Highfield Level 4 Award Managing Food Safety in Catering
- Duration: 2 Friday
- Students: Max 10
- Skill Level: Beginner To Advance
- Language: English
Course Overview
The Highfield Level 4 Award in Managing Food Safety in Catering is a course designed for managers and supervisors in the food industry who are responsible for food safety management systems. The course covers a wide range of topics, including food safety hazards, legal requirements, and food safety management systems. It also includes practical guidance on how to develop and implement effective food safety policies and procedures, as well as how to monitor and evaluate their effectiveness. By completing this course, participants will gain the knowledge and skills necessary to ensure that their catering operation meets the highest standards of food safety and hygiene.
Highfield Level 4 Award Managing Food Safety in Catering Course Outline
- Understanding food safety management systems
- HACCP principles and their application in the catering industry
- Physical, chemical and microbiological hazards
- Controls necessary to manage food safety hazards
- Developing, implementing and maintaining a food safety management system
- Monitoring and reviewing food safety management systems
- Relevant food safety legislation and guidance
- Role of enforcement agencies and local authorities
- Importance of food safety culture in the catering industry
- Effective communication of food safety management systems to staff and customers
- Developing and improving personal food safety management skills
- Continuous professional development in food safety management
- Multiple-choice examination
- Practical assessment to demonstrate knowledge