The Royal Society for the Promotion of Health

Level 4 Award in Managing Food Safety in

Catering

40 Guided Learning Hours

QCA Qualification Number 100/5848/5

Description:

full compliance with the legislation. The qualification is firmly based on the Level Four National Occupational Standards developed by People 1st, the Sector Skills Council for the hospitality industry, and conforms to the qualification template developed by RSPH and other awarding bodies under the guidance of People 1st.

The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding of food safety to develop and implement food safety management systems.

Summary of Learning Outcomes:

To achieve this qualification, a candidate must:

1. Discuss how food businesses can ensure compliance with

relevant food safety legislation, by being able to:

�� explain the need for, and requirements of, food safety legislation

�� evaluate good industry practice with respect to food safety management

2. Determine the operational requirements needed to ensure food safety, by being able to:

�� discuss the design, layout, construction and maintenance of premises and equipment

�� discuss procedures for cleaning and disinfection

�� explain procedures for supplier and stock control

�� outline methods for the control of pests

�� describe operational methods and safe working practices

3. Develop food safety management procedures, by being able to:

�� discuss the design of food safety management procedures

�� explain the risks due to food safety hazards

�� communicate issues related to food safety management procedures

�� review information sources and training needs

�� determine duties and responsibilities of staff

4. Monitor food safety management procedures, by being able to:

�� discuss appropriate control measures

�� monitor and record hazards and control measures

�� explain appropriate corrective actions

5. Explain methods for the maintenance of food safety management

procedures, by being able to:

�� evaluate food safety management procedures

�� outline strategies for developing and maintaining a food safety

culture within an organisation.

Assessment :

Attainment of the Learning Outcomes will be assessed by a synoptic examination set by Royal Society for the Promotion of Health. The examination will consist of two papers; paper one will consist of five questions which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour. All questions on both of the papers have to be answered.

The qualification is graded as either Pass or Distinction. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate.

In order to be awarded a Distinction, candidates must be able to recall and apply relevant knowledge and facts from the entire specification with few significant omissions and demonstrate a high level of understanding of the principles and concepts used in food safety management. The majority of answers to examination questions will be correct and relevant.

Candidates who attain a mark of 80% or greater in both examination papers will be deemed to have achieved the criteria for a Distinction.

In order to be awarded a Pass, candidates must be able to recall and apply relevant knowledge and facts from some parts of the specification and demonstrate a satisfactory level of understanding of the principles and concepts used in food safety management such that the candidate will be able to satisfactorily work in the catering or related industries.

Candidates who attain a mark of 50% or greater in both examination papers will be deemed to have achieved the criteria for a Pass.