Level 4 Award in Food Safety (Manufacturing)
The PIMS Level 4 Award in Food Safety (Manufacturing) is an advanced programme for professionals responsible for managing food safety within manufacturing and production environments. The course develops a deta...
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Program Overview
The PIMS Level 4 Award in Food Safety (Manufacturing) is an advanced programme for professionals responsible for managing food safety within manufacturing and production environments. The course develops a detailed understanding of food-safety management systems, regulatory requirements, hazard control and quality-assurance practices.
Participants explore HACCP, allergen management, microbiological and chemical hazards, food-safety auditing, product recalls, crisis management and food-safety culture, helping them manage complex responsibilities across food-manufacturing operations.
What You'll Learn
- Advanced food-safety principles and compliance
- Food Safety Management Systems (FSMS)
- Introduction to ISO 22000 principles
- Hazard Analysis and Critical Control Points (HACCP)
- Food-manufacturing risk assessment and management
- Allergen identification and control
- Microbiological hazards in food production
- Chemical and physical food hazards
- Food-safety monitoring and verification
- Food-safety auditing and inspection techniques
- Corrective and preventive actions
- Food-safety culture and employee training
- Crisis management and product-recall procedures
- Continual improvement in food-safety performance
- Emerging trends in food-safety management
Empowering professionals with knowledge, practical understanding and stronger workplace skills.
PIMSWho Should Attend?
This PIMS programme is suitable for Food Manufacturing Managers, Food Safety Managers, Quality Assurance and Quality Control personnel, Production Managers, compliance professionals, auditors, inspectors and individuals seeking advanced food-safety management knowledge.
Key Benefits
After completing the programme, learners should be better prepared to:
- Apply advanced food-safety principles in manufacturing environments
- Understand Food Safety Management Systems
- Apply HACCP principles to identify and control hazards
- Conduct food-safety risk assessments
- Recognise microbiological, chemical, physical and allergen hazards
- Support food-safety audits and inspections
- Develop corrective and preventive actions
- Understand product-recall and crisis-management procedures
- Promote a positive food-safety culture
- Support continual improvement of food-safety and quality standards
Assessment & Evaluation
After completing the PIMS course material and required module quizzes, learners may proceed to the course examination.
- The examination is open book and must be completed within 3 hours.
- A minimum score of 65% is required to pass.
- Learners who do not pass may retake the examination.
- A maximum of three examination attempts is permitted within a 48-hour period.
- After three unsuccessful attempts, learners must wait 48 hours before attempting the examination again.
- Learners should review the course material before another attempt.
- Once the examination has been passed, it cannot be retaken solely to improve the score.
- All required course examinations must be successfully completed to finish the programme.
Start Your Professional Learning Journey.
Contact PIMS for information about Level 4 Award in Food Safety (Manufacturing), training schedules and enrollment.
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