RSPH Level 4 Award in Food Safety

The Managers Role in Food Safety

• Introduction to food safety management
• Ensuring compliance with legislation & industry guidance
• Food safety hazards
• Allocation of responsibilities

Managing a Food Business – Hygiene Standards & Systems

• Managing the operational requirements of a safe food business
• Cleaning & disinfection regimes
• Supplier quality & safety controls
• Pest controls

Microbiology

• Knowledge and management of hazards & microorganisms

Establish Procedures

• Establish procedures
• Monitoring the implementation of food safety management procedures

Management and Control of Procedures, and Implementing systems

• Maintaining food safety management procedures
• Communication, sources of information and training

1. Identify areas for legal compliance
2. Design an improvement plan
3. Deliver the RSPH Level 2 Awards in Food Safety (with appropriate training skills)

• Professional and executive chefs
• Business owners / new food business
• Departmental managers
• Senior team members
• Operations managers
• Production managers
• New food product developers
• Hygiene auditors
• Shift managers / supervisors
• Trainers intending to deliver food hygiene courses

Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and advise on the management of food hygiene in a food business. The RSPH Level 4 Award in Food Safety has been designed as a five-day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.