Handling food safely. Handling food safely in the kitchen is important to avoidfood poisoning. The risks include cross contamination between raw and cookedfoods, germs from hands and undercooking which fails to kill disease-causing bacteria, viruses or parasites.

Food hazards, including germs and chemical contaminants, can enter the food supply at any point from farm to table. Most of these hazards cannot be detected in food when it is purchased or consumed. In addition, a food itself can cause severe adverse reactions in people who are allergic to it

AOSH UK Level 4 Award in Food Safety Management for Manufacturing provides those in managerial and supervisory positions in food manufacturing businesses (for example business owners, production managers and hygiene auditors) with the in-depth knowledge and understanding to be able to guide and advise on the management of food safety systems and staff in their workplace. It will help candidates to ensure that their business complies with all legal requirements for food safety.

Suggested Progression

The Candidates who successfully complete eligible to apply to be a trainer to deliver programmes leading to the level 1, 2 or 3 food safety qualifications, provided they have a training qualification and appropriate work experience.

AOSH UK Level 4 Award in Food Safety Management for Manufacturing provides those in managerial and supervisory positions in food manufacturing businesses (for example business owners, production managers and hygiene auditors) with the in-depth knowledge and understanding to be able to guide and advise on the management of food safety systems and staff in their workplace. It will help candidates to ensure that their business complies with all legal requirements for food safety.

Prerequisite

It is recommended that candidates have achieved the AOSH UK Level 3 Award in Food Safety Supervision for Manufacturing (or equivalent, recommended)

This qualification includes the following topics:

  • Introduction To Food Safety And Contamination
  • Microbiology (Multiplication And Survival Hazards),
  • Food-Borne Illness,
  • Personal Hygiene,
  • Training And Education,
  • Food Safety Management And HACCP
Assessment method

This qualification is assessed by Controlled assignment and written examination

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