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

£855 + VAT (Classroom)

£770 + VAT (Remote)

All course fees are payable in advance

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.

Homework

Homework may 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

£855 + VAT (Classroom)

£770 + VAT (Remote)

All course fees are payable in advance

Course fee includes:

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

* Classroom courses only

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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