The HABC Level 4 in Food Safety cover the following content;

• Key terms relating to food safety
• The main characteristics of high risk, raw, low risk and ready to eat raw foods and the dangers associated with contamination of each food type
• Main types of contamination associated with the production of food
• Main characteristics of micro-organisms, including optimum growth requirements
• Effective methods of destroying microbes
• Bacterial spores and toxins and why these may pose a hazard within the food industry
• Signs of spoilage, what may cause spoilage and controls which can be utilised to control microbial and enzyme activity to reduce the rate of spoilage in food
• Common sources, food vehicles, incubation periods and controls of common food poisoning and food borne disease organisms
• The symptoms, sources, incubation periods, and controls for food related viruses and protozoa.
• Chemicals, metals, poisonous plants and fish can cause serious problems in the food industry and provide examples of each
• Role of management and Environmental Health Practitioners in outbreak investigation
• Role of the manager, supervisor and food handlers regarding food poisoning outbreak investigation
• Implementation and review procedures relating to food poisoning outbreak control
• The role of the consultant in communicable disease.
• Food Handlers and Personal Hygiene
• Legislative requirements relating to food safety and personal hygiene
• Food Safety hazards at each stage of food production and service including purchase, delivery, storage, preparation, cooking, hot holding, cold holding and service
• Identification and review of controls and monitoring required for food purchase and supplier selection, receipt, storage (including the importance of stock control), preparation, thawing, cooking, cooling, reheating and serving
• The principles of temperature control and monitoring during storage for different food types
• The role of management regarding provision of suitable resources, equipment and procedures regarding transportation of food and outside catering events
• Cleaning and disinfection including the importance of effective cleaning and disinfection in food premises
• Pest management including hazards, risks and controls
• Food Safety Management and HACCP
• The role of the Manager in relation to food safety
• Food Safety legislation and enforcement