Food Hygiene Courses
As food safety standards and regulations continue to shift and change, it is vital that you and your staff are well informed for the purpose of best practice and legislation, which impact on the day to day roles within the food industry.
Food Hygiene Courses
CIEH Level 1 Award in Food Safety in Catering
CIEH Level 1 Award in Induction to Food Safety in Manufacturing
CIEH Level 1 Award in Induction to Food Safety in Retail
CIEH Level 2 Award in Food Safety in Catering
CIEH Level 2 Award in Food Safety for Manufacturing
CIEH Level 2 Award in Food Safety for Retail
CIEH Level 2 Refresher (recommended every three years)
CIEH Level 3 Award in Supervising Food Safety in Catering
CIEH Level 3 Award in Food Safety Supervision for Manufacturing
CIEH Level 3 Award in Food Safety Supervision for Retail
CIEH Level 1 Award in Food Safety in Catering
Duration of course – Half day
Suitable for – Employees who require an introduction to food hygiene, new employees with minimal or no prior food safety knowledge. Employees handing low-risk or wrapped foods. Employees working front of house or back of house including ‘waiting on’ and kitchen porters.
Course content:
- Understand the risks associated with handling food, and the benefits of good food standards.
- Understand how the employee has to keep themselves clean and hygienic and the importance of protective clothing and equipment.
- Understand the importance of cleaning in catering premises and keeping the food safe from pest infestation.
- Understand the concept of food contamination and cross contamination and how to keep the product safe.
CIEH Level 1 Award in Induction into Food Safety for Manufacturing
Duration of course – Half day
Suitable for – Employees who require an Induction in food safety in manufacturing. Employees handling low risk or wrapped foods or back of house staff, including warehouse staff.
Course content:
- Understand the risks associated with handling food, and the benefits of good food standards.
- Understand how the employee has to keep themselves clean and hygienic and the importance of protective clothing and equipment.
- Understand the importance of cleaning in food manufacturing operations and keeping food safe from pest infestation.
- Understand the concept of food contamination and cross contamination and how to keep the product safe.
CIEH Level 1 Award in Food Safety Awareness for Retail
Duration of course – Half day
Suitable for – Employees who require an introduction in food safety in retail. Employees handling low risk foods or back of house staff including, warehouse staff and kitchen porters and front of house staff including food service and check out staff.
Course content
- Understand the risk associated with handling food, and the benefits of good food standards.
- Understand how the employee has to keep themselves clean and hygienic and the importance of protective clothing and equipment.
- Understand the importance of cleaning in retail premises and keeping food safe from pest infestations.
- Understand the concept of food contamination and cross contamination how to keep the product safe.
CIEH Level 2 Award in Food Safety
Duration of course – Full day
Suitable for – Anyone working in a catering setting where food is prepared, cooked and handled.
Course content
- Understand the terminology used in food safety, the benefits of good standards, HACCP and the symptoms of food poisoning.
- Understand the laws that apply to food businesses and food handlers and describe in general terms, the requirements of current food safety legislation.
- Understand the concept of food hazards, how the risk of food poisoning can be contained, recognise common food contaminants and food related allergies.
- Understand how to take product and equipment temperatures.
- Understand how a reduction in storage temperature will minimise bacterial multiplication.
- Understand the importance of high temperatures in the supply of safe food and, in particular associated risk.
- Understand that food handlers can impose a risk to food safety and the importance of personal hygiene.
- Understand the importance of utilising appropriate storage conditions for different types of food.
- Understand the importance of cleaning in food premises, cleaning schedules and waste management.
- Recognise the need for high standards and legal requirements for structure and equipment to promote good hygiene in food premises.
CIEH Level 2 Award in Food safety for Manufacturing
Duration of course – Full day
Suitable for – Anyone working in food and drink manufacturing where food is prepared, cooked and handled.
Course content
- Understand the terminology used in food safety, the benefits of good standards, HACCP and the symptoms of food poisoning.
- Understand the laws that apply to food manufacturing businesses and describe in general terms, the requirements of current food safety legislation.
- Understand the concept of food hazards, how the risk of food poisoning can be contained, common food contaminants and food related allergies.
- Understand how a reduction in storage temperature will minimise bacterial multiplication.
- Understand the importance of high temperatures in the supply of safe food, and associated risk.
- Understand that food handlers can impose a risk to food safety and the importance of personal hygiene.
- Understand the importance of utilising appropriate storage conditions for different types of food.
- Understand the importance of cleaning in food manufacturing plants, cleaning schedules and waste management.
- Recognise the need for high standards and legal requirements for structure and equipment to promote good hygiene in food manufacturing plants.
CIEH Level 2 Award in Food Safety for Retail
Duration of course – Full day
Suitable for – Anyone working in a retail setting, including supermarkets and retail environments, where food is prepared, cooked and handled.
Course content
- Understand the terminology used in food safety, the benefits of good standards, HACCP and the symptoms of food poisoning.
- Understand the laws that apply to food retail businesses and describe in general terms, the requirements of current food safety legislation.
- Understand the concept of food hazards, how the risk of food poisoning can be contained, common food contaminants and food related allergies.
- Understand how good temperature controls will minimise bacterial multiplication.
- Understand that those working in retail could impose a risk to food safety and the importance of personal hygiene.
- Understand the principles and importance of utilising appropriate storage conditions for different types of food.
- Understand the importance of cleaning in food retail outlets, cleaning schedules and waste management.
- Recognise the need for high standards and legal requirements for structure and equipment to promote good hygiene in food retail outlets.
CIEH Level 2 Refresher in Food Safety
Duration of Course – Half day
Suitable for – Anyone holding a level 2 Food Safety Certificate, the refresher is recommended by the CIEH every three years.
Course content / Activity-based workbook
- The importance of keeping clean and hygienic.
- The importance of keeping work areas clean and hygienic.
- The importance of keeping products safe.
- My responsibility for food safety.
- Workbook assessment and feedback.
Multiple choice questions will follow the course on the same lines as the Level 2 paper.
CIEH Level 3 Award in Supervising Food Safety in Catering
Duration of Course – Three-day programme
Suitable for – Managers and supervisors in small, medium or large catering businesses, particularly relevant for those who have who have to develop or monitor HACCP based food safety management programmes.
Course content:
- To understand the terminology in respect to supervising food safety procedures and define the role and responsibility of a supervisor/ manager regarding food safety in Catering.
- To be aware of UK and European food safety legislation to ensure compliance in a food business.
- Applying and monitoring good hygiene practice by understanding the concept of contamination and food hazards and the risks it poses to food safety.
- The importance of the role temperature plays in the control of food safety, identifying safe methods of checking, verifying and recording food temperatures.
- To understand the importance of good workplace and equipment design to ensure food safety, how effective recording and labelling systems for the receipt and storage of food.
- To manage the vital role as supervisor/manager of ensuring high standards of cleanliness in food premises through systematic cleaning and monitoring. Identify with safe and effective waste management.
- The importance of good and effective pest control practice.
- To understand the importance and need of high standards of personal hygiene of all food handlers, reasons why there may be exclusions from food handling duties.
- To explore the importance of being able to contribute to staff training and the keeping of staff records.
- Understand the principles of the HACCP system and how a supervisor/manager can contribute to the implementation of a food safety management system in a catering business.
- To explore and understand how a tool, such as ‘Safer Food, Better Business’ can assist in implementing a food safety management system.
CIEH Level 3 Award in Food Safety Supervision for Manufacturing
Duration of course – Three-day programme
Suitable for – Managers and supervisors in small, medium or large manufacturing business and relevant to those who have to develop or monitor HACCP based food safety management programmes.
Courses content:
- To understand the terminology in respect to supervising food safety procedures and define the role and responsibility of a supervisor/manager regarding food safety in Manufacturing.
- To be aware of UK and European food safety legislation to ensure compliance in a food manufacturing business.
- Applying and monitoring good food hygiene practice by understanding the concept of contamination and food hazards and the risks it poses to food safety. How to control non-conforming products.
- The importance of the role temperature plays in the control of food safety, identifying safe methods of checking, verifying and recording food temperatures.
- To understand the importance of good workplace and equipment design for the manufacture and storage of food.
- To manage the vital role as supervisor/manager of ensuring high standards of cleanliness and maintenance in a food manufacturing operation, with safe and effective waste management systems.
- The importance of good and effective pest control practice.
- To understand the importance and need of high standards of personal hygiene for all food handlers in the product areas, and any exclusions from food handling duties.
- To explore the importance of being able to contribute to staff training and the keeping of records. Control measures for visitors.
- Understand the principle of the HACCP system and how a supervisor/manager can contribute to the implementation of a food safety management system in a food manufacturing operation.
- To be aware of auditing procedures and the supervisor/manager’s contribution towards both internal and external inspections and food safety audits.
CIEH Level 3 Award in Food Safety Supervision for Retail
Duration of course – Three day programme
Suitable for – Managers and supervisors in small, medium or large retail businesses
Course content:
- To understand the terminology in respect to supervising food safety procedures and define the role and responsibility of a supervisor /manager regarding food safety in Retail.
- To be aware of UK and European food safety legislation to ensure compliance in a food retail outlet.
- Applying and monitoring good food hygiene practice by understanding the concept of contamination and food hazards and the risks it poses to food safety.
- The importance of the role temperature plays in the control of food safety, for food deliveries, food storage, display and in transfer and movement of food.
- To manage the vital role as supervisor/manager of ensuring high standards of cleanliness and maintenance in a food retail outlet, with safe and effective waste management systems.
- The importance of good and effective pest control practice.
- To understand the importance and need of high standards for personal hygiene for all food handlers in food retail outlets and exclusions from food handling duties.
- To explore the importance of being able to contribute to staff training and the keeping of records.
- Understand the principle of the HACCP system and how the supervisor/manager can contribute to the implementation of a food safety management system in a retail business.
- To be aware of auditing procedures and the supervisors/manager’s contribution towards both internal and external inspections and food safety audits.
