UK Level-04 Award in Managing Food Safety in Catering / Manufacturing / Retail (RQF)

Home » UK Level-04 Award in Managing Food Safety in Catering / Manufacturing / Retail (RQF)
The objective of this qualification is to prepare learners for employment in a catering role or to support a role in the workplace. The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and topnotch British, European, Canadian, and American awarding bodies. These qualifications are highly-acclaimed by the hospitality and tourism industry globally and the graduates stand a great chance of employment and career development.

The objective of this qualification is to prepare learners for employment in a catering role or to support a role in the workplace.

The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

S.NO
Module 1 An introduction to food hygiene, hazards and food poisoning
Module 2 The need to manage food hygiene and the consequences of failure
Module 3 Types of hazards and risk
Module 4 Biological hazards
Module 5 Microbiological hazards
Module 6 Chemical hazards
Module 7 Physical hazards
Module 8 Allergenic hazards
Module 9 Incidence of food poisoning
Module 10 Changing nature of food poisoning
Module 11 Principles of food hygiene
Module 12 Food microbiology and food poisoning
Module 13 Introduction to micro-organisms and food microbiology
Module 14 Pathogenic bacteria, viruses and food poisoning
Module 15 Parasites affecting food
Module 16 Food spoilage, destruction of micro-organisms and food preservation
Module 17 Microbiological testing
Module 18 Managing food safety in a food business

Approaches to management

Effective communication

Constructing and writing management systems

Module 19 An introduction to food safety culture

Managing and controlling hazards

Preventing contamination

Preventing multiplication and survival

Module 20 Control of chemical hazards

Control of physical hazards

Allergen control and management

The design and construction of food premises

Module 21 Selection of suitable site

General principles of design

The construction of food premises

Moveable and temporary food premises

Module 22 Design and construction of equipment

Legal requirements

Construction and fixing

Siting and connections

Cleaning and storage of equipment

Module 23 Maintenance of premises and equipment

Cleaning and disinfection

Benefits and problems of cleaning

Administration and management of cleaning

Technology of cleaning

Module 24 Disinfection

Cleaning methods

Effective cleaning

Cleaning procedures

The health and safety of cleaning

Pest management

Module 25 The importance of pest control

Environmental control

The role of contractors and managers

Rodents and rodent control

Insects and insect control

Module 26 Bird pests and their control

Personal hygiene

Appointing staff and maintaining standards

Hand hygiene

Module 27 Good hygiene practices

The exclusion of food handlers

Training and  education of food handlers

The purpose and importance of training

Effective training

Module 28 Planning and implementing a training program

Training methods

Traceability and food fraud

Hazard analysis and critical control point (HACCP)

Module 29 An introduction to HACCP advantages and barriers

Prerequisite programs for HACCP

The principles and implementation of Codex-based HACCP using the 12 logic steps

Module 30 Alternatives to codex-based HACCP

Food safety legislation

The law governing the sale of food

Specific legislation relating to food poisoning and foodborne illnesses

Module 31 The law relating to food standards

The enforcement of food law in England and wales

Food safety law relating to Scotland

Inspections/ audits and third party standards

On successful completion of this qualification, learners may wish to continue their development by undertaking one of the following:

  • Level 5 Food Safety qualifications
  • Hospitality competency-based qualifications

Total Cost:

60,000/-

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