This 5 day course is aimed at managers who need a thorough knowledge of food hygiene practices and have responsibilities for food hygiene training.

The aim of the course is to provide management with an in-depth knowledge of food hygiene, which enables them to formulate, implement and manage a superior food hygiene policy.

The course covers the following topics:

• General introduction to food hygiene
• Bacteriology
• Food Poisoning and Food Borne Disease and Non-Bacterial Food Poisoning
• Physical Contamination of Food and its Prevention
• Food Storage, Temperature Control and Food Preservation
• Design and Construction of Food Premises and Equipment
• Cleaning and Disinfection, Pest Control and Personal Hygiene
• Education and Training
• Legislation and Management Control Techniques

The course will run over a minimum of 40 hours instruction over five days or several separate sessions, depending on the organisation or individuals needs.

Course delegates are required to undertake two assignments of approximately 2500 words, which must be successfully completed before entering for the 2 ½ hour written examination within a few weeks of completing the course.

Timing of the submission of the assignments and the examination will depend on the Chartered Institute of Environmental Health’s national examination timetable.

Successful candidates receive a certificate from the Chartered Institute of Environmental Health.