IntermediateFoodHygiene..

  • Accredited by the Chartered Institute of Environmental Health

  • 6 weeks at half a day per week

The course is designed for those persons working in any type of food related business at supervisory level. It is also suitable for those seeking to become a supervisor. Normally candidates will have completed the Basic Food Hygiene Certificate prior to this course.

The courses are normally operated in small groups to provide more personal assistance and guidance and it is structured in a practical and helpful way following the national syllabus set by the C.I.E.H. Also the content has been set up in modules by BCS to enable candidates to plan their training on a flexible basis where alternatives are available.
The course content includes: Bacteriology, Food Poisoning and Food-Born Disease, Physical Contamination of Food and it's Prevention, Food Storage and Temperature Control, Food Preservation, Design and Construction of Food Premises and Equipment, Cleaning & Disinfection, Pest Control, Personal Hygiene, Law, Supervisory Management.

On completion of all the course modules which takes six half days there is a two hour examination and the papers are sent to the Chartered Institute of Environmental Health for marking and normally the results may be expected in about 5 to 6 weeks. A formal certificate is posted on later to successful candidates. (min 80% attendance required).

Course times either 8.45am to 12.30pm or 1.15pm to 4.45pm

Course fee available on request plus examination and invigilation fee, all courses are subject to our normal terms and conditions on our booking form
IntermediateFoodHygiene..(modules)
Module 1:                                                                                                
General Introduction:-Bacteriology

Module 2:                                                                                               

Legislation:-Supervisory Management

Module 3:

Food Poisoning and Food-Born Disease:-Cleaning & Disinfection

Module 4:

Physical Contamination of Food and it's Prevention:- Pest Control
Module 5:

Personal Hygiene:-Food Storage and Temperature Control
Module 6:

Food Preservation:- Design and Construction of Food Premises and Equipment
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