Food Safety – Level 4

Name of Course
Level 4 Food Safety
Course Aim
This 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 in legislation have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore 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
Format of Delivery
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