Food Hygiene and Health & Safety Specialists

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C.I.E.H.: Level 4 Award in Managing Food Safety in Catering

C.I.E.H.: Level 4 Award in Food Safety Management for Manufacturing

About the course

This is the replacement for the Advanced course which looks at the management of food hygiene in a business. Subject matter is covered in depth, in addition to management techniques to help you operate your business in a food safe manner.

Who should attend?

Designed for middle management and senior staff, that has responsibility for the management of food hygiene and food safety. It is also suitable for staff hygiene trainers and potential trainers.

Learning Outcomes:
  • Identify areas for legal compliance
  • Design an improvement plan
  • Deliver the Level 3 Award in Food Safety (with appropriate training skills)
Course Content:

The qualification covers the following topics:

  • Bacteriology
  • Food Poisoning and Food Borne Disease
  • Non-bacterial Food Poisoning
  • Physical Contamination
  • Food Storage and Temperature Control
  • Food Preservation
  • Design of Equipment
  • Cleaning and Disinfection
  • Pest Control
  • Personal hygiene
  • Education and training of food handlers
  • Legislation
  • Management Control Techniques
Course Duration:

The course is run over 5 full days, normally as a block or 1 day per week over 5 weeks, followed by a day for the examination.

Candidates must be prepared to undertake assignment work in their own time, which will form part of the course assessment.

Assessment Method:

Note: there is a new assessment method

  • a 2 hour controlled assignment to be completed under examination conditions (worth 100 marks)
  • a 2½ hour written examination (comprising five compulsory questions worth 20 marks each)

Prior to undertaking the controlled assignment, candidates are required to produce a scoping document of their chosen workplace.

The final mark awarded is the average of the controlled assignment + examination mark (both assessments must be passed - the pass mark is 60).

The controlled assignment and examination papers are marked and moderated by the C.I.E.H.

Go to the FAQ page for more information about the changes
Entry Requirements:

Candidates should have completed the Level 3 Award in Supervising Food Safety in Catering or similar. A reasonable level of writing and comprehension ability is necessary to be successful in the written examination. or similar

Delivery Method:

By use of up to date videos, handouts and group work etc in an informal setting, either on your premises or in our training room. Each student receives a comprehensive course folder, a copy of the recommended text book and our unique Revision CD.

Ofqual Accredited:

Yes - Catering - 500/5470/3; Manufacturing - 500/5318/8

Qualification:

Chartered Institute of Environmental Health Level 4 Award in Managing Food Safety in Catering or Level 4 Award in Food Safety Management for Manufacturing

Course Evaluation:

At the end of the course, as part of our quality monitoring procedures and to contribute to the on-going development and improvement of the programme, all delegates will be asked to complete a course evaluation.

Suggested progression on completion:

Successful completion of this course will provide trainers with a qualification which meets one of the awarding bodies criteria for tutors seeking approval to deliver the Level 2 Food Safety Awards for Catering, Manufacturing and Retail (with appropriate training skills) course

Fees:

Details are available on application. They include the fee payable to the awarding body to cover course registration and examination fee.

How do you book this course?

This course can either be run in-house, contact us for further details or as a public course. See Courses Dates for upcoming courses.

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