adv manual

8/18/2019 Adv Manual

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Advanced Food Hygiene


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© CHGL 2000

© All the material in thiscourse manual can be freelyphotocopied as part of theCIEH Advanced Food Hygienecourse. The course manualcan also be downloaded fromthe CIEH website(www.cieh.org).

contents

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INTRODUCTION

A GENERAL INTRODUCTION

B BACTERIOLOGY

C FOOD-BORNE ILLNESSES

D PHYSICALCONTAMINATION OFFOOD

E FOOD STORAGE,TEMPERATURECONTROL ANDPRESERVATION

F DESIGN ANDCONSTRUCTION OF FOODPREMISES AND EQUIPMENT

G CLEANING ANDDISINFECTION

H PEST CONTROL

I PERSONAL HYGIENE

J TRAINING STRATEGIES

K LEGISLATION

L MANAGEMENT CONTROLTECHNIQUES

COURSE ADMINISTRATION ANDEXAMINATION REGULATIONS

1. COURSE STRUCTURE

2. ADMINISTRATIVEPROCEDURES

3. EXAMINATIONCONDITIONS

4. THE ASSIGNMENTS

5. THE EXAMINATION

6. TRAINERS' CHARTERPRINCIPLES

EXAMINATION INFORMATION(this information shouldbe photocopied and distributedto students)

STUDENT GUIDELINES

PREPARING FOR THE COURSE

THE ASSIGNMENTS

THE EXAMINATION

PASS MARKS

APPENDIX

OVERVIEW OFADMINISTRATIVE PROCESS

ASSIGNMENT RECORD SHEET

READING MATERIAL

CENTRE REPLACEMENTCERTIFICATE FORM

CANDIDATE REPLACEMENTCERTIFICATE FORM

COURSE REGISTRATION ANDORDER FORM

EXAMINATION RESULTS FORM

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Advanced Food Hygiene | introduction

This qualification, which wasintroduced in 1984, has beenregularly reviewed and modified tomeet the food industry's need for ahigh level practical trainingprogramme with external

accreditation.

The training programme is deliveredby registered centres and tutors andconsists of at least 36 hours ofteaching time, typically over 5 or more days. Some courses aredelivered in consecutive days, oftenresidentially – these ‘intensive‘courses have special examinationrequirements to maintain the quality

of the learning experience.

To undertake and be successful in theassessment candidates must submit two workplace assignments, as wellas taking a written examination.

Successful candidates will be able to:

Guide and advise on themanagement of food hygiene in afood business

Contribute to the management ofhygiene in a wide variety of foodbusinessesIdentify further technicalknowledge necessary in complexprocessesDetermine further trainingrequirements

Identify areas for legalcomplianceDetermine good practiceDesign an improvement planOutline a HACCP type studyPromote and encourage good

standards of food safetyLiaise with enforcement officersDeliver level 1 food hygienetraining (with appropriatetraining skills).

The programme is ideal for:

Production ManagersTrainersOwners or managers of food

businessesSupervisors with IntermediateFood Hygiene knowledgeHygiene personnelHygiene auditors.

Advanced Food Hygiene


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Advanced Food Hygiene | syllabus

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SYLLABUS

Note: The term food-borne illness is usedthroughout this syllabus as a generic term. Itincludes various others such as food poisoning,food-borne disease etc. The terms food-borneillness and food poisoning are interchangeable,and the terms food-borne disease (or food-borneinfection) are not used as general descriptors inthis syllabus. More specific categorisation offood-borne illnesses is achieved on an organismby organism basis.

Implicit in this syllabus is the need for thecandidate to understand the terminology usedin each section.

A. GENERAL INTRODUCTION

Learning ObjectiveThe candidate understands the relationshipsbetween food hygiene and food-borne illness andthe socio-economic cost of food-borne illness andtheir relationship to food safety and is able to:

1. Outline the economic costs upon employersand the personal costs to individuals offood-borne illnesses.

2. Explain the benefits to the employer of highstandards of food hygiene.

3. State the trend in the incidence of reportedcases of food-borne illnesses over the mostrecent 10 year period.

4. Explain the reasons for seasonal variationsin reported cases of food-borne illnesses.

5. Explain the customer aspirations andconcern for the safety and wholesomenessof food that they eat.

B. BACTERIOLOGY

Learning ObjectiveThe candidate understands the characteristicsand classification of bacteria (includingpathogenic and spoilage), and is able to:

1. Describe the structure, shape and sizeof bacteria.

2. Describe the functions of spores and their role in the survival of bacteria.

3. Describe toxin formation, and distinguishbetween exotoxins and endotoxins.

4. Explain the methods commonly used toidentify bacteria.

5. Explain the phases and significance of thegrowth curve of bacteria, their method ofreproduction and give examples of thegeneration times under optimum conditions.

6. State the factors influencing bacterialgrowth: nutrients, hydrogen-ionconcentration, water activity, temperature,atmosphere and competition.

7. State that bacteria have different optimumtemperatures for growth and understandthe terms psychrophile, mesophile,thermophile and psychrotroph.

8. Explain the application of bacterial samplingand monitoring of food and equipment andtheir limitations.

C. FOOD-BORNE ILLNESSES

Learning ObjectiveThe candidate understands the causes and controlmeasures of food-borne illnesses and is able to:

1. State that food-borne illnesses may becaused by the ingestion of poisonous foodssuch as plants, fungi, and fish, and foodcontaminated by:

(a) pathogenic bacteria or their toxins(b) chemicals including metals(c) viruses(d) mycotoxins(e) other agents such as protozoa and

parasites.

2. Explain the difference between toxic andinfective food-borne illnesses.

3. State the sources, types of food commonlyinvolved, incidences, vehicles and routes of


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transmission, average onset times/incubationperiods, symptoms, likely carrier status and

control measures for:(a) Salmonella spp(b) Clostridium perfringens(c) Staphylococcus aureus(d) Clostridium botulinum(e) Bacillus cereus(f) Vibrio parahaemolyticus(g) Escherichia coli including VTEC(h) Bacillary dysentery(i) Listeriosis(j) Typhoid and Paratyphoid

(k) Campylobacter enteritis(l) viruses including Hepatitis A,

Norwalk and SRSV

4. Explain the importance of the current controland prevention in relation to food of:

(a) Brucellosis(b) Tuberculosis

5. Explain the potential for bacterialcontamination throughout the foodproduction chain and describe methods ofcontamination control.

6. Explain the problems presented by carriers,(convalescent and symptomless (healthy)),and methods for their detection and control.

7. State how food-borne illness may be causedby chemicals (including metals) and is able togive examples of the way in which food maybecome contaminated by chemicals.

8. State, with examples, the symptoms of acute

and chronic chemical food-borne illness.9. State, with examples, how food-borne illness

can be caused by poisonous plants.

10. State, with examples, how the consumptionof certain types of fish and shellfish may giverise to illness.

11. Describe the role of management in theinvestigation of an alleged outbreak of afood-borne illness.

12. Describe the possible actions of enforcementauthorities in the investigation of an outbreakof a food-borne illness.

D. PHYSICAL CONTAMINATIONOF FOOD

Learning ObjectiveThe candidate understands the potential for physical contamination of food and measuresavailable for its prevention and is able to:

1. Describe the most common intrinsic andextrinsic physical contaminants of food.

2. Explain procedures available for thedetection, prevention and removal ofphysical contaminants.

3. Explain how food may be physicallycontaminated by non-food personnel suchas maintenance staff, contractors, visitorsand delivery personnel.

E. FOOD STORAGE, TEMPERATURECONTROL AND PRESERVATIONLearning ObjectiveThe candidate understands the importanceof providing and maintaining suitableconditions for the storage of all types of foodand is able to:

1. Explain the importance of satisfactorystorage to minimise contamination andbacterial multiplication, deterioration,decomposition and infestation.

2. Explain how stock control systems can beimplemented and describe the effects of

spoilage organisms on food.3. Explain why the shelf life of stored

products varies and the function of datelabelling of food.

4. Explain how stock may be examined for damage or spoilage and the methodsemployed for disposing of such stock.

5. Explain the temperatures necessary tocontrol enzyme and bacterial activity in food.

6. Explain the requirements for hygienicand efficient use of refrigerated and frozenstorage units.


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7. Explain the necessity for rapid chillingof food.

8. Explain the principles involved inmaintaining the safety and quality of foodby the use of:

(a) low temperatures(b) high temperatures(c) cook-chill, cook-freeze and sous-vide(d) canning and bottling(e) dehydration(f) chemicals such as preservatives, salt

and acids

(g) vacuum packaging and modifiedatmosphere packaging(h) smoking(i) irradiation.

9. Explain the importance of time controls inminimising multiplication of pathogenicorganisms.

F. DESIGN AND CONSTRUCTION OF

FOOD PREMISES AND EQUIPMENTLearning ObjectiveThe candidate understands the importance ofsatisfactory design, the use of suitable materialsin the construction of food premises andequipment, and the need for maintenance andimprovement plans, and is able to:

1. Describe the criteria used in site selection.

2. Describe the features of satisfactory design

of food premises, including product flow.3. Explain the importance of adequate

facilities for:(a) personnel(b) cleaning and disinfection(c) waste disposal.

4. Explain how standards are maintained inrespect of vehicles and outside catering.

5. Describe the features of satisfactory design

of food equipment.6. Explain the importance and use of suitable

construction materials for work surfaces,sinks and food equipment.

7. Establish a priority list for repairs andimprovements based on food safety risks.

G. CLEANING AND DISINFECTION

Learning ObjectiveThe candidate understands the principles andthe procedures for the satisfactory cleaning anddisinfection of food premises and is able to:

1. Define the terms cleaning, detergent,disinfection, sanitiser and sterilisation.

2. Explain the need for and benefits of cleaningand the principles of systematic cleaning.

3. Explain the properties required of cleaningchemicals used in the food industry.

4. Explain the principles of “cleaning in place”(CIP).

5. Describe the appropriate cleaning processfor a range of activities, areas, equipmentand environments.

6. Explain the need for and the essentialelements of cleaning schedules.

7. Describe the management and administrativefunctions in relation to cleaning.

H. PEST CONTROLLearning ObjectiveThe candidate understands the habitat and

characteristics of food pests, the need for control, and effective methods for their controland is able to:

1. Explain the habitat, characteristics andreasons for control of the following:

(a) rodents(b) birds(c) flying, crawling and stored-product

insects.

2. Explain the methods of control includingany limitations, available for rodents,birds and insects in and around foodpremises, including:


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(a) environmental control(b) physical control

(c) chemical control.3. Explain the importance of obtaining

professional advice or utilising trainedpersonnel and the methods available tomonitor both the contractor and theeffectiveness of their control.

I. PERSONAL HYGIENE

Learning ObjectiveThe candidate understands the need for highstandards of personal hygiene and is able to:

1. State the desirable personal qualities andstandards of a food handler and explainthe need for careful staff selection.

2. Explain why all staff have responsibilitiesin respect of personal hygiene.

3. Explain the hazards associated with:(a) skin injuries and infections and the

use of inappropriate dressings.(b) wearing jewellery and nail varnish.(c) inadequate or unsatisfactory

protective overclothing.(d) personal habits and bad practices.

4. State the controls necessary in respect ofpersons suffering from, or suspected of,suffering from food-borne illness.

J. TRAINING STRATEGIES

Learning ObjectiveThe candidate understands the need for andtechniques involved in food hygiene trainingand is able to:

1. State the need for, and benefits of, foodhygiene training.

2. Explain the factors to be considered in thedevelopment and content of hygienetraining programmes.

3. Explain the principles and methods ofeffective training.

4. Explain the use, benefit of and need for training records.

5. Describe the extent of training necessaryfor all associated personnel including foodhandlers, cleaners, serving staff, deliverypersonnel, contractors, administrativestaff, supervisors and managers.

K. LEGISLATIONLearning ObjectiveThe candidate understands the format andrelevance of UK and European Union legislationas it relates to food safety and is able to:

1. Understand the application of EuropeanDirectives to member States.

2. State the key aspects and requirements ofUK legislation on food operations,including general requirements for all foodbusinesses, and the general nature ofproduct specific areas such as meat, fishand shell fish, and dairy food producers.

3. Describe the role of Industry Guides toGood Hygiene Practice, EnforcementCodes of Practice and other guidance onfood safety.

4. State how legislation is applied and theactions that can be taken by enforcement

officers and understands the consequencesof non-compliance.

NOTE: The legislation section can be “tailored”to incorporate the legal system of other countries on request.

Specific sections of legislation will not be testedin the examination, but candidates should befamiliar with examples of legal provisionsdealing with personal hygiene, cleanliness,structure, temperature controls, training, andhazard analysis or HACCP requirements.


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L. MANAGEMENT CONTROLTECHNIQUES

Learning ObjectiveThe candidate understands the importance of,and the techniques involved, in managing foodsafety and is able to:

1. Describe the potential hazards (biological,chemical and physical) that can adverselyeffect the safety of food.

2. Explain the principles of HACCP, the stagesinvolved in HACCP type studies, and how

they can be applied in varying degrees ofcomplexity to any food business.

3. Describe the manager’s role in managingfood safety.

4. Explain the importance of establishingprocedures, monitoring and responding toproblems.

5. Explain the importance of regular management inspections and internal audits.

6. Describe the production and use of hygienepolicies, hygiene manuals, standards,specifications, etc.


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Advanced Food Hygiene | course administration and examination regulations

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COURSE

ADMINISTRATION ANDEXAMINATIONREGULATIONS

The following information sets out the details ofthe administrative arrangements you will need tomake to organise a course programme andconduct the assignments and examination for the CIEH Advanced Food Hygiene Certificate.

All tutors registered with the CIEH to offer thetraining together with appropriateadministrative personnel should be conversant with the details of this manual and it shouldbe kept on file for future reference. Failure tocomply with conditions of course delivery, or the correct conduct of the examination andappropriate submission of results may

jeopardise your candidates' results.

If you have any queries regarding aspects of the

information provided in this manual please contactthe Centre Support Team on 020 7928 6006 or e-mail [email protected].

1. COURSE STRUCTURE1.1 The course must cover the syllabus in aminimum contact time of 36 hours. Contacttime is the time taken to deliver actual trainingand does not include refreshment breaks,revision sessions, or ‘mock' examinations.

1.2 Training centres may formulate the coursestructure to suit customer circumstances.However, the training programme must cover the whole syllabus.

1.3 In addition to the course candidates are

required to successfully complete twoassignments from the list set by the CIEH. Therequired standard of 60% must be achieved ineach assignment before the candidate is eligibleto sit the examination (see section 5).

1.4 Where courses are delivered over a periodof five consecutive normal working days (anintensive course) candidates must be allowed aperiod of at least 28 days between the end ofthe course and the examination to assimilate

the knowledge.1.5 Ideally the training should be tutor-ledwith as many opportunities as possible for candidate participation and may include visits,individual or group exercises. Time taken for site visits should be in addition to the minimumrecommended course length.

1.6 All centres will be provided annually with asample examination paper and answer information. This maybe used as a ‘mock'

examination if the centre considers it appropriate.The paper may be photocopied or downloadedfrom the CIEH website.

1.7 All candidates must attend at least 80% of thecourse to be eligible to take the examination.Tutors should refer instances where specialcircumstances have prevailed to the OperationsManager for consideration prior to theexamination. Candidates whose course attendanceis below 80% will be automatically failed.


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1.8 Candidates who achieve an overall markbetween 60 - 79% will achieve a pass grade and

those achieving 80% or above will be awarded acredit grade. Candidates who do not achieve atleast 60% will be deemed to have failed.Candidates have one opportunity to re-sit theexamination upon submission of the appropriatecandidate entry fee. Candidates who do not re-sitwithin twelve months of the examination or failtheir second attempt are required to completethe whole course again resitting the examinationand resubmitting the assignments.

2. ADMINISTRATIVE PROCEDURES

2.1 There are scheduled examination datesthroughout the year. The dates are obtainablefrom our website www.cieh.org, from theCentre Support Team on 020 7928 6006 or from the winter edition of Trainers' Exchange(downloadable from the CIEH website).

2.2 To receive examination papers tutors must

follow these procedures:(i) Orders - tutors should complete the Course

Registration and Order Form, a master copy for photocopying purposes is includedin this course manual. Tutors should order only the number of examination papersrequired for each entry. The candidateentry fee is £32.90 inclusive of VAT. TheOperations Department must receive thisform at least 28 days before the

examination date.(ii) Receipt - All examination materials are

despatched to centres 7 working days prior to the examination date. The package willconsist of:

An examination paper for each candidateplus a tutor copy. The examination papersmust be placed in a secure place and onlyopened at the time of the examination.The name and address details of theappointed examiner to whom thecompleted scripts must be sent.Results sheet(s).

An examination feedback form for completion by tutors relating to the

examination system and paper. Tutors maybase their feedback on the examination byusing the extra examination paper providedfor this purpose only and must be returnedto the CIEH. This feedback is valuable tothe CIEH as the feedback is used toimprove future examinations.

(iii) Amendments to orders – The OperationsDepartment must be notified in writing of anychanges to the total number of candidates at

least 14 days before the examinationotherwise centres will be invoiced for theoriginal number of candidates registered.Please do not send a second registration formas this may cause duplication in the issue ofpapers and invoicing.

(iv) Payment - Centres will be invoiced within10 working days from the time of theexamination.

2.3 Special examination arrangements can be

made to assist candidates who have learningdifficulties e.g. students whose first language isnot English. The course tutor should contact theOperations Manager for details and authorisationat least 14 days prior to the examination.

2.4 Centres who wish to make specialarrangements for an examination, which is notone of the scheduled dates, may do so byapplying to the Operations Manager. The feefor this service is £250. Please note course

registration procedures still apply.

2.5 You should return to the CIEH any unusedexamination papers along with the completedexamination feedback form as well as the tutor copy. Completed examination scripts, resultsheet(s) and assignments should be sent to theallocated examiner. The examination paper must not be photocopied or used as samplematerial for ‘mock' examinations - a samplepaper is provided for this purpose.

2.6 Immediately after the examination centresmust send the assignments, the completed scriptsand results sheet(s) to the appointed examiner.


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All examination assessment materials must bewrapped securely and posted Royal Mail

Special Next Day Delivery and proof of postageretained. It is the centre's responsibility toensure that all examination materials, includingassignments are sent to the allocated examiner immediately after the examination as they arecontracted to mark to strict deadlines.

Centres must be aware that examiners have strictmarking deadlines. Failure to send examinationmaterial directly to the allocated examiner immediately after the examination will result in

the centre's entry not being marked until thenext scheduled marking session which will alsomean referral to a later moderation session. Thismay delay the issue of results and certificates.

Please ensure that all sections of the resultsheet(s) are completed clearly in type or blockcapitals as certificates are produced on the basisof the information provided.

2.7 The candidate entry is not refundable. Ifan individual is unable to take the

examination due to illness the entry may betransferred to the next examination date.Such a request should be supported with therelevant medical documentation and sent tothe Operations Manager.

2.8 The conduct of the examination is theresponsibility of the course tutor, and standardexamination conditions and procedures outlinedin this course manual must be observed.

2.9 The Advanced Food Hygiene Certificateresults take approximately 6-8 weeks to processas they are sent to an examiner and then to theCIEH for moderation. All results and certificatesare sent directly to the centre.

2.10 On receipt of the certificates the coursetutor should check the certificates to ensurethey are correct. They should then be signed bythe Course Director and despatched to thecandidates. Any incorrect certificates should becrossed through and returned to theOperations Department with the replacementcertificate order form detailing the error (seeappendix section).

2.11 The CIEH regrets that it cannot giveresults to individual candidates.

2.12 Students should be made aware of theneed to store the certificate appropriately sincethey may require it for verification purposes inthe future.

2.13 Replacement certificates are available inthe event of loss or damage but there is a feepayable. Master copies of these forms are inthe appendix section of this manual and canalso be downloaded from the website.

2.14 In the event that a course tutor or candidate is dissatisfied with the result(s) anapplication can be made to have the scripts re-marked. Requests for re-marking can only beaccepted from the centre contact to theOperations Manager and should be made inwriting within 28 days of receipt of the finalresult. There is a re-mark fee of £10.00inclusive of VAT per candidate. If the result ofthe re-marking is that a candidate passesinstead of fails or obtains a credit instead of a

pass then the fee is refundable.

3. EXAMINATION CONDITIONSCentres are obliged to provide the followingexamination conditions for candidates duringan examination:

3.1 The conduct of the examination is theresponsibility of the course tutor who mustensure that CIEH examination conditions andprocedures are followed. Failure to comply withprocedures may result in the centre and/or candidates being subject to penalties.

3.2 A room at an appropriate temperatureshould be provided and should be exclusive for the duration of the examination. There must beno interruptions throughout the period of theexamination.

3.3 Candidates must be provided withadequate stationery and appropriate seats anddesks. The seating arrangement should ensurethat candidates are far enough apart to preventdistractions and any potential for copying.


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3.4 A clock should be placed so that allcandidates can see it.

3.5 Centres must provide an invigilator for theexamination. The invigilator must ensure that:

Candidates are not making reference tonotes or books.Candidates are not talking to each other.All candidates have the stipulated time tocomplete the examination.

Important: Any candidate found makingreference to notes, talking or copying must be

disqualified from the examination. They mayalso forfeit the right to resit the examinationat another time. Centres should inform theOperations Manager of such circumstances inwriting as soon as possible.

3.6 The CIEH reserve the right to auditcentres, including examination procedures atany time and without prior notice.

4. ASSIGNMENTS4.1 The candidate must choose twoassignments from those offered by the centre.All documentation is non-returnable.

4.2 The tutor is responsible for marking theassignments in accordance with the markingcriteria set by the CIEH. The course tutor should also complete a CIEH AssignmentRecord Sheet for each assignment per student.

4.3 A minimum mark of 60% for eachassignment must be obtained before acandidate is eligible to enter the examination.It is the tutor's responsibility to ensure that thecandidate is eligible, as examiners willautomatically fail candidates who do notsubmit assignments of the required standard.

(i) The tutor must record all assignmentmarks on the result sheet, which is issuedwith the examination papers. The total

marks achieved in the assignmentsrepresent 50% of the total marksavailable.

(ii) All assignments and record sheets must besent to the examiner for verification, with

the scripts, on the day of the examinationby Special Next Day delivery. The Examiner will automatically fail candidates whoseassignments are not received with their scripts.

(iii) Centres must be aware that examiners havestrict marking deadlines. Failure to sendexamination material to the allocatedexaminer immediately after the examinationwill result in the entry not being marked

until the next scheduled marking.4.4 The CIEH provides ten assignment titlesfrom which you must select at least five to offer to your students. (The CIEH preference is thatstudents have a free choice from all titles). Youwill need to copy the chosen assignments ontoa customised list. To enable this the assignmenttitles appear as part of this course manual andare accessible in a file format on the CIEHwebsite (www.cieh.org/training) which can be

downloaded. Where it is appropriate it isacceptable to determine one assignment whichall students will undertake, but in the case ofin-house courses this one assignment should beallocated in a way which minimises theopportunity for plagiarism. In thesecircumstances at least five titles must be offeredfor the other assignment.

4.5 The list of assignment titles should beprovided to students at an early stage of thecourse, and a session on selecting andundertaking assignments must form part of thetraining programme.

4.6 All assignments must be marked using theCIEH marking scheme and grids in conjunctionwith the stated purpose of the assignment. Thiswill ensure that students are markedconsistently but also in a way which is relevantto the assignment.

4.7 Tutors must make it clear when marking

assignments where the marks have beenallocated. It is insufficient to only state atotal mark.


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4.8 Students should be encouraged to submitdraft copies so that tutors can give general

comments before a final copy is submittedfor marking.

4.9 Candidates for the examination mustsuccessfully submit two assignments. Over-generous marking of poor assignments willnot help candidates as examiners are requiredto scrutinise assignment marking, and incertain cases such situations may result in acandidate failing.

4.10 Tutors will need to provide appropriatepost course support for candidates submittingassignments. However, there is no reason whystudents cannot commence planning during thetraining programme itself following the relevanttopic being taught.

4.11 Suitable feedback is essential. It should behelpful, constructive, positive and indicate areaswhere further improvement could be made.Tutors should be confident to give high markswhere work is good, and low marks where

work is inadequate.

4.12 Each candidate is required to produce twoindividual assignments, each one being about aparticular food safety control method or system. Each assignment must be related to aspecific food business or premises, which canbe the same for both assignments.

4.13 Each assignment must contain thefollowing sections:

(i) A summary of the principles of the control,how it contributes to food safety and theconsequences of the control breakingdown (25%).

(ii) A description of how management shoulddesign, implement and monitor the control(25%).

(iii) An investigation, analysis andrecommendations on the effectiveness ofthe particular control selected following avisit to a food unit or premises. Highlight anydeficiencies and propose an action plan toensure the control is properly applied (50%).

The assignment topics are:A. Temperature control/heat processing

B. Preservation of food (excluding heat orcold processes)

C. Staff trainingD.Pest controlE. Stock rotationF. Physical contamination controlsG.Chemical contamination controlsH.Cleaning and disinfection/sanitising

proceduresI. Personal hygiene controlsJ. Design, construction and layout of food

premises.

A list of the general outcomes for eachassignment combined with the marking criteriaand comments sheet can be found in theappendix section (Assignment Record Sheet).Candidates should be provided with thisinformation. Tutors must complete anAssignment Record Sheet and comment sheetfor each assignment. When photocopying theAssignment Record Sheet please remember to

also photocopy the comments sheet.

5. THE EXAMINATION5.1 The Advanced Food Hygiene examinationconsists of a 2 1/ 2 hour written paper. The paper consists of two parts, A and B:

Part A: Five structured questions, worth15 marks each.All questions must be answered.

Part B: Three free response questions,worth 25 marks.One question only must be answered.

5.2 Important: In cases where candidates do notattempt Part B of the written examination andgain an overall pass mark of 60% or above(including the assignment marks) the candidatewill have deemed to have failed the examination.

The final mark is made up of marks achieved inboth the written examination and theassignments. Candidates must gain at least 50%in the written examination to achieve a pass.


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6. TRAINERS’ CHARTER PRINCIPLESAs a CIEH trainer you should be familiar withthe Trainers' Charter. Here is a summary of theseven principles and how they apply to theCIEH Advanced Food Hygiene Certificate andthe training programme you offer.

1. Provision of pre-course informationAll candidates should receive copies of thesyllabus, the student guidelines, and therecommended reading list or specific coursetextbook in advance or at least at the start ofthe training programme. The CIEH haveproduced a textbook tailored for the AdvancedFood Hygiene Course. The publication is titledManaging Food Safety and is available from theCIEH Publications department. Trainers mayalso wish to provide a personal letter and acopy of the ‘marketing' information whichoutlines the purpose of the course, along withthe usual venue details and programme times(including examination date) before bookingsare confirmed.

2. Appropriate training solutionCandidates for this programme should have arealistic expectation of success. Although anormal route to this course would be throughbasic and intermediate levels this is notcompulsory. Trainers should ensure thatemployers and students themselves are awareof the level of this programme. Copies of themarketing information should be provided or made available before bookings are confirmed.

Trainers should tailor their material according tothe background and experience of their students – this can usually be done mosteffectively during and after the first day of theprogramme when any advance information canbe clarified.

3. Effective management of deliveryThis standard principle applies to all programmesin the same way. In residential programmes for example, trainers should be careful to avoid

excessive formal training time being allocated toevening sessions, as most students have a finitecapacity to absorb information!

There is a minimum tutor contact time requiredof 36 hours. This is time represented by formal

training sessions led or facilitated by a CIEHadvanced registered tutor. Other non CIEH tutorswith specialist knowledge may be used withinthat framework for up to 30% of the total time,providing that CIEH advanced tutors are either present or carry out a feedback session toestablish or confirm learning.

Session plans at this level should be no lessdetailed than others, but clearly can be muchmore flexibly applied dependant on the group

and time allocation available.Trainers should consider if appropriate, theprovision of a separate review and examinationpractice day prior to the examination itself.

4. Method of deliveryWhile training methods must ultimately be theprovince of the individual trainer, this programmewill take place over a number of days, andtherefore it is essential that it is interactive andthat students have an opportunity to work with

and learn from each other. Lecture style deliverythroughout this programme denies the studentthe opportunity to build relationships which helpto consolidate learning. The opportunity todeliver a longer training programme should meanthat all of the senses can be stimulated to providehighly effective and memorable training.

5. Quality of training materialsVarious training resources are available from theCIEH to assist with the delivery of this

programme. However, trainers should be wary oftaking any training resource and applying itwithout modification to any programme. Alltraining resources need careful considerationbefore use to ensure they ‘fit' the group andcontext for the learning plan.

With the quality and availability of moderntechnology there are no excuses for trainingmaterials, session notes etc. to be anything other than good quality. Trainers will be pleased to note

that this does not mean the end of flipcharts! Itdoes mean that best efforts should be made toimprove the quality of any training aids used.


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6. Trainer knowledgeTrainers will need to be up to date with the

science of food safety, legislation and newmethods of food processing. Updating can beachieved through subscription to membershiporganisations such as the CIEH (see website for more information), trade journals, studying up todate food safety texts, regular contact withenforcement officers, and, for CIEH members,association with the CIEH Centre and Branchnetwork. The CIEH often presents trainingseminars on various food safety topics, availableat special rates for members. Regular attendanceat such events can ensure that trainers are awareof new trends and information.

The use of specialist ‘speakers' or trainers canalso be considered.

7. EvaluationTrainers should ensure that evaluation of their training programme extends beyond theexamination as a measure of success. For suchan extensive programme the evaluation process

may consist of several parts:An end of course evaluation regardingtiming, notes, venue, trainer support etc.A day by day evaluation of each topicarea for clarity, relevance etc.An overall post course evaluation ofvalue in relation to work and howchanges have been identified.


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Advanced Food Hygiene | examination information

16

EXAMINATION

INFORMATIONSTUDENT GUIDELINES

The Advanced Food Hygiene programme isintended to help you develop knowledge andskills in key areas of food hygiene management,as described in the syllabus. This sectionprovides you, the student, with advice on howto approach the course, how to organise anyextra study time you may need, how to plan

and undertake the assignments, and how toprepare for the written examination.

All CIEH registered trainers work in accordancewith the CIEH Trainers' Charter, so if duringyour course you are unclear about how well youare learning, or what is required from you, youshould speak to the trainer as soon as possibleso that you can receive further assistance.

Whether you are used to studying or takingexaminations or not you should spend a few

minutes to read these notes carefully and ifthere is anything you don’t understand youshould ask your course tutor for advice.

Try to remember that the whole purpose ofthe training course, examination andassignments is to help you to be more effectivewhen you are at work.

You should have been given a copy of thisguidance at the beginning of your course.

HOW TO APPROACH

THE COURSEBEFORE THE COURSE

If you have received this information in advanceyou may have the opportunity to do somepreparation for the course. It is probably best toask the person who booked you onto the courseto find out if any preparation is necessary. Allcourses are different so it may be that thetrainer does not require any pre-reading or other activity. However, it is always worthspeaking to a line manager if you have oneabout what you want to get from the course,apart from the qualification of course! If you donot have a line manager, you could try speakingto the trainer or training organisation directly,but in any event take some time to thinkthrough your objectives for undertaking thecourse and what you want to achieve.

DURING THE COURSEThe CIEH Advanced Food Hygiene programme isdelivered over a period of time (minimum of 36training hours) so there is plenty of time todevelop your understanding. It is important tomake sure that if you experience any difficultiesin the material or subjects being presented, youtalk to one of the course tutors as soon as youcan. It is probably best to raise problems at the

end of the training day or during one of thebreaks, although you should also feel free to raisequestions during any of the training sessions.

Most courses will either be accompanied bysession notes or by a course text book chosenfrom several recommended titles. The CIEHhave produced a textbook tailored for theAdvanced Food Hygiene Course. Thepublication is titled Managing Food Safety andis available from the CIEH Publications

department. It is good practice to take your own notes so that you can look back and reflecton the discussions and learning points.


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17

Particularly during group work or exercisesmake sure that you record the conclusions even

if someone else volunteers to give the feedback.If the tutors give work to be done betweendays i.e. homework - always make sure youattempt it. This will give you a chance to checkout your understanding and may even give yousome examination practice.

ASSIGNMENTS

In order to be eligible to take the examinationyou will need to complete two assignments andachieve at least 60% in each.

Your course tutor will provide a set of at leastfive choices of assignment, although in certaincircumstances it may have been agreed that allstudents do one assignment which is the same,and this will be nominated by the course tutor.

All of the assignments require you to consider afood based situation in practice so that you will

need to carry out some practical research toproduce the required report.

The CIEH believes workplace based assignmentsshould be useful, and that the marking criteriashould be as simple and clear as possible. Thetutor will provide you with a marking grid sothat you can see how the marks are allocatedand you can then plan your researchaccordingly. You should check with your tutor whether you can arrange to submit a draft of

your assignments first for general comment.Assignments do not have to be lengthy nor dothey need to be presented with an excess ofphotographs, diagrams and detailedappendices. Many assignments are successfulwith a wordage of between 1500 to 2500. Inany event it is important that your workaddresses the appropriate criteria and isreadable, accurate and logical in its layout.

Your tutor will provide you with a list of CIEHapproved assignment topics.

THE EXAMINATIONThe CIEH Advanced Food Hygiene examinationlasts 2 1/ 2 hours and consists of two parts:

Part A consists of five structured questionseach consisting of several parts requiringshort answers in spaces provided on theexamination paper itself. You are expectedto answer all the questions in Part A. Eachquestion is worth 15 marks.Part B consists of a free response or essaytype question where you answer onequestion from a choice of three. Thisquestion is worth 25 marks.

The pass mark for the written paper is 50%although the overall pass mark is 60%. Youmust achieve a pass mark in both theassignments and the written paper to achievethe qualification. Candidates who score 80% or above for the written paper and the assignmentscombined are awarded a credit pass.

The examination is designed to test your

knowledge and understanding of food hygieneso poor grammar and spelling mistakes will notmatter. The questions are not designed to tripyou up and there are no trick questions.

THE EXAMINATION QUESTIONS

Important words in the question are in bold typee.g. ‘Give one example and one reason why...’In a case like this make sure that you do both,

otherwise you will not be eligible for full marks.Each section of each question has a markallocation shown in brackets e.g. (3 marks).Obviously a question with 3 marks will requiremore information than one with only 1 mark.Being aware of this may help you to plan your time better.

The three most common reasons for losingmarks are:

(i) Not reading the question properlyMake sure you understand the questionbefore you begin the answer. If you are


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18

asked to ... ‘Give three of....’ give the bestthree you can think of rather than the first

three which come into your head! If you areasked to give three examples of physicalcontamination you will not gain any marksif you give examples of chemicalcontamination. In addition if you read thewhole question first you are less likely tomiss the point or answer something which isdealt with elsewhere in the same question.

(ii) Not giving enough detailYou should always provide the fullest

answer you can in the space provided. Theexaminers who mark papers can not givecredit if the answers are not clear or do nothave sufficient detail. One word answersare rarely sufficient. For example, as aresponse to a question requiringmanagement action to improve personalhygiene, the answer ‘training' attracts nomarks compared to ‘training for foodhandlers in handwashing techniques andsickness reporting procedures’.

(iii) Leaving parts of questions unansweredThis might be because you aren’t sure ofthe answer but if you give no answer at allyou will automatically lose those marks. Ina case like this and as a last resort youshould make an educated guess.

Some candidates do not manage their timewell and find they cannot complete thepaper in the 2 1/ 2 hours. Keep a regular check on the clock and avoid spending toomuch time on one question.

AFTER THE EXAMINATION

It will take approximately 8 weeks for you toreceive your examination results. If you aresuccessful you will then have been recognisedas having achieved a level of food hygieneknowledge which is highly regarded not just in

the UK but around the world. This will enableyou to take on responsibilities for managingfood safety on behalf of your organisation.

You will need to keep up to date on a regular basis and especially if your area of the food

industry is complex or rapidly changing. Youmay also be eligible to apply to be a CIEHtrainer to deliver courses leading to the CIEHlevel 1 food hygiene qualifications, providedyou have a training qualification and have foodindustry experience. Please contact the CentreSupport Team on 020 7928 6006 or [email protected] for more information.

If you do not pass first time you will receivefeedback from your tutor on your

performance which should help you plan tore-take the examination. Your tutor should beable to help you with examination practiceand arranging a re-sit date. You may take onere-sit within 12 months without retaking thecourse or re-submitting the assignments. After this 12 month period or in the event that youfail the examination after the second attemptyou must resit the whole course and resubmitnew assignments.

PASS MARKSCandidates who achieve an overall markbetween 60 - 79% will achieve a pass gradeand those achieving 80% or above will beawarded a credit grade. Candidates who donot achieve at least 60% will be deemed tohave failed.

We hope that you will find this information

helpful and we wish you good luck in your current and future studies.


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Advanced Food Hygiene | appendix

19

APPENDIX

Overview of Administrative Process

COURSE REGISTRATION ORDER

CIEH to receive this form 28 days prior to the examination date

ACKNOWLEDGEMENT LETTER FROM CIEH

Centres will receive one shortly after we receive your Course Registration Form

ANY AMENDMENTS

CIEH should be notified in writing 14 days prior to the examination

EXAMINATION PAPERS

Centres should receive these 5 working days prior to the examination

EXAMINATION DAY

Send scripts and assignments by ‘Special Next Day Delivery' to the allocated examiner

SCRIPTS & ASSIGNMENTS SENT TO CIEH

Examiner sends assessment materials to CIEH after 18 days

MODERATION DAY AT THE CIEH

Scripts and assignments will be moderated by CIEH appointed moderators

RESULTS PROCESSED

Certificates and results posted to centres 6 – 8 weeks after the examination


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Understanding of control 25% Mark1- 6% Little knowledge of how the control contributes to food safety.

Few methods of control given with poor detail.7-13% Fair knowledge of how the control contributes to food safety.

Some methods of control given with reasonable detail.14-19% Sound knowledge of how the control contributes to food safety.

Several methods of control given with good detail.20-25% Comprehensive knowledge of how the control contributes to food safety.

Good range of methods of control given with full detail.

Understanding of management role 25%1- 6% Poor understanding of management role and little insight into establishment

of controls. Few examples of monitoring with little detail.7-13% Some understanding of management role, fair insight into establishment of

controls. Reasonable examples of monitoring with some detail.14-19% Sound understanding of management role, good insight into establishment

of controls. Good examples of monitoring with good detail.20-25% Comprehensive understanding of management role, thorough insight into

establishment of controls. Comprehensive range of examples of monitoringwith comprehensive detail.

Investigation, analysis and recommendations in a food business 50%1- 10% Inadequate investigation, little information or analysis, poor detail

in recommendations.11-20% Simple investigation, some information or analysis, some detail in

recommendations.21-30% Good investigation, good range of information and analysis, useful detail in

recommendations.31-40% Thorough investigation, wide range of information gathered, well analysed,

very good detail in recommendations.41-50% Excellent investigation, comprehensive information gathered, highly detailed

analysis, full detail in recommendations.

TOTAL

Tutor Name Signature

Centre Number A Date

Assignment Record Sheet Candidate Name

A. TEMPERATURE CONTROL/HEAT PROCESSING

The candidate should demonstrate understanding of:1. How temperature contributes to food safety, and the different methods of controlling it at points

in a food process.2. How management can establish a safe temperature control system, monitor it and

ensure it is effective.

The candidate should demonstrate the ability in a food business or food premises to:3. Identify the temperature control systems in operation or intended to operate, consider whether

they are appropriate to provide for food safety, determine their effectiveness in practice, analyseany deficiencies and produce a report which proposes recommendations for improvement.


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B. PRESERVATION OF FOOD (EXCLUDING HEAT OR COLD PROCESSES)

Choose one method preservation and demonstrate an understanding of:1. How the preservation process contributes to food safety, and the different methods of controlling

it at points in a food process.2. How management can establish a safe preservation process and their role in monitoring it and

ensuring it is effective.

The candidate should demonstrate the ability in a food business or premises to:3. Identify the preservation process in operation or intended to operate, consider whether is

appropriate to provide for food safety, determine its effectiveness in practice, analyse anydeficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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C. STAFF TRAINING

The candidate should demonstrate understanding of:1. How staff training contributes to food safety, and the different methods and approaches for staff

training throughout a food business.2. How management can establish a staff training system and their role in monitoring it and ensuring

it is effective.

The candidate should demonstrate the ability in a food business or food premises to:3. Identify the staff training programme in operation or intended to operate, consider whether it is


















TOTAL




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D. PEST CONTROL

The candidate should demonstrate understanding of:1. How pest control contributes to food safety, and the different methods of pest control in a

food business.2. How management can establish a safe pest control system and their role in monitoring it

and ensuring it is effective.

The candidate should demonstrate the ability in a food business or premises to:3. Identify the pest control system in operation or intended to operate, consider whether it is


















TOTAL




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E. STOCK ROTATION

The candidate should demonstrate understanding of:1. How stock rotation contributes to food safety, and the different methods of controlling it within a

food business.2. How management can establish a safe stock rotation system and their role in monitoring it and

ensuring it is effective.

The candidate should demonstrate the ability in a food business or food premises to:3. Identify the stock rotation systems in operation or intended to operate, consider whether they are

appropriate to provide for food safety, determine their effectiveness in practice, analyse anydeficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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F. PHYSICAL CONTAMINATION CONTROLS

The candidate should demonstrate understanding of:1. How physical contamination controls contribute to food safety, and the different methods of

controlling physical contamination at points in a food process.2. How management can establish a safe physical contamination control system and their role in

monitoring it and ensuring it is effective.

The candidate should demonstrate the ability in a food business or food premises to:3. Identify the physical contamination controls system in operation or intended to operate, consider

whether it is appropriate to provide for food safety, determine its effectiveness in practice, analyseany deficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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G. CHEMICAL CONTAMINATION CONTROLS

The candidate should demonstrate understanding of:1. How chemical contamination controls contribute to food safety, and the different methods of

controlling chemical contamination at points in a food process.2. How management can establish a safe chemical contamination control system and their role in


The candidate should demonstrate the ability in a food business or food premises to:3. Identify the chemical contamination controls system in operation or intended to operate, consider

whether it is appropriate to provide for food safety, determine its effectiveness in practice, analyseany deficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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H. CLEANING AND DISINFECTION/SANITISING PROCEDURES

The candidate should demonstrate understanding of:1. How cleaning and disinfection contributes to food safety, and the different methods of controlling

it at points in a food process.2. How management can establish a safe cleaning and disinfection system and their role in


The candidate should demonstrate the ability in a food business or food premises to:3. Identify the cleaning and disinfection systems in operation or intended to operate, consider

whether they are appropriate to provide for food safety, determine their effectiveness in practice,analyse any deficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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I. PERSONAL HYGIENE CONTROLS

The candidate should demonstrate understanding of:1. How personal hygiene controls contribute to food safety, and the different methods of

controlling personal hygiene at points in a food process.2. How management can establish a safe personal hygiene control system and their role in


The candidate should demonstrate the ability in a food business or food premises to:3. Identify the personal hygiene control systems in operation or intended to operate, consider

whether they are appropriate to provide for food safety, determine their effectiveness in practice,analyse any deficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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J. Design, construction and layout of food premises

The candidate should demonstrate understanding of:1. How design, construction and layout contributes to food safety, and the different methods of

controlling it in new and existing food premises.2. How management can establish safe design, construction and layout and their role in ensuring

it is effective.

The candidate should demonstrate the ability in a food business or food premises to:3. Identify the design, construction and layout principles in use, consider whether they are

appropriate to provide for food safety, determine their effectiveness in practice, analyse anydeficiencies and produce a report which proposes recommendations for improvement.

















TOTAL




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Assignment Comments Sheet

Tutor's comments

Tutor's signature ________________________________________ Date _______________

Examiner's comments (if referring for moderation)

Examiner's name _____________________________________

Examiner's signature ______________________________________ Date _______________


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Advanced Food Hygiene | reading material

31

Reading material

The books listed below are only provided assuggested reading materials in addition to anythat the course tutor may already use. This isnot an exhaustive list.

All the books can be obtained from the CIEHPublications department or by visiting our website at www.cieh.org.

Managing Food SafetyPublished by Chadwick House Group Limited

HACCP in PracticePublished by Chadwick House Group Limited

Food Poisoning & Food Hygiene (6th Edition)BC Hobbs and D RobertsPublished by Edward Arnold

Hygiene for Management (8th Edition)Richard Sprenger

Highfield Publications

Industry Guides to Good Hygiene PracticeBy the Food Safety and Hygiene Working GroupPublished by Chadwick House Group Limited

Titles available in this series:

The Catering GuideThe Baking GuideThe Retail Guide

The Wholesale GuideThe Markets and Fairs GuideThe Fresh Produce GuideThe Flour Milling GuideThe Bottled Water Guide


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The certificate which the Chartered Institute of Environmental Health issues as

proof of the conferment of an award is a unique and valuable document whichshould be carefully preserved by its recipient. The certificate is the property ofthe awarding body. Under no circumstances will the CIEH issue additional copiesor duplicates to any applicant holding an original certificate.

The loss or destruction of a certificate is a serious matter and a replacement willonly be issued at the discretion of the CIEH. The CIEH will consider eachapplication and may decide either to issue a letter confirming the original awardor a replacement certificate. Replacements have precisely the same standing asthe original. The CIEH reserves the right not to issue a replacement or to specifyreasons for its decision.

Effective learning is a continuous process. The CIEH strongly recommends thatrefresher training is undertaken at least every 3 years.

Applications for the issue of a replacement certificate must be directed to theFinance Department of the CIEH. It is essential that you supply the name of theCIEH registered centre or centre number.

Please note that replacements for certificates dated prior to March 1992 willreceive a letter of confirmation as a replacement and not a certificate.

Applicants seeking a replacement for a CIEH certificate bearing a company logoshould contact the company to arrange the issue of a replacement certificate.

All centres must provide:

1. The application form with all relevant sections completed.2. A cheque/postal order for £6.82 for each replacement sought made payable

to: Chadwick House Group Limited or an official order number should youwish to be invoiced. The administrative fee covers the production of acertificate or a letter of confirmation.

Together with either

(i) the damaged or defaced certificate

or

(ii) complete the section which requests the reason for application setting outthe circumstances in which the certificate was lost or destroyed. Should areplacement be issued, it must be returned to the CIEH if the original issubsequently found.

and

(iii) if the request is for a replacement of an older style certificate (prior to March1992) a copy of the results sheet from the centre must be attached. We willbe unable to process your application if this is not provided.

GUIDANCE FORAPPLICANTS(CENTRES)

APPLICATION FOR THE ISSUE OFA REPLACEMENT CERTIFICATE

If you have any queries please contact ourCentre Support Team

Chadwick House Group Ltd Chadwick Court 15 HatfieldsLondon SE1 8DJTel: 020 7928 6006Fax: 020 7827 5865Web: www.cieh.org Email: [email protected]


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Date of Examination: Batch Reference No.:

Reason for application:(please refer to guidance notes)

If your application is not for a complete batch please complete the following information for each candidate:

Surname, Full First Name Correct Name Date of Birth Certificate Date of Exam(As it appeared on the Certificate) Surname, Full First Name (dd/mm/yy) Number

N.B. Certificates that have spelling errors or have been damaged must be returned with this form.

Please indicate the number of replacement certificates required (current price £6.82 incl. VAT per candidate)

□ Cheque enclosed for £ made payable to Chadwick House Group Limited .

□ Please invoice customer order number:(N.B. Centres can only be invoiced if an official order number is supplied in the space provided above). Please do not send your official order separately.

Signature: Printed Name: Date:

Centre Account No.:Centre Name:

Contact Name:

Centre Address:

Post Code:Centre Telephone No.:(including STD code)

Title of Qualification:

Food Safety : Food Hygiene Options □ Basic Food Hygiene □Intermediate Food Hygiene □ Hazard Analysis □

HACCP □ Advanced Food Hygiene □

Other □

Occupational Health & Safety : Basic Health & Safety □Risk Assessment □ Advanced Health & Safety □

Supervising Health & Safety □ Principles of Manual Handling □

Principles of COSHH □

Environmental Protection : Environmental Awareness □Environmental Management □

Education : Group Training Certificate □

For use by centres

REPLACEMENT CERTIFICATE APPLICATION FORM

CIEH use only:

Finance Date Received: Cheque/Postal Order No.: Authorised by: Date:

Operations Date Received: Certificate Enclosed: Yes/No Despatch Date:

To be completed by all applicants in TYPE or BLOCK CAPITALSonly.

Issued 08/00

(If applicable)


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The certificate which the Chartered Institute of Environmental Health issues as

proof of the conferment of an award is a unique and valuable document whichshould be carefully preserved by its recipient. The certificate is the property ofthe awarding body. Under no circumstances will the CIEH issue additional copiesor duplicates to any applicant holding an original certificate.

The loss or destruction of a certificate is a serious matter and a replacement willonly be issued at the discretion of the CIEH. The CIEH will consider eachapplication and may decide either to issue a letter confirming the original awardor a replacement certificate. Replacements have precisely the same standing asthe original. The CIEH reserves the right not to issue a replacement or to specifyreasons for its decision.

Effective learning is a continuous process. The CIEH strongly recommends thatrefresher training is undertaken at least every 3 years.

Applications for the issue of a replacement certificate must be directed to theFinance Department of the CIEH. It is essential that you supply the name of theCIEH registered centre or their centre number.

Please note that replacements for certificates dated prior to March 1992 willreceive a letter of confirmation as a replacement and not a certificate.

Applicants seeking a replacement for an CIEH certificate bearing a company logoshould contact the company to arrange the issue of a replacement certificate.

All applicants must provide:

1. The application form with all relevant sections completed.2. A cheque/postal order for £15.00 for each replacement sought. This is an

administrative fee to cover the production of a certificate or a letter ofconfirmation, made payable to: Chadwick House Group Limited.

Together with either

(i) the damaged or defaced certificate

or

(ii) a completed Declaration setting out the circumstances in which the certificatewas lost or destroyed and an undertaking that, should a replacement beissued, it will be returned to the CIEH if the original is subsequently found.

and

(iii) if the request is for a replacement of an older style certificate (prior toMarch 1992) a copy of the results sheet from the centre must be attached.We will be unable to process your application if this is not provided.

GUIDANCE FORAPPLICANTS(CANDIDATES)

APPLICATION FOR THE ISSUE OFA REPLACEMENT CERTIFICATE

If you have any queries please contact ourCentre Support Team

Chadwick House Group Ltd Chadwick Court 15 HatfieldsLondon SE1 8DJTel: 020 7928 6006Fax: 020 7827 5865Web: www.cieh.org Email: [email protected]


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Centre Account No.:Centre Name: Venue:Date of Examination:Certificate No.:Name as it appeared on the original certificate Correct Spelling (If applicable)

Reason for application (please refer to guidance notes)

Damaged or defaced certificates must be enclosed with the application

This declaration should be completed if the original certificate has been lost and should be signed and sealed/stamped by a Magistrate/Commissioner for Oaths/Practising Solicitor.

I (Full Name) of (Address)

in the County of hereby undertake that, should a replacement certificate be issued andmy original certificate is subsequently found, I will return the replacement to the CIEH and do solemnly andsincerely declare that (explain the circumstances of the loss)

and I make the declaration conscientiously believing the same to be true by virtue of the provisions of the“Statutory Declaration Act, 1835”

Signature:Declared at on the day of 20Before meMagistrate/Commissioner for Oaths/Practising Solicitor.(Delete as appropriate and affix or impress Official Seal or stamp )

Applications that have not been officially signedwill be returned unprocessed to the applicant.

□ Cheque/postal order enclosed for £15 made payable toChadwick House Group Limited

Full Name:

Address:

Post Code:

Daytime Telephone No.:

Date of Birth:

Title of Qualification:

Food Safety : Food Hygiene Options □ Basic Food Hygiene □

Intermediate Food Hygiene □ Hazard Analysis □HACCP □ Advanced Food Hygiene □

Other □

Occupational Health & Safety : Basic Health & Safety □Risk Assessment □ Advanced Health & Safety □

Supervising Health & Safety □ Principles of Manual Handling □

Principles of COSHH □

Environmental Protection : Environmental Awareness □Environmental Management □

Education : Group Training Certificate □

For use by candidatesREPLACEMENT CERTIFICATE APPLICATION FORM

CIEH use only:Finance Date Received: Cheque/Postal Order No.: Authorised by: Date:

Operations Date Received: Certificate Enclosed: Yes/No Despatch Date:

To be completed by all applicants in TYPE or BLOCK CAPITALSonly.

Issued 08/00


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Advanced Food Hygiene Certificate

Please complete and return to :CIEH, Sales Orders Dept.,Chadwick Court,15 Hatfields,London SE1 8DJTel: 020 7928 6006Fax: 020 7827 5865

Please allow 14 days for deliveryof your examination papers or vouchers.

Orders required within 1-3 days will be charged anextra £20.00 +VAT postage.

Orders required within 4-14 days will be charged anextra £7.50 +VAT postage.

COURSE REGISTRATION AND ORDER FORM

For CIEH use only:Invoiced/paid Invoice No: No. of Papers:

Processed by: Date: Despatch Method:

Despatched by: Date:

PLEASE KEEP A COPY FOR YOUR RECORDS

Please complete

adv manual

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