Level 4 Award in Managing Food Safety in Catering

About the Award

Who should attend?
This course has been designed with supervisors and management in mind. It is intended to equip persons with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. It is also necessary for anyone wishing to deliver hygiene training to their own staff.

The Industry Guides to Good Hygiene practice indicate that supervisors/managers and people running their own business where high risk foods are handled should be educated to this level.

Course Content
A proven formula of instruction, backed up with group and course work will be used to discuss the following subjects

• Socio-Economic Costs of Food Poisoning
• Bacteriology
• Bacterial and Non-bacterial Food Poisoning
• Food-Borne Infections
• Food Contamination and its Prevention
• Personal Hygiene 
• Food Storage and Temperature Control
• Food Preservation
• Design and Construction of Food Premises and Equipment 
• Cleaning and Disinfection 
• Pest Control
• Legislation (Including European) 
• The Education and Training of Food Handlers 
• Management Control Techniques (Including HACCP)                

Duration
The course will be run over 9 weeks (usually 1 day/week), culminating in a two and half hour written examination. Candidates will also be required to complete two project based assignment questions which contribute to the final mark.

Qualification
All successful candidates will receive the nationally recognised Level 4 Award in Managing Food Safety in Catering.

NB. As a training provider our average mark percentage is well above the national average of 53.6% (currently ours is 67.7%)

Cost
£510 per delegate or:
The course may be delivered in-house (customer provides venue and refreshments):
Please contact us for a quote.

To find out the date of our next course please use the following link:
Course Dates

We now have the facility to take payment by debit card over the phone. Please contact us for more information.