Introduction
In addition the Intermediate certificate is an ideal development stage for those considering future progression to the Advanced Certificate in Food Safety.
The CIEH Intermediate Certificate in Food Hygiene 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.
In addition the Intermediate certificate is an ideal development stage for those considering future progression to the Advanced Certificate in Food Safety.
In addition the Intermediate certificate is an ideal development stage for those considering future progression to the Advanced Certificate in Food Safety.
the Advanced Certificate in Food Safety.
Candidates
Although it is difficult to compile a complete list of relevant job titles, those people who would benefit from participation in an intermediate food hygiene course 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
• Hygiene personnel
• Hygiene auditors
Owners or managers in small to medium sized businesses, 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.
Content
The Intermediate Certificate in Food Hygiene is made up of the following sections …
At the end of the Course participants will be able to …
• Play an active part in monitoring food hygiene standards
• Be involved in training activities, especially on-the-job training
• Effectively supervise food handlers on hygiene issues
• Be able to carry out hygiene audits
• Encourage good standards of personal hygiene
• Assist in hazard analysis programmes
• Assist in the formulation and writing of hygiene policies and statements
Section One: General Introduction
Covers the relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety.
Section Two: Bacteriology
Develops an understanding of the characteristics and classification of bacteria (including pathogenic and spoilage) and their potential to cause illness.
Section Three: Food Poisoning and Food Bourne Disease
Considers the causes and control measures of food-borne illnesses.
Section Four: Physical Contamination of Food and its Prevention
Looks at the potential for physical contamination of food and measures available for its prevention.
Section Five: Food Storage and Temperature Control
Emphasises the importance of providing and maintaining suitable conditions for the storage of all types of food.
Section Six: Food Preservation
Provides an understanding of the causes of food spoilage and the means by which it can be prevented.
Section Seven: Design and Construction of Food Premises and Equipment
Considers the importance of satisfactory design and the use of suitable materials in the construction of food premises and equipment.
Section Eight: Cleaning and Disinfection
Develops an understanding of the principles and the procedures for the satisfactory cleaning and disinfection of food premises.
Section Nine: Pest Control
Develops an understanding of the habitat and characteristics of food pests, the need for control, and the effective methods for their control.
Section Ten: Personal Hygiene
Emphasises the need for high standards of personal hygiene.
Section Eleven: Legislation
Develops an understanding of the format and relevance of UK and European Union legislation as it relates to food quality and safety.
Section Twelve: Supervisory Management
Looks at the importance and application of techniques involved in monitoring and controlling food standards.
Course
The Course is delivered over a period of 20 hours, normally three full days over a period of three weeks, followed by a half day for the examination … but read on …
The Course can be delivered in other ways, a few days one week and a few another for example, or in a solid block of three days. We have no problems fitting in with existing work shift patterns and are happy to teach the course early morning, late evening or overnight if required!
The way in which the Course is delivered and the materials used vary dependant on the nature of the group, their existing knowledge of food hygiene, and their involvement in the food industry.
The Course can be tailored to reflect your particular industry if delivered as a ‘closed’ course – that is solely to you or your employees.
Indivduals are welcome to join an ‘open’ course where participants will be drawn from a wide variety of different industrial, residential and general catering companies and organisations.
Assessment
To complete the course candidates have to sit a 2 hour multiple choice examination. Everyone sucessfully completing the examination receives certification awarded by the Chartered Institute of Enviromental Health.
Accessibility
We do everything we can to ensure that our courses are accessible to all
Course Dates
We are able to deliver this course, often at short notice, to companies, organisations and groups of individuals at any time in any area of the country.
Find out more
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