RSPH Level 4 Award in Food Safety
  This course is aimed at managers, to hygiene auditors.To provide the delegate with knwoledge a wide range of food hygiene theoryIndustry regulations and techniquesThe qualifications cover the following topics:BacteriologyFood-borne illnessesPhysical contamination of foodFood storage, temperature control and preservationDesign and construction of food premises and equipmentCleaning and disinfectionPest controlPersonal hygieneTraining strategiesLegislationManagement control techniquesThe course runs for 6 days, a minimum of 36 guided learning hourse, with 2 paper based exams.