Food safety, hygiene and the prevention of contamination are key factors in the manufacture and production of food and in food service. (Those responsible for these areas are required to be trained to manage the situation.) Those responsible for the management of food operation need to be trained to a level that enables them to demonstrate their competency.
Senior staff involved in the management of the production of food or food service need to be aware of the wider aspects of food safety. This programme is intended for managers with overall responsibility for food safety in their company, hygiene managers or those who plan to train others at the introductory/ foundation level.
The five-day Level 4 course offered by Campden BRI has four days of training and two written exam papers on the fifth day. The course is approved by the Royal Society for Public Health.
As it is not an introductory level course it is only suitable for participants with an existing knowledge and understanding of Food Safety and HACCP at a Level 3 level of knowledge. It is a requirement that delegates have previously successfully completed an Intermediate Level (3) Food Safety training course, or equivalent.
Prices
Members – £1055 + VAT
Non-members – £1370 + VAT
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