COVID-19 secure workplace


We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.

Food safety – intermediate (level 3)

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

"People who are responsible for managing food handlers need to have a broad knowledge of the potential problems. This course builds on the essential knowledge covered by foundation/basic food hygiene courses. The course is approved by the Royal Society for Public Health."

Benefits of attending

The supervision of people who are handling and producing food is a responsible task. It is essential that the supervisor identify and prevent or control any potential hazards and are equipped to effectively manage food handlers on safety issues. This course provides the key information on how to achieve and maintain good standards of food safety.

Training Course content

  • Relationship between food hygiene and food poisoning
  • Structure and characteristics of bacteria causing illness or spoilage of food
  • Food poisoning and food-borne disease
  • Physical contamination of food and its prevention
  • Food storage and temperature control
  • Food preservation
  • Design and construction of food premises and equipment
  • Cleaning and disinfection
  • Pest control
  • Personal hygiene
  • Legislation
  • Supervisory management

"Supervising Food Safety (Level 3)" Richard A Sprenger (2017, 17th Edition) is the recommended reading for the course, and is included with the course notes.

The multiple choice examination takes place on the final day of the course. Delegates will sit the RSPH Level 3 Award in Food Safety for Food Manufacturing.

This course can be customised and is available in house

Event Director - Andrew Collins

Related training

Food safety – advanced (level 4)


Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk


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