Suitable for managers working within a food environment, it will allow them to identify the issues surrounding design of premises, flow of products, HACCP, staff training, temperature control, control of pests etc….

To undertake and be successful in the assessment candidates must submit two work based assignments, as well as a written examination.

Subjects covered

• Bacteriology
• Food borne illness
• 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
  

Successful candidates will be able to:

• Guide and advise on the management of food hygiene in a food business
• Contribute to the management of food hygiene in a wide variety of food business
• Identify further technical knowledge necessary in complex processes
• Determine further training requirements
• Identify areas for legal compliance
• Determine good practice
• Design an improvement plan
• Outline a HACCP type study
• Promote and encourage good standards of food safety
• Liaise with enforcement officers
• Deliver level one food hygiene training (with appropriate skills)