Level 4 Managing Food Safety in Catering Course. Work-based training at your workplace. This five-day course is designed for people who hold, or are moving into, management responsibilities for food safety within an operational team. The level 4 managing food safety in catering qualification covers food hygiene hazards and controls in depth, with a focus on developing, implementing, and monitoring food safety procedures. The Highfield managing food safety in catering certificate is recognised by employers as evidence of supervisory-level food safety competence.
Who this course is for
Five day Level 4 Food Safety.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.
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.
What you will learn
You'll identify food safety hazards and understand how to control them.
You'll develop food safety management procedures suitable for your workplace.
You'll implement monitoring systems to keep food safety controls on track.
You'll understand the legal responsibilities of a food safety supervisor.
You'll assess risks in food handling, storage, and preparation.
You'll apply food hygiene principles at a management level.
How you will learn
Training takes place over five days at your workplace. Learning is structured around the Highfield Level 4 specification and covers both knowledge and practical application of food safety management. Assessment is through a written examination set and marked by Highfield. You'll need to pass the exam to earn the Award.
What you will need to bring
The centre will provide most materials. Eglantine Catering will confirm anything else you need before you start.
Where next
Jobs you could do
Food Safety Supervisor: oversee food safety compliance across a team
Kitchen Manager: manage hygiene standards and food handling procedures
Catering Manager: responsible for food safety across a catering operation
Head Chef: lead kitchen teams with full food safety accountability
Food Safety Officer: monitor and enforce food safety in a business
Restaurant Manager: ensure front-of-house and kitchen meet food safety standards
What you could study next
Level 4 Award in Food Allergen Management (Highfield): builds on food safety knowledge with a focus on allergen controls, increasingly required in catering businesses.
Level 5 Diploma in Hospitality Management: a broader management qualification for those moving into senior operational or general management roles in hospitality.
