Level 4 Award in Managing Food Safety in Catering
A five day course accredited by the Royal Institute of Public Health (RIPH)
Course Summary
This is an intensive course designed to provide managers and those who intend to be managers in catering businesses. It is also suitable for people wishing to become trainers of Food Safety courses. The course provides an in-depth knowledge and understanding of Food Safety principles and practices and how to establish appropriate Food Safety Management procedures. On completion of the course, candidates will understand their role in managing, maintaining and improving Food Safety in a catering setting.
Candidates who pass the examination are entitled to full membership of the RIPH.
Entry Requirements
No formal qualifications are required but a good working knowledge of food safety is essential.
Course Structure and Content
Section 1: Legislation
Ensure compliance with legislation and industry guidance
Section 2: Good Hygiene Practices
Manage and apply good hygiene practices
Section 3: Food Safety Management Procedures
Establish Food Safety management procedures
Section 4: Management
Manage the Food Safety management procedures of the organisation
Section 5: Maintenance
Maintain and improve the organisation’s Food Safety management procedures
Course Fee
£695 + VAT
Your course fee includes:
Venue
This course is generally run as an open course in Skipton.
Next course
13th - 17th Oct 2008
Contact Jan Wheelock for further information on 01756 700802 or email
