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Campden BRI logo

Food processing hygiene management (course in 2 modules)




25-27 February 2020


Members £1299 + VAT
Non–members £1685 + VAT

Price covers both Module 1 and 2. 


MODULE 2 Dates - 17 - 18 March 2020


Venue: Campden BRI, Chipping Campden

Benefits of attending

The 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.


Training Course content

Study Block 1 (3 days)

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

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

Study Block 2 (2 days)

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 you will be to:
• Understand the effectiveness and suitability of different detergents and disinfectants.
• Critically assess the available methods that can be used for open plant cleaning and the suitability of each type.
• Understand the place of food safety management systems.
• Understand the legislative framework that a food business operates in.
• Understand the cleaning validation process.
• Understand the importance of recording information about the management of the hygiene process.
• Understand the importance of personal hygiene and its potential impact on food safety.
• Recognise the available rapid and routine techniques for assessing micro, allergens, species and physical contamination.

Jo Rathkey – Event Director

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Further information

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