Description
This intermediate level course is nationally recognised as a leading food hygiene qualification for senior staff in the food industries. Success in the examination is qualification for Associate Membership of the Royal Institute of Public Health.

ENTRY QUALIFICATIONS
Only persons holding an approved basic level qualification (CIEH, RSH or RIPH) will be accepted for this programme. A pre-course refresher is available at reasonable cost for those who took their basic some time ago

PROGRAMME
A minimum of three days tuition which covers:-

• Food Law
• Food Poisoning Bacteria
• Food Spoilage
• Less Perishable Foods
• Poisons
• Bacteria
• Cross Contamination
• Chill Storage
• Heating
• Plant & Premises
• Food Poisoning
• Personal Hygiene
• Frozen Storage
• Food Borne Disease
• Cleaning

All students are advised to use “A Supervisors Handbook of Food Hygiene and Safety”. In addition to the course work there is set 'homework' (based upon previous exam questions) and students are expected to undertake their own study/revision.

EXAMINATION
2 hour written paper and a Tutor assessment which may involve a 10 minute oral examination.