Food safety – advanced (level 4)

Dates

15-19 April 2024
1-5 July 2024

10%

11-15 November 2024

10%

Prices

Members - £1120 + VAT
Non-members - £1450 + VAT

Venue

Campden BRI, Chipping Campden

Delegate feedback (2023):

  • Very knowledgeable tutors, lots of industry examples, and practical exercises.
  • Tutors were very engaging and gave very practical examples.
  • Very happy with all the tutors, they know their subject and also used lots of examples (makes it real).
  • I really enjoyed the course, tutors were very good and explained subject matter well with examples.
  • All tutors were patient, showed great knowledge.
  • Trainers with specific expertise, good focus on exam technique.
  • Tutors are all very knowledgeable and helpful, lots of resource and expertise.

Benefits of attending

Food safety, hygiene and the prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demonstrate their competency.

Senior staff involved in the management of the production of food or food service need to be aware of the wider aspects of food safety. This programme is intended for managers with overall responsibility for food safety in their company, hygiene managers or those who plan to train others at the introductory/ foundation level.

The five-day Level 4 course offered by Campden BRI has four days of training and two written exam papers on the fifth day. The course is approved by the Royal Society for Public Health.

As it is not an introductory level course it is only suitable for participants with an existing knowledge and understanding of Food Safety and HACCP at a Level 3 level of knowledge. It is a requirement that delegates have previously successfully completed an Intermediate Level (3) Food Safety training course, or equivalent.

 

Training Course content

  • Relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety
  • Characteristics and classification of bacteria
  • Causes and control measures of food-borne illnesses
  • Physical contamination of food and its prevention
  • Food storage, temperature control and preservation
  • Design and construction of food premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Personal hygiene
  • Training strategies
  • Legislation
  • Management control techniques

Optional Advanced Level (4) written exam takes place on the last day of the course.  The exam fee is included in the course fee.   Delegates will take the  RSPH  Level 4 Award in Food Safety and Hygiene (Manufacturing).

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Caroline Goodburn

Related training

FSSC 22000 auditor/lead auditor course

HACCP – advanced (level 4)


Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk


Useful training links

 

Contact an expert