Introduction

The CIEH Advanced Certificate in Food Hygiene is designed for those working in medium to large scale businesses who have responsibility for the management of food hygiene issues.

It is intended to equip persons in a supervisory and management position with adequate knowledge to ensure their company operates in a hygienic and efficient manner.

It is also an appropriate technical qualification for those wishing to apply to deliver level 1 Foundation Certificate training.

Successful Advanced delegates are able to manage food safety in most food businesses, by developing, auditing and monitoring programmes, designing hygienic practices and procedures. Liasing with enforement officers, and establishing hazard analysis projects (with additional training where necessary).

Content

Bacteriology
Structure and characteristics of bacteria and their potential to cause illness and spoil food

Food Poisoning and Food Borne Disease
Causes and control measures of food poisoning and food-borne disease including sources, routes of transmission and symtoms.

Non Bacterial Food Poisoning
Causes and effects of food contaminated by toxic substances, viruses or the consumption of poisonous plants.

Physical Contamination of Food and its Prevention
The factors involved in physical contamination of food measures available for its prevention.

Food Storage and Temperature Control
Importance of providing and maintaining suitable conditions for the storage of food including the benefits and hazards associated with each process.

Food Preservation
Causes of food spoilage and the principles involved in its prevention including the use of suitable materials in the construction and design of food equipment.

Design of Equipment
Significance of hygienic design and the use of suitable materials in the construction and design of food equipment.

Cleaning and Disinfection

Principles and procedures for the satisfactory cleaning and disinfection of food premises including cleaning agents, needs and benefits of sytematic cleaning.

Pest Control
Habitat and characteristics of food pests and acceptable methods for their control.

Personal Hygiene
Need for high standards including the appropriate criteria and personal specifications of a food handler.

Education and Training of Food Handlers
Requirement for and techniques involved in food hygiene education including the principles and methods of effective training.

Legislation
Format and relevance of UK and European Community legislation as it relates to food quality and safety.

Management and Control Techniques
Importance of and the techniques involved in monitoring and controlling food standards including the EHO, need and benefits of quality assurance, application of hazard analysis and critical control points (HACCP) and total quality management.

Communication and Presentaion Techniques
An important role of any supervisor or manager is the training of personell within their control. This part of the course will give an insight into the imporatance of good communication and presentation techniques.

Delegates will complete 2 x 1500 word assignments, which must be completed successfully prior to a 2.5 hour written exam paper. Successful delegates will be awarded the CIEH Advanced Certificate in Food Hygiene.

Delegae Requirements/Pre-requisites
Delegates are expected to hold the Intermediate Certificate prior to commencement of the Advanced Certificate.

Duration:

42 Hours