About this Course

From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation.

WHO NEEDS THIS QUALIFICATIONS?

Managers, supervisors and senior hygiene personnel such as:

• production managers
  
• trainers
  
• owners or managers of food businesses
  
• supervisors with intermediate food hygiene knowledge
  
• hygiene auditors
  
• shift managers or supervisors
  

This qualification is also suitable for those wishing to deliver CIEH food safety qualifications as part of their training provision.

WHY IS THIS TRAINING IMPORTANT:

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and advise on the management of food hygiene in a food business.

The CIEH Level 4 Award in Food Safety have been designed as a five day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.

LEARNING OUTCOME

• Identify areas for legal compliance
  
• Design an improvement plan
  
• Deliver Internal Food Safety Training (with appropriate training skills)
  

SYLLABUS

A. Introduction

• Candidates should understand the relationship between food safety and the socio-economic cost of foodborne illness.

B. Ensuring compliance with legislation and industry guidance

• Candidates should understand the format of UK and European food safety legislation as it relates to the management of food safety in a manufacturing/catering business.

C. Food Safety Hazards

• Candidates should understand the potential for food contamination and how it can be controlled in a manufacturing /catering business.

D. Allocation of responsibilities

• Candidates should understand and be able to allocate responsibilities and practice the management skills required to ensure food safety.
  

E. Managing the operational requirements of a safe food business

• Candidates should understand the importance of factory and equipment design to keep food safe.
  

F. Cleaning and disinfection regimes

• Candidates should understand the principles and procedures for the satisfactory cleaning and disinfection of food premises.
  

G. Supplier quality and safety controls

• Candidates should understand the importance of good raw material intake.
  

H. Pest Controls

• Candidates should understand the need for the control of food pests in premises used for the manufacture of food/ catering.
  

I. Establish food safety management procedures

• Candidates should understand the seven basic principles of the HACCP system and how these can be applied to a food safety management system for a catering enterprise.
  

J. Monitoring the implementation of food safety management

• Candidates should understand the importance of implementing a safe food procedure.
  

K. Maintaining food safety management

• Candidates should understand the importance of system evaluation and communication of change.
  

L. Communication, sources of information and training

• Candidates should be able to communicate staff responsibilities within a food management system.

FACTS

Duration: Five-day programme

Assessment: Controlled assignment and examination

Internationally Accredited: Yes

Prerequisite: Recommended prior knowledge to the level of the CIEH Level 3 Awards in Food Safety

Suggested progression:

CIEH Level 4 Awards in Food Safety Assessment Methodology.

The assessment methodology for the CIEH Level 4 Award in Managing Food Safety in Catering and CIEH Level 4 Award in Food Safety Management for Manufacturing now comprises a controlled assignment and an examination paper both of which are to be completed under examination conditions.

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