Level 4 Award in Managing Food Safety in Catering
This managing food safety in catering course provides an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff, particularly relevant for those in catering who have to develop or monitor HACCP based food safety management procedures. From food business owners to trainers, from production managers to hygiene auditors, this training meets the food industry's need for a high level practical qualification with external accreditation.
Who needs managing food safety?
This level 4 award in managing food safety in catering course is designed for managers, supervisors and senior hygiene personnel such as production managers, trainers, owners or managers of food businesses, supervisors with intermediate food hygiene knowledge, hygiene auditors, shift managers or supervisors. This qualification is also suitable for those wishing to deliver food safety qualifications as part of their training provision. This level 4 award has been designed as a five day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.
Training Outcomes
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Identify areas for legal compliance
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Design an improvement plan
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Deliver level 3 food safety training
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Guide on the management of food
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Master the principles of good practice
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Manage a food safety management system
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Implement a food safety management system
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Control and monitor food safety
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Analyse risks of cross contamination
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Manage high standards of cleanliness
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Manage and monitor food hazards
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Controlled assignment and examination
Martin Maddra
Training Organiser
and Food Safety Trainer
and Food Safety Trainer
Level: Advanced
Duration: 5 Days
Awarded Course
Assessment
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