Level 4 course info

Download Catering Syllabus

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HABC Level 4 Award in Managing Food Safety in Catering/Manufacturing

Candidate guidelines

This qualification meets industry's need for a high-level practical training programme with external accreditation.

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.

This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT.

a) Food handlers to be supervised and instructed and/or trained in food hygiene matters commensurate with their work activity and

b) that those responsible for the development and maintenance of the HACCP system or for the operation of relevant guides have received adequate training in the application of the HACCP principles. The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification 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 developing and maintaining good practice in the production of safe food.

The qualification is based on the Level 4 National Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Manufacturing Industry. The qualification can be taken as a free standing qualification or as part of a wider programme of training.

This qualification provides the opportunity for candidates to develop competence in key skills and produce evidence towards attaining key skills. The qualification does not ensure key skills are met as this would depend upon candidates producing a portfolio of evidence and the mode of study adopted.

Recommendation of Prior Learning

It is advised that candidates have a Level 3 qualification in Food Safety, or an Intermediate qualification in Food Safety obtained before January 2006. HABC also recommends that candidates have a level of literacy and numeracy equivalent to at least Level 2.

Guided Learning Hours

Guided learning hours for this qualification are 36-40 hours depending upon the

mode of study and training needs of candidates.

Restrictions on Candidate Entry

Candidates must have undertaken a course of instruction approved by HABC and covering the syllabus prior to taking the examination.

Special Needs

HABC have measures in place for delegates with special needs.

Qualification Structure

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 examination paper is set and marked by HABC. The qualification is graded as Pass, Merit or Distinction.

The minimum standard for the Pass grade is 50% in both examinations, but scoring an average mark of 60% overall. To achieve a pass, candidates must be able to recall, know and understand relevant knowledge and facts from most parts of the specification in paper 1 and demonstrate a satisfactory level of understanding and ability to apply the knowledge of the principles and concepts used in food safety management in paper 2.

The minimum standard for the Merit grade is 70% in both examinations. To achieve a merit, candidates must be able to recall, know and understand relevant knowledge and facts from most parts of the specification in paper 1 and demonstrate a satisfactory level of understanding and ability to apply the knowledge of the principles and concepts used in food safety management in

paper 2.

The minimum standard for the Distinction grade is 80% in both examinations. To achieve a distinction grade, candidates must be able to recall and apply relevant knowledge and facts from the entire specification in paper 1 and demonstrate a high level of understanding and ability to apply the knowledge of the principles and concepts used in food safety management in paper 2.

Candidates who fail to reach a pass mark will be recorded as having failed the examination and will not receive a certificate.

Examination Results and Certificates

Following the examination a list of results will be provided stating whether candidates have passed or failed. Certificates for successful candidates will be dispatched for distribution by Nominated Tutors.