Food safety – advanced (level 4)

Food safety, hygiene and contamination prevention are crucial in food manufacturing and service. Managers responsible for these areas must be training to demonstrate competency. Senior staff need to understand broader food safety aspects. This Level 4 course by Campden BRI, approved by the Royal Sociecty for Public Health, is designed for managers overseeing food safety, hygiene managers, or those training others at the introductory level. The five-day course includes four days of training and two written exams on the fifth day. It requires prior completion of an intermediate Level (3) Food Safety course or equivalent knowledge. 

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.

• 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

Learning outcomes:

• Understand the intricate relationships between food hygiene practices, food-borne illnesses, and the socio-economic costs associated with food-borne illness, and apply this knowledge to ensure food safety is maintained.
• Understand relevant legislation and regulatory requirements governing food safety and hygiene practices, ensuring compliance and accountability within the organization.
• Implement management control techniques to monitor and maintain food safety standards, promoting a culture of food safety within the organization, facilitating continuous improvement and adherence to best practices in food safety management.
• Design and implement training strategies to educate staff on food safety practices, ensuring a knowledgeable and competent workforce capable of maintaining food safety standards.

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).