Tailored in-house accredited training in management, leadership, sales, food hygiene+health & safety (RIPH)

Foundation, and intermediate Food Safety & HACCP training certificated courses accredited by the Royal Institute of Public Health (RIPH)

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INTERMEDIATE CERTIFICATE IN FOOD SAFETY - RIPH

This course is aimed at persons who are actively involved, or are going to be involved, in supervisory or management roles in a food business. Guidance to learning time: 18 to 24 hours dependent upon the ability and needs of the candidates.

The objectives of the course are:

a)	to understand the causes and effects of food borne disease and its relevance to a food business
b)	to enable delegates to identify hazards to food safety and to select suitable control measures
c)	to explain the roles and responsibilities of personnel for the application of, and compliance with, relevant food safety legislation

Course Outline:

-	How food hygiene contributed to food safety	-	Types of food hazard
-	Acute & chronic symptoms of food borne diseases	-	Micro-organisms that can cause food borne disease
-	Effects of food borne diseases on consumers and food businesses	-	Sources, vehicles and routes of contamination
-	Factors affecting multiplication and survival of micro-organisms	-	Design and use of premises and equipment
-	Methods of cleaning & disinfection	-	Waste disposal, pest control
-	Storage methods and stock control	-	Food preservation, temperature control
-	HACCP principles, food safety mgt systems	-	Legislation
-	Role of supervisors for food safety	-	Monitoring and record keeping