Introduction

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.

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.

The course has a general syllabus. It can 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 for

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.

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

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.

Exam Format

The students are assessed on the basis of their performance in a 2 hour objective test. The assessment is offered immediately following the training programme, or after a period for consolidation and revision.