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An accredited Training Centre with the Chartered Institute of Environmental Health since 1994. We offer the full range of CIEH food safety courses, delivered by fully qualified CIEH trainers.
Details of our food safety courses:
Level 1 Award in Food Safety in Catering
The new CIEH Level 1 awards in food safety are suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.
The training programme covers the following topics: Food Safety (food hygiene, hazards, responsibilities) Personal Hygiene Cleaning Contamination.
Duration = ½ day
Minimum Number = 3
Level 2 Award in Food Safety in Catering
There is a growing need to make learning more relevant to specific business environments to increase effectiveness. These new qualifications are required to address new National Occupational Standards reflecting sector-specific needs. In line with this demand, the CIEH Level 2 Awards have been designed to address the food safety needs of the catering, manufacturing and retail sectors.
The training programme covers the following topics:
- Legislation
- Food safety hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
Duration = 1 day
Minimum Number = 3
Level 2 Award in Healthier Food and Special Diets
The CIEH has launched the CIEH Level 2 Award in Healthier Food and Special Diets, an accredited nutrition qualification in light of increased public interest in this area. Consumers have become increasingly aware of the effects of a poor diet and businesses are keen to understand the links between diet and health to meet changing customer demands.
The qualification covers the following topics:
- The relationship between nutrition, diet and health
- The nutritional requirements of different population groups
- Current policy, legislation and voluntary guidelines
- The effects of food processing on nutrient content
- Nutrition labeling
Duration = 1 day
Minimum Number = 3
Level 3 Award in Food Safety in Catering
Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
The qualification covers the following topics:
- Legislation
- Supervisory management
- Temperature control (chilling, cooking)
- Cleaning
- Contamination control
- Applying and monitoring good hygiene practices
- Implementing good food safety procedures
- Contributing to the safety training of others
Duration = 1 day
Minimum Number = 3
Intermediate Certificate in Food Safety (refresher)
The overall aim of this programme is to remind candidates how to supervise food safety to control contamination and safeguard the health of consumers. The programme will also update candidates on recent changes in food safety legislation.
The qualification covers the following topics:
- Terminology in respect of supervising food safety
- Key points of UK and European legislation that apply to food safety in a food business
- Concept of food hazards and the risk associated with them
- Role temperature plays in the control of food safety
- Importance of supervising high standards of cleanliness in food premises
- Techniques involved in controlling and monitoring food safety.
Duration = 1 day
Minimum Number = 3
Level 3 HACCP for food manufacturing
The Level 3 Award in HACCP for Food Manufacturing is a one-day training programme designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.
The qualification covers the following topics:
- The HACCP process and its role within food manufacturing
- How to develop, monitor and evaluate HACCP-based systems
Duration = 1 day
Minimum Number = 3
Level 3 Implementing Food Safety Management Systems
From 1 January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.
The qualification covers the following topics:
- The 12 steps in the HACCP process
- Controls required to ensure food safety
- Use of a management tool such as the FSA’s Safer Food Better Business pack
Duration = 1 day
Minimum Number = 3
From food business owners to trainers, from production managers to hygiene auditors, these sector specific qualifications meet industry’s need for a high level practical qualification with external accreditation.
In response to the requirements of the Sector Skills Council (SSC) and the Qualifications and Curriculum Authority (QCA), the CIEH are launching new sector-specific awards in food safety which will replace the CIEH Advanced Certificate in Food Safety.
The qualification covers the following topics:
- Bacteriology
- Food-borne illnesses
- 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
Duration = 1 day
Minimum Number = 3