RSPH Level 4 Food Safety for Manufacturers Course


Duration: 5 days
Time: 9:30-17:00
Content:
  • Introduction to food safety
  • Microbiology
  • Food-borne illnesses
  • Personal Hygiene
  • Training and education
  • Food hazards & controls
  • Food spoilage and preservation
  • Design of equipment & premises
  • Cleaning & disinfection
  • Pest management
  • Management & HACCP
  • Role of the manager
  • Food safety legislation
  • NOTE - this course is only available on an In-house basis, please contact us for further information
Fees: POA plus VAT

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0870 870 8188

Date / Venue Enquiry

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

Duration

5 Days, 09.30 17.00 each day 

Who Should Attend?
This qualification is primarily aimed at supervisors/managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. 

Course Objectives
The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.

Course Content

           Introduction to food safety
           Microbiology
           Food-borne illnesses
           Personal Hygiene
           Training and education
           Food hazards & controls
           Food spoilage and preservation
           Design of equipment & premises
           Cleaning & disinfection
           Pest management
          Management & HACCP
           Role of the manager
           Food safety legislation 

What Are The Benefits?
On successful completion, delegates will have a good awareness of how to manage Food Safety and related legislation at a strategic level.  Delegates will also be able to identify any current weaknesses in their Food Safety Systems and outline strategies for developing and maintaining a food safety culture within their organisation.

In-House Courses
Offering better value for money, they can be designed to closely match your specific requirements.

Style of Delivery and Course Leaders
Our course tutors have substantial experience in the understanding of HACCP and related legislation. They are qualified and experienced with extensive practical across a wide range of sectors in manufacturing, catering and retail.

Certification
Delegates successfully completing the course and examination will be awarded an RSPH, CIEH or HABC Certificate issued by the appropriate awarding body, either as requested by the client or as advertised.

Booking and Course Fees
This course is available in-house only - please contact us for further details.