Hazard Analysis - Principles and Practice Certificate

This training programme is designed by the Chartered Institute of Environmental Health for those working in food businesses who may be involved in the design, implementation or management of a system of food safety control.

The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements in recent years. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and implement suitable and sufficient controls to eliminate or at least reduce the risk posed by identified hazards.

One of the main objectives of the CIEH Hazard Analysis: Principles and Practice training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current legislation by introducing a rational and realistic system of analysis.

There are a number of basic steps and principles involved in a hazard analysis system but no matter how 'simple' the system or the operations it may cover it can only be effective if the personnel concerned:

• understand the principles
• have experience of the working environment or activity
• appreciate the need to develop realistic controls
• understand the importance of monitoring and periodic review.

For hazard analysis to be an effective management system it requires the commitment of all concerned whatever the level of responsibility It is not intended as a textbook exercise but a means to approach food safety in a logical, sequential and above all practical manner.

Among those who would benefit from this training programme are:

• owners and managers
• supervisors
• team leaders
• trainers

Participants should have a broad understanding of food safety issues in advance of attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed the CIEH Intermediate Food Hygiene Certificate course or equivalent.

The syllabus for the course includes coverage of the principles and an opportunity for candidates to apply the principles in various contexts. The training time to cover the syllabus areas is 10 hours covered in 2 days. The students then undertake an assessment which is in the form of a case study analysis which is carried out under exam conditions. The time allowed to complete the case study is 2 hours.

Successful completion of the programme will enable delegates to:

• play an active part in the design of hazard analysis systems
• take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
• manage the monitoring of controls and their periodic review
• assist in the formulation of more effective work practices
• identify the need for further advice and guidance in specialised food industry sectors or processes.

In-house courses are available throughout the UK.

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