Courses and resources

To provide a broad understanding of food hygiene in the workplace.

Course Overview: Informal and highly participative with active discussion, exchange of ideas, exercises and group work.

At the end of the 3 days delegates will be asked to answer a multi-choice question paper, under examination conditions, to meet the requirements of the Chartered Institute of Environmental Health.

Who is it for?

All staff who have a supervisory or management responsibility in food areas.

Aims and Outcomes:

- 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.

- Describe theirs and others roles regarding food safety.

- Understand the importance of monitoring food hygiene standards.

- Describe how to carry out hygiene audits.

- Understand the importance of hazard analysis.

- Explain the role of the EHO.

Link to Competences/University Mission:

- Teamwork and collaboration.

- Communicating and influencing.

- Planning and organizing.

- Continual improvement of systems and processes.

Training Provider:

Corporate Services (cstraining@exeter.ac.uk)