Managing Food Safety in Catering – Level 4

COURSE OVERVIEW

This six-day course, including examination, is designed for middle management and senior staff who have responsibility for the management of food hygiene and food safety. It is also suitable for staff hygiene trainers and potential trainers. The course normally runs for one day per week for five weeks followed by a half a day for the examination. Candidates must be prepared to undertake assignments in their own time. These assignments form part of the course assessment.

COURSE CONTENT

• Bacteriology
• Food Poisoning and Food Borne Disease
• Non-bacterial Food Poisoning
• Physical Contamination
• Food Storage and Temperature Control
• Food Preservation
• Design of EquipmentCleaning and Disinfection
• Pest Control
• Personal hygiene
• Education and training of food handlers
• Management Control Techniques

CERTIFICATION

Chartered Institute of Environmental Health Certificate – Level 4