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HABC Level 4 Award in Managing Food Safety in Catering/for Manufacturing (RQF)

Key Qualification Facts

As a Training Organisation, The Training and Recruitment House is accredited by TQUK/HABC/FAA/IOSH. This course leads to certification in the Highfield Qualifications Level 4 Award in Managing Food Safety in Catering/for Manufacturing.

Catering Option

Qualification number: 500/7327/8
Learning aim reference: 50073278
Credit value: 6
Assessment method: Multiple Choice and Written Examination.  This qualification is assessed by a 2-part examination:
• part one is a 30-question multiple-choice examination
• part two is a written examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks
Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is 2 ½ hours.
Guided learning hours (GLH): 40 GLH
Total qualification time (TQT): 60

Manufacturing Option

Qualification number: 500/7326/6
Learning aim reference: 50073266
Credit value: 6
Assessment method: Multiple Choice and Written Examination.  This qualification is assessed by a 2-part examination:
• part one is a 30-question multiple-choice examination
• part two is a written examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks
Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam. A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100. The duration of the examination is 2 ½ hours.
Guided learning hours (GLH): 40 GLH
Total qualification time (TQT): 60

Entry Requirements

There are no other formal entry requirements however it is recommended that Learners have a minimum of Level 2 in numeracy/literacy and be over 16 years of age.  It is strongly recommended that you already hold at least Level 3 Award in Food Safety.

Delivery Options

This Qualification is available as a Classroom version.

How do I book onto the Course?

You can book your place on our Website or Contact us on 02838 39 45 80

You can also email us at info@thetrainingandrecruitmenthouse.co.uk

Course Cost

This course costs £425 inclusive of VAT, assessments, books and materials.  Discounts are available for multiple and group bookings.

Learning Outcomes

1. Understand how food business operators can ensure compliance with food safety legislation
1.1 Explain food business operator and staff responsibilities with regard to food safety legislation
1.2 Analyse the requirements of food safety legislation and procedures for compliance and enforcement
2. Understand the operational requirements needed to ensure food safety
2.1 Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety
2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection and pest control
2.3 Explain procedures for supplier and stock control
2.4 Describe operational methods and safe working practices
3. Understand how to establish food safety management procedures
3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities
3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business
3.3 Communicate food safety management information to staff, visitors and suppliers

3.4 State the need for, and benefits of, staff training and the maintenance of training records
4. Understand the controls required for food safety
4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business
4.2 Discuss methods for monitoring and recording food safety hazards
4.3 Determine the corrective actions required if food safety hazards are not controlled
5. Understand how to maintain food safety management procedures
5.1 Explain methods for verifying the effectiveness of food safety management procedures
5.2 Describe circumstances that require adjustment of food safety management procedures
5.3 Describe how to implement adjustments to food safety management procedures
5.4 Outline strategies for developing and maintaining a food safety culture within an organisation

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