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Level 4 Award in Managing Food Safety

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You can still gain your personal licence with ABV.

In light of the on-going situation with coronavirus (COVID-19), we have decided to postpone our face-to-face courses. However, you can still complete your training and gain your qualification with a fully online experience. Choose your course from the selection below, and we will do the rest.

Course Overview


This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Who is the course for?

The Level 4 Award in Managing Food Safety in Catering is a qualification aimed at managers working in a food or drink catering environment. The qualification is intended for candidates already working in catering and those who are preparing to work in the industry and whose job requires them to have some responsibility for food safety. Candidates are likely to have management responsibilities for an operational team. It is advised that candidates have a Level 3 qualification in Food Safety, or an Intermediate qualification in Food Safety obtained before January 2006. We also recommend that candidates have a level of literacy and numeracy equivalent to at least Level 2.

Course Benefits

This new qualification maintains the approach to practical and relevant assessment. The catering environment is dynamic and ever changing which requires a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the qualification will allow realistic and safe solutions to be delivered in any catering environment from choosing safe suppliers to the service of safe food.

Course Content

  • Introduction to Food Safety and Contamination
  • Microbiology (Multiplication & Survival Hazards)
  • Food Borne Illness
  • Food Handlers and Personal Hygiene
  • Training and Education
  • Food Hazards and Controls from Purchase to Service
  • The Design and Construction of Food Premises and Equipment
  • Cleaning and Disinfection
  • Pest Management
  • Food Safety Management and HACCP
  • The Role of the Manager
  • Food Safety Legislation and Enforcement


This is a single unit qualification with a credit value of 6, assessed by a single examination session consisting of two examination papers. Paper one will comprise of a 30 question multi-choice examination and paper two will consist of a choice of 5 from 6 written questions to be answered in 2 hours 30 minutes. The qualification is graded as Pass, Merit or Distinction. The minimum standard for the Pass grade is 60% overall. The minimum standard for the Merit grade is 70% overall. The minimum standard for the Distinction grade is 80% overall.

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