The Chartered Institute of Environmental Health
Book this Course Booking Information Terms and Conditions of Booking
Email a colleagueMost of our courses can be delivered at your premises.
Cost: |
£285 + VAT Includes comprehensive course manual, textbook and examination fee |
| Dates: | 01, 08, 15 and 22 October 2008 |
| Duration: | 3 1/2 days |
Introduction:
Food safety issues have a high profile and are often subject to media attention. They include outbreaks of food poisoning, contamination and production failures. Food safety law requires businesses to train staff, effectively control hazards and develop documented food safety management systems.
Course objectives/key benefits:
On completion delegates will:
- Understand the requirements for food safety and hygiene
- Apply systematic control in the workplace
- Understand practical food hygiene and the hazards that exist allowing food safety to be achieved
Who the course is aimed at:
Supervisors or managers of small businesses, in catering, food retailing or food production environments.
Course content:
Day 1: Introduction to the course
- Managing food safety
- Food law
Day 2: Bacteriology
- Food bourne illness
- Personal hygiene
- Food preservation
Day 3: Food storage and temperature control
- Design of equipment and premises
- Cleaning and disinfection
- Pest control
Day 4: Revision session
- Written exam
Course tutors:
Lesley Bojko or Dr Rosemarie Pearson
Training method:
Interactive Workshop.
Course outcome/qualification:
CIEH Level 3 Award in Supervising Food Safety (Retail, Catering or Manufacturing)
Pre-requisite knowledge/qualification:
- Basic knowledge of food hygiene
- Ability to understand technical aspects of food safety and apply them to business practice
- Level 2 Award in Food Safety
Recommended follow-up courses:
- Level 4 Award in Managing Food Safety
- Intermediate Certificate in Applied HACCP Principles
PLEASE CALL 01206 712727 FOR FURTHER INFORMATION
