Level 4 Food Safety Assignment Help
Started by kii03, Jun 07 2011 09:20 PM
hi all i am new to this forum and require some help if possible. will be sitting a level 4 food safety exam shortly and would appreciate any help with the written assignements.
SQF 2.4.5.4 Supplier level of risk rating
SQF Level 2 implementation for seafood wholesaler and distributor
Group Level Risk Rating of food businesses
Acceptable level of Bacillus bacteria in the environment EMP
Canadian and US maximum permissible level of heavy metals in fish
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I did mine when it was still called Advanced Food Hygiene but I will help where I can. Why don't you post the details on what the assignment is on and any questions you've been asked to address?
not know the topic,need to know how the assignement should be writtenhi all i am new to this forum and require some help if possible. will be sitting a level 4 food safety exam shortly and would appreciate any help with the written assignements.
Hi,R u refering the Level-4 Food Safety w.r.t C.I.E.H exam??
I did mine when it was still called Advanced Food Hygiene but I will help where I can. Why don't you post the details on what the assignment is on and any questions you've been asked to address?
Well this brings back sweet memories of teaching this qualification run by Chartered Institute of Environmenatl Health (CIEH) in Cardiff (Wales, UK) to BSc and MSc students of Food Science & Technology as I was one of the nominated tutors to teach the course.
Will be happy to look at the question and assit you. It is worth consulting the following book:
Hygiene for Management by Richard A. Sprenger.
Cheers
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SQF Level 2 implementation for seafood wholesaler and distributor
Group Level Risk Rating of food businesses
Acceptable level of Bacillus bacteria in the environment EMP
Canadian and US maximum permissible level of heavy metals in fish
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