Training and Education

What the Law Requires

The Industry Guide to Good Food Hygiene Practice:

CIEH Foundation Certificate in Food Hygiene
(formally known as Basic Food Hygiene Course)

Bookings

The CIEH Foundation Certificate in Food
Hygiene update (Referesher Course):

Hazard Analysis Seminars

Guidance on Documenting your Hazard Analysis Systems

School and Group Talks:

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What the Law Requires:

The Food Safety (General Food Hygiene) Regulations 1995, Sch 1 Chapter X Regulation 4(2)(d) requires:

“The proprietor of a food business shall ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activities”

The Industry Guide to Good Food Hygiene Practice:

Catering Guide gives guidance on complying with this Regulation. The Guide is published by Chadwick House Group Ltd.  You can order it on line at www.shop.cieh.net or by calling 020 7827 5882

A food handler who prepares or handles high-risk open food should be trained to at least Level 1 standard.  This can be achieved by sending staff on a formally accredited course, or in larger organisation in-house training may be used.

We offer Level 1 training by providing the CIEH Foundation Certificate in Food Hygiene.  A range of other accredited organisation include:

• The Royal Institute of Public Health and Hygiene (RIPHH)
• The Royal Society of Health (RSH)

CIEH Foundation Certificate in Food Hygiene (formally known as Basic Food Hygiene Course):

This is a one-day course designed for all food handlers.  The overall aim is to develop a level of understanding on the basic principals of food hygiene to enable them to improve standards and help prevent food poisoning. The syllabus for the course covers:

• Bacteriology.
• Food poisoning.
• Prevention of food poisoning and food contamination.
• Temperature control of food.
• Personal hygiene - basic rules and responsibilities.
• Cleaning and disinfection.
• Pest control.
• Premises and equipment.
• Hazard analysis.
• Legal obligations.

All courses run between 9am and 4.30pm and in order to avoid disappointment we recommended that you make your booking at least two weeks prior to the date of the course.  The cost of our course is £55.

Bookings:

To receive a booking form contact Jay Bharadwa on 01483 444371.  Alternatively, you can obtain a booking form here.  

NOTE: Courses will run subject to a minimum of 10 bookings.  A full refund will be given if we cancel the course.  Should you wish to cancel your booking, a full refund will only be given for cancellations made at least 2 weeks before the course date.

The CIEH Foundation Certificate in Food Hygiene update (Refresher Course):

This qualification is designed to help food handlers refresh and update their knowledge and comply with good practice in a cost effective and efficient manner.  Any food handler with a Foundation/Basic Food Hygiene Certificate issued since January 1st 1998 is eligible.  This certificate must be produced to attain the update Foundation Certificate.

This is a half-day course and covers:

• Hazards – identifying hazards in relation to process steps undertaken.
• Controls - dealing with issues of prevention and control.
• Legal Compliance - dealing with the principles of food safety legislation and key legal requirements.

This course is available on request, however a minimum number of ten candidates is required.  The cost of this course is to be confirmed.

Hazard Analysis Seminars:

The Food Safety (General Food Hygiene) Regulations 1995, Regulation 4(3) requires that

“a proprietor of a food business shall identify any step in the activities of the food business which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed.”

The seminar is aimed at proprietors and managers of food businesses who have responsibility for organising and implementing ‘Hazard Analysis’ within their premises and is designed to provide information and assist delegates in their and understanding of the requirement.

The syllabus includes:

• Introduction.
• Hazard Analysis and the Law.
• Hazard Analysis - an example.
• Completing a Hazard Analysis.

The course is available on request with a minimum of ten candidates.  The cost of this course is to be confirmed.

Guidance on Documenting your Hazard Analysis Systems:

Whilst at present there is no legal requirement to keep a written record of your hazard analysis, there are several good reasons why it is in your interest to do so:

• It will demonstrate to a visiting Environmental Health Officer that you have complied with this important legal requirement.
• Provided that the assessment has been carried out satisfactorily, and that all other requirements are met, it may be invaluable in establishing a legal defence against any action taken against you under the Food Safety Act 1990;
• It will assist staff training.

School and Group Talks:

Regular talks and presentations are given on request to interested schools, groups, businesses and associations.  The service can be adapted to meet the needs of the particular audience.

Any enquiries regarding the above course should be directed to the Food Safety Team on 01483 444371.