Food Safety & Hygiene Level 4

Section 1

• Introduction to managing food safety & hygiene
• Food Safety Hazards and Controls – Microbiological
• Food Poisoning Investigations

Section 2

• Food Safety Hazards & Controls – Physical, Chemical and Allergenic;
• The Management of Cleaning and Disinfection
• The Management of Training

Section 3

• Food Storage and Temperature Control
• Food Preservation
• Management of Personal Hygiene
• Design & Use of Food Premises and Equipment

Section 4

• Food Safety and Hygiene Legislation
• The Manager’s Role in Food Complaints
• Pest Management

Section 5

• Food Safety Management Systems
• Industry Food Safety Standards
• Examination Preparation and Technique