Highfield Food Safety Level 4 Certification
The Highfield Level 4 Food Safety Certification is designed for senior managers, auditors, and food safety consultants who are responsible for establishing and maintaining food safety standards within their organization. This course provides an in-depth exploration of advanced food safety management, focusing on critical analysis, the development of food safety strategies, and the application of food safety legislation at a senior level.
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This qualification is vital for those who are responsible for overseeing food safety in complex and high-risk environments, ensuring that food safety management systems are effectively implemented and maintained.
Course Features
CPD Accreditation
What You'll Learn
By the end of this course, you will be able to:
- Master the principles of advanced food safety management systems
- Understand the development, implementation, and maintenance of comprehensive food safety management systems, including advanced HACCP (Hazard Analysis and Critical Control Points) methodologies.
- Critically analyze food safety hazards and control measures
Gain expertise in identifying, evaluating, and controlling food safety hazards in complex and high-risk environments. Learn how to conduct detailed risk assessments and apply advanced control measures. - Interpret and apply food safety legislation at a senior level
Deepen your understanding of food safety laws and regulations, and learn how to ensure compliance within your organization. This includes an advanced focus on the roles and responsibilities of senior management under current legal frameworks. - Develop and implement food safety training programs
Learn how to design, deliver, and evaluate training programs that enhance food safety culture within your organization. - Understand the importance of continuous professional development and its impact on maintaining high food safety standards.
- Lead and manage food safety audits
Acquire the skills to lead internal and external audits, including advanced techniques for assessing compliance with food safety standards and implementing corrective actions. - Manage food safety incidents and crises
Learn how to effectively manage food safety incidents, including recall procedures, crisis management, and communication strategies. Understand how to mitigate risks and protect your brand’s reputation in the event of a food safety crisis.
All our courses are accredited by the CPD Certification Service, ensuring they meet globally recognized Continuing Professional Development (CPD) standards.
Why Take This Course?
In the UK, over 2 million cases of foodborne illness occur each year. The risk of such illnesses increases when food handlers lack the necessary training to work safely and hygienically.
Food businesses are legally required to protect consumers from harmful, misrepresented, or substandard food. Failure to comply with food safety responsibilities can lead to enforcement action by the Food Standards Agency (FSA) or other regulatory bodies. This Level 3 Food Hygiene in Catering course is designed to help food business owners, managers, and supervisors meet their legal obligations by providing advanced knowledge of food hygiene principles and best practices. The course covers senior responsibilities, how to implement a food safety management system, and how to maintain high standards of food safety and hygiene.
For employees in non-supervisory roles involved in food preparation, handling, and service, Level 2 Food Hygiene training may be more appropriate to ensure they understand and adhere to food safety practices.
Ideal for Roles:
Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs mandates that food handlers receive food hygiene training appropriate to their role. This course ensures compliance by offering comprehensive knowledge of food safety principles, promoting best practices, and guiding learners on how to implement an effective HACCP-based food safety management system.
For food handlers below managerial or supervisory levels, the Level 2 Food Hygiene and Safety training course may be more suitable.
This certified online training is ideal for roles such as:
- Head Chef / Head Cook
- Kitchen Manager
- Catering Manager
- Restaurant Manager
- Sous Chef / Deputy Chef
- Nursery Manager
- Cafe Owner
This Level 3 Food Hygiene course is ideal for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food units, kitchens, hospitals, schools, and colleges.
The course is also recommended for businesses aiming to achieve a Level 5 rating in the Food Hygiene Rating Scheme.
Course Modules
Key terms, the importance of food safety, foods that cause illness, those at risk, and roles of responsibility.
Overview of food hygiene laws, food safety management systems, working with enforcement officers, penalties, due diligence, supervisory responsibilities, and investigating foodborne illness outbreaks.
Understanding and controlling physical contamination, including the 6 Ps and detecting contaminants.
Covers chemical contamination, toxic substances, safe packaging, and controlling chemical risks in food.
Learn about food allergies, allergen labeling laws, controlling cross-contamination, and implementing an allergen policy.
Understand microbial contamination, bacterial growth, cross-contamination prevention, and safe food handling practices.
Details on foodborne pathogens, foodborne diseases, and how to control and prevent food poisoning.
Best practices for food deliveries, stock control, preservation methods, and safe food display.
Safe temperature guidelines, equipment use, and accurate temperature monitoring during food handling.
The principles of good design for catering premises, including materials, ventilation, and food storage areas.
Effective waste management, cleaning procedures, and supervising cleaning tasks.
Legal requirements, common pests, and the use of environmental, chemical, and physical pest control methods.
An introduction to HACCP, the 12-step process, and how to document and label food safety measures.
Importance of personal hygiene, standards, handwashing, managing sickness, protective clothing, and workplace policies.
The significance of staff training, types of training, record-keeping, and management’s role in ongoing staff development.
