Level 4 Award in Managing Food Safety
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Designed for middle management and senior staff that have responsibility for the management of food hygiene
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Further Details
The qualification covers the following topics:
• Bacteriology
• Food Poisoning and Food Borne Disease
• Non-bacterial Food Poisoning
• Physical Contamination
• Food Storage and Temperature Control
• Food Preservation
• Design of Equipment
• Cleaning and Disinfection
• Pest Control
• Personal hygiene
• Education and training of food handlers
• Legislation
• Management Control Techniques
Next course: Sptember 2008