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Food Safety - Advanced (level 4)


 Full 27-31 March 2017 (Exam: 24 April 2017)
25-29 September 2017 (Exam: 16 October 2017)
20-24 November 2017 (Exam: 11 December 2017)


Members £875 + VAT
Non–members £1135 + VAT

Venue: Campden BRI, Chipping Campden

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 demomstrate their competency

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

Delegates will be provided with a copy of "Managing Food Safety" by D. Engel, D. MacDonald and C. Nash during the course, which is included in the course fee.

Candidates have an exam day which consists of a two hour controlled assignment in the morning which is worth 50% of the course marks, followed by a written examination of two and half hours in the afternoon  which  is worth 50% of the course marks. The examination will usually take place approximately two weeks after the course and delegates will have to choose which examination they would like to take from the following:

  • CIEH Level 4 Award in Managing Food Safety in Catering
  • CIEH Level 4 Award in Food Safety Management for Manufacturing

    The March 2017 couse date will be with CIEH, the September and November courses will move to RSPH as the awarding body. 

"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 course is approved by the Chartered Institute of Environmental Health."

Julie Havery – Event Director

This course can be customised and is available in house

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

Further information

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