Hygiene Management Course - October 2009

News | 1 October 2009

This professional qualification is run in conjunction with Holchem Laboratories Ltd and Food Training Partnership and is the only nationally accredited course dealing specifically with the management of hygiene in the food processing/manufacturing sector. The qualification is the equivalent to an NVQ Level Three and is awarded through the Open College Network, which is specifically targeted at adult learners actively employed within their chosen sector.

The course is operating on a three-day workshop basis over a two-month period - attending all six days is mandatory to successfully complete the course.

Assessment is through submission of a portfolio of evidence consisting of a series of 'work-books' and assignments, the latter being employment based.

October 2009 Course

Holchem's Nationally Accredited Hygiene Management Course is being in run in October and November 2009.

The course of 6 days is given as two blocks of 3 days:

·         12th, 13th & 14th October 2009, and

·         23rd, 24th & 25th November 2009

The course is being run at Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD


Cost of the 6 day course:

Campden BRI member        £1050 + VAT

Non-member                     £1400 + VAT

Please book directly with CCFRA.


The course has been specifically devised for those involved in managing or assessing hygiene operations/ activities in the food industry, technical managers and those who wish to demonstrate that they have a competent person in charge of their hygiene.

The syllabus for the course covers:

·         Legislation, third party auditing and retailer issues

·         Staff recruitment, training, motivation and retention

·         Environment issues, including IPPC

·         Health and safety relating to the hygiene operation

·         The chemistry of cleaning and disinfection

·         Methods of dosing, applying and cleaning with chemicals

·         Process verification and ensuring hygiene standards are met and maintained

·         Microbiology, including identification and investigation of micro issues

·         Pest control

·         Design and construction of equipment and food rooms

·         Budget controls and financial issues