Course Information

Who is the course for?

This course is designed for supervisors and managers within the food handling, catering, food processing and retail food industries. As well as traditional hygienic practices, the course provides candidates with the knowledge and skills required to identify and prevent food safety hazards at all stages of food production, preparation and service. This level of training is currently promoted by local authorities as necessary for staff working in a supervisory capacity.

What does the course involve?

  • Food poisoning
  • Food borne diseases
  • Hazards in the food industry
  • Control measures
  • Supervisory and management aspects of hygienic practices
  • Food hygiene legislation

What makes this course special?

  • Excellent pass rates
  • Well qualified staff with years of food industry experience
  • Excellent local and regional reputation

Entry Requirements

A Level 1 Food Hygiene qualification such as the RIPH Foundation Certificate in Food Hygiene and Safety.

What are the assessment methods?

Assessment is via examination at the end of the course.

How long is the course?

This course will run for three days.

What are the progression options?

Advanced Diploma in Food Hygiene and Safety or Intermediate HACCP (advice given on application).

Course Details

Further Information