IBIS 260 – CIEH Level 4 AWARD in HEALTH and SAFETY in the WORKPLACE

Overview description
This FIVE-DAY course has been designed in order to be more relevant to specific business environments and is suitable for those working in food businesses at a managerial level and responsible for the planning and implementation of a cost-effective food hygiene programme. The course is also aimed at people who wish to progress and train level one and two food safety qualifications.

Course objectives

• Introduction to food safety management
• Ensuring compliance with legislation and industry guidance
• Food safety hazards
• Allocation of responsibilities
• Managing the operational requirements of a safe food business
• Cleaning and disinfection regimes
• Supplier quality and safety controls
• Pest controls
• Establish food safety management procedures –
• HACCP / SFBB / Cooksafe
• Monitoring the implementation of food safety management procedures
• Maintaining food safety management procedures
• Communication, sources of information and training
  

Benefits you will gain
On completing this course candidates will be able to:

• Guide and advise on the management of food hygiene in a food business
• Contribute to the management of hygiene in a wide variety of food businesses
• Identify further technical knowledge necessary in complex processes
• Determine further training requirements
• Identify areas for legal compliance
• Determine good practice
• Design an improvement plan
• Outline a HACCP type study
• Promote and encourage good standards of food safety
• Liaise with enforcement officers
• Deliver level 1 and 2 food hygiene training (with appropriate training skills)

Who should attend?

• General shop floor managers
• Management representatives
• Managers
• Potential trainers of Level one and two food safety qualifications

Assessment
The examination consists of a 2½ hour written paper. The paper consists of two parts, A and B. Part A consists of 5 structured questions, worth 15 marks each. All questions must be answered. Part B consists of 3 response questions worth 25 marks. Only 1 question must be answered. Candidates must also submit 2 workplace assignments prior to the examination. Candidates can only sit the examination if the two assignments pass the required mark. Candidates who achieve an overall mark between 60 – 74% will achieve a pass grade, those achieving 75 – 89% will be awarded a merit grade and those achieving 90% and above will be awarded a distinction grade.
If you do not achieve a pass grade, you will be referred. This means that you will be able to re-sit the examination, provided that it is within 12 months of the original examination date. Should you not re-sit within 12 months or fail your second attempt, you would then be required to complete the whole course again. The course is QCA Accredited

Entry qualifications
It would be an advantage and we strongly recommend that candidates take the CIEH Level 3 Award in Supervising Food Safety in Catering, Retail or Manufacturing , prior to attending this course. It would also be useful to have some practical experience of working in the food industry.

Course techniques
An introduction to the subject is given through tutorials and interactive workshop sessions. Specific time is allocated to allow attendees to raise questions relating to their own organizations for discussion in open forum. Reference information is available to keep which will include a ring binder with course materials and handouts.
All delegates will be awarded a certificate verifying completion of the course.

In-Company delivery
Recognising the increasing popularity of in-company training programmes, IBIS in Training specialises in providing customized courses delivered on your premises or an outside venue. Please discuss your requirements with us.

• What next?
• CIEH Professional Trainers Certificate
• ISO 14001 Foundation
• OHSAS 18001 Foundation
• Customer Satisfaction
• Team Building
• Leadership

Please contact us for more information

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