Level 4 Managing Food Safety and Hygiene for Catering – RSPH

Course Description

This advanced qualification targets senior staff and managers overseeing food handlers in catering, retail, and hospitality sectors. The programme provides in-depth knowledge of food hygiene and safety, emphasising the development, implementation, and monitoring of food safety procedures to ensure regulatory compliance.

Who It's For

• Senior staff managing food handlers
• Food business managers in catering, retail, and hospitality
• Personnel responsible for managing food safety systems
• Those needing advanced expertise beyond Level 3

Accreditation

RSPH (Royal Society for Public Health)

Ofqual Qualification Number: 603/2407/7

Duration

• 5 days of training plus 3–4 hours for exams
• Daily hours: typically 10:00–16:30
• Exams scheduled 3–4 weeks after training completion
• Next public course: April 2026 (weekly sessions over 5 weeks)

Assessment

• Two 2-hour written examination papers set by RSPH
• Paper 1: Controlled assignment based on your workplace
• Paper 2: Synoptic exam covering all course content
• Grading: Pass or Distinction only (below pass = no certificate)
• Substantial self-study, coursework, and homework required outside sessions

Prerequisites

• Minimum Level 3 Food Safety/HACCP qualification (or Level 2 obtained before January 2006)
• Literacy and numeracy equivalent to Level 2 recommended
• Candidates must not be simultaneously enrolled for Level 4 with another awarding body
• Not suitable as an introduction to food safety

Delivery & Pricing

Remote Public Courses

• Price: £550pp (special offer; usually £800)
• Course materials: £50 posted
• Live online training via video conferencing
• Maximum 5 candidates per course
• VAT exempt

On-Site Training

• Price: £1,500 + £200pp
• Minimum 2, maximum 10 candidates
• Travel available outside London (additional fees may apply)
• VAT exempt

One-to-One Tuition

• Price: £1,500 including exam fees and materials
• Private instruction
• VAT exempt

Trainer Credentials

• 14+ years formal food safety and HACCP instruction
• 8 years at Westminster Adult Education
• 14 years international food safety consultant and auditor (Ecolab)
• B.Sc. (Hons) in Food Science-related subjects
• Level 4 Food Safety qualification
• Experience with Michelin restaurants and numerous London food businesses