Food Hygiene
Chartered Institute of Environmental Health (CIEH)
- Level 1 – Induction course, 3hrs; from £35 per candidate
- Level 2 for food handlers, 6hrs; from £75 per candidate
- Level 3 for Supervisors, 18 hrs; £310 per candidate
- Level 4 for Management, 36 hrs; £615 per candidate
Highfield Awarding Body for Compliance (HABC)
- Level 3 Award in Effective Auditing & Inspection Skills, 2 days, £215 per candidate
- Introduction to 7 HACCP Principles, 1 day, £150 per candidate
- Designing your own food safety management system, 1 day, £150 per candidate
Simon Le Cornu-Brown CBII is a member of the CIEH and has specialized in food safety since joining the lecturing team at Highlands College in 1981.
His business, Island Hospitality Training, delivers training to Seymour Hotels, Liberation Group, Easenmyne, Lodestar Group and Jersey Cheshire Home among many others.
For further information on the above courses, including dates and times, please contact me on:
Tel: +44 (0)1534 731112 & +44 (0)7797 718120
Email: slecornubrown@aol.com
www.islandhospitalitytraining.com
The Royal Society for the Promotion of Health Fundamentals in Food Hygiene
This course is a basic course covering the essentials of food hygiene in a simple but interesting way, and has been specially designed for personnel undertaking first-line duties in preparing, serving or retailing food. Trainees are not expected to have any previous knowledge or qualification in the subject. They should complete all units of the course and the examination in order to qualify for either the Fundamentals in Food Hygiene or for the written confirmation of attendance.
The course is normally one day, however, it can be tailored to meet the needs of an organisation, so as to fit in with shift patterns, for example 3 by 2 hours Monday, Wednesday & Thursday afternoons. The requirement is normally 7 hours, which includes the examination. The examination is a multi-choice 30 question paper. There is an arrangement so that a trainee can be given an oral assessment.
- Food Poisoning
- Bacteria
- How bacteria Act to Cause Food Poisoning
- Hygiene Control
- Personal Hygiene
- Pest Control
- Kitchen Lay-out & Design
- Temperature Control
- Cleaning & Disinfection
- Food Hygiene and the Law (reference will be made to the Jersey Nuisance Law)
The standard fee per course is £425, there is a discount for more than one course. There is an additional charge of £15 per trainee to cover, a course book, examination and marking, and the certificate. The maximum number of trainees per course is 20. For an additional fee, this course can be taught with an additional Portuguese Tutor and the examination has a English I Portuguese Bilingual Paper. Examination Papers are also available in French and Polish.
Trainer
Richard Tremellen-Frost M.Sc., M.I.Env.Sci., FRSH, is a highly experienced teacher. He helped trial the course for the RSH when it was started in 1988, and has taught it regularly since.
He is an Environmental Auditor with particular interest in health, hygiene, together with health and safety issues.
He has been a contributor of the Level 1 & 3 Tutor Royal Society for the Promotion of Health Tutor Packs Health & Safety courses.
For the last three years he has been lead Tutor for the ‘Jersey Beinv’nue Project’ a scheme sponsored by Training & Employment Partnership, Jersey Tourism and the Tourism Development Fund and managed by the Jersey Hospitality Association.
Richard Tremellen-Frost BA, M.Sc., M.IEnv,Sci., FRSH,
Le Sablionneux,
La Rue de la Ville au Bas,
St. Quen, Jersey
JE3 2GS
Tel: +44 (0) 1534 483827
Fax: +44 (0) 1534 485996
Mobile: 077977 12311
Email: frost@localdial.com