Who is the course for?

This qualification is aimed at managers working in a food or drink catering environment. The qualification is intended for learners already working in catering, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; the focus is on the importance developing, implementing and monitoring food safety procedures.

This course will give management staff the confidence, knowledge, and skills to implement, manage and maintain a safe food operation.

Key course features

  • High-quality classroom based food safety training
  • Highly qualified and experienced trainers who understand the food industry
  • All course materials provided including Level 4 Food Safety handbook for every candidate
  • A well respected accredited qualification

Topics covered

  • Implementing and managing food safety and hygiene policies and procedures, safe operating and working procedures
  • Implementing and managing systems to control contamination hazards, including physical, chemical and allergenic hazards with particular emphasis on microbiological hazards.
  • Temperature control, implementing and managing safe systems
  • Understanding basic microbiology, common pathogens of concern, spoilage organisms, spores and toxins
  • Food poisoning and food borne disease, implementing and managing systems for prevention and control
  • The implementation, management and maintenance of a HACCP based food safety management system
  • Implementing and managing systems for good personal hygiene standards
  • Cleaning and disinfection, implementing and managing cleaning systems and standards
  • Premises and equipment, implementing and managing planned maintenance
  • Pest management, control and prevention
  • Implementation and management of training programmes
  • Working proactively with the EHO, understanding inspections and the expected standards
  • Creating a positive food safety culture within the business

Key facts

  • Course duration: 5 Days
  • Maximum number of learners: No maximum, training venue and facilities must be adequate. Potential candidates must hold a current level 3 qualification or equivalent to be accepted onto the course
  • Certificate validity: It is recommended that holders of this qualification stay up to date with current practice and food safety legislation

From £2500.00 for up to 6 candidates

Extra candidates at £250.00 per candidate, max 8

Food Hygiene & Safety

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