Managing food safety – Level 4

Course Aims:

To provide the management with the skills and knowledge in Food Safety.

Course objectives

By the end of the training session the students will be equipped with the following:

• Discuss microbiology, food poisoning and food borne diseases
• Discuss food contamination and its control
• Discuss the storage and temperature control of food
• Discuss food spoilage and preservation
• Discuss and demonstrate personal hygiene, training and education of food handlers
• Discuss the design and construction of the food premises and equipment
• Discuss cleaning, disinfection and pest control
• Discuss how to monitor and control food standards and operations
• Discuss food safety legislation
• Discuss food processing and food safety course

Course syllabus:

Microbiology, food poisoning and food borne diseases, food contamination and its control, the storage and temperature control of food, food spoilage and preservation, personal hygiene, training and education of food handlers, the design and construction of the food premises and equipment, cleaning, disinfection and pest control, monitoring and control of food standards and operations food safety legislation, food processing and food safety course

Course duration:

• 5 days

Assessment:

• 30 questions all multiple choice

• A written paper where you must answer 5 of the 6 questions

Certificate

• Level 4 - Managing Food Safety

Certificate duration:

• Lifelong certificate, with yearly refresher courses recommended