Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. This 3 day course will equip the candidates with both the knowledge and confidence to do their job effectively.

Course Content

• 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

Assessment Method

• Multiple choice question examination

Successful candidates will receive a Chartered Institute of Environmental Health certificate valid for three years.

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