Level 4 Food Safety Management for Catering, Online

What You Will Learn

• UK food safety legislation, compliance and enforcement, and the responsibilities of Food Business Operators, managers and staff
• Biological, chemical, physical and allergenic hazards, and the microbiology of foodborne illness
• The UK’s major foodborne bacteria in depth: Salmonella, Typhoid and Paratyphoid, Campylobacter, Listeria, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Clostridium botulinum
• Foodborne viruses (Hepatitis A, Norovirus), moulds, mycotoxins, food spoilage and preservation methods
• Cleaning and disinfection: key definitions, how detergents, disinfectants and sanitisers work, and practical cleaning procedures for food rooms, equipment and utensils
• Contract cleaning, monitoring, evaluation and the legal responsibilities that cannot be outsourced
• Pest control management, design and maintenance of food premises and equipment, waste management, and personal hygiene management
• Assessing training needs and developing effective food safety training programmes for staff
• Catering-specific hazards across purchase, storage, preparation, cooking, hot holding, serving, cold holding and interrupted processes (cook-chill, cook-freeze, sous-vide), including outlet-specific risks in hotels, hospitals, care homes, takeaways and mobile or temporary outlets
• Controlling contamination and cross-contamination at every stage of the catering food flow, from purchase through to service
• Legal and operational temperature control for catering: cooking, hot holding, cold holding, chilling, thawing, re-heating and corrective action
• Named catering food safety management systems: Safer Food Better Business, Cook Safe and Safe Catering, plus the Food Hygiene Rating Scheme and how to challenge a rating
• HACCP methodology in depth: assembling a HACCP team, conducting a hazard analysis, the CCP decision tree, setting critical limits, and the difference between validation and verification

Who Is This Course For?

This training is for senior managers, head chefs, kitchen and operations managers, multi-site operators and anyone with strategic responsibility for a food safety management system in a catering business, from restaurants and hotels to hospitals, care homes, takeaways and mobile outlets.

What’s Included

• 22 modules of in-depth Level 4 content, converted from KitchenTonic’s internal training material
• A 60-question multiple-choice assessment, drawn from a wider question bank, pass mark 45/60 (75%)
• An instant certificate on passing, valid for 3 years

If your role, contract or local authority specifically requires an Ofqual-regulated qualification, choose the RSPH-accredited in-house or webinar version of this course instead.