Opex HSE Services

Level 4 Food Safety

The Level 4 Food Safety in Catering Course is designed for managers and supervisors from all sizes of food catering businesses who have responsibility for the development and implementation of prerequisite programmes and HACCP within the businesses Food Safety Management System.

Level 4 Food Safety

The Level 4 Food Safety in Catering Course is designed for managers and supervisors from all sizes of food catering businesses who have responsibility for the development and implementation of prerequisite programmes and HACCP within the businesses Food Safety Management System.

Level

Level 4

Course Duration

5 Days

Accredited By

Highfield Qualifications

Price Per Person

£895 (+VAT)

The North West's Leading Provider Of Health & Safety Training & Accreditation

The Highfield Level 4 Award in Food Safety is a market-leading qualification for food safety and is used by over 70% of food businesses in the UK.

Learners who wish to progress in food safety management, managers with responsibility for medium to large catering businesses or multiple site management will benefit from this qualification.

This course will normally run 1 day per week for 5 weeks and learners must complete homework each week.

This course can also be run at the customer site.

Who Should Attend?

Ideal for learners who wish to progress in food safety management, managers with responsibility for medium to large catering businesses and multiple site management

Managers within the food and drink industry who hold a Level 3 Food Safety & Hygiene qualification or equivalent.

Entry Requirements: It is highly recommended that candidates complete the Level 3 Award in Food Safety (or equivalent) or can demonstrate considerable industry experience before embarking on this advanced level course.

What Will I Learn?

  • Introduction to Managing Food Safety and Hygiene
  • Food Safety Hazards and Controls – Microbiological
  • Food Poisoning Investigations
  • Food Safety Hazards & Controls – Physical, Chemical and Allergenic;
  • The Management of Cleaning and Disinfection
  • The Management of Training
  • Storage & Temperature Control of Food
  • Food Preservation
  • Management of Personal Hygiene
  • Design and Use of Food Equipment and Premises Food Safety and Hygiene Legislation
  • The Manager’s Role in Food Complaints
  • Pest Management Food Safety Management Systems
  • Industry Food Safety Standards
  • Examination Preparation and Technique
NUCO Approved Training Instructor
IOSH Approved Training Provider
First Aid Awards
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Upcoming Course Dates

Please enquire for details of forthcoming training dates and options for in-house training

Also see below for e-learning options

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