This 3 day course is aimed at supervisors who have the responsibility to implement, maintain and monitor good food hygiene procedures.

The aim of the course is to give them the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures on a day to day basis.

The course covers the following topics:

• General introduction to food hygiene
• Bacteriology
• Food Poisoning and Food Borne Disease
• 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
• Legislation and Supervisory Management

The course will run over 18 contact hours either as 3 full days or several separate sessions, depending on the organisation or individuals needs.

Course delegates are required to sit a 2 hour written examination within a few weeks of completing the course. Timing of 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