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Level 4 Award in Managing Food Safety (RQF) <<< Back to previous page   

Who should attend?
Managers, supervisors, senior hygiene personnel, owners or managers of food businesses and supervisors with intermediate food hygiene knowledge who would benefit from increasing their knowledge to an advanced level.

Overview and benefits
On completing this qualification candidates will be able to guide and advise on the management of food hygiene in a food business.
  • Will equip candidates to meet the food industry's need for a high level of practical qualification with external accreditation.
  • Suitable for candidates wishing to deliver food safety as part of their training


Course Content
  • Bacteriology and food-borne illnesses
  • Physical contamination of food
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Personal hygiene
  • Training strategies
  • Legislation
  • Management control technique


Course objectives
Successful candidates will be able to:
  • Guide and advice on the management of food hygiene in a food business
  • Contribute to the management of hygiene in a wide variety of food businesses
  • Identify further technical knowledge necessary in complex processes
  • Determine further training requirements
  • Identify areas of legal compliance
  • Determine good practice
  • Design an improvement plan
  • Outline a HACCP type study
  • Promote and encourage good standards of food safety
  • Liaise with enforcement officers
  • Deliver level 2 food hygiene training (with appropriate training skills)


Outcomes
Candidates will be able to deliver level 2 food safety awards for catering (with appropriate training skills).

Prerequisites
It is recommended that candidates have the prior knowledge to the level of the Level 3 Award in Food Safety in Catering.

Further Information
Awarding body:Highfield Qualifications
Course duration:5 days
Assessment method:30 multiple choice questions and 4 out of 6 written questions (2½ hours)


Course Information Sheet

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