Who is this course for?
The Intermediate level is designed for those working in all food businesses at a supervisory level, and anyone who needs a broad understanding of food hygiene as part of their work.
Entry requirements & Application
No formal qualifications are needed, however suitable students will have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The ability to comprehend and answer written questions is necessary to be successful in the examination.
What will I learn?
The relationship between food hygiene and food poisoning; The structure and characteristics of bacteria; Food poisoning and food borne diseases; Physical contamination of food and its prevention; Food storage and temperature control; Food preservation; Design and construction of food premises; Cleaning and disinfection; Pest control; Personal hygiene; Legislation; Supervisory managements.
Assessment
The course concludes with a 60 question multiple choice test.
On Completion Achievement / Progression
The Intermediate course provides a development stage for those considering future progression to the advanced level programme. It will enable successful candidates to play an active part in monitoring food hygiene and personal hygiene standards; to be involved in on-the-job training; to effectively supervise food handlers on hygiene issues and carry out hygiene audits and hazard analysis programmes.
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