Level 4 Award in Food Safety in Catering

Overview: This course is designed to provide anyone working at the management level with adequate knowledge to ensure food businesses operate in a hygienic and efficient manner. Managers, supervisors, senior hygiene personnel, senior staff, food hygiene trainers and head chefs will find this course sufficiently relevant to their working roles. Successful candidates will be able to provide training at level 1 as long as they have an appropriate teaching qualification.

Content:
  • Personal hygiene
  • Non-bacterial food poisoning
  • Food poisoning and food borne disease
  • Food contamination and its prevention
  • Food storage and temperature control
  • Bacteriology
  • Design and construction of premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Food hygiene training
  • Legislation (EC.UK Codes of Practice)
  • Management Control (HACCP.1S09000.TQM)
Assessment: The course ends with a written exam requiring detailed essay-style answers and free response to structured questions.

Duration: 6 day programme

Please note: A reasonable level of writing and comprehension ability is necessary to be successful in the written examination.