Managers, supervisors and senior hygiene personnel such as:

• production managers
• trainers
• owners or managers of food businesses
• supervisors with intermediate food hygiene knowledge
• hygiene personnel
• hygiene auditors
• shift managers or supervisors

Subjects covered

• The importance of food safety procedures
• The need for effective waste control
• The importance of appropriate cleaning & disinfecting regimes
• The monitoring of supplier quality controls
• The need for effective pest controls
• The principles of safe food storage and importance of stock control
• How to establish personal health and hygiene standards and procedures
• The food safety hazards associated with the operational methods of the organisation
• The principles of the design of effective food safety management procedures
• The nature of food safety hazards
• The effective communication of food safety management procedures
• The sources of information and the importance of establishing staff training regimes & records
• The allocation of responsibilities within a food organisation
• The purpose of control measures
• The establishment of appropriate monitoring techniques & recording procedures
• The establishment of appropriate corrective action plan
• The importance of the evaluation of food safety management procedures
• How to maintain a food safety culture & communicate change within an organisation

Outcomes

Holders of this qualification will have a knowledge of the requirements of food safety legislation and how to obtain advice and guidance. They will understand their responsibilities in managing the operational requirements of the food business and how to establish appropriate food safety management procedures, and their role in monitoring and maintaining their implementation.

Course Information

Duration: Five day programme
Assessment: Written examination including a case study with compulsory questions
QCA Accredited: Yes
Prerequisite: It is recommended that candidates have prior knowledge to the level of the RIPH Level 3 Award in Supervising Food Safety in Catering or equivalent.