Who needs this qualification?
This Level 4 Food Safety accredited qualification is principally designed for senior staff and those who are managers of food handlers in a food business within the catering, retail and hospitality industry. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, implemented and monitored to ensure full compliance with the legislation.
Why is Level 4 training important?
It's the responsibility of the food business to ensure food safety and make sure customers are not harmed or injured from eating contaminated food/drink. Under food safety regulations, those responsible for food safety management systems and procedures, should be commensurately trained to understand their obligation in managing food safety. This intense, in-depth course covering developing, implementing, monitoring and verifying food safety and hygiene in the workplace, will help guide you to keep food safe.
Assessment and Grading:
Attainment of the Learning Outcomes will be assessed by two new written examination set by RSPH. The two papers consist of; a controlled assignment based on your place of work. The second paper is synoptic, covering all parts of the course content. Candidates are now allowed 120 minutes to complete both papers.
The qualification is graded as either Pass or Distinction. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate.
Duration: 5 days, plus an additional 3/4 day for exams (Exam usually on a Saturday)
Time: 9:30 -16:30 daily
Ofqual Qualification Number 603/2407/7
Unlike other level 4 Food Safety courses, Kitchen Tonic does not run this course on consecutive days. This means, you do not have to be off-site/work for a whole week to attend. You are also given a few weeks weeks between the last day of your course and your exam, to prepare for the written exams.
Recommended prior learning:
It is recommended that candidates have a min Level 3 qualification in Food Safety/HACCP, or a Level 2 qualification in Food Safety obtained before January 2006. RSPH also recommends that candidates have a level of literacy and numeracy equivalent to Level 2
Restrictions on Candidate Entry:
Candidates should not enter or be entered with another awarding body for level 4 qualification in managing food safety in catering. Candidates must be proactive on this course and be prepared to put in study time outside the course, for answering set homework, reading around the subject and preparing for the advanced exam papers.