Food & Hygiene » CIEH Intermedate HACCP Principles & Pratice Training Courses

Chartered Institute of Environmental Health

Locations: Rooksbridge.

Course Aim

To equip managers, supervisors and personnel responsible for Food Hygiene with the knowledge to

• Assess and identify the potential hazard points in the production of food
• Develop and control procedures for monitoring critical points in food safety

Course Objectives

By the end of the course, successful candidates will be able to:

• Play an active part in the design of hazard analysis systems
• Take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
• Manage the monitoring of controls and their periodic review
• Assist in the formulation of more effective work practices
• Identify the need for further advice and guidance in specialised food industry sectors or processes

Suitable students for the programme will need to develop an analytical approach to food hygiene. A reasonable level of writing and comprehension ability is necessary to be successful in the assessed element of the programme.

Certification & Assessment

Assessment Candidates must undertake a two hour assignment which consists of a case study and is completed with an assessment Document provided by the CIEH. Certification Chartered Institute of Environmental Health (CIEH)

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