loss of jobs. Food safety regulations require 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 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: Introduction to the course

• Food safety management
• The law relating to food safety and food hygiene

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: Quality assurance and HACCP

• Food production systems
• Revision and exam technique

Day 7: Written exam

Course tutors:
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 Foof 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.

PLEASE CALL 01206 712727 FOR FURTHER INFORMATION