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Intermediate Food Hygiene

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Training course summary

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Purpose A progression from Basic Food Hygiene to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. All students who achieve the required standard will be awarded the Intermediate Food Hygiene certificate issued by the RIPH or CIEH The intermediate level course is designed for those working in all food businesses at supervisory level. This includes ‘traditional’ supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have responsibility for the jobs and functions listed below: - .: Quality assurance .: One to one or on the job instruction/training .: Customer complaints investigations .: Raw materials buying .: Sales Owners and managers in small to medium sized organisations, depending on the type of food business, may also find that the intermediate course provides them with sufficient knowledge to carry out their responsibilities effectively. In addition the intermediate course is an ideal development stage for those considering future progression to the advanced level programme. The course has a general syllabus covering all facets of food production, processing, storage, transport, wholesaling, catering and retailing.

Regions:
  • London
Delivery:
  • In House
Category:
Difficulty:
  • Intermediate

Further Details

Successful completion of the course and examination will enable candidates to:

.: Play an active part in monitoring food hygiene standards
.: Be involved in training activities, especially on the job training
.: Encourage good standards of personal hygiene
.: Be able to assist in hazard analysis programmes
.: Help in the formulation and writing of hygiene policies, instructions etc.

Suitable students for the course and examination will need to have a positive approach to good food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards.

Contents
Bacteriology. Food Poisoning and food-borne disease. Physical contamination of food and its prevention. Food Storage and temperature control. Food preservation. Design and construction of food premises and equipment. Cleaning and disinfection. Pest Control. Personal Hygiene. Legislation. Supervisory Management.

Guide price

£100 per candidate 10 minimum

 

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