Royal Society for the Promotion of Health


	Level 4 Award in Managing Food Safety in Catering

	QCA Qualification Number 100/5848/5

Who is it for?

This award has been specifically designed for food handlers in the hospitality and catering industry who have a management role or those who are training for such a role.

Availability
The Level 4 Award in Managing Food Safety in Catering will be available to catering and hospitality candidates from 1 January 2006. The Award will meet the requirements of EU legislation which from 1 January 2006 will require all food businesses to have a food safety management system in place based on HACCP principles.

Course length:
40 Guided Learning Hours

Examination:
2 Papers:
Paper One - 5 questions to be answered in 90 minutes
Paper Two - A case study to be completed in one hour
Pass mark: 50% in both papers

Content
The Level 4 Award in Managing Food Safety in Catering emphasises the development, implementation, monitoring and maintenance of food safety management systems consistent with HACCP principles. It also deals with the role of the manager in the food operations of catering and hospitality businesses in communicating with staff, risk assessment and the development of a food safety culture within the business.

Click here for copy of the syllabus and a sample exam paper