Managing Food Safety in Catering Award Level 4

Adult Skills & Training

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Course introduction

This course has been designed with supervisors and managers in mind. It is intended to equip you with the knowledge to ensure that you and your team operate in a hygienic and efficient manner.

It is also suitable if you are quality assurance personnel, a production manager, owner of a food business, a hygiene auditor or wishing to deliver food hygiene qualifications.

Teaching & learning

You will be taught using the following methods:

  • Class teaching
  • Assignment work
  • Group activities

Wherever possible case studies and examples will be used based on your own workplace.

Course structure

The course covers the following areas:

  • Socio-economic costs of food poisoning
  • Bacteriology
  • Bacterial and non-bacterial food poisoning
  • Food-borne infections
  • Food contamination and its prevention
  • Personal hygiene
  • Design and construction of premises and equipment
  • Food preservation.
  • Food storage and temperature control
  • Cleaning and disinfection.
  • Pest control
  • Legislation (including European)
  • Education and training of food handlers
  • Management control techniques (including HACCP)

Minimum entry requirements

An up to date qualification in food safety is strongly recommended.

How will I be assessed?

You will complete two assignments and a 2½ hour written exam. 

Information & support

You will be required to bring a pencil and notepad. 

Course fees & Duration

There is a course cost of £800 which includes a handbook and certification. 

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