Food processing hygiene management (course in 2 modules)

This course provides relevant information to enable Hygiene Management to meet the ever increasing food safety requirements placed on food businesses by customers, retailers and third party audit bodies. The course has been specifically devised for those involved in managing or assessing hygiene operations/ activities in the food or beverage processing sector, technical managers and those who wish to demonstrate that they have a competent person in charge of their hygiene.  It is recommended that delegates are qualified in Level 4 Food Safety.

This professional qualification is run in conjunction with Holchem Laboratories Ltd and Totrain and is the only nationally accredited course dealing specifically with the management of hygiene in the food processing/manufacturing sector. The qualification is broadly comparable to the level of study required for a Level 4 NVQ/SVQ. 

The course comprises  of a 1 x 3 day module and a 1 x 2 day module - attending all five 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.  The work-book is submitted for marking and moderation and, if successful, the candidate is awarded with a Level 4 certificate in Food Processing Hygiene Management by Highfield Awarding Body for Compliance.

Study Block 1 (3 days: 20 - 22 May 2025)

Managing Hygiene:
• staff selection, training, motivation and retention
• role management of contractors and suppliers
• Legislation and 3rd party standards
• HACCP

Hazard Identification, Management & Control:
• Microbial, allergen, species chemical & foreign body management
• Hygienic design
• Hazard management and control model

Study Block 2 (2 days: 17 - 18 June 2025)

Cleaning and Disinfection:
• Detergents and disinfectants
• Stages of cleaning
• Open plant cleaning
• Washing machines
• Cleaning in place

Managing Hygiene:
• Validation monitoring and verification
• Sampling, testing, documentation and reporting

Group Workshop

Learning Outcomes
At the end of the course delegates will be able to:

• Demonstrate knowledge of effective staff selection, training, motivation, and retention strategies for hygiene management.
• Recognise and mitigate microbial, allergenic, species-related, chemical, and foreign body hazards.
• Apply principles of hygienic design to food processing facilities and equipment.
• Evaluate and implement hazard management and control models effectively.
• Understand the properties, selection, and application of detergents and disinfectants.
• Manage cleaning processes, including open plant cleaning, automated washer use, and cleaning-in-place systems.
• Develop validation, monitoring, and verification procedures for cleaning and disinfection operations and how to implement sampling, testing, documentation, and reporting systems to support hygiene management.
• Understand the hygiene documentation systems to ensure they meet customer, retailer, and third-party audit requirements