Advanced Certificate in Food Safety

This qualification from the Chartered Institute of Environmental Health (CIEH), which was introduced in 1984, has been regularly reviewed and modified to meet the food industry's need for a high level practical training programme with external accreditation.

Successful candidates will be able to:

• Guide and advise on the management of food hygiene in a food business
• Contribute to the management of hygiene in a wide variety of food businesses
• Identify further technical knowledge necessary in complex processes to prevent food poisoning
• Determine further training requirements in food safety and management
• Identify areas for legal compliance
• Determine good practice in food safety
• Design an improvement plan
• Outline a HACCP type study
• Promote and encourage good standards of food safety
• Liaise with enforcement officers
• Deliver level 1 food hygiene training (with appropriate training skills).

The programme is ideal for:

• Production Managers
• Trainers
• Owners or managers of food businesses
• Supervisors with Intermediate Food Hygiene knowledge
• Hygiene personnel
• Hygiene auditors.

The Advanced Certificate in Food Safety is designed with management accountability in mind. It is intended to provide those in managerial and supervisory positions with the appropriate knowledge to ensure that their company operates in a hygienic and efficient manner.

Food poisoning is generally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of food handlers.

The correct handling of food at all stages in its manufacture, storage, distribution and sale is essential to ensure that the food remains safe and wholesome. This in turn will ensure a profitable operation by reducing food spoilage and the exposure of customers to food poisoning.

One of the most successful and cost effective methods of reducing the risk of food poisoning is to ensure that all staff receive comprehensive training in the aspects of hygiene relating to their work. A well trained and informed supervisory staff is essential in every food establishment. All personnel must be motivated to work towards the objectives of the organisation.

The course is of five days duration followed by a half day for the examination. Candidates must be prepared to undertake 2 assignments in their own time. Assessment is on the basis of the two assignments (40% of the final mark) and a two and a half hour written paper (60% of the final mark). The pass mark is 60%. Those who gain a mark of 80% or more are awarded a credit certificate.

This advanced level course covers the following topics -

• General Introduction
• Bacteriology
• Food-Borne Illnesses
• Physical Contamination of Food
• Food Storage, Temperature Control & Preservation
• Design & Construction of Food Premises & Equipment
• Cleaning & Disinfection
• Pest Control
• Personal Hygiene
• Training Strategies
• Legislation
• Management Control Techniques

In-house courses are available throughout the UK, open courses are held in East Anglia.

Call our sales freephone for further information 0800 9700 132