HABC Level Four Award in Food Safety Management for Catering or Management for Manufacturing

This course is aimed at managers, supervisors and senior hygiene personnel to provide the understanding and knowledge required to implement and manage food safety management procedures in a food manufacturing operation.

What will I study?

A single mandatory unit qualification with six credit value.

How will I be assessed?

• Coursework
• Written Examination

What next?

Level Three Effective Auditiing and Inspection Skills.

Additional information

Potential employment opportunities:

• Abattoir Operative
• Baker
• Butcher
• Confectioner
• Food Processing Operative
• Food Scientist/Technologist
• Manager
• Manufacturing Production Manager
• Meat Hygiene Inspector
• Purchasing/Procurement Officer

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.