Aim

To provide management with an in-depth knowledge of food hygiene which enables them to formulate, implement and manage a superior food hygiene policy.

Course Content

The following topics are covered in the course syllabus:

• Introduction to food safety management
• Compliance with legislation and industry guidance
• Food Safety Hazards
• Allocation of responsibilities
• Managing the operational requirements of a safe food business
• Cleaning and disinfection regimes
• Supplier quality and safety controls
• Pest controls
• Establish food safety management procedures
• Monitoring and maintaining the implementation of food safety management procedures
• Communication, sources of information and training

Course Structure

A minimum of 40 hours instruction over five days - half a day for the exam..

The course includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities. Some activities will require independent or group research and the presentation of material.

Assessment and Examination

Course delegates are required to take a 2 ½ hour written examination within 6 weeks of completing the course. Successful candidates receive a certificate from The Royal Society for Public Health.