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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. This
training programme is delivered Online by DSI, a CIEH registered centre and
trainer and consists of at least 36 hours of teaching time To
undertake and be successful in the assessment you must submit two workplace
assignments, as well as taking a written examination. Successful
candidates will be able to:
The
programme is ideal for:
The
CIEH Level 4 Award in Managing Food Safety in Catering, Manufacturing programme
is intended
to help you develop knowledge and skills in key areas of food safety management,
as described in the syllabus. This section provides you, the candidate, with
advice on how to approach the programme, how to organise any extra study time
you may need, how to plan and undertake the assignments, and how to prepare for
the written examination. All
CIEH registered trainers work in accordance with the CIEH Trainers' Charter, so
if during your programme you are unclear about how well you are learning or
what is required, you should contact the trainer as soon as possible so that you
can receive further assistance. Whether
you are used to studying or taking examinations or not, you should spend a few
minutes to read these notes carefully and if there is anything you don’t
understand you should ask your trainer for advice. Try
to remember that the purpose of the training programme, assignments
and examination is to help you to be more effective when you are at work. Before
the programme If
you have received this information in advance, you may have
the opportunity to do some preparation for the training. It
is probably best to ask the person who booked you onto
the
programme to find out if any preparation is necessary.
All programmes are different so it may be that the trainer does not require any
pre-programme reading or other activity. However, it is always worth speaking to
a line manager, if you have one, about what you want to get from the training,
apart from the qualification of course! If you do not have a line manager, you
could try speaking to the trainer or centre organisation directly, but in any
event take some time to think through your objectives for undertaking the
training and what you want to achieve. During
the programme The CIEH Level 4 Award in Managing Food Safety in Catering, Manufacturing programme is delivered online over a period of time (minimum of 36 training hours) so there is plenty of time to develop your understanding. It is important to make sure that if you experience any difficulties in the material or subjects being presented, you contact your trainer as soon as you can. It is probably best to raise problems at the end of a training session, although you should also feel free to raise questions during any of the training sessions. Most
programmes will either be accompanied by session notes
or by a textbook chosen from several recommended
titles.
It
is good practice to take your own notes so that you
can look back and reflect on the discussions and learning points.
Programme information Programme
structure The
programme must cover the syllabus in a minimum time of 36 hours. Training
centres formulate the programme structure to suit
clients’ needs. The training programme covers
the whole syllabus. In
addition to the online training, you are required to submit two assignments. The
CIEH provides sample examination questions and answer information. This will
form part of your online course The
assignments You
must complete two assignments and have them assessed by your trainer before you
sit the examination. You
will be provided with the assignment titles at an early stage of the programme,
and a session on selecting and undertaking assignments will form part of the
training programme. There
are eight assignment topics – one is compulsory and you must select the second
topic from the remaining seven. Each
assignment must contain the following sections: i
A description of how a food safety management procedure/control ensures
effective compliance with current legislation and codes of practice in a
catering business 10
marks ii
An explanation of how a manager in a catering business can establish, monitor
and verify food safety management procedures/controls. 15
marks iii
A critical analysis of an incident when a food safety management
procedure/control failed – including details of the corrective actions taken
and an explanation of how these were communicated to ensure food safety in the
future. 25
marks
A
Food safety management procedures (compulsory) B
Allergen contamination C
Chemical contamination D
Cleaning
and disinfection E
Personal
hygiene F
Pests G
Physical
contamination H Temperature
The
performance criteria are included on the marking grid on the candidate
assessment record. Each
assignment must be related to a specific business or premises, which can be the
same for both assignments. The
assignments require you to consider a workplace-based situation in practice so
that you will need to carry out some practical research to produce the required
report. Assignments
do not have to be lengthy nor do they need to be presented with an excess of
photographs, diagrams
and detailed appendices. Many assignments
are
successful between 1,500 and 2500 words. In any
event, it is important that your work addresses the appropriate criteria and is
readable, accurate and logical in its layout. Your
assignments will be marked by your trainer using the CIEH performance criteria
and marking grids on the
candidate assessment record. This helps to ensure
that all candidates are marked consistently. Assignments
should be written in the style of a report and should include: An
introduction – outlining the purpose and scope of the report and explanation
of context of the analysis (i.e. the nature of the business operation). A
full analysis of the topic structured according to three performance criteria A
conclusion – summarising the main findings References
– including full bibliographic details of all
the sources used Appendices
– including only essential and relevant
material to support key points of the report. Reports
should not exceed 2,500 words (excluding references and appendices). Documents
submitted for assessment cannot be returned to the candidate. You
should be encouraged to submit draft copies so that your trainer can give
general comments before a final copy is submitted for marking. Your
trainer will provide support if you start work on your assignments after the end
of the training programme. However, there is no reason why you cannot start
planning during the training programme itself following the relevant topic being
taught. Before
being entered for the examination you must first achieve 30 marks for each of
the assignments. Suitable
feedback is essential. It should be helpful, constructive, positive and indicate
areas where further improvement could be made. You
and your trainer should complete a candidate assessment record for each
assignment submitted and sign the verification statement. The
examination The
examination is designed to test your knowledge and understanding of food safety
so poor grammar and spelling mistakes will not matter. The questions are not
designed to trip you up and there are no trick questions. The
examination paper consists of two parts: Part
1 consists of five structured questions each consisting of several parts
requiring short answers in spaces provided on the examination paper itself. You are
expected to answer all the questions in Part A.
Each question is worth 15 marks. Part
2 consists of a free response or essay-type question where you answer one
question from a choice of three. This question is worth 25 marks. You
will have 21/2
hours to complete the examination. The pass mark for the exam is 60%. Each section of each question has a mark allocation shown in brackets e.g. (3 marks). Obviously a question with 3 marks will require more information than one with only 1 mark. Being aware of this may help you to plan your time better. The
three most common reasons for losing marks are: Make
sure you understand the question before you begin the answer. If you are asked
to ‘Give three of ...’ give the best three you can think of rather
than the first three that come into your head. In addition if you read the whole
question first, you are less likely to miss the point or answer something that
is dealt with elsewhere in the same question. You should always provide the fullest answer you can in the space provided. The examiners who mark papers cannot give credit if the answers are not clear or do not have sufficient detail. One-word answers are rarely sufficient. iii
Leaving parts of questions unanswered This
might be because you aren’t sure of the answer but if you give no answer at
all you will automatically lose those marks. In a case like, this and as a last
resort, you should make an educated guess. Some
candidates do not manage their time well and find they cannot complete the paper
in 21/2
hours. Keep a regular check on the clock and avoid spending too much time on one
question. Pass
marks 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. Candidates who do not achieve at
least 60% will be deemed to have failed. If,
for any reason, you do not achieve a pass grade, you will be referred. You will
be given one opportunity to re-sit the examination upon submission of the
appropriate candidate entry fee. If you do not re-sit within 12 months of the
examination or fail your second attempt, you are required to complete the whole
programme again re-sitting the examination and resubmitting the assignments. The
CIEH regrets that it cannot give results directly to individual candidates. If,
after the results have been verified, you are dissatisfied with your mark and
grade, the CIEH has an appeal procedure. If you wish to make an appeal you must
do so through your CIEH centre within 28 days of the results being received. If
you do not pass first time, you will receive feedback from your trainer on your
performance that should help you prepare to re-sit the examination. After
the examination It
will take approximately eight weeks for you to receive
your results. If you are successful, you will have
achieved a level of food safety knowledge that is highly regarded not only in
the UK, but also around the world. This will enable you to take on responsibilities
for managing food safety on behalf of your organisation. You
will need to keep up to date on a regular basis and especially if your area of
industry is complex or rapidly changing. You may also be eligible to apply to be
a CIEH trainer to deliver programmes leading to the CIEH level 1 and level 2
food safety qualifications, provided you have a training qualification and
appropriate work experience. Please contact the Customer Support Team on 020
7827 5800 or e-mail customer support@cieh.org
for more information. We
hope that you will find this information helpful and we
wish you good luck in your current and future studies. If you have any queries regarding aspects of the information provided in these guidelines, please contact your registered trainer or training centre. (Dave Summers at DSI)
Download Manufacturing Syllabus
The cost of the course is £299, which is fully inclusive of course, text book and CIEH certification. You can pay by Debit/Credit card via Paypal as below or send a cheque made payable to DJ Summers. On receipt of payment you will receive log-on details, text book and full backup during the course. The previously identified responsible person will be sent the examination paper as soon as you have submitted 2 pass-level assignments. In accordance with CIEH regulations you must complete the exam under supervision by the responsible person.
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