Introduction
The RIPH Level 4 Award in Managing Food Safety iNC atering qualification is designed principally for senior staff and those who are managers of food handlers in a food business within the catering and hospitality industry.
The outcomes of the qualification have been designed to ensure that managers are aware of their role in the establishment of food safety procedures at all stages of food preparation and service, together with the importance of their role in the management of food handlers in food safety matters.
The qualification may be taken as a stand-alone award or as part of a wider course of training. The outcomes of this qualification are common with those of the other similar Vocationally Related Qualifications (VRQs) accredited into the National Qualifications Framework.
Candidates
Although it is difficult to compile a complete list of relevant job titles, the following list is a guide to those people most likely to benefit from participation in an advanced level course …
• Production Managers
• Trainers
• Owners or Managers of food businesses
• Supervisors with Intermediate Food Hygiene knowledge
• Hygiene personnel
• Hygiene auditors
Content
The aim of the RIPH Level 4 Award in Managing Food Safety in Catering is to provide an in-depth knowledge and understanding of food safety principles and practices relevant to managers working in the catering and hospitality sectors.
By the end of the course you will be able to explain …
• The importance of food safety procedures.
• Up-to-date legislation and law enforcement.
• The advice and guidance available on good industry practice.
• The importance of appropriate food premises and equipment design.
• The need for effective waste control.
• The importance of appropriate cleaning and disinfection regimes.
• The monitoring of supplier quality controls.
• The need for effective pest controls.
• The principles of safe food storage and the 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 (microbiological, chemical, physical and allergenic).
• The effective communication of food safety management procedures.
• The sources of information available and the importance of establishing staff training regimes and keeping training records.
• The allocation of responsibilities within a food organisation.
• The purpose of control measures.
• The establishment of appropriate monitoring techniques and recording procedures.
• The establishment of appropriate corrective action plans.
• The importance of the evaluation of the organisation’s food safety management procedures.
• How to maintain a food safety culture and communicate change within the organisation.
The Award is made up of the following sections …
Section One: Ensuring compliance with legislation and industry guidance
Covers the importance of food safety, up-to-date legislation and law enforcement and advice & guidance on good industry practice.
Section Two: Managing the operational requirements of a safe food business
Develops an understanding of food premises and equipment design, waste control, cleaning and disinfection regimes, supplier quality controls, pest controls, food storage and stock control, personal health and hygiene and the operational methods of the organisation.
Section Three: Establishing Food Safety Management Procedures
The design of food safety management procedures, food safety hazards, effective communication of food safety management procedures, sources of information, staff training and training records and the allocation of responsibilities within a food organisation.
Section Four: Monitoring the implementation of food safety management procedures in the organisation.
Looks at control measures, monitoring techniques and recording and corrective actions.
Section Five: Maintaining the organisation’s food safety management procedures.
Emphasises the importance of the evaluation of food safety management procedures and maintaining a food safety culture and communication of change.
Course
The Course is delivered over a period of 36-40 hours, normally five full days over a period of five weeks, followed by a half day for the examination … but read on …
The Course can be delivered in other ways, a few days one week and a few another for example, or in a solid block of five days. We have no problems fitting in with existing work shift patterns and are happy to teach the course early morning, late evening or overnight if required!
The way in which the Course is delivered and the materials used vary dependant on the nature of the group, their existing knowledge of food hygiene, and their involvement in the food industry.
The Course can be tailored to reflect your particular industry if delivered as a ‘closed’ course – that is solely to you or your employees.
Indivduals are welcome to join an ‘open’ course where participants will be drawn from a wide variety of different industrial, residential and general catering companies and organisations.
Assessment
The course is assessed through a single 2 1/2 hour examination paper.
Unlike with other Level 4 qualifciations in food safety you do not have to complete any course work assignments.
The examination paper comprises two sections, Part A and Part B. Part A will consist of a written case study with associated compulsory questions. Part B is completed by answering 5 questions from achoice of 8.
There are a possible 50 marks for part A and 50 marks for part B of the examination.
To attain a pass grade you need to gain a minimum of 60% in the examination. To gain a merit grade you must gain a minimum of 80% in the examination.
Accessibility
We do everything we can to ensure that our courses are accessible to all
Find out more
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