This qualification, which was introduced
in 1984, has been regularly reviewed and modified to
meet the food industry's need for a high level practical
training programme with external accreditation.
To undertake and be successful in the
assessment candidates must submit two workplace assignments,
as well as taking a written examination.
Successful candidates will be able
to:
Guide and
advise on the management of food hygiene in a food
business
Contribute
to the management of hygiene in a wide variety of
food businesses
Identify
further technical knowledge necessary in complex
processes rols
Determine
further training requirements
Identify
areas for legal compliance
Determine
good practice
Design
an improvement plan
Outline
a HACCP type study
Promote
and encourage good standards of food safety
Liase with
enforcement officers
Deliver
level 1 food hygiene training (with appropriate
training skills).
The programme
is ideal for:
Production
Managers
Trainers
Owners
or managers of food businesses
Supervisors
with Intermediate Food Hygiene knowledge
Hygiene
personnel
Hygiene
auditors.
Participants
should have a broad understanding of food safety issues
in advance of attending this programme. It is therefore
strongly recommended that prospective candidates have
previously successfully completed the CIEH Intermediate
Food Hygiene Certificate Course or equivalent.
The students then undertake an assessment
or assignment. Successful completion of the programme
will enable delegates to:
play an
active part in the design of hazard analysis systems
take responsibility
for all, or elements of hazard analysis systems
depending on the size, nature and complexity of
the business
manage
the monitoring of controls and their periodic
review
assist
in the formulation of more effective work practices
identify
the need for further advice and guidance in specialised
food industry sectors or processes
