Chartered Institute of Environmental Health (CIEH)

Level 4 Award in Food Safety Management for Manufacturing


Who needs this qualification?

Managers, supervisors and senior hygiene personnel such as:

  • Production Managers, Quality Assurance and Technical Managers
  • Trainers
  • Owners or Managers of food businesses
  • Supervisors with intermediate food hygiene knowledge
  • Food Safety & Hygiene Auditors
  • Shift Managers or Supervisors

Prior Learning Requirements

  • It would be ideal but not essential if the candidate has achieved a Level 3 Award in Food Safety Supervision for Manufacturing (CIEH, RSPH, HABC etc)

Why is this training important?

  • Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and advise on the management of food hygiene in a food business.
  • EU legislation states that food safety training should be commensurate to the working activity.
  • This course provides an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff.

Syllabus

  • Ensuring compliance with legislation and industry guidance
  • Food safety hazards
  • Allocation of responsibilities
  • Managing the operational requirements of a safe food business
  • Cleaning and disinfection regimes
  • Supplier quality and safety controls
  • Pest controls
  • Establish food safety management procedures
  • Monitoring the implementation of food safety management procedures
  • Maintaining food safety management procedures
  • Communication, sources of information and training

Course Duration

  • A five day training programme
  • This course can be taken as consecutive days or spilt into parts over a two or three week period

Assessment

  • Assessment is via a controlled assignment and an examination; both of which are carried out under examination conditions.
  • The controlled assignment comprises two sections: the first is based on HACCP principles and the second on the application of food safety management. The candidate completes both sections with reference to his/her chosen workplace.
  • The examination paper consists of five structured questions. All questions must be answered.

Interested in this course or need more information on how to apply?