IITHE Level 4 Diploma in Food Safety Management

Overview

The IITHE Level 4 Diploma in Food Safety Management is an advanced qualification designed for senior professionals in the food industry. This diploma provides in-depth knowledge and practical skills required to develop, implement, and manage effective food safety systems in line with international standards and regulatory frameworks. Ideal for food safety managers, supervisors, auditors, and those aspiring to leadership roles in food manufacturing, catering, and retail sectors.

Entry Requirements:
  • Minimum age: 19 years
  • Completion of a Level 3 Certificate in Food Safety or equivalent
  • Relevant industry experience is recommended
  • Proficient in English (both written and spoken)
Mandatory Units
  1. Principles of Food Safety Management
    • Core concepts and systems required to manage food safety in an organizational setting.
  2. Microbiological Hazards and Control
    • Identifying, preventing, and managing biological risks in food handling and preparation.
  3. Food Safety Legislation and Standards
    • Overview of global and regional food safety laws, regulations, and compliance standards.
  4. Managing Contamination Risks
    • Methods to prevent and control physical, chemical, and biological contamination.
  5. Food Allergen Management
    • Best practices for handling allergens and ensuring consumer safety.
  6. Implementation of HACCP Systems
    • Step-by-step application of the 7 HACCP principles in real-life scenarios.
  7. Food Safety Auditing and Inspection
    • Preparation for and execution of internal and external audits and inspections.
  8. Staff Training and Supervision in Food Safety
    • Techniques to educate and monitor staff to maintain hygiene and safety standards.
  9. Risk Assessment and Hazard Control
    • Systematic identification and mitigation of potential risks in food environments.
  10. Document Control and Record Management
    • Effective documentation practices to support traceability and accountability.
  11. Incident Management and Product Recall
    • Procedures for managing food safety incidents and executing product recalls.
  12. Leadership and Culture in Food Safety
    • Fostering a proactive food safety culture and leading by example within an organization.
Duration and Delivery:
  • Duration: Typically completed over one academic year for full-time learners
    • Part-time and distance learning options available for working professionals
  • Delivery Methods:
    • Face-to-face lectures
    • Hands-on practical workshops
    • Online learning modules
    • Group discussions and tutorials

learning through approved centers.

Assessment and Verification:
  • All units are internally assessed by qualified trainers and instructors
  • Assessments are criterion-referenced, ensuring alignment with learning outcomes
  • Practical assessments, written assignments, and project-based work
  • All assessments are externally verified by the accrediting body (IITHE, UK)
  • Institutions maintain a detailed audit trail of learner progress and outcomes
Progression Opportunities:
  • Entry into Level 5 or Level 6 qualifications in Food Safety, Hospitality, or Health & Safety Management
  • Opportunities to become a Food Safety Auditor, Compliance Officer, or Quality Manager
  • Career progression in international food manufacturing, catering, and supply chain sectors
  • Eligibility to conduct internal audits and take on supervisory or leadership roles in quality assurance