Intermediate Food Hygiene

This course is accredited by the Chartered Institute of Environmental Health. Regulations under the Food Safety Act 1990 and the Food Safety Regulations 1995 require that anyone involved in food handling must be appropriately trained in food safety. This course should be attended by all Unit General Managers, Head Chefs, Sous Chefs & Assistant Managers in large food outlets.

General Information

Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.

Assessment

The course lasts for 18 hours. There is a 60 question multiply choice test at the end of the course. You are required to get 41 out of 60 to pass and 51 out of 60. Those who meet the required standard in the test will receive a certificate from the CIEH.

Course Content

Introduction to Food Safety

• Food Safety at Work Supervisory Management
• Legislation

Potential Hazards

• Food Hazards
• Non-bacterial Food Poisoning Bacteriology
• Bacterial Food Poisoning Food-borne disease
• Food Spoilage

Controls

• Contamination and Prevention Food preservation
• Personal hygiene Design and construction
• Storage and Temperature control Cleaning and disinfection
• Pest control

To Book: To check when the next available course is as well as book a place, please call 0141 552 4494.

Course Dates & Venue