Intermediate Certificate in Food Safety Training Course

Duration: Three Days
Location: Client's Premises or WFS Training Suite

Course Background

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.

Brief Outline Of Course

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. 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 assessment can be offered immediately following the training programme, or after a period for consolidation and revision, to suit trainer and candidates.

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.

Course Content

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

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