Food Safety – Level 4 Award in Managing Food Safety in Catering

This course is designed to ensure that managers are aware of their role in the establishment of food safety procedures at all stages of food preparation and service, together with the importance of their role in the management of food handlers in food safety matters.

Validated by Highfield Qualifications, the course also paves the way for delegates – with suitable teaching/training qualifications – to apply for tutor status to deliver Level 2 Award in Food Safety courses.

Delegates should have a Level 3 Award in Supervising Food Safety or an equivalent qualification and it is essential that they undertake self-study outside the classroom.

Assessment is a 2½ hour written exam: those achieving 60% are awarded a pass.

This course is aimed at delegates working in managerial roles within a catering, manufacturing or retail environment.

• Bacteriology
• Food-borne illnesses
• Physical contamination of food
• Food storage
• Temperature control and preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation
• Management control techniques

This course will be delivered on-site.

N/A

Assessment is by a two-part examination.  Part one is a 30-question multiple-choice examination.  Part two is a written examination where learners choose four from six questions, totalling a possible 70 marks.

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 1/2 hours.

• Level 3 Award in Training Skills and Practice

For more information contact the Roundhouse Thinking team on 01332 836 638 or enquiries@roundhousethinking.co.uk