Level 4 Award in Managing Food Safety in Catering
(5 days – Highfield)
Objectives
- To provide senior employees with an advanced knowledge of food safety and management.
- To help senior employees manage food safety and help train others.
Who should attend?
- Food Business Proprietors/owners
- Senior management
- Personnel with staff training responsibilities
- Managers of ‘high risk’ operations e.g. food factories
Course Content
- Food microbiology and food poisoning
- Hygiene in catering, meat, fish and dairy industries
- Good manufacturing standards for all aspects of food production
- Training and hygiene of food personnel
- Pest control management
- Food legislation, codes of practice and guidance
- Good hygiene design of food premises
- Food hygiene training techniques
- Hygiene management, HACCP and implementation of systems
- Revision exercises and examination technique training
Duration: five day programme
Assessment:This is a single unit qualification with a credit value of 6, assessed by a single examination session consisting of two examination papers. Paper one will comprise of a 30 question multi-choice examination and paper two will consist of a choice of 5 from 6 written questions to be answered in 2 hours 30 minutes
Ofqual accredited: Yes
Prerequisite: None
Suggested progression: CIEH Level 3 Training Skills and Practice
Dates:
| 23rd – 27th May 2011 |
Course Fees: £595 +VAT
Venue: St Albans
Please contact Anna to organise your next training course 01727 866779
