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A range of food hygiene and food safety courses, included certificated courses to national standards and client specific training. Are you looking for high quality food hygiene training? Why not seek the help of an independent food hygiene training organisation that only employs highly qualified and well experienced tutors that develop a real rapport with their students?
CIEH LEVEL 2 AWARD IN FOOD SAFETY IN CATERING The basic level food hygiene training course has been improved and Although much of the material is based upon the old Basic/Foundation course much greater emphasis is based upon student involvement with exercises designed to encourage delegates to learn from one another. Examination is still by a 30 question, multi-choice examination although foreign language and oral options are available. Our courses have been a great success with a 100% pass rate.
CIEH LEVEL 2 AWARD IN FOOD SAFETY IN MANUFACTURING CIEH LEVEL 2 AWARD IN FOOD SAFETY IN RETAIL Sector specific food hygiene training courses with a similar format and examination to the Catering course described above.
CIEH FOUNDATION UPDATE IN FOOD HYGIENE A half day food hygiene training course for candidates that already hold a level 2 food hygiene certificate. It is recommended that workers handling high-risk food should retake their certificate every three years. A replacement certificate is issued to candidates that are successful in the multi-choice assessment at the conclusion of the course. It is expected that Level Two Awards will soon be available as updates to persons holding Foundation Certificates. CIEH LEVEL 3 AWARD IN IMPLEMENTING FOOD SAFETY MANAGEMENT PROCEDURES Primarily designed for managers of small to medium sized catering and hospitality businesses this food hygiene training course will help them to implement a food safety management system based upon HACCP principles. The one day course can be adapted to suit different businesses. As well as the HACCP process and the development of controls to ensure food safety the use of a management tool such as FSA's Safer Food Better Business is covered. This is an intermediate level qualification in which the assessment is by a formal assignment completed under exam conditions. Candidates should have obtained a Foundation or Level Two Award food hygiene training certificate within the previous 3 years. RIPH INTERMEDIATE CERTIFICATE IN FOOD HYGIENE & SAFETY Previously known as the RIPHH Certificate in Food Safety. This is a Level 3 food hygiene training course intended for supervisory staff, especially in operations handling high risk food. Although subject matter is similar to the second level courses it is in considerably greater detail (especially in bacteriology and hazard analysis). The course may be compressed into three days although four days including the examination is the preferred option. Assessment is by a two hour written paper at the conclusion of the course and a report by the Tutor(s). Holders of this Certificate are eligible for Associate Membership of the RIPH. RIPH ADVANCED CERTIFICATE IN FOOD HYGIENE & FOOD SAFETY This Level 4 food hygiene training course is intended for persons managing high risk food operations. Delegates should preferably hold a recent intermediate certificate (a pre-course study pack is available to update students' technical knowledge). The course takes four days with a fifth day needed for the two x two hour written examinations. Holders of the Diploma are eligible for Membership of the RIPH. HAZARD ANALYSIS and HACCP New food hygiene regulations came into force in 2006 to supplement existing food safety legislation. They were a necessary part of the move towards a harmonised Europe. Many of the requirements of the regulations have effectively been needed to comply with the Food Safety Act and subsequent regulations since 1990 and will often reflect standard good working practices. However, the need to formally identify hazards and controls and, in many cases, to maintain this information in writing will require additional resources being allocated to food safety issues. Enforcement officers were asked to allow the trade a lead in time before taking formal action but this initial period of grace has now expired. The concept of HACCP (Hazard Analysis and Critical Control Point) will be reviewed and the relevance of the concept to the requirements of the regulations will be discussed. The content will be based, wherever possible, upon the official Guidance Notes and the Approved Codes of Practice. Information upon where to receive further advice or training will also be included. A method of recording hazard analysis based upon HACCP principles will be described in detail and delegates will have ample opportunities to carry out practical exercises. Participation is actively encouraged throughout and the course content, while following the basic framework outlined, will be adjusted to suit the needs and aspirations of the delegates.
FOOD SERVICE CERTIFICATE A half day food hygiene training course designed for food handlers that serve food but are not involved in higher risk operations such as handling raw and cooked food. However, any food handlers can be responsible for contaminating or poisoning food so a basic level of hygiene awareness is still necessary. This course concentrates upon the issues of personal hygiene, prevention of contamination and the need for time/temperature controls. It can be readily tailored to suit the client's operations and, if required, to utilise their existing hazard analysis. An attendance certificate is issued to all delegates although a simple appraisal, with a certificate of competence, may be supplied if required. HYGIENE AWARENESS A short food hygiene training course of two or three hours to raise awareness of food hygiene issues for persons that are not actually food workers (e.g. reception and cleaning staff). The course concentrates upon personal hygiene and general housekeeping and can be tailored for the delegates. A version of this course has been supplied for a company that is not even a food business - but they did supply packaging to the food industries! Another version has proven popular with low risk food businesses such as fruit and veg wholesalers. An attendance certificate is issued to all delegates although a simple appraisal, with a certificate of competence, may be supplied if required. BESPOKE TRAINING Examination courses can often be adapted or extended so that the food hygiene training is directly relevant to the normal work activities of the trainees. However, there are many instances where specific site or subject training would be more appropriate; and sometimes even cheaper than an "off the shelf" course!. We are happy to discuss your training requirements and can often offer suggestions as to course content. Domino Risk Management Ltd also issues certificates in its own name for food hygiene training courses that have been tailored to a client's needs and requirements. Because these are not accredited to a national standard we include the course duration and the course content on the actual certificate. CONTACT Contact Ken Rock on 01275 792328 or email info@dominorisk.co.uk to discuss your training requirements. Other examination courses (including Hazard Analysis) are available or we can supply personalised attendance certificates for bespoke courses. CIEH = Chartered Institute of Environmental Health CASE STUDY A consortium of National Health Service Trusts wanted to provide certificated food hygiene training for staff that handled food as only part of their normal employment. Initially, it was proposed to put everyone through a standard Foundation Certificate. However, after discussing their actual needs it was realised that there were other options. A programme of courses was put together which included the one-day basic Foundation course and a half-day Foundation Update course for staff that had undertaken level one training within the past five years. We also developed a half day Food Services course with a Domino Attendance Certificate. Even when the consortium closed we continued to supply training to the individual Trusts. |
made specifically suitable for staff working in the catering industry. The course requires six hours contact time plus upto 40 minutes for the final assessment. 
Domino Risk Management Ltd is approved as a training organisation
by CIEH (Chartered Institute of Environmental Health) and RIPH
(Royal Institute of Public Health)
for a selection of their courses (we are not approved for all of their courses
but would not anticipate any great difficulty in obtaining approval if a
client had a particular favourite). All courses are run in compliance
with the relevant
examination board's requirements and we are signed up to the CIEH Trainers' Charter.
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