Adv Manual

Advanced Food Hygiene
CHGL 2000
All the material in this
course manual can be freely
photocopied as part of the
CIEH Advanced Food Hygiene
course. The course manual
can also be downloaded from
the CIEH website
(www.cieh.org).
contents
INTRODUCTION
A
3
3
GENERAL INTRODUCTION
5
BACTERIOLOGY
FOOD-BORNE ILLNESSES
PHYSICAL
CONTAMINATION OF
FOOD
EXAMINATION INFORMATION
(this information should
be photocopied and distributed
to students)
14
16
STUDENT GUIDELINES
PREPARING FOR THE COURSE
THE ASSIGNMENTS
THE EXAMINATION
E
FOOD STORAGE,
TEMPERATURE
CONTROL AND
PRESERVATION
PASS MARKS
DESIGN AND
CONSTRUCTION OF FOOD
PREMISES AND EQUIPMENT
APPENDIX
19
17
OVERVIEW OF
ADMINISTRATIVE PROCESS
CLEANING AND
DISINFECTION
ASSIGNMENT RECORD SHEET
PEST CONTROL
READING MATERIAL
PERSONAL HYGIENE
TRAINING STRATEGIES
LEGISLATION
CANDIDATE REPLACEMENT
CERTIFICATE FORM
MANAGEMENT CONTROL
TECHNIQUES
COURSE REGISTRATION AND

ORDER FORM
CENTRE REPLACEMENT
CERTIFICATE FORM
EXAMINATION RESULTS FORM

COURSE ADMINISTRATION AND
EXAMINATION REGULATIONS
1.
COURSE STRUCTURE
2.
ADMINISTRATIVE
PROCEDURES
3.
EXAMINATION
CONDITIONS
4.
THE ASSIGNMENTS
5.
THE EXAMINATION
6.
TRAINERS' CHARTER
PRINCIPLES
Advanced Food Hygiene | introduction
This qualification, which was

introduced in 1984, has been
regularly reviewed and modified to
meet the food industry's need for a
high level practical training
programme with external
accreditation.
The training programme is delivered
by registered centres and tutors and
consists of at least 36 hours of
teaching time, typically over 5 or
more days. Some courses are
delivered in consecutive days, often
residentially these intensive
courses have special examination
requirements to maintain the quality
of the learning experience.
To undertake and be successful in the
assessment candidates must submit
two workplace assignments, as well
as taking a written examination.
Identify areas for legal

compliance
Determine good practice
Design an improvement plan
Outline a HACCP type study
Promote and encourage good
standards of food safety
Liaise with enforcement officers
Deliver level 1 food hygiene
training (with appropriate
training skills).
The programme is ideal for:
Production Managers
Trainers
Owners or managers of food
businesses
Supervisors with Intermediate
Food Hygiene knowledge
Hygiene personnel
Hygiene auditors.
Successful candidates will be able to:

Guide and advise on the
management of food hygiene in a
food business
Contribute to the management of
hygiene in a wide variety of food
businesses
Identify further technical
knowledge necessary in complex
processes
Determine further training
requirements
Advanced Food Hygiene | syllabus
SYLLABUS
1. Describe the structure, shape and size

of bacteria.
Note: The term food-borne illness is used

throughout this syllabus as a generic term. It
includes various others such as food poisoning,
food-borne disease etc. The terms food-borne
illness and food poisoning are interchangeable,
and the terms food-borne disease (or food-borne
infection) are not used as general descriptors in
this syllabus. More specific categorisation of
food-borne illnesses is achieved on an organism
by organism basis.
2. Describe the functions of spores and their

role in the survival of bacteria.
Implicit in this syllabus is the need for the

candidate to understand the terminology used
in each section.
A. GENERAL INTRODUCTION
Learning Objective
The candidate understands the relationships
between food hygiene and food-borne illness and
the socio-economic cost of food-borne illness and
their relationship to food safety and is able to:
1. Outline the economic costs upon employers
and the personal costs to individuals of
food-borne illnesses.
2. Explain the benefits to the employer of high
standards of food hygiene.
3. State the trend in the incidence of reported
cases of food-borne illnesses over the most
recent 10 year period.
4. Explain the reasons for seasonal variations
in reported cases of food-borne illnesses.
5. Explain the customer aspirations and
concern for the safety and wholesomeness
of food that they eat.
B. BACTERIOLOGY
Learning Objective
The candidate understands the characteristics
and classification of bacteria (including
pathogenic and spoilage), and is able to:
4
3. Describe toxin formation, and distinguish

between exotoxins and endotoxins.
4. Explain the methods commonly used to
identify bacteria.
5. Explain the phases and significance of the
growth curve of bacteria, their method of
reproduction and give examples of the
generation times under optimum conditions.
6. State the factors influencing bacterial
growth: nutrients, hydrogen-ion
concentration, water activity, temperature,
atmosphere and competition.
7. State that bacteria have different optimum
temperatures for growth and understand
the terms psychrophile, mesophile,
thermophile and psychrotroph.
8. Explain the application of bacterial sampling
and monitoring of food and equipment and
their limitations.
C. FOOD-BORNE ILLNESSES
Learning Objective
The candidate understands the causes and control
measures of food-borne illnesses and is able to:
1. State that food-borne illnesses may be
caused by the ingestion of poisonous foods
such as plants, fungi, and fish, and food
contaminated by:
(a) pathogenic bacteria or their toxins
(b) chemicals including metals
(c) viruses
(d) mycotoxins
(e) other agents such as protozoa and
parasites.
2. Explain the difference between toxic and
infective food-borne illnesses.
3. State the sources, types of food commonly
involved, incidences, vehicles and routes of
transmission, average onset times/incubation

periods, symptoms, likely carrier status and
control measures for:
(a) Salmonella spp
(b) Clostridium perfringens
(c) Staphylococcus aureus
(d) Clostridium botulinum
(e) Bacillus cereus
(f) Vibrio parahaemolyticus
(g) Escherichia coli including VTEC
(h) Bacillary dysentery
(i) Listeriosis
(j) Typhoid and Paratyphoid
(k) Campylobacter enteritis
(l) viruses including Hepatitis A,
Norwalk and SRSV
4. Explain the importance of the current control
and prevention in relation to food of:
(a) Brucellosis
(b) Tuberculosis
5. Explain the potential for bacterial
contamination throughout the food
production chain and describe methods of
contamination control.
6. Explain the problems presented by carriers,
(convalescent and symptomless (healthy)),
and methods for their detection and control.
7. State how food-borne illness may be caused
by chemicals (including metals) and is able to
give examples of the way in which food may
become contaminated by chemicals.
8. State, with examples, the symptoms of acute
and chronic chemical food-borne illness.
9. State, with examples, how food-borne illness
can be caused by poisonous plants.
10. State, with examples, how the consumption
of certain types of fish and shellfish may give
rise to illness.
11. Describe the role of management in the
investigation of an alleged outbreak of a
food-borne illness.
12. Describe the possible actions of enforcement
authorities in the investigation of an outbreak
of a food-borne illness.
D. PHYSICAL CONTAMINATION
OF FOOD
Learning Objective
The candidate understands the potential for
physical contamination of food and measures
available for its prevention and is able to:
1. Describe the most common intrinsic and
extrinsic physical contaminants of food.
2. Explain procedures available for the
detection, prevention and removal of
physical contaminants.
3. Explain how food may be physically
contaminated by non-food personnel such
as maintenance staff, contractors, visitors
and delivery personnel.
E. FOOD STORAGE, TEMPERATURE

CONTROL AND PRESERVATION
Learning Objective
The candidate understands the importance
of providing and maintaining suitable
conditions for the storage of all types of food
and is able to:
1. Explain the importance of satisfactory
storage to minimise contamination and
bacterial multiplication, deterioration,
decomposition and infestation.
2. Explain how stock control systems can be
implemented and describe the effects of
spoilage organisms on food.
3. Explain why the shelf life of stored
products varies and the function of date
labelling of food.
4. Explain how stock may be examined for
damage or spoilage and the methods
employed for disposing of such stock.
5. Explain the temperatures necessary to
control enzyme and bacterial activity in food.
6. Explain the requirements for hygienic
and efficient use of refrigerated and frozen
storage units.
7. Explain the necessity for rapid chilling

of food.
8. Explain the principles involved in
maintaining the safety and quality of food
by the use of:
(a) low temperatures
(b) high temperatures
(c) cook-chill, cook-freeze and sous-vide
(d) canning and bottling
(e) dehydration
(f) chemicals such as preservatives, salt
and acids
(g) vacuum packaging and modified
atmosphere packaging
(h) smoking
(i) irradiation.
9. Explain the importance of time controls in
minimising multiplication of pathogenic
organisms.
F. DESIGN AND CONSTRUCTION OF

FOOD PREMISES AND EQUIPMENT
Learning Objective
The candidate understands the importance of
satisfactory design, the use of suitable materials
in the construction of food premises and
equipment, and the need for maintenance and
improvement plans, and is able to:
1. Describe the criteria used in site selection.
2. Describe the features of satisfactory design
of food premises, including product flow.
3. Explain the importance of adequate
facilities for:
(a) personnel
(b) cleaning and disinfection
(c) waste disposal.
4. Explain how standards are maintained in
respect of vehicles and outside catering.
5. Describe the features of satisfactory design
of food equipment.
6. Explain the importance and use of suitable
construction materials for work surfaces,
sinks and food equipment.
6
7. Establish a priority list for repairs and

improvements based on food safety risks.
G. CLEANING AND DISINFECTION

Learning Objective
The candidate understands the principles and
the procedures for the satisfactory cleaning and
disinfection of food premises and is able to:
1. Define the terms cleaning, detergent,
disinfection, sanitiser and sterilisation.
2. Explain the need for and benefits of cleaning
and the principles of systematic cleaning.
3. Explain the properties required of cleaning
chemicals used in the food industry.
4. Explain the principles of cleaning in place
(CIP).
5. Describe the appropriate cleaning process
for a range of activities, areas, equipment
and environments.
6. Explain the need for and the essential
elements of cleaning schedules.
7. Describe the management and administrative
functions in relation to cleaning.
H. PEST CONTROL
Learning Objective
The candidate understands the habitat and
characteristics of food pests, the need for
control, and effective methods for their control
and is able to:
1. Explain the habitat, characteristics and
reasons for control of the following:
(a) rodents
(b) birds
(c) flying, crawling and stored-product
insects.
2. Explain the methods of control including
any limitations, available for rodents,
birds and insects in and around food
premises, including:
(a) environmental control

(b) physical control
(c) chemical control.
3. Explain the importance of obtaining
professional advice or utilising trained
personnel and the methods available to
monitor both the contractor and the
effectiveness of their control.
3. Explain the principles and methods of

effective training.
4. Explain the use, benefit of and need for
training records.
5. Describe the extent of training necessary
for all associated personnel including food
handlers, cleaners, serving staff, delivery
personnel, contractors, administrative
staff, supervisors and managers.
I. PERSONAL HYGIENE
Learning Objective
The candidate understands the need for high
standards of personal hygiene and is able to:
1. State the desirable personal qualities and
standards of a food handler and explain
the need for careful staff selection.
2. Explain why all staff have responsibilities
in respect of personal hygiene.
3. Explain the hazards associated with:
(a) skin injuries and infections and the
use of inappropriate dressings.
(b) wearing jewellery and nail varnish.
(c) inadequate or unsatisfactory
protective overclothing.
(d) personal habits and bad practices.
4. State the controls necessary in respect of
persons suffering from, or suspected of,
suffering from food-borne illness.
J. TRAINING STRATEGIES
Learning Objective
The candidate understands the need for and
techniques involved in food hygiene training
and is able to:
1. State the need for, and benefits of, food
hygiene training.
2. Explain the factors to be considered in the
development and content of hygiene
training programmes.
K. LEGISLATION
Learning Objective
The candidate understands the format and
relevance of UK and European Union legislation
as it relates to food safety and is able to:
1. Understand the application of European
Directives to member States.
2. State the key aspects and requirements of
UK legislation on food operations,
including general requirements for all food
businesses, and the general nature of
product specific areas such as meat, fish
and shell fish, and dairy food producers.
3. Describe the role of Industry Guides to
Good Hygiene Practice, Enforcement
Codes of Practice and other guidance on
food safety.
4. State how legislation is applied and the
actions that can be taken by enforcement
officers and understands the consequences
of non-compliance.
NOTE: The legislation section can be tailored
to incorporate the legal system of other
countries on request.
Specific sections of legislation will not be tested
in the examination, but candidates should be
familiar with examples of legal provisions
dealing with personal hygiene, cleanliness,
structure, temperature controls, training, and
hazard analysis or HACCP requirements.
L. MANAGEMENT CONTROL
TECHNIQUES
Learning Objective
The candidate understands the importance of,
and the techniques involved, in managing food
safety and is able to:
1. Describe the potential hazards (biological,
chemical and physical) that can adversely
effect the safety of food.
2. Explain the principles of HACCP, the stages
involved in HACCP type studies, and how
they can be applied in varying degrees of
complexity to any food business.
3. Describe the managers role in managing
food safety.
4. Explain the importance of establishing
procedures, monitoring and responding to
problems.
5. Explain the importance of regular
management inspections and internal audits.
6. Describe the production and use of hygiene
policies, hygiene manuals, standards,
specifications, etc.
Advanced Food Hygiene | course administration and examination regulations
COURSE
ADMINISTRATION AND
EXAMINATION
REGULATIONS
1.
The following information sets out the details of

the administrative arrangements you will need to
make to organise a course programme and
conduct the assignments and examination for
the CIEH Advanced Food Hygiene Certificate.
1.2 Training centres may formulate the course

structure to suit customer circumstances.
However, the training programme must cover
the whole syllabus.
All tutors registered with the CIEH to offer the

training together with appropriate
administrative personnel should be conversant
with the details of this manual and it should
be kept on file for future reference. Failure to
comply with conditions of course delivery, or
the correct conduct of the examination and
appropriate submission of results may
jeopardise your candidates' results.
If you have any queries regarding aspects of the
information provided in this manual please contact
the Centre Support Team on 020 7928 6006 or
e-mail centresupport@chgl.com.
COURSE STRUCTURE
1.1 The course must cover the syllabus in a

minimum contact time of 36 hours. Contact
time is the time taken to deliver actual training
and does not include refreshment breaks,
revision sessions, or mock' examinations.
1.3 In addition to the course candidates are

required to successfully complete two
assignments from the list set by the CIEH. The
required standard of 60% must be achieved in
each assignment before the candidate is eligible
to sit the examination (see section 5).
1.4 Where courses are delivered over a period
of five consecutive normal working days (an
intensive course) candidates must be allowed a
period of at least 28 days between the end of
the course and the examination to assimilate
the knowledge.
1.5 Ideally the training should be tutor-led
with as many opportunities as possible for
candidate participation and may include visits,
individual or group exercises. Time taken for
site visits should be in addition to the minimum
recommended course length.
1.6 All centres will be provided annually with a
sample examination paper and answer
information. This maybe used as a mock'
examination if the centre considers it appropriate.
The paper may be photocopied or downloaded
from the CIEH website.
1.7 All candidates must attend at least 80% of the
course to be eligible to take the examination.
Tutors should refer instances where special
circumstances have prevailed to the Operations
Manager for consideration prior to the
examination. Candidates whose course attendance
is below 80% will be automatically failed.
1.8 Candidates who achieve an overall mark

between 60 - 79% will achieve a pass grade and
those achieving 80% or above will be awarded a
credit grade. Candidates who do not achieve at
least 60% will be deemed to have failed.
Candidates have one opportunity to re-sit the
examination upon submission of the appropriate
candidate entry fee. Candidates who do not re-sit
within twelve months of the examination or fail
their second attempt are required to complete
the whole course again resitting the examination
and resubmitting the assignments.
2.
ADMINISTRATIVE PROCEDURES
2.1 There are scheduled examination dates

throughout the year. The dates are obtainable
from our website www.cieh.org, from the
Centre Support Team on 020 7928 6006 or
from the winter edition of Trainers' Exchange
(downloadable from the CIEH website).
2.2 To receive examination papers tutors must
follow these procedures:
(i) Orders - tutors should complete the Course
Registration and Order Form, a master
copy for photocopying purposes is included
in this course manual. Tutors should order
only the number of examination papers
required for each entry. The candidate
entry fee is 32.90 inclusive of VAT. The
Operations Department must receive this
form at least 28 days before the
examination date.
(ii) Receipt - All examination materials are
despatched to centres 7 working days prior
to the examination date. The package will
consist of:
An examination paper for each candidate
plus a tutor copy. The examination papers
must be placed in a secure place and only
opened at the time of the examination.
The name and address details of the
appointed examiner to whom the
completed scripts must be sent.
Results sheet(s).
10
An examination feedback form for

completion by tutors relating to the
examination system and paper. Tutors may
base their feedback on the examination by
using the extra examination paper provided
for this purpose only and must be returned
to the CIEH. This feedback is valuable to
the CIEH as the feedback is used to
improve future examinations.
(iii) Amendments to orders The Operations
Department must be notified in writing of any
changes to the total number of candidates at
least 14 days before the examination
otherwise centres will be invoiced for the
original number of candidates registered.
Please do not send a second registration form
as this may cause duplication in the issue of
papers and invoicing.
(iv) Payment - Centres will be invoiced within
10 working days from the time of the
examination.
2.3 Special examination arrangements can be
made to assist candidates who have learning
difficulties e.g. students whose first language is
not English. The course tutor should contact the
Operations Manager for details and authorisation
at least 14 days prior to the examination.
2.4 Centres who wish to make special
arrangements for an examination, which is not
one of the scheduled dates, may do so by
applying to the Operations Manager. The fee
for this service is 250. Please note course
registration procedures still apply.
2.5 You should return to the CIEH any unused
examination papers along with the completed
examination feedback form as well as the tutor
copy. Completed examination scripts, result
sheet(s) and assignments should be sent to the
allocated examiner. The examination paper
must not be photocopied or used as sample
material for mock' examinations - a sample
paper is provided for this purpose.
2.6 Immediately after the examination centres
must send the assignments, the completed scripts
and results sheet(s) to the appointed examiner.
All examination assessment materials must be

wrapped securely and posted Royal Mail
Special Next Day Delivery and proof of postage
retained. It is the centre's responsibility to
ensure that all examination materials, including
assignments are sent to the allocated examiner
immediately after the examination as they are
contracted to mark to strict deadlines.
Centres must be aware that examiners have strict
marking deadlines. Failure to send examination
material directly to the allocated examiner
immediately after the examination will result in
the centre's entry not being marked until the
next scheduled marking session which will also
mean referral to a later moderation session. This
may delay the issue of results and certificates.
Please ensure that all sections of the result
sheet(s) are completed clearly in type or block
capitals as certificates are produced on the basis
of the information provided.
2.7 The candidate entry is not refundable. If
an individual is unable to take the
examination due to illness the entry may be
transferred to the next examination date.
Such a request should be supported with the
relevant medical documentation and sent to
the Operations Manager.
2.8 The conduct of the examination is the
responsibility of the course tutor, and standard
examination conditions and procedures outlined
in this course manual must be observed.
2.9 The Advanced Food Hygiene Certificate
results take approximately 6-8 weeks to process
as they are sent to an examiner and then to the
CIEH for moderation. All results and certificates
are sent directly to the centre.
2.10 On receipt of the certificates the course
tutor should check the certificates to ensure
they are correct. They should then be signed by
the Course Director and despatched to the
candidates. Any incorrect certificates should be
crossed through and returned to the
Operations Department with the replacement
certificate order form detailing the error (see
appendix section).
2.11 The CIEH regrets that it cannot give

results to individual candidates.
2.12 Students should be made aware of the
need to store the certificate appropriately since
they may require it for verification purposes in
the future.
2.13 Replacement certificates are available in
the event of loss or damage but there is a fee
payable. Master copies of these forms are in
the appendix section of this manual and can
also be downloaded from the website.
2.14 In the event that a course tutor or
candidate is dissatisfied with the result(s) an
application can be made to have the scripts remarked. Requests for re-marking can only be
accepted from the centre contact to the
Operations Manager and should be made in
writing within 28 days of receipt of the final
result. There is a re-mark fee of 10.00
inclusive of VAT per candidate. If the result of
the re-marking is that a candidate passes
instead of fails or obtains a credit instead of a
pass then the fee is refundable.
3.
EXAMINATION CONDITIONS
Centres are obliged to provide the following

examination conditions for candidates during
an examination:
3.1 The conduct of the examination is the
responsibility of the course tutor who must
ensure that CIEH examination conditions and
procedures are followed. Failure to comply with
procedures may result in the centre and/or
candidates being subject to penalties.
3.2 A room at an appropriate temperature
should be provided and should be exclusive for
the duration of the examination. There must be
no interruptions throughout the period of the
examination.
3.3 Candidates must be provided with
adequate stationery and appropriate seats and
desks. The seating arrangement should ensure
that candidates are far enough apart to prevent
distractions and any potential for copying.
11
3.4 A clock should be placed so that all

candidates can see it.
3.5 Centres must provide an invigilator for the
examination. The invigilator must ensure that:
Candidates are not making reference to
notes or books.
Candidates are not talking to each other.
All candidates have the stipulated time to
complete the examination.
Important: Any candidate found making
reference to notes, talking or copying must be
disqualified from the examination. They may
also forfeit the right to resit the examination
at another time. Centres should inform the
Operations Manager of such circumstances in
writing as soon as possible.
3.6 The CIEH reserve the right to audit
centres, including examination procedures at
any time and without prior notice.
4.
ASSIGNMENTS
4.1 The candidate must choose two

assignments from those offered by the centre.
All documentation is non-returnable.
4.2 The tutor is responsible for marking the
assignments in accordance with the marking
criteria set by the CIEH. The course tutor
should also complete a CIEH Assignment
Record Sheet for each assignment per student.
4.3 A minimum mark of 60% for each
assignment must be obtained before a
candidate is eligible to enter the examination.
It is the tutor's responsibility to ensure that the
candidate is eligible, as examiners will
automatically fail candidates who do not
submit assignments of the required standard.
(i) The tutor must record all assignment
marks on the result sheet, which is issued
with the examination papers. The total
marks achieved in the assignments
represent 50% of the total marks
available.
12
(ii) All assignments and record sheets must be

sent to the examiner for verification, with
the scripts, on the day of the examination
by Special Next Day delivery. The Examiner
will automatically fail candidates whose
assignments are not received with their
scripts.
(iii) Centres must be aware that examiners have
strict marking deadlines. Failure to send
examination material to the allocated
examiner immediately after the examination
will result in the entry not being marked
until the next scheduled marking.
4.4 The CIEH provides ten assignment titles
from which you must select at least five to offer
to your students. (The CIEH preference is that
students have a free choice from all titles). You
will need to copy the chosen assignments onto
a customised list. To enable this the assignment
titles appear as part of this course manual and
are accessible in a file format on the CIEH
website (www.cieh.org/training) which can be
downloaded. Where it is appropriate it is
acceptable to determine one assignment which
all students will undertake, but in the case of
in-house courses this one assignment should be
allocated in a way which minimises the
opportunity for plagiarism. In these
circumstances at least five titles must be offered
for the other assignment.
4.5 The list of assignment titles should be
provided to students at an early stage of the
course, and a session on selecting and
undertaking assignments must form part of the
training programme.
4.6 All assignments must be marked using the
CIEH marking scheme and grids in conjunction
with the stated purpose of the assignment. This
will ensure that students are marked
consistently but also in a way which is relevant
to the assignment.
4.7 Tutors must make it clear when marking
assignments where the marks have been
allocated. It is insufficient to only state a
total mark.
4.8 Students should be encouraged to submit

draft copies so that tutors can give general
comments before a final copy is submitted
for marking.
4.9 Candidates for the examination must
successfully submit two assignments. Overgenerous marking of poor assignments will
not help candidates as examiners are required
to scrutinise assignment marking, and in
certain cases such situations may result in a
candidate failing.
4.10 Tutors will need to provide appropriate
post course support for candidates submitting
assignments. However, there is no reason why
students cannot commence planning during the
training programme itself following the relevant
topic being taught.
4.11 Suitable feedback is essential. It should be
helpful, constructive, positive and indicate areas
where further improvement could be made.
Tutors should be confident to give high marks
where work is good, and low marks where
work is inadequate.
4.12 Each candidate is required to produce two
individual assignments, each one being about a
particular food safety control method or
system. Each assignment must be related to a
specific food business or premises, which can
be the same for both assignments.
4.13 Each assignment must contain the
following sections:
(i) A summary of the principles of the control,
how it contributes to food safety and the
consequences of the control breaking
down (25%).
(ii) A description of how management should
design, implement and monitor the control
(25%).
(iii) An investigation, analysis and
recommendations on the effectiveness of
the particular control selected following a
visit to a food unit or premises. Highlight any
deficiencies and propose an action plan to
ensure the control is properly applied (50%).
The assignment topics are:

A. Temperature control/heat processing
B. Preservation of food (excluding heat or
cold processes)
C. Staff training
D. Pest control
E. Stock rotation
F. Physical contamination controls
G. Chemical contamination controls
H. Cleaning and disinfection/sanitising
procedures
I. Personal hygiene controls
J. Design, construction and layout of food
premises.
A list of the general outcomes for each
assignment combined with the marking criteria
and comments sheet can be found in the
appendix section (Assignment Record Sheet).
Candidates should be provided with this
information. Tutors must complete an
Assignment Record Sheet and comment sheet
for each assignment. When photocopying the
Assignment Record Sheet please remember to
also photocopy the comments sheet.
5.
THE EXAMINATION
5.1 The Advanced Food Hygiene examination

consists of a 21/2 hour written paper. The paper
consists of two parts, A and B:
Part A: Five structured questions, worth
15 marks each.
All questions must be answered.
Part B: Three free response questions,
worth 25 marks.
One question only must be answered.
5.2 Important: In cases where candidates do not
attempt Part B of the written examination and
gain an overall pass mark of 60% or above
(including the assignment marks) the candidate
will have deemed to have failed the examination.
The final mark is made up of marks achieved in
both the written examination and the
assignments. Candidates must gain at least 50%
in the written examination to achieve a pass.
13
6.
TRAINERS CHARTER PRINCIPLES
As a CIEH trainer you should be familiar with

the Trainers' Charter. Here is a summary of the
seven principles and how they apply to the
CIEH Advanced Food Hygiene Certificate and
the training programme you offer.
1. Provision of pre-course information
All candidates should receive copies of the
syllabus, the student guidelines, and the
recommended reading list or specific course
textbook in advance or at least at the start of
the training programme. The CIEH have
produced a textbook tailored for the Advanced
Food Hygiene Course. The publication is titled
Managing Food Safety and is available from the
CIEH Publications department. Trainers may
also wish to provide a personal letter and a
copy of the marketing' information which
outlines the purpose of the course, along with
the usual venue details and programme times
(including examination date) before bookings
are confirmed.
2. Appropriate training solution
Candidates for this programme should have a
realistic expectation of success. Although a
normal route to this course would be through
basic and intermediate levels this is not
compulsory. Trainers should ensure that
employers and students themselves are aware
of the level of this programme. Copies of the
marketing information should be provided or
made available before bookings are confirmed.
There is a minimum tutor contact time required

of 36 hours. This is time represented by formal
training sessions led or facilitated by a CIEH
advanced registered tutor. Other non CIEH tutors
with specialist knowledge may be used within
that framework for up to 30% of the total time,
providing that CIEH advanced tutors are either
present or carry out a feedback session to
establish or confirm learning.
Session plans at this level should be no less
detailed than others, but clearly can be much
more flexibly applied dependant on the group
and time allocation available.
Trainers should consider if appropriate, the
provision of a separate review and examination
practice day prior to the examination itself.
4. Method of delivery
While training methods must ultimately be the
province of the individual trainer, this programme
will take place over a number of days, and
therefore it is essential that it is interactive and
that students have an opportunity to work with
and learn from each other. Lecture style delivery
throughout this programme denies the student
the opportunity to build relationships which help
to consolidate learning. The opportunity to
deliver a longer training programme should mean
that all of the senses can be stimulated to provide
highly effective and memorable training.
Trainers should tailor their material according to

the background and experience of their
students this can usually be done most
effectively during and after the first day of the
programme when any advance information can
be clarified.
5. Quality of training materials

Various training resources are available from the
CIEH to assist with the delivery of this
programme. However, trainers should be wary of
taking any training resource and applying it
without modification to any programme. All
training resources need careful consideration
before use to ensure they fit' the group and
context for the learning plan.
3. Effective management of delivery

This standard principle applies to all programmes
in the same way. In residential programmes for
example, trainers should be careful to avoid
excessive formal training time being allocated to
evening sessions, as most students have a finite
capacity to absorb information!
With the quality and availability of modern

technology there are no excuses for training
materials, session notes etc. to be anything other
than good quality. Trainers will be pleased to note
that this does not mean the end of flipcharts! It
does mean that best efforts should be made to
improve the quality of any training aids used.
14
6. Trainer knowledge
Trainers will need to be up to date with the
science of food safety, legislation and new
methods of food processing. Updating can be
achieved through subscription to membership
organisations such as the CIEH (see website for
more information), trade journals, studying up to
date food safety texts, regular contact with
enforcement officers, and, for CIEH members,
association with the CIEH Centre and Branch
network. The CIEH often presents training
seminars on various food safety topics, available
at special rates for members. Regular attendance
at such events can ensure that trainers are aware
of new trends and information.
The use of specialist speakers' or trainers can
also be considered.
7. Evaluation
Trainers should ensure that evaluation of their
training programme extends beyond the
examination as a measure of success. For such
an extensive programme the evaluation process
may consist of several parts:
An end of course evaluation regarding
timing, notes, venue, trainer support etc.
A day by day evaluation of each topic
area for clarity, relevance etc.
An overall post course evaluation of
value in relation to work and how
changes have been identified.
15
Advanced Food Hygiene | examination information
EXAMINATION
INFORMATION
HOW TO APPROACH
THE COURSE
STUDENT GUIDELINES
The Advanced Food Hygiene programme is
intended to help you develop knowledge and
skills in key areas of food hygiene management,
as described in the syllabus. This section
provides you, the student, with advice on how
to approach the course, how to organise any
extra study time you may need, how to plan
and undertake the assignments, and how to
prepare for the written examination.
All CIEH registered trainers work in accordance
with the CIEH Trainers' Charter, so if during
your course you are unclear about how well you
are learning, or what is required from you, you
should speak to the trainer as soon as possible
so that you can receive further assistance.
Whether you are used to studying or taking
examinations or not you should spend a few
minutes to read these notes carefully and if
there is anything you dont understand you
should ask your course tutor for advice.
Try to remember that the whole purpose of
the training course, examination and
assignments is to help you to be more effective
when you are at work.
You should have been given a copy of this
guidance at the beginning of your course.
BEFORE THE COURSE

If you have received this information in advance
you may have the opportunity to do some
preparation for the course. It is probably best to
ask the person who booked you onto the course
to find out if any preparation is necessary. All
courses are different so it may be that the
trainer does not require any pre-reading or
other activity. However, it is always worth
speaking to a line manager if you have one
about what you want to get from the course,
apart from the qualification of course! If you do
not have a line manager, you could try speaking
to the trainer or training organisation directly,
but in any event take some time to think
through your objectives for undertaking the
course and what you want to achieve.
DURING THE COURSE

The CIEH Advanced Food Hygiene programme is
delivered over a period of time (minimum of 36
training hours) so there is plenty of time to
develop your understanding. It is important to
make sure that if you experience any difficulties
in the material or subjects being presented, you
talk to one of the course tutors as soon as you
can. It is probably best to raise problems at the
end of the training day or during one of the
breaks, although you should also feel free to raise
questions during any of the training sessions.
Most courses will either be accompanied by
session notes or by a course text book chosen
from several recommended titles. The CIEH
have produced a textbook tailored for the
Advanced Food Hygiene Course. The
publication is titled Managing Food Safety and
is available from the CIEH Publications
department. It is good practice to take your
own notes so that you can look back and reflect
on the discussions and learning points.
16
Particularly during group work or exercises

make sure that you record the conclusions even
if someone else volunteers to give the feedback.
If the tutors give work to be done between
days i.e. homework - always make sure you
attempt it. This will give you a chance to check
out your understanding and may even give you
some examination practice.
ASSIGNMENTS
In order to be eligible to take the examination
you will need to complete two assignments and
achieve at least 60% in each.
Your course tutor will provide a set of at least
five choices of assignment, although in certain
circumstances it may have been agreed that all
students do one assignment which is the same,
and this will be nominated by the course tutor.
All of the assignments require you to consider a
food based situation in practice so that you will
need to carry out some practical research to
produce the required report.
The CIEH believes workplace based assignments
should be useful, and that the marking criteria
should be as simple and clear as possible. The
tutor will provide you with a marking grid so
that you can see how the marks are allocated
and you can then plan your research
accordingly. You should check with your tutor
whether you can arrange to submit a draft of
your assignments first for general comment.
Assignments do not have to be lengthy nor do
they need to be presented with an excess of
photographs, diagrams and detailed
appendices. Many assignments are successful
with a wordage of between 1500 to 2500. In
any event it is important that your work
addresses the appropriate criteria and is
readable, accurate and logical in its layout.
Your tutor will provide you with a list of CIEH
approved assignment topics.
THE EXAMINATION
The CIEH Advanced Food Hygiene examination
lasts 21/2 hours and consists of two parts:
Part A consists of five structured questions
each consisting of several parts requiring
short answers in spaces provided on the
examination paper itself. You are expected
to answer all the questions in Part A. Each
question is worth 15 marks.
Part B consists of a free response or essay
type question where you answer one
question from a choice of three. This
question is worth 25 marks.
The pass mark for the written paper is 50%
although the overall pass mark is 60%. You
must achieve a pass mark in both the
assignments and the written paper to achieve
the qualification. Candidates who score 80% or
above for the written paper and the assignments
combined are awarded a credit pass.
The examination is designed to test your
knowledge and understanding of food hygiene
so poor grammar and spelling mistakes will not
matter. The questions are not designed to trip
you up and there are no trick questions.
THE EXAMINATION QUESTIONS

Important words in the question are in bold type
e.g. Give one example and one reason why...
In a case like this make sure that you do both,
otherwise you will not be eligible for full marks.
Each section of each question has a mark
allocation shown in brackets e.g. (3 marks).
Obviously a question with 3 marks will require
more information than one with only 1 mark.
Being aware of this may help you to plan your
time better.
The three most common reasons for losing
marks are:
(i) Not reading the question properly
Make sure you understand the question
before you begin the answer. If you are
17
asked to ... Give three of.... give the best

three you can think of rather than the first
three which come into your head! If you are
asked to give three examples of physical
contamination you will not gain any marks
if you give examples of chemical
contamination. In addition if you read the
whole question first you are less likely to
miss the point or answer something which is
dealt with elsewhere in the same question.
You will need to keep up to date on a regular

basis and especially if your area of the food
industry is complex or rapidly changing. You
may also be eligible to apply to be a CIEH
trainer to deliver courses leading to the CIEH
level 1 food hygiene qualifications, provided
you have a training qualification and have food
industry experience. Please contact the Centre
Support Team on 020 7928 6006 or e-mail
centresupport@chgl.com for more information.
(ii) Not giving enough detail

You should always provide the fullest
answer you can in the space provided. The
examiners who mark papers can not give
credit if the answers are not clear or do not
have sufficient detail. One word answers
are rarely sufficient. For example, as a
response to a question requiring
management action to improve personal
hygiene, the answer training' attracts no
marks compared to training for food
handlers in handwashing techniques and
sickness reporting procedures.
If you do not pass first time you will receive

feedback from your tutor on your
performance which should help you plan to
re-take the examination. Your tutor should be
able to help you with examination practice
and arranging a re-sit date. You may take one
re-sit within 12 months without retaking the
course or re-submitting the assignments. After
this 12 month period or in the event that you
fail the examination after the second attempt
you must resit the whole course and resubmit
new assignments.
(iii) Leaving parts of questions unanswered

This might be because you arent sure of
the answer but if you give no answer at all
you will automatically lose those marks. In
a case like this and as a last resort you
should make an educated guess.
Some candidates do not manage their time
well and find they cannot complete the
paper in the 21/2 hours. Keep a regular
check on the clock and avoid spending too
much time on one question.
AFTER THE EXAMINATION

It will take approximately 8 weeks for you to
receive your examination results. If you are
successful you will then have been recognised
as having achieved a level of food hygiene
knowledge which is highly regarded not just in
the UK but around the world. This will enable
you to take on responsibilities for managing
food safety on behalf of your organisation.
18
PASS MARKS
Candidates who achieve an overall mark
between 60 - 79% will achieve a pass grade
and those achieving 80% or above will be
awarded a credit grade. Candidates who do
not achieve at least 60% will be deemed to
have failed.
We hope that you will find this information
helpful and we wish you good luck in your
current and future studies.
Advanced Food Hygiene | appendix
APPENDIX
Overview of Administrative Process
COURSE REGISTRATION ORDER

CIEH to receive this form 28 days prior to the examination date
ACKNOWLEDGEMENT LETTER FROM CIEH

Centres will receive one shortly after we receive your Course Registration Form
ANY AMENDMENTS
CIEH should be notified in writing 14 days prior to the examination
EXAMINATION PAPERS
Centres should receive these 5 working days prior to the examination
EXAMINATION DAY
Send scripts and assignments by Special Next Day Delivery' to the allocated examiner
SCRIPTS & ASSIGNMENTS SENT TO CIEH

Examiner sends assessment materials to CIEH after 18 days
MODERATION DAY AT THE CIEH

Scripts and assignments will be moderated by CIEH appointed moderators
RESULTS PROCESSED
Certificates and results posted to centres 6 8 weeks after the examination
19
Assignment Record Sheet

Candidate Name
A. TEMPERATURE CONTROL/HEAT PROCESSING

The candidate should demonstrate understanding of:
1. How temperature contributes to food safety, and the different methods of controlling it at points
in a food process.
2. How management can establish a safe temperature control system, monitor it and
ensure it is effective.
The candidate should demonstrate the ability in a food business or food premises to:
3. Identify the temperature control systems in operation or intended to operate, consider whether
they are appropriate to provide for food safety, determine their effectiveness in practice, analyse
any deficiencies and produce a report which proposes recommendations for improvement.
Understanding of control 25%
1- 6% Little knowledge of how the control contributes to food safety.
Few methods of control given with poor detail.
7-13% Fair knowledge of how the control contributes to food safety.
Some methods of control given with reasonable detail.
14-19% Sound knowledge of how the control contributes to food safety.
Several methods of control given with good detail.
20-25% Comprehensive knowledge of how the control contributes to food safety.
Good range of methods of control given with full detail.
Understanding of management role 25%
1- 6% Poor understanding of management role and little insight into establishment
of controls. Few examples of monitoring with little detail.
7-13% Some understanding of management role, fair insight into establishment of
controls. Reasonable examples of monitoring with some detail.
14-19% Sound understanding of management role, good insight into establishment
of controls. Good examples of monitoring with good detail.
20-25% Comprehensive understanding of management role, thorough insight into
establishment of controls. Comprehensive range of examples of monitoring
with comprehensive detail.
Investigation, analysis and recommendations in a food business 50%
1- 10% Inadequate investigation, little information or analysis, poor detail
in recommendations.
11-20% Simple investigation, some information or analysis, some detail in
recommendations.
21-30% Good investigation, good range of information and analysis, useful detail in
recommendations.
31-40% Thorough investigation, wide range of information gathered, well analysed,
very good detail in recommendations.
41-50% Excellent investigation, comprehensive information gathered, highly detailed
analysis, full detail in recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
B. PRESERVATION OF FOOD (EXCLUDING HEAT OR COLD PROCESSES)

Choose one method preservation and demonstrate an understanding of:
1. How the preservation process contributes to food safety, and the different methods of controlling
it at points in a food process.
2. How management can establish a safe preservation process and their role in monitoring it and
ensuring it is effective.
The candidate should demonstrate the ability in a food business or premises to:
3. Identify the preservation process in operation or intended to operate, consider whether is
appropriate to provide for food safety, determine its effectiveness in practice, analyse any
deficiencies and produce a report which proposes recommendations for improvement.
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
C. STAFF TRAINING
1. How staff training contributes to food safety, and the different methods and approaches for staff
training throughout a food business.
2. How management can establish a staff training system and their role in monitoring it and ensuring
it is effective.
3. Identify the staff training programme in operation or intended to operate, consider whether it is
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
D. PEST CONTROL
1. How pest control contributes to food safety, and the different methods of pest control in a
food business.
2. How management can establish a safe pest control system and their role in monitoring it
and ensuring it is effective.
The candidate should demonstrate the ability in a food business or premises to:
3. Identify the pest control system in operation or intended to operate, consider whether it is
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
E. STOCK ROTATION
1. How stock rotation contributes to food safety, and the different methods of controlling it within a
food business.
2. How management can establish a safe stock rotation system and their role in monitoring it and
ensuring it is effective.
3. Identify the stock rotation systems in operation or intended to operate, consider whether they are
appropriate to provide for food safety, determine their effectiveness in practice, analyse any
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
F. PHYSICAL CONTAMINATION CONTROLS

1. How physical contamination controls contribute to food safety, and the different methods of
controlling physical contamination at points in a food process.
2. How management can establish a safe physical contamination control system and their role in
monitoring it and ensuring it is effective.
3. Identify the physical contamination controls system in operation or intended to operate, consider
whether it is appropriate to provide for food safety, determine its effectiveness in practice, analyse
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
G. CHEMICAL CONTAMINATION CONTROLS

1. How chemical contamination controls contribute to food safety, and the different methods of
controlling chemical contamination at points in a food process.
2. How management can establish a safe chemical contamination control system and their role in
3. Identify the chemical contamination controls system in operation or intended to operate, consider
whether it is appropriate to provide for food safety, determine its effectiveness in practice, analyse
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
H. CLEANING AND DISINFECTION/SANITISING PROCEDURES

1. How cleaning and disinfection contributes to food safety, and the different methods of controlling
it at points in a food process.
2. How management can establish a safe cleaning and disinfection system and their role in
3. Identify the cleaning and disinfection systems in operation or intended to operate, consider
whether they are appropriate to provide for food safety, determine their effectiveness in practice,
analyse any deficiencies and produce a report which proposes recommendations for improvement.
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
I. PERSONAL HYGIENE CONTROLS

1. How personal hygiene controls contribute to food safety, and the different methods of
controlling personal hygiene at points in a food process.
2. How management can establish a safe personal hygiene control system and their role in
3. Identify the personal hygiene control systems in operation or intended to operate, consider
whether they are appropriate to provide for food safety, determine their effectiveness in practice,
analyse any deficiencies and produce a report which proposes recommendations for improvement.
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark

Candidate Name
J. Design, construction and layout of food premises

1. How design, construction and layout contributes to food safety, and the different methods of
controlling it in new and existing food premises.
2. How management can establish safe design, construction and layout and their role in ensuring
it is effective.
3. Identify the design, construction and layout principles in use, consider whether they are
appropriate to provide for food safety, determine their effectiveness in practice, analyse any
in recommendations.
recommendations.
recommendations.
TOTAL
Tutor Name
Signature
Centre Number A
Date
Mark
Assignment Comments Sheet

Tutor's comments
Tutor's signature ________________________________________
Date _______________
Examiner's comments (if referring for moderation)
Examiner's name _____________________________________

Examiner's signature ______________________________________
Date _______________
Advanced Food Hygiene | reading material
Reading material
The books listed below are only provided as
suggested reading materials in addition to any
that the course tutor may already use. This is
not an exhaustive list.
All the books can be obtained from the CIEH
Publications department or by visiting our
website at www.cieh.org.
Managing Food Safety
Published by Chadwick House Group Limited
HACCP in Practice
Food Poisoning & Food Hygiene (6th Edition)
BC Hobbs and D Roberts
Published by Edward Arnold
Hygiene for Management (8th Edition)
Richard Sprenger
Highfield Publications
Industry Guides to Good Hygiene Practice
By the Food Safety and Hygiene Working Group
Titles available in this series:
The Catering Guide
The Baking Guide
The Retail Guide
The Wholesale Guide
The Markets and Fairs Guide
The Fresh Produce Guide
The Flour Milling Guide
The Bottled Water Guide
31
APPLICATION FOR THE ISSUE OF

A REPLACEMENT CERTIFICATE
GUIDANCE FOR
APPLICANTS
(CENTRES)
If you have any queries

please contact our
Centre Support Team
Chadwick House Group Ltd
Chadwick Court
15 Hatfields
London SE1 8DJ
Tel: 020 7928 6006
Fax: 020 7827 5865
Web: www.cieh.org
Email: centresupport@chgl.com
The certificate which the Chartered Institute of Environmental Health issues as

proof of the conferment of an award is a unique and valuable document which
should be carefully preserved by its recipient. The certificate is the property of
the awarding body. Under no circumstances will the CIEH issue additional copies
or duplicates to any applicant holding an original certificate.
The loss or destruction of a certificate is a serious matter and a replacement will
only be issued at the discretion of the CIEH. The CIEH will consider each
application and may decide either to issue a letter confirming the original award
or a replacement certificate. Replacements have precisely the same standing as
the original. The CIEH reserves the right not to issue a replacement or to specify
reasons for its decision.
Effective learning is a continuous process. The CIEH strongly recommends that
refresher training is undertaken at least every 3 years.
Applications for the issue of a replacement certificate must be directed to the
Finance Department of the CIEH. It is essential that you supply the name of the
CIEH registered centre or centre number.
Please note that replacements for certificates dated prior to March 1992 will
receive a letter of confirmation as a replacement and not a certificate.
Applicants seeking a replacement for a CIEH certificate bearing a company logo
should contact the company to arrange the issue of a replacement certificate.
All centres must provide:
1. The application form with all relevant sections completed.
2. A cheque/postal order for 6.82 for each replacement sought made payable
to: Chadwick House Group Limited or an official order number should you
wish to be invoiced. The administrative fee covers the production of a
certificate or a letter of confirmation.
Together with either
(i) the damaged or defaced certificate
or
(ii) complete the section which requests the reason for application setting out
the circumstances in which the certificate was lost or destroyed. Should a
replacement be issued, it must be returned to the CIEH if the original is
subsequently found.
and
(iii) if the request is for a replacement of an older style certificate (prior to March
1992) a copy of the results sheet from the centre must be attached. We will
be unable to process your application if this is not provided.
REPLACEMENT CERTIFICATE APPLICATION FORM

For use by centres
To be completed by all applicants in TYPE or BLOCK CAPITALS only.
Centre Account No.:
Title of Qualification:
Centre Name:
Food Safety: Food Hygiene Options
Contact Name:
Intermediate Food Hygiene
Centre Address:
HACCP
Basic Food Hygiene
Hazard Analysis
Other
Occupational Health & Safety: Basic Health & Safety
Risk Assessment Advanced Health & Safety

Supervising Health & Safety Principles of Manual Handling
Principles of COSHH
Post Code:
Centre Telephone No.:
Environmental Protection: Environmental Awareness
(including STD code)
Environmental Management
Education: Group Training Certificate
Date of Examination:
Batch Reference No.:
Reason for application:

(please refer to guidance notes)
If your application is not for a complete batch please complete the following information for each candidate:
Surname, Full First Name
(As it appeared on the Certificate)
Correct Name
Surname, Full First Name
Date of Birth
(dd/mm/yy)
Certificate
Number
Date of Exam
(If applicable)
N.B. Certificates that have spelling errors or have been damaged must be returned with this form.
Please indicate the number of replacement certificates required (current price 6.82 incl. VAT per candidate)
Cheque enclosed for
made payable to Chadwick House Group Limited.
Please invoice customer order number:

(N.B. Centres can only be invoiced if an official order number is supplied in the space provided above). Please do not send your official order separately.
Signature:
Printed Name:
Date:
CIEH use only:

Finance Date Received:
Cheque/Postal Order No.:
Authorised by:
Operations Date Received:
Certificate Enclosed: Yes/No
Despatch Date:
Date:
Issued 08/00
APPLICATION FOR THE ISSUE OF

A REPLACEMENT CERTIFICATE
GUIDANCE FOR
APPLICANTS
(CANDIDATES)
If you have any queries

please contact our
Centre Support Team
Chadwick House Group Ltd
Chadwick Court
15 Hatfields
London SE1 8DJ
Tel: 020 7928 6006
Fax: 020 7827 5865
Web: www.cieh.org
Email: centresupport@chgl.com
The certificate which the Chartered Institute of Environmental Health issues as

proof of the conferment of an award is a unique and valuable document which
should be carefully preserved by its recipient. The certificate is the property of
the awarding body. Under no circumstances will the CIEH issue additional copies
or duplicates to any applicant holding an original certificate.
The loss or destruction of a certificate is a serious matter and a replacement will
only be issued at the discretion of the CIEH. The CIEH will consider each
application and may decide either to issue a letter confirming the original award
or a replacement certificate. Replacements have precisely the same standing as
the original. The CIEH reserves the right not to issue a replacement or to specify
reasons for its decision.
Effective learning is a continuous process. The CIEH strongly recommends that
refresher training is undertaken at least every 3 years.
Applications for the issue of a replacement certificate must be directed to the
Finance Department of the CIEH. It is essential that you supply the name of the
CIEH registered centre or their centre number.
Please note that replacements for certificates dated prior to March 1992 will
receive a letter of confirmation as a replacement and not a certificate.
Applicants seeking a replacement for an CIEH certificate bearing a company logo
should contact the company to arrange the issue of a replacement certificate.
All applicants must provide:
1. The application form with all relevant sections completed.
2. A cheque/postal order for 15.00 for each replacement sought. This is an
administrative fee to cover the production of a certificate or a letter of
confirmation, made payable to: Chadwick House Group Limited.
Together with either
(i) the damaged or defaced certificate
or
(ii) a completed Declaration setting out the circumstances in which the certificate
was lost or destroyed and an undertaking that, should a replacement be
issued, it will be returned to the CIEH if the original is subsequently found.
and
(iii) if the request is for a replacement of an older style certificate (prior to
March 1992) a copy of the results sheet from the centre must be attached.
We will be unable to process your application if this is not provided.
REPLACEMENT CERTIFICATE APPLICATION FORM

For use by candidates
To be completed by all applicants in TYPE or BLOCK CAPITALS only.
Full Name:
Title of Qualification:
Address:
Food Safety: Food Hygiene Options

Intermediate Food Hygiene
HACCP
Basic Food Hygiene
Hazard Analysis
Other
Occupational Health & Safety: Basic Health & Safety
Risk Assessment Advanced Health & Safety

Supervising Health & Safety Principles of Manual Handling
Principles of COSHH
Post Code:
Environmental Protection: Environmental Awareness
Daytime Telephone No.:
Environmental Management
Date of Birth:
Education: Group Training Certificate
Centre Account No.:

Centre Name:
Venue:
Certificate No.:
Name as it appeared on the original certificate
Correct Spelling (If applicable)
Reason for application (please refer to guidance notes)

Damaged or defaced certificates must be enclosed with the application
This declaration should be completed if the original certificate has been lost and should be signed and
sealed/stamped by a Magistrate/Commissioner for Oaths/Practising Solicitor.
I (Full Name)
of (Address)
in the County of
hereby undertake that, should a replacement certificate be issued and
my original certificate is subsequently found, I will return the replacement to the CIEH and do solemnly and
sincerely declare that (explain the circumstances of the loss)
and I make the declaration conscientiously believing the same to be true by virtue of the provisions of the
Statutory Declaration Act, 1835
Signature:
Declared at
on the
day of
20
Before me
Magistrate/Commissioner for Oaths/Practising Solicitor.
(Delete as appropriate and affix or impress Official Seal or stamp)
Applications that have not been officially signed

will be returned unprocessed to the applicant.
Cheque/postal order enclosed for 15 made payable to

Chadwick House Group Limited
CIEH use only:

Finance Date Received:
Cheque/Postal Order No.:
Authorised by:
Operations Date Received:
Certificate Enclosed: Yes/No
Despatch Date:
Date:
Issued 08/00
Advanced Food Hygiene Certificate

COURSE REGISTRATION AND ORDER FORM
Please complete in type or block captials
Centre Account No.:

Customer Order No.:
Centre Name:
(to whom materials should be sent)
Date examination papers/vouchers required:
Please indicate the number of examination papers required in
the box provided (current price 32.90 incl.VAT per candidate)

Delivery Address:
Please tick if this is

Please complete and return to :
CIEH, Sales Orders Dept.,
Chadwick Court,
15 Hatfields,
London SE1 8DJ
Tel: 020 7928 6006
Fax: 020 7827 5865
Please allow 14 days for delivery
of your examination papers or
vouchers.
an alternative to the
registered Centre address
Postcode:
Email address:
Telephone No.:
(including code)
Fax. No.:
Please invoice
Cheque enclosed
Amount
(made payable to Chadwick House Group Ltd)

Orders required within 1-3 days will be charged an
extra 20.00 +VAT postage.
Orders required within 4-14 days will be charged an
extra 7.50 +VAT postage.
Additional requests/comments:
Signature:
Print Name:
Date:
For CIEH use only:
www.cieh.org
Invoiced/paid
Invoice No:
No. of Papers:
Processed by:
Date:
Despatch Method:
Despatched by:
Date:
PLEASE KEEP A COPY FOR YOUR RECORDS
Credit: 80% or above
Pass: 60 79%
Date
Date
Date
I certify that the above results are correct
I certify that the moderated results are correct
Coursework
Marks
1 % 2
I certify that the above information is correct
2nd Attend
Initial (Min.
80%)
Written
Exam
B
AV.
Cwrk%
A
(No initials)
Tick if Surname
Resit (In alphabetical order)
Full First Name
Centre No: A
No. of Candidates:
Moderator :
Centre Name:
Tutor(s):
External Examiner:
50% x A +
50% x B =
FINAL MARK
Pass
Fail
Moderators
Grade
(signed Moderator)
(signed External Examiner)
(signed Course Organiser/Tutor)
Credit
Examination Date:
Credit:
Pass:
Fail:
Fail: below 60%
PLEASE COMPLETE IN TYPE OR BLOCK CAPITALS AND KEEP A COPY FOR YOUR RECORDS. CENTRES MUST INCLUDE ASSIGNMENT MARKS FOR RESITS.
EXAMINATION RESULTS
Advanced Food Hygiene Certificate
Advanced Food Hygiene | notes
38
Advanced Food Hygiene | manual
Chadwick Court
15 Hatfields
London
SE1 8DJ
Telephone: 00 +44 (0)20 7928 6006
Fax:
00 +44 (0)20 7827 5865
Website:
www.cieh.org

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Advanced Food Hygiene

ASSIGNMENT RECORD SHEET

COURSE REGISTRATION AND

EXAMINATION RESULTS FORM

Advanced Food Hygiene | introduction

Advanced Food Hygiene

This qualification, which was

Identify areas for legal

Successful candidates will be able to:

Advanced Food Hygiene | syllabus

1. Describe the structure, shape and size

Note: The term food-borne illness is used

2. Describe the functions of spores and their

Implicit in this syllabus is the need for the

3. Describe toxin formation, and distinguish

Advanced Food Hygiene | syllabus

transmission, average onset times/incubation

E. FOOD STORAGE, TEMPERATURE

Advanced Food Hygiene | syllabus

7. Explain the necessity for rapid chilling

F. DESIGN AND CONSTRUCTION OF

7. Establish a priority list for repairs and

G. CLEANING AND DISINFECTION

Advanced Food Hygiene | syllabus

(a) environmental control

3. Explain the principles and methods of

Advanced Food Hygiene | syllabus

Advanced Food Hygiene | course administration and examination regulations

The following information sets out the details of

1.2 Training centres may formulate the course

All tutors registered with the CIEH to offer the

1.1 The course must cover the syllabus in a

1.3 In addition to the course candidates are

Advanced Food Hygiene | course administration and examination regulations

1.8 Candidates who achieve an overall mark

2.1 There are scheduled examination dates

An examination feedback form for

Advanced Food Hygiene | course administration and examination regulations

All examination assessment materials must be

2.11 The CIEH regrets that it cannot give

Centres are obliged to provide the following

Advanced Food Hygiene | course administration and examination regulations

3.4 A clock should be placed so that all

4.1 The candidate must choose two

(ii) All assignments and record sheets must be

Advanced Food Hygiene | course administration and examination regulations

4.8 Students should be encouraged to submit

The assignment topics are:

5.1 The Advanced Food Hygiene examination

Advanced Food Hygiene | course administration and examination regulations

TRAINERS CHARTER PRINCIPLES

As a CIEH trainer you should be familiar with

There is a minimum tutor contact time required

Trainers should tailor their material according to

5. Quality of training materials

3. Effective management of delivery

With the quality and availability of modern

Advanced Food Hygiene | course administration and examination regulations

Advanced Food Hygiene | examination information

BEFORE THE COURSE

DURING THE COURSE

Advanced Food Hygiene | examination information

Particularly during group work or exercises

THE EXAMINATION QUESTIONS