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Catering, Hospitality & Food & Drink
Managing Food Safety in Catering
Highfield ABC - Award
Level 4
| Code | Time | Duration | Day | Tuition Fee |
Exam Fee |
|
|---|---|---|---|---|---|---|
| B02687 1314 001 | Please Enquire | £0.00 |
About the course:
This course is ideal for owners, managers and supervisors of catering outlets, especially those with responsibility for training, and monitoring and auditing of food safety systems. It is also aimed at candidates who monitor and audit food safety systems, and understand the relationship between food safety and the potential for socio-economic cost of food borne illness.
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.
Course Content:
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.
This course in Managing Food Safety has 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.
During the course you will learn to identify areas for legal compliance and design an improvement plan.
Topics include:
- Guide and advise on management of food safety
- Contribute to management of food safety
- Identify further technical knowledge necessary in food safety management procedures and training requirements
- Identify areas for legal compliance and determine good practice
- Design an improvement plan
- Outline a HACCP type plan
- Promote and encourage good standards of food safety
- Liaise with enforcement officers
- Deliver level 1 and 2 food safety training (with appropriate training skills)
Entry Requirements/Qualifications:
In order to undertake this qualification you should already hold a Level 2 Award in Food Safety.
Learning Style:
Learning takes place in a group environment. Sessions are interactive with a mix of knowledge and skills delivery, group exercises and the chance to ask questions and share experiences.
Equipment Requirements:
There is no equipment required for this course.
Assessment:
The new assessment methodology is now comprised of a controlled assignment and an examination paper which are both completed under examination conditions. These will take place on site at the college.
Progression:
Progression from this qualification could include a vocational qualification in the hospitality industry including HNC/HND, higher level apprenticeship or an NVQ.
Additional Information:
As well as the five full days of training, there is also a half day revision session appoximately one month later. The exams follow on after this revision session.
Enrolment Instructions:
Bookings can be made online through the Business Training Calendar, alternatively, complete a Reservation Form (see Terms and Conditions on the Business Training website).
For more information, call 023 8057 7426 or e-mail solutions@southampton-city.ac.uk
Related Case Studies
- Michael Instrell - Catering, Hospitality & Food & Drink Level 3 in 1011
- Michael Collier - Catering, Hospitality & Food & Drink Level 3 in 1011
