28 June, 5, 12 July 2018
1, 8, 15 November 2018
21, 28 February, 7 March 2019
27 June, 4, 11 July 2019
||Multiple Choice Exam on the last day of course|
£600 - for June/July courses
£625 - for post-September 2018 courses
This course aims to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities. Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Introduction, Legislation, Applying and Monitoring Good Hygiene Practice, Temperature Control, Workplace and Equipment Design, Waste Disposal, Cleaning and Disinfection, Pest Control, Personal Hygiene of Staff, Contribution to Staff Training, Implementation of Food Procedures, Food Safety Auditing.
This three day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
2 hour multiple choice examination. Recommended understanding and knowledge of basic food hygiene – ideally the CIEH Level 2 Award in Food Safety taken within the last three years.
Further information on CIEH courses can be found at:
For further information and additional support please contact either: