Level 4 Managing Food Safety and Hygiene for Manufacturing – RSPH
Advanced Level 4 food hygiene qualification for senior managers and auditors in food and drink manufacturing. Five-day programme with RSPH written examinations.
Unlimited Fines
for non-compliance under the Food Safety Act 1990
BSc (Hons) Food Scientist
lead trainer & RSPH Centre Manager
Rating of 5
training mapped to EHO inspection criteria
Course Description
Advanced Level 4 Food Safety course designed for senior staff and managers in food and drink manufacturing and allied industries. The programme provides comprehensive exploration of food safety management principles, regulatory requirements, and industry best practices to ensure compliance and maintain high standards. Participants develop capabilities necessary for building a food safety culture within their organisations.
Who It's For
- Managers in manufacturing sectors
- HACCP managers
- Purchasing managers
- Food business operators
- Auditors
- Trainers
- Technical staff
- Those intending to become managers
What You'll Learn
- Food safety management and HACCP principles
- Food safety legislation
- Analyse food safety hazards and their controls
- Management’s role in operational requirements in food manufacturing
- Requirements of industry food safety standards and developing a food safety culture
Accreditation
RSPH Level 4 Award
Ofqual Qualification Number 603/2407/7
Kitchen Tonic is an RSPH registered centre
Duration
On-site deliver - bespoke 5-day of training programme plus an additional exam day
Public courses (webinars) Non-consecutive delivery; typically one day per week for 5 weeks, with examination scheduled 2 months after the final training session
10:00am start time – designed to fit around the school run, morning routines, or clearing your inbox before training begins
Live webinars help reduce commuting time and travel costs while maintaining interactive tutor-led learning
Assessment
- Two hand-written RSPH examinations (120 minutes each exam paper)
- Paper 1: Synoptic paper covering all course content
- Paper 2: Controlled assignment based on candidate's workplace
- Grading: Pass or Distinction only 50% on each paper (no certificate for a fail)
- Significant self-study, homework, and reading required outside training hours
Prerequisites
- Ofqual Level 3 qualification in Food Safety and/or HACCP (recommended)
- Literacy and numeracy equivalent to Level 2 (GCSE grade C or above)
- Experience working in a food/drink manufacturing setting
- Pre-course assessment may be required for those with online-only Level 2/3 training that is non accredited
- Candidates must not be simultaneously enrolled for Level 4 with another awarding body
Delivery & Pricing
Remote Public Courses - webinar
- Price: £550pp + £50 for materials (£600 total)
- Includes RSPH exam fees
- Live online training via video conferencing
- Limited to 5 candidates per course
- Book directly online for individuals or invoice
- VAT exempt
On-Site Training
- Price: £1,500 + £200pp (includes exam fees and course materials)
- Trainer delivered at your business location nationwide
- Travel fees may apply
- VAT exempt
One-to-One Tuition
- Price: £1,500 + £50 for materials
- Private instruction
- VAT exempt
Upcoming Public Courses
- Public webinar course: 1st, 8th, 15th, 22nd and 29th June 2026
- Exam: 6-8 weeks after end of course
Trainer Credentials
- 15+ years delivering accredited food safety and HACCP training at food and drink manufacturing businesses
- 8+ years lecturing food safety at Westminster Adult Education
- Taught food safety at Westminster Culinary College (Victoria)
- International Food Safety Auditor and Consultant (Ecolab)
- Independent auditor for catering businesses
- HACCP plan and SOP development specialist
- B.Sc. (Hons) in Food Science-related subject
- Level 4 qualification in Food Safety
Book your Level 4 course
Course Syllabus & Accreditation
Download PDFRSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/2407/7, v1.04 (January 2023)) and apply 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 2: Food Safety Management in Manufacturing
Ofqual unit reference K/616/4338 · 9 guided learning hours · Mandatory
1. Evaluate management's role in operational requirements in food manufacturing
- 1.1 Hazards associated with food manufacturing operations
- 1.2 Procedures for the control of contamination, cross contamination and cross-contact
- 1.3 Requirements for temperature control
- 1.4 Requirements of industry food safety standards (Global Food Safety Initiative and third-party certification schemes, food defence systems such as TACCP/VACCP, food fraud, traceability, incident management and allergen management)
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 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.