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HABC Level 4 Award Managing Food Safety in Catering (RQF)
overview
course objective

This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

target audience

The objective of this qualification is to prepare learners for employment in a catering role, or to support a role in the workplace. The qualification is intended for those whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team.

  • It is advised that learners already hold the Level 3 Award in Food Safety in Catering,or equivalent.
  • It is also advised that learners have a minimum of Level 2 in literacy and numeracy, or equivalent.
course details
COURSE DURATIONLANGUAGECERTIFICATE
60 Hours (Required) of which, 40 Hours for guided learningEnglishHABC
(5 days)*Please notify us if an interpretation is required*Validity: 
course benefits/ progression opportunities

On successful completion of this qualification, learners may wish to continue their development by undertaking one of the following:

  • Level 5 Food Safety qualifications
  • Hospitality competency-based qualifications
course outline

Learning Outcomes
The learner will

Assessment Criteria
The learner can

1. Understand the importance of food handlers keeping themselves and work areas clean and hygienic

1.1 Explain food business operator and staff responsibilities with regard to food safety legislation

1.2 Analyse the requirements of food safety legislation and procedures for compliance and enforcement

2. Understand the operational requirements needed to ensure food safety

2.1 Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety

2.2 Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection and pest control

2.3 Explain procedures for supplier and stock control

2.4 Describe operational methods and safe working practices

3. Understand how to establish food safety management procedures

3.1 Outline processes for designing and implementing food safety management procedures, including allocating resources, roles and responsibilities

3.2 Analyse the risks to food safety from microbial, physical, chemical and allergenic hazards in a specified food business

3.3 Communicate food safety management information to staff, visitors and suppliers

3.4 State the need for, and benefits of, staff training and the maintenance of training records

4. Understand the controls required for food safety

4.1 Review controls for microbial, physical, chemical and allergenic hazards in a specified food business

4.2 Discuss methods for monitoring and recording food safety hazards

4.3 Determine the corrective actions required if food safety hazards are not controlled

5. Understand how to maintain food safety management procedures

5.1 Explain methods for verifying the effectiveness of food safety management procedures

5.2 Describe circumstances that require adjustment of food safety management procedures

5.3 Describe how to implement adjustments to food safety management procedures

5.4 Outline strategies for developing and maintaining a food safety culture within an organisation

ASSESSMENT

This qualification is assessed by a 2-part examination held within 2.5 hours :

Part 1Part2
30-question multiple-choice examinationWritten examination where learners choose 4 from 6 questions. The total mark available in this section is 70 marks
  • Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam.
  • A Merit will be awarded at 70/100 and a Distinction will be awarded at 80/100.
TESTIMONIAL

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Meet THE INSTRUCTORS
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