Why attend:
Food safety, hygiene and the prevention of contamination are key factors in the modern manufacture of food and food service. Those responsible for these areas are required to be trained to manage the situation.

The recommended pre-course reading is "Managing Food Safety " by D.Engel, D.MacDonald and C.Nash.

Topics will be given for two workplace assignments, contributing 50% of the course marks, and must be completed before the examination. Written examination contributes 50% of the course marks. The examination will be several weeks after the course and delegates will have to choose which examination they would like to take from the following:

• CIEH Level 4 Award in Managing Food Safety in Catering
• CIEH Level 4 Award in Food Safety Management for Manufacturing

Course content:

• Relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety
• Characteristics and classification of bacteria
• Causes and control measures of food-borne illnesses
• Physical contamination of food and its prevention
• Food storage, temperature control and preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation
• Management control techniques

"Senior staff involved in the management of the production of food or food service need to be aware of the wider aspects of food safety. This programme is intended for managers with overall responsibility for food safety in their company, hygiene managers or those who plan to train others at the introductory/ foundation level. The course is approved by the Chartered Institute of Environmental Health."

Alan Williams – Event Director

Organised in collaboration with Isbourne Environmental Ltd

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