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Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of food handlers.

The Chartered Institute of Environmental Health has designed its Foundation courses to give first tier workers an appreciation of the fundamentals of good food hygiene practice. This course is run over one day and the examinations and course books can be provided in 14 different languages

Please let us know in advance if you require exams and books in a different language.



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: Quality assurance One to one or on the job instruction/training Customer complaints investigations Raw materials buying 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 facets of food production, processing, storage, transport, wholesaling, catering and retailing are covered.

Successful completion of the course and examination will enable candidates to:

  • play an active part in monitoring food hygiene standards
  • be involved in training activities, especially on the job training
  • be equipped to effectively supervise food handlers on hygiene issues
  • be able to carry out hygiene audits
  • encourage good standards of personal hygiene
  • be able to assist in hazard analysis programmes
  • Help in the formulation and writing of hygiene policies, instructions etc.


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 2 hour objective test.


The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP) and Assured Safe Catering (ASC). While both these systems have merit they are not appropriate in every situation.

One of the main objectives of the Hazard Analysis: Principles and Practice training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current legislation by introducing a rational and realistic system of analysis. There are a number of basic steps and principles involved in a hazard analysis system but no matter how ‘simple’ the system or the operations it may cover it can only be effective if the personnel concerned:

  • understand the principles
  • have experience of the working environment or activity
  • appreciate the need to develop realistic controls
  • understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

  • owners and managers and sole proprietors
  • supervisors
  • team leaders
  • trainers.


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 training time to cover the syllabus areas must be at least 10 hours, typically covered in 2 days. 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
 
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