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Level 4 in Food Safety Training Course

Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.

Food Safety for Manufacturing courses are designed for those who work in all areas of the food manufacturing sectors, as well as those directly involved in the handling, production or processing of food.

This qualification covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

Aimed at: Technical Managers & others responsible for managing food safety
Duration: 5 days
Aim: To provide skills required to manage food safety
Examining Body: RSPH or HABC


Course Content:

  • Compliance with food safety legislation.
    • Food business operator and staff responsibilities with regard to food safety legislation
    • Requirements of food safety legislation and procedures for compliance and enforcement:
  • Operational requirements needed to ensure food safety.
    • Requirements for temperature control
    • Cleaning, disinfection and pest control
    • Procedures to control contamination and cross-contamination
  • Food safety management procedures.
    • Design of food safety management procedures
    • Risk to food safety from microbial, physical, chemical and allergenic hazards
    • Communicate food safety management procedures
  • Controls required for food safety
    • Control measures
    • Monitoring and recording
    • Corrective actions
  • Maintenance of food safety management procedures
    • Verification of food safety management procedures
    • Implementation of adjustments to food safety management procedures
    • Staff training needs
    • Strategies for developing and maintaining a food safety culture within an organisation

At the end of the course you will:

  • Understand how food business operators can ensure compliance with relevant food safety legislation, by being able to:
    • Explain food business operator and staff responsibilities with regard to food safety legislation
    • Analyse the requirements of food safety legislation and procedures for compliance and enforcement
  • Understand the operational requirements needed to ensure food safety, by being able to:
    • Explain the requirements temperature control within a specified food business
    • Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection, waste disposal and pest control
    • Explain procedures for the control of contamination and cross contamination
  • Understand how to establish food safety management procedures, by being able to:
    • Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities
    • Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business
    • Communicate food safety management information to staff, visitors and suppliers
  • Understand the controls required for food safety, by being able to:
    • Review controls for microbial, physical, chemical and allergenic hazards in a specified food business
    • Discuss methods for monitoring and recording food safety hazards
    • Determine the corrective actions required if food safety hazards are not controlled
  • Understand how to maintain food safety management procedures, by being able to:
    • Explain methods for verifying the effectiveness of food safety management procedures
    • Describe how to implement adjustments to food safety management procedures and the circumstances which may require adjustments to be made
    • State the need for, and benefits of, staff training and the maintenance of training records
    • Outline strategies for developing and maintaining a food safety culture within an organisation.

Assessment method:

  • RSPH: 1 hour 30 min written examination
  • HABC: A 2hour 30 minute two-part exam consisting of 30 question multiple choice and a written examination

Prior qualifications:

It is recommended that candidates have a Level 3 qualification in Food Safety, or a Level 2 qualification in Food Safety obtained before January 2006.


Assessment method: