Introduction

The CIEH Intermediate Certificate in Food Hygiene is designed for those working in any food business, including tradtional supervisors, team leaders and anyone requireing a broad understanding of food hygiene as part of their work. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their establishment operates in a hygienic and effcient manner.

The programme is an ideal development stage for those considering progression to the advanced level programme.

Successful candidates will be able to play an active role in auditing and developing hygiene standards.

Content

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

Non Bacterial Food Poisoning
Causes and effects of non-bacterial food poisoning to include metals, chemicals, plants and food stuffs.

Food Borne Infection
Causes and control measures for control to include foods involved, routes of transmission, symtoms and transmission.

Bacterial Food Poisoning
Causes of food poisoning and measures for control to include foods involved, routes of transmission, symtoms and control measures.

Food Contamination and its Prevention
Bacterial and physical contamination of food and measures available for prevention of contamination.

Personal Hygiene
Need for high standards, protective clothing and illness.

Food Storage and Temperature Control
Importance of providing and monitoring suitable conditions for the storage of food. Food Preservation - Causes of food spoilage and the principles involved in the prevention of spoilage using low temperatures, high temperatures and dehydration.

Design and Construction of Food Premises and Equipment
Construction and layout, water and sanitation.

Cleaning and Disinfection
Principles and procedures for the satisfactory cleaning and disinfection of food premises. Pest Control - Habitat and charicteristics of food pests and the acceptable methods for their control.

Legislation
1990 Food Safety Act, Role of Environmental Health Officer and Codes of Practice.

There is a 60 question multiple choice assessment paper at the end of the course . On successful completion, delegates will be awarded a CIEH Intermediate Certificate in Food Hygiene.

Duration:

18 Hours Over 3 Days