Level 4 Award in Managing Food Safety in Catering
Level 4 Award in Managing Food Safety in Catering. Managing Food Safety in any environment can be challenging. Those who operate in a management role in the food sector need to be equipped with knowledge to confidently communicate safe standards to employees.
This Level 4 qualification ensure that managers are aware of the procedures and standards required to ensure that safe food is served at all times and that due deligence is secured.
These qualifications are the most up todate available and will focus on current and emerging issues relating to microbiology, chemical contamination and food allergens.
The catering environment is dynamic and every changing which requires a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the qualification will allow realistic and safe solutions to be delivered in any catering environment from choosing safe suppliers to the service of safe food.
This course is suitable for anyone one who has the responsiblity for Food Safety in a catering environment. Due to the level of the course it is strongly advised that the candidate has recently acquired their Level 3 Award in Supervising in Food Safety in Catering qualification.
This qualification will also be invaluable for anyone looking to train food safety to level 2 and 3 and for those thinking of starting a career in food safety enforcement or auditing.
Duration: 6 Days (Plus a period of homestudy)
Venues: Local, Nationwide & In-Company
Awarding Bodies: Highfield Awarding Body for Compliance
Detailed Course Fact Sheet
Back to Course Subject Index Level 4 Award in Managing Food Safety in Catering
The aim of this 6-day course is to improve the supervisory and management skills of the candidates and to enable them to:
- Apply food safety management systems;
- Improve the standards and safety of their operation;
- Reduce the risk of food poisoning;
- Reduce the number and seriousness of food complaints;
- Identify hazards and initiate suitable controls;
- Interpret the requirements of food legislation;
- Operate a food business in a safe and hygienic manner.
Who should attend?
The course is recommended for middle and upper management, senior staff, food safety trainers, head chefs, food course designers and anyone with the responsibility for food safety. A level 3 qualification is strongly recommended before attendance.
On completion of this course the candidate will have the appropriate technical knowledge to train candidates for the Level 2 and Level 3 qualification. We also offer the Award in Preparing to Teach in the Life Long Learning Sector (PTLLS) which is one of the recommended qualifications to allow delegates to train.
Course Contents:
- Microbiology/non-bacterial food poisoning;
- Bacterial contamination & its prevention;
- Foreign object contamination & its prevention;
- Food poisoning/foodbourne disease;
- Personal hygiene;
- Storage & temperature control;
- Food spoilage & preservation;
- Design and construction of premises & equipment;
- Cleaning and disinfection;
- Practical pest controls & pest control management;
- Supervisory management;
- HACCP & risk assessment;
- Training and legislation.
Course book and a comprehensive candidates workbook will be provided.
Duration:
The course will run over 6 days. The examination will be held at the end of the course. !
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