Supervisory staff in bars and restaurants, food shops, factories, nursing homes, etc.
Provides a more detailed look at all aspects of food hygiene. Outlines the relationship between food hygiene and food poisoning and the costs of poor hygiene management. Recognises the potential for bacterial and physical contamination of food and measures available for prevention. Identifies the importance of providing and maintaining suitable conditions for the storage of food.
Food poisoning & food-borne disease Bacteriology Food storage & temperature control Pest control Food preservation Cleaning & disinfection Personal hygiene Design & construction of food premises/equipment Physical contamination of food Supervisory Management
The Intermediate Food Hygiene Certificate from the chartered Institute of Environmental Health Officers