Chartered Institute of Environmental Health or Royal Institute of Public Health
This three day course and separate exam day addresses the roles and responsibilities of the supervisor in relation to safe food handling practices and the day to day monitoring and management of HACCP / food safety management systems.
The syllabus is designed to develop a knowledge and understanding of the factors that influence the safe handling of food. This ensures that supervisors and potential managers are aware that, in addition to traditional hygienic practices, they should seek to identify and prevent food safety hazards at all stages in food production, preparation, and service, thus enabling them and the staff they manage to operate in a safe, hygienic and efficient manner.
Candidates are required to sit a two-hour examination.
2010/2011 Course Dates
Mon 6th, Mon 13th, Mon 20th, Exam: Mon 27th Sep
Fri 5th, Fri 12th, Fri 19th, Exam: Fri 26th Nov
Thu 6th, Thu 13th, Fri 21st, Exam: Wed 26th Jan
Mon 28th Feb, Mon 7th Mar, Tue 15th Mar, Exam: Tue 22nd Mar
Fri 3rd Jun, Fri 10th June, Thu 16ht Jun, Exam: Thu 23rd Jun
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