CIEH Level 4 Award in Managing Food Safety in Catering and Manufacturing
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Level 4 Award in Managing Food Safety in Catering and Manufacturing

Who Should Attend?
This course has been re-designed in order to be more relevant to specific business environments and is suitable for those working in food businesses at a managerial level and responsible for the planning and implementation of a cost-effective food hygiene programme and training. The course is also aimed at people who wish to progress and train in levels one and two food safety qualifications.

Course Content
Introduction to food safety management
Ensuring compliance with legislation and industry guidance
Food safety hazards
Allocation of responsibilities
Managing the operational requirements of a safe food business
Cleaning and disinfection regimes
Supplier quality and safety controls
Pest controls
Establish food safety management procedures
Monitoring the implementation of food safety management procedures
Maintaining food safety management procedures
Communication, sources of information and training

Benefits of the Course
On completing this course candidates will be able to:
Guide and advise on the management of food hygiene in a food business;
Contribute to the management of hygiene in a wide variety of food businesses;
Identify further technical knowledge necessary in complex processes;
Determine further training requirements;
Identify areas for legal compliance;
Determine good practice;
Design an improvement plan;
Outline a HACCP type study;
Promote and encourage good standards of food safety;
Liaise with enforcement officers;
Deliver level 1 and 2 food hygiene training (with appropriate training skills).
Duration
The duration of the course is 36 hours (6 days) and we usually run the course over 2 - 3 weeks, with revision and the examination on the last day. We usually aim to start the course at 9.00am each day and therefore taking into account time for refreshment and lunch breaks, the course usually finishes around 4.30pm each day.


Assessment
The examination consists of a 2½ hour written paper. The paper consists of two parts, A and B. Part A consists of 5 structured questions, worth 15 marks each. All questions must be answered. Part B consists of 3 response questions worth 25 marks. Only 1 question must be answered. Candidates must also submit 2 workplace assignments prior to the examination. Candidates can only sit the examination if the two assignments pass the required mark. Candidates who achieve an overall mark between 60 – 74% will achieve a pass grade, those achieving 75 – 89% will be awarded a merit grade and those achieving 90% and above will be awarded a distinction grade.

If you do not achieve a pass grade, you will be referred. This means that you will be able to resit the examination, provided that it is within 12 months of the original examination date. Should you not resit with 12 months or fail your second attempt, you would then be required to complete the whole course again. QCA Accredited

Entry Qualifications and Progression
It would be an advantage and we strongly recommend that candidates take the CIEH Level 3 Award in Supervising Food Safety in Catering, Retail or Manufacturing , prior to attending this course. It would also be useful to have some practical experience of working in the food industry. Following this course you might wish to consider the CIEH Professional Trainer Certificate .

 
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Key Details
Duration6 days
 
£650
per delegate
 
Accreditations & Information
 
 
Bookings Helpline: 01933 233884 (Monday to Thursday - 8:00am to 5:30pm and Friday 8:00am to 5:00pm).