INTRODUCTION

The RIPH Level 4 Award in Managing Food Safety in Catering qualification is designed principally for senior staff and those who are managers of food handlers in a food business within the catering and hospitality industry. The outcomes of the qualification have been designed to ensure that managers are aware of their role in the establishment of food safety procedures at all stages of food preparation and service, together with the importance of their role in the management of food handlers in food safety matters. The qualification may be taken as a stand alone award or as part of a wider course of training. The outcomes of this qualification are common with those of the other similar Vocationally Related Qualifications VRQs accredited into the National Qualifications Framework.


QUALIFICATION AIM

The aim of the RIPH Level 4 Award in Managing Food Safety in Catering is to provide an in depth knowledge and understanding of food safety principles and practices relevant to managers working in the catering and hospitality sectors.

OVERVIEW

Holders of this qualification will have a knowledge of the requirements of food safety legislation and how to obtain suitable advice and guidance. They will understand their responsibilities in managing the operational requirements of the food business and how to establish appropriate food safety management procedures. They will understand their role in monitoring the implementation of food safety management procedures within the organisation and how these procedures are maintained.

OUTCOMES SUMMARY

1. The candidate will know and understand the legal requirements regarding compliance with food safety legislation and sources of relevant information and guidance by being able to explain:

- The importance of food safety procedures.
- Up to date legislation and law enforcement.
- The advice and guidance available on good industry practice.


2. The candidate will know and understand their responsibilities in managing the operational requirements of the food business by being able to explain:


- The importance of appropriate food premises and equipment design.
- The need for effective waste control.
- The importance of appropriate cleaning and disinfection regimes.
- The monitoring of supplier quality controls.
- The need for effective pest controls.
- The principles of safe food storage and the importance of stock control.
- How to establish personal health and hygiene standards and procedures.
- The food safety hazards associated with the operational methods of the organisation.

3. The candidate will know and understand how to establish appropriate food safety management procedures by being able to explain:

- The principles of the design of effective food safety management procedures.
- The nature of food safety hazards microbiological, chemical, physical and allergenic.
- The effective communication of food safety management procedures.
- The sources of information available and the importance of establishing staff training regimes and keeping training records.
- The allocation of responsibilities within a food organisation.

4. The candidate will know and understand their role in monitoring the implementation of food safety management procedures in the organisation by being able to explain:

- The purpose of control measures.
- The establishment of appropriate monitoring techniques and recording procedures.
- The establishment of appropriate corrective action plans.

5. The candidate will know and understand their role in maintaining the organisations food safety management procedures by being able to explain:

- The importance of the evaluation of the organisations food safety management procedures.
How to maintain a food safety culture and communicate change within the organisation.

QUALIFICATION STRUCTURE

The RIPH Level 4 Award in Managing Food Safety in Catering is a single unit qualification. All outcomes are assessed.

GUIDED LEARNING HOURS

36 to 40 guided learning hours are normally appropriate for a suitable course of study in preparation for this examination, depending upon the training needs of the student.

RELEVANCE TO INDUSTRY

The RIPH Level 4 Award in Managing Food Safety in Catering is based on the Level 4 National Occupational Standards developed by People 1st the Sector Skills Council for the catering and hospitality industry. The outcomes of the qualification correlate with the qualification template which was developed by the sector skills council and national awarding bodies.

PRE-COURSE ENTRY REQUIREMENTS

There are no formal precourse entry requirements for this qualification. It is recommended that candidates should have obtained a suitable level 3 qualification such as the RIPH Level 3 Award in Supervising Food Safety in Catering. It is also recommended that candidates have a level of English literacy and numeracy equivalent to Level 2.