Level 4 Food Safety
Manufacturing and Catering 

Use practical know-how, ongoing guidance and support to accelerate your learning and confidence.

 

Learn how to develop a food safety culture within your operation. Explore the managers role, evaluate your food hygiene training and improve your policies and procedures.

Woman with Laptop

What's stopping you?

Virtual

Workplace

Live Stream

Classroom

What are you going to learn?

  • Introduction to food safety management

  • Compliance with legislation and industry guidance

  • Food safety hazards

  • Managing the operational requirements of a safer food business

  • Cleaning and disinfection regimes

  • Supplier quality and safety controls

  • Pest control

  • Monitoring and maintaining the implementation of food safety management procedures

  • Communication, sources of information and training​

How are you going to learn? 

Watch and learn Live Stream, or with Hygiene Sue - Virtual learning. The course contains a series of  easy to follow modules recorded by Sue Richardson, practice multiple choice questions exams. Ongoing support provided.

Is there a test involved?

This qualification is assessed through a 2-part examination. 

  • Part one is a 30 question multiple-choice examination. 

  • Part two is a written examination where learners are required to answer 4 questions, totalling a possible 70 marks. 

  • Successful learners must achieve a total of at least 60 marks out of 100 across the two parts of the exam.

  • The duration of the examination is 2 ½ hours.

Things you should know

It is recommended that candidates have the CIEH or Highfield Level 3 Food Safety Award or equivalent knowledge. The course, workbooks and exam papers are available only in English. 

"If you don’t pass the first time, the second time is free"

Hygiene Sue

Hygiene Sue - Policies and Procedures

Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here