The Level 4 Award in Managing Food Safety in (Manufacturing / Catering) is a qualification aimed at managers working in a food or drink (Manufacturing / Catering) environment.
DurationThe qualification is intended for learners already working in (Manufacturing/ Catering), or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety.
Learners are likely to have management responsibilities for an operational team. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.
Who should attend?
Managers, supervisors and senior hygiene personnel such as:
Production managers
Trainers
Owners or managers of food businesses
Supervisors with intermediate food hygiene knowledge
Hygiene auditors
Shift managers or supervisors
Course Outcomes
Identify Hazards and Controls
Develop, implement and monitor Food safety
Procedures and Management Systems
Improve the standards and safety of their operation
Reduce the risk of food poisoning
Reduce the number and seriousness of food complaints
This Program Includes:
Microbiology
Microbial, Physical, Chemical and Allergenic hazards and controls
Food poisoning
Personal hygiene
Premises and equipment
Cleaning and disinfection
Pest management
Food Safety Management
Supervisory management and staff training
Intertek Cristal's experts have the experience to assure your key staff, management, and suppliers will be up to date on key compliance issues, technical expertise, and more.
Trained and competent personnel are the foundation of any organisation. From becoming brand ambassadors, to consistently delivering an exceptional guest experience, to effectively and capably responding to health and safety incidents, the importance of a robust learning and development program cannot be stressed enough.
Our faculty consists of instructors who are widely regarded as authorities in their respective areas of expertise. Specialties include epidemiology, hygiene control, food science and safety, microbiology, security, sustainability, and risk management.
Our educators are passionate about sharing their knowledge and expertise through instructor-led training, workshops and the application of technology to educate learners across the globe.
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This course will cover the importance of Implementation and maintenance of HACCP throughout Food operation.
This training is an introduction to TACCP & VACCP. You will learn about the basics of TACCP & VACCP, understand the TACCP approach to assessing threats & vulnerabilities and learn about the considerations for deploying a food defence system.
'Level 4 Award in Managing Food Safety' training is offered by Boecker Public Health. It gives you an in-depth knowledge of the basic food safety standards and principles and encloses advanced food hygiene methodologies to get you accustomed
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