{"id":278,"date":"2014-08-05T15:17:20","date_gmt":"2014-08-05T14:17:20","guid":{"rendered":"https:\/\/reaseheathfoodcentre.com\/newfoodsite2014\/?p=278"},"modified":"2014-11-21T17:00:35","modified_gmt":"2014-11-21T17:00:35","slug":"level-4-food-safety","status":"publish","type":"post","link":"https:\/\/reaseheathfoodcentre.com\/level-4-food-safety\/","title":{"rendered":"Level 4 Food Safety"},"content":{"rendered":"<p><strong>Catering, Manufacturing or Retail (Accredited)<\/strong><\/p>\n<h4>COURSE DATES<\/h4>\n<p>To be announced<\/p>\n<h4>COURSE AIMS<\/h4>\n<p>To develop an understanding of the factors effecting Food Safety.<\/p>\n<h4>COURSE OBJECTIVES<\/h4>\n<p>To enable course participant to:<\/p>\n<ul>\n<li>Ability to implement and manage food safety management systems<\/li>\n<li>Understand the concept of food hazards and risks associated with them<\/li>\n<li>Appreciate the risks linked to cross contamination<\/li>\n<li>Understand the role temperature has to play on the control of food safety<\/li>\n<\/ul>\n<h4>WHO IS THE COURSE FOR?<\/h4>\n<p>Designed for managers working in Catering, Manufacturing or Retail setting who are responsible for managing food safety systems.<\/p>\n<h4>PRE-REQUISITE<\/h4>\n<p>Level 3 Award in Food Safety Supervision for \u2013 Catering, Manufacture and Retail.<\/p>\n<h4>DURATION\/FORMAT<\/h4>\n<p>7 Days.<\/p>\n<h4>COURSE CONTENT<\/h4>\n<ul>\n<li>Legislation<\/li>\n<li>Food Safety Hazards<\/li>\n<li>Temperature Control<\/li>\n<li>Refrigeration, Chilling and Cold Handling<\/li>\n<li>Cooking, Hot Holding and Reheating<\/li>\n<li>Food Handling<\/li>\n<li>Principles of Safe Food Storage<\/li>\n<li>Cleaning<\/li>\n<li>Design and Constructions of Food Premises and Equipment<\/li>\n<li>HACCP<\/li>\n<li>Management control, quality assurance<\/li>\n<li>Assessment \u2013 coursework and examination<\/li>\n<\/ul>\n<p>Assessment methodology is comprised of a controlled assignment and an examination paper which are both completed under examination conditions<\/p>\n<h4>HEALTH, SAFETY AND QUALITY<\/h4>\n<p>Health, safety and quality issues will be addressed throughout the course content at the appropriate times.<\/p>\n<h4>PROGRESSION<\/h4>\n<p>HND Foundation Degree.<\/p>\n<h4>COURSE COST<\/h4>\n<p><strong>For more information, and details of cost, call Julie Bent on 01270 613191 or email: <a href=\"mailto:julieb@reaseheath.ac.uk\">julieb@reaseheath.ac.uk<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dates available on request<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/278"}],"collection":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/comments?post=278"}],"version-history":[{"count":4,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":844,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/278\/revisions\/844"}],"wp:attachment":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/media?parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/categories?post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/tags?post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}