Level 4 Managing Food Safety and Hygiene Course for Catering – RSPH
Course Syllabus
Ofqual Number
603/2407/7
Guided Learning Hours
35
Total Qualification Time
45 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/2407/7, v1.04 (January 2023)). Applies to the on-site, webinar and in-house delivery of this course.
Unit 1: Food Safety Management
Ofqual unit reference H/616/4337 · 26 guided learning hours · Mandatory
1. Examine food safety legislation
- 1.1 The food business operator and staff responsibilities with regard to food safety legislation
- 1.2 The requirements of food safety legislation and procedures for compliance and enforcement
2. Analyse food safety hazards and their controls
- 2.1 The risks to food safety from biological, physical, chemical and allergenic hazards
- 2.2 Controls for biological, physical, chemical and allergenic hazards
- 2.3 Methods of monitoring and recording the control of food safety hazards
- 2.4 The corrective actions required if food safety hazards are not controlled
- 2.5 Investigation of food safety incidents
3. Review food safety management systems
- 3.1 Processes to develop, implement, maintain, review and evaluate food safety management procedures, pre-requisites, resource allocations, roles and responsibilities
- 3.2 Communicate food safety management information to staff, visitors and suppliers
- 3.3 Strategies for developing and maintaining a food safety policy and food safety culture within an organisation
Unit 3: Food Safety Management in Catering
Ofqual unit reference M/616/4339 · 9 guided learning hours · Mandatory
1. Evaluate management's role in operational requirements in catering
- 1.1 Hazards at each stage of food service — purchase, storage, preparation, cooking, hot holding, serving, cold holding, chilling, freezing, thawing and re-heating — including hazards associated with interrupted catering processes such as cook-chill, cook-freeze and sous-vide, and hazards specific to particular outlets (hotels, hospitals, residential and nursing homes, fast-food outlets and take-aways, aircraft and trains, temporary and mobile outlets)
- 1.2 Procedures for the control of contamination and cross-contamination at each stage of food service (purchase, storage, preparation, cooking, hot holding, serving, cold holding, chilling, freezing, thawing and re-heating)
- 1.3 Legal and recommended temperature conditions for storage, preparation, cooking, hot holding, serving, cold holding, chilling, freezing, thawing and re-heating; correct cooking, cooling, defrosting and re-heating; methods for measuring food temperature; corrective procedures when food is found at incorrect temperature
- 1.4 Food safety management systems used in catering — Safer Food Better Business, Cook Safe and Safe Catering (role of the systems, flexibility and benefits) — and the Food Hygiene Rating Scheme: how the different ratings are worked out and the courses of action available to an owner if a rating is wrong or unfair
Assessment & Grading
Assessment
A synoptic examination set and provided by RSPH, consisting of two papers (all questions must be answered): Paper 1 — 20 short-answer questions, answered in 120 minutes; Paper 2 — a controlled assignment linked to the candidate's own catering workplace, randomly selected by RSPH, answered in 120 minutes.
Grading
Pass or Distinction only. Distinction: a mark of 80% or greater in both examination papers. Pass: a mark of 50% or greater in both examination papers. Candidates who do not reach the minimum standard for the Pass grade are recorded as having failed and receive no certificate.
Entry Requirements
A Level 3 qualification in Food Safety (or at least a Level 2 qualification in Food Safety), and a level of literacy and numeracy equivalent to Level 2. Candidates must not also be entered, with another awarding body, for a Level 4 qualification in managing food safety.
Accreditation
This course is accredited by RSPH — Ofqual Qualification Number: 603/2407/7. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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