Advance Food Safety (Level 4)

Course Content:

1. Introduction to Food Safety Management

• Importance of food safety at an advanced level

• Responsibilities of food business operators

• Legal framework and enforcement agencies (UK & international regulations)

• Due diligence and liability

2. Food Safety Legislation & Compliance

• Key UK & EU Food Safety Laws

  • Food Safety Act 1990

  • The Food Hygiene Regulations

  • HACCP (Hazard Analysis and Critical Control Points) requirements

• Role of enforcement officers and penalties for non-compliance

• Record-keeping and traceability

3. Microbiology & Foodborne Illnesses

• Types of foodborne pathogens (bacteria, viruses, parasites)

• Growth factors of microorganisms (temperature, pH, moisture, oxygen)

• Foodborne illnesses: Symptoms, causes, and prevention

• Spoilage organisms and contamination sources

4. Food Hazards and Controls

• Biological Hazards (bacteria, mould, viruses)

• Chemical Hazards (pesticides, toxins, allergens)

• Physical Hazards (glass, metal, plastic)

• Allergens and Allergen Management

5. HACCP & Food Safety Management Systems (FSMS)

• Principles of HACCP and its role in food safety

• Implementation of HACCP in food businesses

• Critical Control Points (CCPs) and risk assessments

• Verification, monitoring, and validation of HACCP plans

6. Food Storage, Preservation & Processing

• Safe storage practices (temperature control, stock rotation)

• Methods of food preservation (freezing, vacuum packing, pasteurisation)

• Cross-contamination and preventive measures

7. Cleaning, Disinfection & Pest Control

• Cleaning schedules and safe use of chemicals

• Effective sanitation procedures

• Pest prevention and control strategies

8. Personal Hygiene & Training Requirements

• Importance of personal hygiene in food safety

• Staff training and continuous development

• Food handlers’ responsibilities

9. Food Safety Culture & Leadership

• Creating a positive food safety culture

• Supervisory and management responsibilities

• Developing and implementing food safety policies

10. Auditing, Inspection & Incident Management

• Conducting internal audits and preparing for inspections

• Managing food safety incidents and recalls

• Crisis management and emergency response

Assessment & Certification:

• Exam Format: Multiple-choice and written assessment

• Pass Mark: Typically 60-70%

• Certification: HABC Level 4 Award in Food Safety

Course Outcomes:

By completing this course, learners will:
✔ Understand advanced food safety principles and legislation
✔ Be able to implement and manage HACCP and food safety systems
✔ Identify food safety hazards and apply control measures
✔ Conduct risk assessments, audits, and inspections
✔ Promote a positive food safety culture in their workplace

Would you like further details on course duration, assessment preparation, or training materials?