CIEH INTERMEDIATE CERTIFICATE IN FOOD HYGIENE

INTRODUCTION

The Intermediate level course is designed for those working in all food businesses at supervisory level. This includes ‘traditional’ supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have responsibility for the jobs and functions listed below: v Quality assurance v One to one or on the job instruction/training v Customer complaints investigations v Raw materials buying v Sales Owners and managers in small to medium sized organisations, depending on the type of food business, may also find that the intermediate course provides them with sufficient knowledge to carry out their responsibilities effectively. In addition the intermediate course is an ideal development stage for those considering future progression to the advanced level programme. The course has a general syllabus. It should be tailored to suit the background of the individual students, so that all facts of food production, processing, storage, transport, wholesale, catering and retailing are covered. Successful completion of the course and examination will enable candidates to:

v Play an active part in monitoring food hygiene standards v Be involved in training activities, especially on the job training v Be equipped to effectively supervise food handlers on hygiene issues v Be able to carry out hygiene audits v Encourage good standards of personal hygiene v Be able to assist in hazard analysis programmes v Help in the formulation and writing of hygiene policies, instruction ect. Suitable students for the course and examination will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards.

The training time to cover the syllabus must be at least 18 hours, typically covered in 3 days. The students are then assessed on the basis of their performance in a psychometric 2 hour objective test. The assessment can be offered immediately following the training programme, or after a period for consolidation and revision, to suit trainer and candidates. There are no scheduled examination dates. The Syllabus covers the following: v General Introduction v Bacteriology v Food Poisoning and Food-Borne Disease v Physical Contamination of Food and Its Prevention v Food Storage and Temperature Control v Food Preservation v Design and Construction of Food Premises and equipment v Cleaning and Disinfection v Pest Control v Personal Hygiene v Legislation