Highfield Level 4 Award in Managing Food Safety - Online Classroom

Course Aim

The aim of the course is to provide managers with a comprehensive knowledge and understanding of food safety in order to establish and maintain an effective food safety culture within your business.

The qualification is nationally recognised and is well respected by Environmental Health Practioners (EHPs).

Who Should Attend

This course is perfect for managers working in food businesses who are responsible for the planning and implementation of an effective food safety management programme.

The course is also aimed at people who have suitable experience and wish to train their team or work colleagues up to a Level 3 Food Safety standard. 

Course Content

•  Food safety legislation including enforcement.
•  An introduction to food safety management.
•  The costs of poor food safety practices and the benefits of good ones.
•  The role of industry guides and codes of practice.
•  The role of the enforcement officer.
•  The consequence of non-compliance and possible penalties.
•  Duties and responsibilities of proprietors, managers, supervisors and staff towards food safety.
•  Effectively communicating food safety to your staff.
•  Keeping appropriate food safety records and demonstrating due diligence.
•  Food contamination and how it can be controlled in a catering business.
•  Physical, chemical, microbiological and allergenic contaminants.
•  Characteristics and classification of bacteria.
•  Causes and control measures of food borne illnesses.
•  Managing the control and prevention of pests.
•  Implementing effective cleaning and disinfection programmes.
•  Effectively managing your food safety team and other non-food personnel, such as contractors and visitors.
•  Premises, design and equipment requirements for a safe food business.
•  The seven principles of a HACCP system.
•  Developing an effective food safety system and team for your business.
•  Implementing, managing, monitoring and evaluating food safety management procedures.
•  Carrying out regular management inspections and internal audits.

Entry Requirements

It is recommended that candidates have previously achieved the Level 3 Award in Food Safety in Catering qualification or equivalent.

A good command of both spoken and written English is essential