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Level 4 Award in Food Safety Management

Food safety is a scientific approach or field that describes how to handle, prepare, and store food in a way that reduces the risk of contracting a food-borne illness. A food-borne disease outbreak is the emergence of two or more cases of a comparable illness brought on by consuming a common meal.

OSHAS Level 4 qualification in Food Safety management is designed for managers working in or planning to work in the food business, whose position necessitates some level of accountability for food safety. Candidates may be responsible for leading a team of operational personnel.
This certification will guarantee that management-level individuals are aware of their duties in managing food safety. Candidates will be trained in compliance with regulatory standards thanks to the qualification.
The requirements will guarantee that supervisors and aspiring supervisors receive training in food safety management, as well as the creation and implementation of food safety management processes that are appropriate to their roles. The syllabus adequately covers the topic of food hygiene to ensure that candidates have a solid understanding of the risks and

  • Relationships between food safety, food hygiene, and food-borne illnesses as well as the socioeconomic costs of those illnesses
  • Bacterial characteristics and classification
  • the causes of and remedies for food-borne diseases
  • Physical food contamination and how to avoid it
  • Temperature control, food preservation, and food storage
  • Design and building of kitchen facilities and equipment
  • Cleaning and sanitising
  • Pest prevention
  • Personal hygiene Instructional techniques
  • Legislation related Food Safety
  • Food Hazards Management and control methods

Senior workers who oversee food production or food service operations must be knowledgeable about the broader facets of food safety. This programme is designed for managers who are in charge of the company's overall food safety programme, hygiene managers, or people who want to train others at the foundational or basic level.

In the preparation and production of food as well as in the food service industry, food safety, hygiene, and contamination prevention are crucial. (Those in charge of these locations must have the necessary training to control the situation.) The amount of training required for those in charge of managing a food operation must enable them to show expertise.


Learners can take the course test after studying the course material and passing the module quizzes. The purpose of the course exam is to gauge how well the students have understood the topic. Multiple-choice questions drawn from our sizable question library make up course exams.


  • Time allowed is 3 hours and exam will be open book.
  • To pass the test, you must receive a minimum score of 65%.
  • You can repeat the exam if you don't pass the first time.
  • Exams can only be taken three (3) times in a 48-hour period by students.
  • Students must wait 48 hours before taking the test again after their third try. Students should reread the course material to increase their understanding during this period.
  • You cannot repeat the test to get a better score if you pass.
  • There isn't a thorough programme exam available right now. Students must succeed on all of their course exams in order to finish the programme.