Further Details
Aim:
To provide management with an in-depth knowledge of food hygiene, which enables them to formulate, implement and manage a superior food hygiene policy.
Course Content:
The following topics are covered in the course syllabus:
General introduction to food hygiene
Bacteriology
Food Poisoning and Food Borne Disease and Non-Bacterial Food Poisoning
Physical Contamination of Food and its Prevention
Food Storage, Temperature Control and Food Preservation
Design and Construction of Food Premises and Equipment
Cleaning and Disinfection, Pest Control and Personal Hygiene
Education and Training
Legislation and Management Control Techniques
Course Structure:
A minimum of 40 hours instruction over five days.
The course includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities. Some activities will require independent or group research and the presentation of material.
Assessment And Examination:
Course delegates are required to undertake two assignments of approximately 2500 words, which must be successfully completed before entering for the 2 ½ hour written examination within a few weeks of completing the course.
Timing of the submission of the assignments and the examination will depend on the Chartered Institute of Environmental Health’s national Examination Timetable.
Successful candidates receive a certificate from the Chartered Institute of Environmental Health.
Who Should Attend
Managers who have a thorough knowledge of food hygiene practices and responsibilities for food hygiene training.
Guide price
£300.00 - £800.00 + VAT |
