Level 4 Food Safety

Course Aim:
The aim of this course is for delegates to have a thorough knowledge of hazards and controls. The course focus is on the importance of developing, implementing and monitoring food safety procedures.

Target Audience:
Owners, managers, supervisors and senior hygiene personnel.

Course Objectives:

Changes in legislation have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therfore vital they are equipped with both the knowledge and confidence to do their job effectively.

Course Overview:

• Bacteriology
• Food-borne illnesses
• Physical contamination of food
• Food storage, temperature control and preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation