Food Safety Management for Manufacturing

Service Description

The Highfield Level 4 Award in Food Safety Management for Manufacturing (RQF) has been developed primarily for those who are most likely to be in a management role or have responsibility for an operational team, or learners preparing for employment. It covers the covers the subject of food hygiene at a reasonable depth to make sure learners will have a thorough knowledge of topics regarded by the Food Standards Agency as important to maintaining good practice in food safety. Topics include: • Suitable depth to ensure learners have a thorough knowledge of hazards and controls • The importance of developing, implementing and monitoring food safety procedures • Food hygiene, hazards and food poisoning • Food microbiology and food poisoning • Managing food safety in a food business • Managing & controlling hazards • The design and construction of food premises • Design and construction of equipment • Cleaning and disinfection • Perst management • Personal hygiene • Management training responsibilities • Traceability & food fraud • Hazard analysis critical control points (HACCP) • Food safety legislation • Inspection audits and third-party standards Course duration: 5 days classroom or workplace or online via teams or zoom Assessment method: Multiple-choice and written examination