Level 4

The aim of this course is to enable candidates in senior food safety positions to acquire the skills to apply food safety systems and interpret food safety legislations.

  • Microbiology/non-bacterial food poisoning
  • Bacterial contamination & its prevention
  • Foreign object contamination & its prevention
  • Food poisoning/foodborne disease
  • Personal hygiene
  • Storage & temperature control
  • Food spoilage & preservation
  • Design and construction of premises & equipment
  • Cleaning & disinfection
  • Practical pest control & pest control management
  • Supervisory management
  • HACCP & risk assessment
  • Training & legislation.

Examination: Candidates will have to submit assignments which will be part of the final mark and complete a written paper on a separate examination day.

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