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CIEH – Food Safety Principles and Practice

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A CIEH foundation level guide to food safety

Everyone who handles food must make sure that it is safe to eat.  There will always be food safety hazards, however, these can be controlled if one understands how food becomes contaminated and how to prevent this from happening. Most contamination ... Read More

Everyone who handles food must make sure that it is safe to eat.  There will always be food safety hazards, however, these can be controlled if one understands how food becomes contaminated and how to prevent this from happening.

Most contamination of food occurs because of inappropriate actions taken by food handlers, they must therefore follow workplace rules for personal and premises hygiene.  At every stage of the food process, from delivery of raw ingredients through to service, sale or distribution, food must be handled with care.  Understanding time and temperature control is particularly important.

This course provides practical advice and guidance to help food handlers keep food safe at all times and comply with food safety legislation.  The programme aims to help food handlers understand the underlying principles of food safety and to apply these principles to develop good practice in their own workplace.

On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam.

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What's covered?

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  • Delegate Introduction
  • Course Objectives
  • Introduction to Food Safety
    • The importance of food safety
    • Vulnerable groups of people
    • Food Safety Legislation
    • Food Safety Training
  • Food Safety hazards
    • Microbial contamination
    • Food-borne illness
    • Allergenic contamination
    • Physical contamination
    • Chemical contamination
    • Food spoilage
  • Good food safety practice
    • Time and temperature control
    • Personal hygiene
    • Premises hygiene
    • Food pests
    • Delivery, storage and stock control
  • Food Safety Management systems
    • What is HACCP
    • Record Keeping
  • Multiple Choice Exam

Who should participate?

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  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance Personnel
  • Production Personnel
  • Maintenance Personnel
  • Purchasing Personnel
  • Sanitation Personnel

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the responsibilities of food handlers
  • Understand the importance of food safety
  • Understand the role of food safety legislation and enforcement officers
  • Know the food safety hazards
  • Understand the causes of food poisoning
  • Know how food poisoning can be prevented
  • Understand the significance of allergenic contamination
  • Understand the importance of personal hygiene
  • Understand the importance of cleaning
  • Understand the importance of correct food storage

Who are the tutors?

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How will I be assessed?

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  • 20 Question Multiple Choice Exam at the end of the course
  • Pass rate is 14/20 correct answers
  • CIEH ‘Foundation Certificate in Food Safety’ will be awarded on successful completion accredited by the CIEH Royal Charter. CIEH – The Chartered Institute of Environmental Health www.cieh.org.

How do we train and support you?

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In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
'Food Safety Principles and Practice – A CIEH foundation level guide to food safety' course book is provided.

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Duration
1 training day
Delivery Mode
This programme is available In-House

CIEH – Food Safety Principles and Practice

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