HABC Level 4 Award in Food Safety Management for Catering/Manufacturing
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.
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 Level 4 Awards 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.
Who needs this qualification?
Managers, supervisors and senior hygiene personnel such as:
- production managers
- owners or managers of food businesses
- supervisors with intermediate food hygiene knowledge
- hygiene auditors
- shift managers or supervisors
Typically the Syllabus includes the following subjects:
- Introduction to Food Safety
- Ensuring compliance with legislation and industry guidance
- Food Safety Hazards
- Allocation of responsibilities
- Managing the operational requirements of a safe food business
- Cleaning and Disinfection regimes
- Supplier quality and safety controls
- Pest controls
- Establish food safety management procedures
- Monitoring the implementation of food safety management procedures
- Communication, sources of information and training
Ofqual Qualification Number 500/5470/3
This course is delivered over 5 consecutive days.
Successful candidates will receive a certificate awarded by HABC upon successful course completion. Call or email us today to arrange your Level 4 Food Safety course!
Please see our Facebook page for food safety training dates for 2017.
Food Safety legislation you need to be aware and have a broad understanding of –
Regulation EC No: 178/2002 General principles of Food Law. Articles 14,18 and 19.
Regulation EC No: 852/2004 Hygiene of Food. Articles 4,5 and 6.
Regulation EC No:853/2004 Deals with Foods of animal origin.
Food Safety and Hygiene (England) Regulations 2013 These Food Safety Regulations apply to England. Scotland, Wales and NI have their own Regulations. However the legislation is almost identical and is designed to achieve the same objective.
Food Safety Act 1990 Still an important piece of legislation. See sections 7, 14 and 15.
Have a look at this video on the practical application of Cleaning In Place (CIP).
Have a look at this video from the Food Inspectors series, which covers a number of different issues including pest infestations and what action might be taken to keep food safe.
This video is about sampling and the issues that need to be considered by Enforcement Officers in the taking of a sample from a caterer or food manufacturer.
Campylobacter is a growing problem in the safe production and manufacture of food. Have a look at some of the keys issues in this video.
Introduction to the BRC standard for Packaging and Packaging materials issue 4. This is a BRC packaging webinar and is designed to introduce the standard.
A short HACCP Food Safety video outlining the main principles of HACCP from a food manufacturing background.
This is a short video on prerequisite programmes and good manufacturing practice.
Guide to minimize microbial food safety hazards of fresh fruits and vegetables. This is a lengthy if somewhat dated article but it does support the learning objectives outlined in the introductory chapter of the Level 4 Food Safety.
Level 4 Food Safety For Manufacturing Food Safety Food safety sample questions.