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Level 4 Food Safety
Course Modules
Introduction to Food Safety
The Managers Role in Food Safety
Food Safety Hazards and contamination
Microbiological Hazards
Prerequisites
Food Safety Controls
Level 4 Food Safety
Contamination
Training and learning activates to accompany this module.
Practice Written Exam Question
Don't Forget
Preparation and cooking - contamination control measures
implementing a strict personal hygiene policy
Using clean equipment, cloths and utensils
Keeping food covered
Handling food only when necessary
Implementing a cleaning schedule
Making sure premises and equipment are well maintained
Hazards being controlled by these Generic controls
Food Safety Management
HACCP
Segregation of raw and ready-to-eat foods
(Prerequisite)
Time, temperature, moisture, food salt, sugar, acid/ph & oxygen
Seize, weight and shape of joint/
time management/ storage & temperature
Cooking and processing
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