Course Aims

The Level 4 International Award in Managing HACCP for Catering is aimed at learners who are working at a management level in a catering business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

This qualification is outside of the QCF, however it could be used as prior knowledge to enrol onto a QCF qualification in the future.

Pre-requisites

It is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification. Pre-coursework in consultation with the trainer may be required to ensure level of knowledge of microbiology and other food safety matters is sufficient.

Validity of Award

This qualification does not expire.

Length of Course

30 guided learning hours.

Course Information

This qualification is made up of one mandatory unit, the Principles of HACCP Management for Catering. This covers the following topics:

• Understanding the importance of HACCP based food safety management procedures in a catering environment
• Understanding how to manage the implementation of HACCP based food safety management procedures in a catering environment
• Understanding how to develop HACCP based food safety management procedures for a catering environment
• Understanding how to evaluate HACCP based food safety management procedures in a catering environment

Assessment

This qualification is assessed through by an examination consisting of 2 sections.

Section 1 – contains 20 multiple-choice questions.

Section 2 – will be a critical evaluation of a HACCP plan in the form of a case study.

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