Courses

Who is the Target Group?
This qualification covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. Essentially for managers and potential managers in the hospitality and catering industry, it concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.
This course is Royal Society for the Promotion of Health Certificated. For additional information regarding course content and full syllabus, please see:
Level 4 Award in Managing Food Safety in Catering

Course Content:

1. Compliance with food safety legislation:

• The need for, and requirements of, food safety legislation.
• Good industry practice.

2. Operational requirements needed to ensure food safety:

• Design, layout, construction & maintenance of premises/equipment.
• Cleaning and disinfection.
• Supplier and stock control.
• Pest control.
• Operational methods.

3. Food safety management procedures:

• Design of food safety management procedures.
• Food safety hazards.
• Communicate food safety management procedures.
• Information sources and training needs.
• Responsibilities of staff.

4. Monitor food safety management procedures:

• Control measures.
• Monitoring and recording.
• Corrective actions.

5. Maintenance of food safety management procedures:

• Evaluation of food safety management procedures.
• Maintaining a food safety culture.

Course Duration:
40 Guided Learning Hours

Course Assessment:
Examination set by RSPH. The examination will consist of two papers; paper one consists of five questions in 90 minutes; paper two consists of a case study to be completed in one hour.

Course Cost:
£400.00 plus VAT per person, inclusive of examination fee, textbook and handouts.

This course is available on request.  Please contact us for more information about dates and locations.

Location:
2  Seafield Road, Inverness

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