Highfield Level 4 Award in Managing Food Safety in Catering

What’s It About?

This comprehensive level 4 food safety course will provide you or your employees with an in depth knowledge and understanding of food safety.  It examines the vital roles of management in establishing and maintaining high standards within a catering organisation.

The course is relevant to all types of industry and is well respected by the Food Standard Agency, Independent Auditors and Enforcement Officers.

Who Should Attend?

This course is perfect for managers working in food businesses who are responsible for the planning and implementation of an effective food safety management programme.

It is also aimed at those who have suitable experience and wish to train their team or work colleagues up to a Level 3 Food Safety qualification.  It is recommended that you also possess a teaching qualification such as the Level 3 Award in Training Principles and Practice or the Level 3 Award in Education and Training.

This qualification is essential if you are planning to register with an awarding body in order to deliver their accredited qualifications.

Why’s It Important?

Under the Food Safety Act 1990 and it’s associated Regulations you must ensure that those within your business who are responsible for developing and maintaining your food safety management procedures, e.g. HACCP based procedures, are appropriately qualified and, if required, can effectively train others in food safety.

This means that managers and supervisors should receive a more advanced level of training; which highlights their specific responsibilities associated with supervising and managing a safe food operation.

The training should develop an understanding of what the principles of effective food safety management procedures are, how they are incorporated into working practices and procedures, what the key processes are and how they are implemented within the business.

What Will You Gain?

By attending this level 4 food safety course, you or your employees will be able to identify, prevent or control any potential food safety hazards within your business and take the appropriate corrective action when necessary.

On returning to the workplace, you will develop, implement and manage an effective food safety management system within your workplace.  In addition, you will be able to take responsibility for and manage your food handlers, educating and motivating them in their duties and responsibilities.