This qualification is designed for those who are, or intend to be, managers in any part of the food and drink manufacturing sector. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

From food business owners to trainers, from production managers to hygiene auditors, these sector specific qualifications meet industry’s need for a high level practical qualification with external accreditation

The qualifications cover the following topics:

• Bacteriology
• Food-borne illnesses
• Physical contamination of food
• Food storage, temperature control and preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation
• Management control techniques

This course will benefit:

• Managers
• Supervisors
• Senior hygiene personnel
• Trainers
• Quality Assurance personnel
• Laboratotory personnel

Intrinsic Training Solutions deliver this course to suit your requirements:

• Usually split over 5 days perhaps 1 day per week.
• Self study is required for this course.
• 2 Assignments must be completed and be passed a minimum of 30% is the required pass mark which must be achieved before the examination can be taken.
• Attendees must attend 80% of the course and pass the assignments before being able to sit the examination.
• The syllabus can be tailored to suit your organisational requirements (as long as the syllabus is covered in full).
• The exam can be arranged after the course has finished to allow revision time. Maximum of 28 days is allowed.
• The exam is 21/2 hours and has a part A and part B both sat at the same time.
• Attendees must achieve at least 60% to pass the exam.
• Those achieving 75-89% will receive a merit pass.
• Those achieving 90% or more will receive a distiction.
• The final marks are made up from the assignments and the examination. Attendees must achieve at least 60% in the written examination and 60% in the assignments to achieve a pass mark.
• Successful attendees will be awarded an individully named accredited certification form one of our nationally recognised awarding organisations.

On successful completion attendees will be able to identify areas short of legal compliance and help with determining further training requirements, identify good practice, promote and encourage good standards of food safety, deliver the Level 2 Food Safety Awards for Catering, Manufacturing and Retail (with appropriate training skills). Consider attending our Profession Train the Trainer course to achieve the required qualification.

This qualification is principally designed for senior staff and those who are managers of food handlers in a food business within the catering and hospitality industry. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.

The qualifications cover the following topics:

• Bacteriology
• Food-borne illnesses
• Physical contamination of food
• Food storage, temperature control and preservation
• Design and construction of food premises and equipment
• Cleaning and disinfection
• Pest control
• Personal hygiene
• Training strategies
• Legislation
• Management control techniques

This course will benefit:

• Managers
• Supervisors
• Senior hygiene personnel
• Trainers
• Quality Assurance personnel
• Laboratotory personnel

Intrinsic Training Solutions deliver this course to suit your requirements:

• The course is delivered over 36 hours minimum.
• Usually split over 5 days perhaps 1 day per week.
• Self study is required for this course.
• 2 Assignments must be completed and be passed a minimum of 30% is the required pass mark which must be achieved before the examination can be taken.
• Attendees must attend 80% of the course and pass the assignments before being able to sit the examination.
• The syllabus can be tailored to suit your organisational requirements (as long as the syllabus is covered in full).
• The exam can be arranged after the course has finished to allow revision time. Maximum of 28 days is allowed.
• The exam is 21/2 hours and has a part A and part B both sat at the same time.
• Attendees must achieve at least 60% to pass the exam.
• Those achieving 75-89% will receive a merit pass.
• Those achieving 90% or more will receive a distiction.
• The final marks are made up from the assignments and the examination. Attendees must achieve at least 60% in the written examination and 60% in the assignments to achieve a pass mark.
• Successful attendees will be awarded an individully named accredited certification form one of our nationally recognised awarding organisations.

On successful completion attendees will be able to identify areas short of legal compliance and help with determining further training requirements, identify good practice, promote and encourage good standards of food safety, deliver the Level 2 Food Safety Awards for Catering, Manufacturing and Retail (with appropriate training skills). Consider attending our Profession Train the Trainer course to achieve the required qualification.