Food Hygiene Training Courses

The food safety section offers a range of food hygiene training courses that lead to a nationally recognised qualification. The courses are designed and promoted by the Chartered Institute of Environmental Health.

View the Course Schedule, Prices & Book Online

What courses are on offer?

CIEH Level 2 Awards in Food Safety (Basic Food Hygiene)

Fundamental food hygiene knowledge for all food handlers.

  • Level 2 Award in Food Safety in Catering.

Outline programme

The qualifications cover the following topics:

  • Legislation
  • Food safety hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage
  • Cleaning
  • Food premises and equipment

Qualification information

Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course duration: 2 weeks (3 hours per week)
Assessment method: Multiple choice examination

CIEH (New) Level 3 Awards in Food Safety (Intermediate Food Hygine)

For those working in all food businesses at a supervisory level

  • Level 3 Award in Supervising Food Safety in Catering

Outline programme

The qualification covers the following topics:

  • Legislation
  • Supervisory management
  • Temperature control (chilling, cooking)
  • Cleaning
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of others

Course duration: 10 Weeks (2 hrs per week)
Assessment method: Multiple choice examination

CIEH Level 4 Awards in Food Safety (Advanced Food Hygiene)

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.

  • Level 4 Award in Managing Food Safety in Catering
  • Level 4 Award in Food Safety Management for Manufacturing

Outline programme

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

Qualification information

Designed for: managers and supervisors and senior hygiene personnel.
Course duration: 14 Weeks ( 3 hours per week)
Assessment Method : 2 written assignments and an examination

View the Course Schedule, Prices & Book Online

back to the top