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 email@example.com or call
BRI COVID-19 secure workplace video was filmed
strict COVID-19 safety
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.
Benefits of attending
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 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.
The course will be delivered over 3 separate days, each day will run from 0900 - 1700 hours. Participants will need to attend all 3 days. The course will be delivered live online and participants will be sent log-in details for a WebEx Training session. The course is approved by the Royal Society for Public Health and participants will attend an exam day at Campden BRI, exam date options will be agreed during the course.
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
- 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 will take place at the Campden BRI Chipping Campden site on an agreed exam day. 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 - Mair James
Our training team will be happy to help with any enquiry on +44(0)1386 842104
or at firstname.lastname@example.org