Managing Food Safety in Catering Award Level 4

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.

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.

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)

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

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

You will be required to bring a pencil and notepad. 

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

• Food Safety in Catering Level 2 Award
• Health & Safety in the Workplace Award Level 3
• First Aid at Work – 3 day course