Intermediate Food Hygiene

All those involved with the supervision of staff who prepare food.

To gain the Institution of Environmental Health Officers Intermediate Food Hygiene certificate.

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 be achieved only by the education of food handlers.

One of the most successful and cost effective methods of reducing the risk of food poisoning is to ensure that all staff receive comprehensive training in the aspects of hygiene relating to their work. Well trained and informed staff is essential in every food establishment. All personnel must be motivated to work towards the objectives of the organisation.

The Institution of Environmental Health Officers designed its intermediate food hygiene course for those in a supervisory role.

General introduction

Bacteriology

Food poisoning and food-borne disease

Physical contamination of food and its prevention

Food storage and temperature control

Food preservation

Design and construction of food premises and equipment

Cleaning and disinfection

Pest control

Personal hygiene

Legislation

Supervisory management

CERTIFICATION
The Institution of Environmental Health Officers Intermediate Food Hygiene Certificate.