Highfield Level 4 Award in Food Safety in Catering/Manufacturing (RQF)

Overview & Benefits

Managing food safety in a catering or manufacturing environment can be challenging at times if the person does not have the appropriate skills and knowledge. A competent manager will effectively implement and maintain a food safety management system and support a postive food safety culture through different leadership and management approaches.

 

This five day accredited course is aimed at catering managers, food production managers, auditors and anyone else who has a responsibility for managing food safety. The materials for this course have been developed by subject matter experts and are designed to encourage candidates to research and analyse the most appropriate management strategies to ensure the continual safety of food and compliance with current food safety legislation.

 

 

Topics Covered

  • An introduction to food safety
  • Microbiology
  • Foodborne diseases and food poisoning
  • Food contamination and control
  • Safe storage and temperature control
  • Food spoilage and preservation
  • The management of personal hygiene for food handlers
  • The design and construction of a food premises and equipment
  • Cleaning and disinfections methods
  • Integrated pest control (IPM)
  • Food safety management systems and HACCP
  • Essential auditing skills
  • The role and responsibilities of the manager
  • Food safety culture

 

 

Assessment Method

This qualification is assessed through a two-part examination. Part one is a 30-question multiple-choice examination and part two is a written examination where learners choose 4 from 6 questions. Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is 2 ½ hours.

 

 

Option 1: Open Course

Enrol on to one of our open courses and meet other candidates working in different catering or manufacturing establishments.

 

 

Option 2: In-house

You can save money by booking an in-house course delivered at your premises or chosen venue. The cost for a course with up to 15 candidates is £2,995, plus £95 per for examination fee. Price does not include VAT.

 

 

 

 

 

 

Get in touch by phone on 01296 320247 or email by clicking on the contact button below.

 

Dates

2,9,16,23 and 30 June

 

23 February 2018 and 2, 9, 16 and 23 March 2018

 

 

 

 

Location & Venue

MIlton Keynes

 

Milton Keynes

 

Click on venue for more information

 

Price

£595

 

£595

 

Price does not include VAT @20%

 

 

We open courses in Milton Keynes and London (Euston). Alternatively we can deliver an onsite course anywhere in the UK, including: London (Harrow, Wembley, East Acton, Park Royal), Buckinghamshire (Marlow and High Wycombe), Bedfordshire (Luton), Northamptonshire (Corby), Rutland, Lincolnshire (Spalding), Warwickshire (Banbury), Oxfordshire, Staffordshire, Middlesex (Slough), Berkshire (Reading), Leicestershire, Birmingham, Manchester, Essex (Baslidon), Sussex, Hampshire, Kent, Cambridgeshire (Peterborough), Suffork, Norfolk and Hertfordshire (Watford).

HABC Level 4 Award in Managing Food Safety Syllabus
HABC Level 4 Award in Managing Food Safe[...]
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