Why attend:
The management of teams of people who are responsible for the handling and production of food is a responsible task. It is essential that the managers identify and prevent or control any potential hazard and are equipped to effectively supervise food handlers on safety issues. This course provides the key information on how to achieve and maintain good standards of safety.

Course content:

• Relationship between food hygiene and food poisoning
• Structure and characteristics of bacteria causing illness or spoilage of food
• Food poisoning and food-borne disease
• Physical contamination of food and its prevention
• Food storage and temperature control
• Food preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Legislation
• Supervisory management

"Food Safety for Supervisors" is the recommended reading for the course, and is included with the course notes.

The multiple choice examination takes place on the final day of the course. Delegates will have to choose which examination they would like to take from the following:

• CIEH Level 3 Award in Supervising Food Safety in Catering
• CIEH Level 3 Award in Food Safety Supervision for Manufacturing
• CIEH Level 3 Award in Food Safety Supervision for Retail

"People who are responsible for managing food handlers need to have a broad knowledge of the potential problems. This course builds on the essential knowledge covered by foundation/basic food hygiene courses. The course is approved by the Chartered Institute of Environmental Health."

Alan Williams – Event Director

Organised in collaboration with Isbourne Environmental Ltd

Next step
CIEH Level 4 Award in Food Safety

For further information or to check availability contact the Training Department on +44 (0)1386 842104
or