Level 4 Food Safety
& Hygiene Course

Food Safety & Hygiene Training Courses

Level 4 Food Safety & Hygiene

An advanced food safety and hygiene course focusing on the management aspects of food safety systems.

Course Fee

£850 +VAT
Contact us for an In-House Quote

Course Summary

A 5-day course leading to the RSPH Level 4 Award in Managing Food Safety and Hygiene. An intensive course designed to provide managers in the food and drink industry with detailed and up-to-date information on food safety theory and practice.

Entry Requirements

It is highly recommended that candidates complete the Level 3 Award in Supervising Food Safety & Hygiene (or equivalent), or can demonstrate considerable industry experience before embarking on this advanced level course.

Pre-course Assignment and Homework

Prior to the course you will be given access to our online Food Safety Supervision course which will act as a useful refresher. Homework may also be required during the course.

Assessment

The examination consists of two papers, taken approximately two weeks after the course.

  • Paper one consists of 20 short answer questions to be answered in 2 hours,
  • Paper two consists of controlled assignments to be completed in 2 hours. The assignments may be viewed prior to the examination. Candidates can opt to answer questions relating either to catering or manufacturing
  • All questions on both of the papers must be answered.

Duration

5 days

Course Fee

£850 +VAT

Course fee includes:

  • Course binder and notes
  • Textbook:  ‘Hygiene for Management’ (Sprenger)
  • Lunch and refreshments
  • RSPH examination fee and certificate

Course Structure & Content

Section 1
  • Introduction
  • Your Role in Food Safety Management
  • Food Hazards – Biological, Chemical, Physical and Allergenic
Section 2
  • Contamination, Cross Contamination and Controls
  • The Management of Cleaning and Disinfection
  • The Manager’s Role in Training
Section 3
  • Food Storage and Temperature Control
  • Food Preservation
  • Management of Personal Hygiene
  • Design & Use of Food Premises and Equipment
Section 4
  • Food Safety Legislation
  • The Manager’s Role in Food Complaints
  • Investigation of Food Poisoning
  • Pest Management
Section 5
  • Food Safety Management Systems
  • Food Safety Standards
  • Examination and Controlled Assignment Preparation
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