Be work Safe, Food Safe, Body Safe through Training and Practice.

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An advanced food safety course focussing on the management aspects of food safety systems.

Course Summary

A 5-day course leading to the RSPH Level 4 Award in Managing Food Safety and Hygiene.
An intensive course designed to provide managers in the food and drink industry with detailed and up-to-date information on food safety theory and practice.

Entry Requirements

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

Course Structure & Content

Day 1: Introduction; Your Role in Food Safety Management; Food Hazards – Biological, Chemical, Physical and Allergenic
Day 2: Contamination, Cross Contamination and Controls; The Management of Cleaning and Disinfection; The Manager’s Role in Training
Day 3: Food Storage and Temperature Control; Food Preservation; Management of Personal Hygiene; Design & Use of Food Premises and Equipment
Day 4: Food Safety Legislation; The Manager’s Role in Food Complaints; Investigation of Food Poisoning; Pest Management
Day 5: Food Safety Management Systems; Food Safety Standards; Examination and Controlled Assignment Preparation

The examination consists of two papers, taken approximately two weeks after the course