For managers, supervisors and senior hygiene personnel

Overview
This qualification has been regularly reviewed and modified to meet the food industry's need for a high-level practical training programme with external accreditation. It is designed to enable managers, supervisors and senior hygiene personnel to guide, manage, promote and provide training in food safety.

Outline programme
The qualification covers the following topics:
· Bacteriology
· Food-borne illnesses
· Physical contamination of food
· 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

Designed for: Managers and supervisors
Course duration: 36 hours minimum
Assessment method: Two assignments (50%) and one 2.5 hour exam (50%)
QCA Accredited: Yes
Level: Level 3
Suggested progression on completion: CIEH HACCP in Practice Certificate