Food Safety Management for Managers Level 4

Programme Summary

Strengthen managerial control of food safety across people, facilities, products and supply chains. The programme examines how hazards, prerequisite programmes, HACCP, verification and incident arrangements work together, with attention to leadership, resources and evidence. Participants use a manufacturing case to prioritise weaknesses, challenge control effectiveness and develop a practical management improvement plan with clear responsibilities.

Training Objectives

1 Strengthen leadership of integrated food safety controls; 2 Develop informed decisions on hazards and resources; 3 Improve oversight of suppliers processes and change; 4 Promote evidence driven verification and performance review; 5 Build coordinated responses to significant food incidents.

Learning Outcomes

1 Evaluate food safety weaknesses from operational evidence; 2 Justify control priorities using product specific risks; 3 Develop a verification plan with assigned responsibilities; 4 Specify product containment and incident escalation actions; 5 Present a prioritised management improvement action plan.

Target Audience

Food safety managers; Quality assurance managers; Production managers; Technical managers; Operations managers; Senior hygiene managers; Food business owners.

Target Industries

Food manufacturing; Beverage production; Meat and poultry processing; Dairy processing; Bakery production; Central food-production kitchens.

Course Contents

• Module 1 Food Safety Leadership: Governance responsibilities and decision authority; Resources competence and operational priorities; Accountability for food safety performance.
• Module 2 Requirements and Business Context: Applicable legal and customer requirements; Product scope and consumer vulnerability; Change management and compliance tracking.
• Module 3 Food Microbiology for Managers: Growth survival and toxin formation; Pathogens spoilage and indicator organisms; Process conditions influencing microbial risk.
• Module 4 Chemical and Physical Hazards: Residues contaminants and processing chemicals; Foreign body sources and detection; Hazard evaluation using relevant evidence.
• Module 5 Allergen Management Oversight: Supplier ingredient and recipe information; Cross contact controls and validation; Label approval and change management.
• Module 6 Facilities and Hygienic Design: Site layout and hygienic segregation; Equipment accessibility and cleanable design; Utilities drainage and environmental pathways.
• Module 7 Supplier and Material Assurance: Approval criteria and verification evidence; Specifications authenticity and supplier changes; Receiving controls and nonconforming materials.
• Module 8 Storage and Distribution Controls: Temperature management and shelf life; Stock identification and segregation rules; Transport hygiene and handover responsibilities.
• Module 9 Personnel Competence and Behaviour: Role specific competence requirements; Supervision coaching and behaviour observations; Illness reporting and visitor management.
• Module 10 Cleaning and Sanitation Governance: Method selection and chemical compatibility; Cleaning validation and verification planning; Hygiene failures and corrective decisions.
• Module 11 Pest and Waste Management: Prevention inspection and specialist coordination; Waste segregation and removal controls; Trending evidence and corrective follow-up.
• Module 12 Maintenance and Foreign Body Controls: Planned maintenance and hygienic repairs; Tool control and temporary repairs; Detection equipment and challenge checks.
• Module 13 HACCP Foundations and Preparation: Scope team and intended product use; Flow diagrams and site confirmation; Prerequisites supporting hazard control.
• Module 14 Hazard Analysis and Control Selection: Hazard significance and scientific support; Selecting measures and critical control points; Justifying control combinations and limits.
• Module 15 HACCP Implementation and Review: Monitoring corrective action and records; Validation verification and reassessment distinctions; Managing product following control failures.
• Module 16 Verification and Environmental Evidence: Inspection sampling and monitoring objectives; Interpreting trends and investigation triggers; Limitations of end product testing.
• Module 17 Traceability and Product Recall: Batch linkage and quantity reconciliation; Incident decisions and stakeholder communication; Recall exercises and effectiveness checks.
• Module 18 Fraud Defence and Product Integrity: Economic vulnerabilities and preventive controls; Intentional harm threats and safeguards; Escalation of authenticity and security concerns.
• Module 19 Culture and Continual Improvement: Leadership behaviour and employee reporting; Performance measures and management review; Learning from incidents and recurring defects.
• Module 20 Management Improvement Planning: Prioritising actions from case evidence; Assigning owners resources and milestones; Presenting decisions and verification measures.

Assessment

• 100 single best answer questions, including applied scenarios; one mark per question.
• 150 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied case documents and clean reference extracts allowed; internet, AI and annotated notes prohibited.
• Individual applied assessment (90 minutes): Using a manufacturing evidence pack, prepare a prioritised food-safety improvement plan covering hazards, prerequisite weaknesses, HACCP verification and incident readiness. Justify priorities, propose accountable actions and explain controls for affected product in a management review discussion.
• Assessment criteria: Risk-based evaluation of case evidence; Coherent controls verification and product decisions; Practical priorities ownership and review measures.
• Pass each component separately: 75/100 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not release potentially unsafe product without justified disposition; Identify unresolved significant hazards requiring immediate containment.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

555

Total teaching hoursTotal teaching hoursTotal teaching hours

35 hours; breaks, pre course work and formal final assessments excluded.35 hours; breaks, pre course work and formal final assessments excluded.35 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Participants must understand food hazards and basic hygiene controls. Supervisory food-safety knowledge and experience interpreting production records are strongly recommended.Participants must understand food hazards and basic hygiene controls. Supervisory food-safety knowledge and experience interpreting production records are strongly recommended.Participants must understand food hazards and basic hygiene controls. Supervisory food-safety knowledge and experience interpreting production records are strongly recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Complete a 45-minute diagnostic and review the supplied manufacturing case, including its product profile, process flow and recent deviation records.Complete a 45-minute diagnostic and review the supplied manufacturing case, including its product profile, process flow and recent deviation records.Complete a 45-minute diagnostic and review the supplied manufacturing case, including its product profile, process flow and recent deviation records.

End of course assessmentEnd of course assessmentEnd of course assessment

100 question written exam (150 minutes) and individual applied task (90 minutes).100 question written exam (150 minutes) and individual applied task (90 minutes).100 question written exam (150 minutes) and individual applied task (90 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.