Chartered Institute of Environmental Health (CIEH)

Level 2

Level 3

Royal Institute of Public Health (RIPH)

Level 2

Level 3

Level 4

Level 2 courses are designed for entry level into the subject they involve one days tuition and a multiple-choice questionnaire at the end. Ideal for chefs/supervisors/food production team leaders and those who require a basic knowledge of the subject for there work place.

Level 3 courses go into the subject and processes of HACCP in more depth. Normally two days tuition followed by the candidate carrying out a HACCP assessment of there own work place. This will be submitted for marking and a certificate awarded if the candidate achieves the set criteria. Designed for Head chefs/Food and beverage managers/Food process Managers/Technical Managers who have a responsibility to ensure HACCP is carried out or wish to develop HACCP in theire work place.

Level 4 course is for the HACCP proffesional who will use the skills learnt throughout there working week. Suitable for auditors and quality standard personnel and those with specific food safety roles. The five-day course is subject to examination and assessment.

All courses can be tailored to Manufacturing/Catering/Retail sectors. Also special sections can be added for various industries E.G. Cook Chill/Freeze, flight catering, hospital and institutional catering etc.

We specialise in carrying out in-house courses bespoke for our clients.