Online Highfield Level 4 Award in Food Safety

ENVESCA LTD

• Highfield Level 4 Award in Food Safety Fact Sheet - download

Course Content

• Food safety legislation, including enforcement.
• An introduction to food safety management.
• The costs of poor food safety practices and the benefits of good ones.
• The role of industry guides and codes of practice.
• The role of the enforcement officer.
• The consequence of non-compliance and possible penalties.
• Duties and responsibilities of proprietors, managers, supervisors and staff towards food safety.
• Effectively communicating food safety to your staff.
• Keeping appropriate food safety records and demonstrating due diligence.
• Food contamination and how it can be controlled in a catering business.
• Physical, chemical, microbiological and allergenic contaminants.
• Characteristics and classification of bacteria.
• Causes and control measures of foodborne illnesses.
• Managing the control and prevention of pests.
• Implementing effective cleaning and disinfection programmes.
• Effectively managing your food safety team and other non-food personnel, such as contractors and visitors.
• Premises, design and equipment requirements for a safe food business.
• The seven principles of a HACCP system.
• Developing an effective food safety system and team for your business.
• Implementing, managing, monitoring and evaluating food safety management procedures.
• Carrying out regular management inspections and internal audits.
• How to communicate food safety procedures to all staff responsible for its implementation, maintenance, monitoring and evaluation to develop and maintain a good food safety culture.
• How to provide effective food safety training for all associated personnel, including assessing training needs and requirements.
• Supplier quality and safety controls.
• Maintaining standards concerning transporting food internally and externally.
• The requirements for efficient and hygienic use of chillers, refrigerated and frozen food storage units.
• Working with Enforcement Officers to investigate an outbreak of food-borne illness.

Online Examination

This qualification is obtained by taking a 5-day interactive online course via Zoom and is assessed through an online examination using Highfield's Qualify at Home service.

The online examination consists of 45 questions. The first 30 questions are multiple choice and represent 30% of the total mark. Questions 31 – 45 are written questions where candidates must write short written answers, this section represents 70% of the total mark.

There is also an option to do a paper exam rather than the online version. If you select this option, the exam has two parts. Part 1 consists of 30 multiple-choice questions representing 30% of the total mark. Part 2 consists of 4 written questions, each with several parts, where candidates must write short written answers; this section represents 70% of the total mark.

The examination must be completed within 2½ hours.

Successful candidates must achieve a total of at least 50 marks out of 100 across

A Merit will be awarded at 60/100, and a Distinction will be awarded at 70/100.

This course is perfect for managers who are responsible for the planning and implementation of a food safety management programme.

It is recommended that candidates have previously achieved the Level 3 Award in Food Safety in Catering qualification or equivalent.

A good command of both spoken and written English is essential.

Qualification needed to become a Food Safety Trainer, Consultant and Auditor