Food hygiene blog
CIEH Level 3 Award in Training Principles and Practice Course (Train the Trainer course) is the new minimum qualification for trainers.
This course is ideal for first-time trainers who need to apply the basics of training skills and practice or those looking to refine or refresh their techniques. This qualification encourages a flexible approach to training delivery that takes account of learners’ needs and learning style preferences. It covers initial assessment, planning and preparation, training delivery, assessment and evaluation.
Dates: 24th Nov plus, 1st and 8th Dec 2016
Cost: £450pp includes exam fees and course book
This course was previously known as PTLLS and Train the Trainer
- Inclusive teaching and learning approaches in education and training
- Ways to create an inclusive teaching and learning environment
- Planning inclusive teaching and learning
- Delivering inclusive teaching and learning
- Evaluating the delivery of inclusive teaching and learning
How are candidates assessed:
The CIEH Level 3 Award in Training – Principles and practice assessment is divided into two parts:
1. a 1,000 word outline of the candidate’s subject specialism
2. a microteaching session (including peer assessment).
For further details click here
COMMISSION IMPLEMENTING DECISION (EU) 2016/110 of 27 January 2016 not approving triclosan as an existing active substance for use in biocidal products for product-type 1.
The BPC had voted that triclosan should not be approved because of its toxic and bioaccumulative effects.
PT 1 Human hygiene: Products in this group are biocidal products used for human hygiene purposes, applied on or in contact with human skin or scalps for the primary purpose of disinfecting the skin or scalp.
Kitchen Tonic was featured as CIEH excellent centre in this recent interview.
What makes a CIEH training centre excellent?
July 6, 2015
Helen Hartropp, Quality Assurance Consultant, CIEH with Anna Howells, Development Manager and Commissioning Editor, CIEH
A CIEH centre is a registered training provider responsible for administering the delivery of training programmes in support of CIEH vocational qualifications. Over the years, working formerly as the CIEH Quality Assurance Manager and latterly as a CIEH auditor, I have encountered many excellent CIEH centres. These centres vary in size and remit. Some are small with just one trainer. Others are training departments, colleges or large-scale nationwide enterprises employing any number of trainers. Some provide in-house training for a single employer. Others provide training for a variety of clients in the public and private sector, as open or closed courses, for individuals and groups. What excellent centres all have in common is the way they manage, develop and promote their businesses and also the extent to which they comply with CIEH quality standards and procedures.
The purpose of this article is to share examples of good practice to help you to improve the quality of training delivery and, thereby, maintain and develop your businesses.
Communication is key
Excellent centres have a well-developed understanding of their clients’ and learners’ needs. Time spent conducting a ‘training-needs analysis’ with clients and initial assessment with learners will help to ensure that training delivery is effective in achieving agreed aims. Making contact with clients at regular intervals will help you to maintain your profile as an expert training provider and secure future business.
Keeping abreast of industry news and developments will help you to anticipate and respond to your clients’ training needs. For example, you could use the free TiFSiP Allergen Information interactive pdf to help your clients understand the new requirements under the Food Information Regulations 2014 and, should training needs be identified, offer to run a CIEH Level 2 Award in Food Allergen Awareness course for staff to develop their knowledge and understanding of the principles of practical allergen management.
Excellent centres often have reputations that precede them ¬– attracting new business through recommendations. Few, however, are passive in this process. Networking is key to identifying new commercial opportunities. Excellent centres are usually embedded in the local business community actively engaging with colleagues in training and the industries they serve.
Excellent centres ensure that they provide training solutions that best meet the needs of their clients and learners. Training costs employers – not just in the fees for courses but also to cover staff absence. In an increasing competitive market, centres have to come up with creative and flexible training solutions. This may involve e-learning or developing blended learning options to run alongside conventional face-to-face training.
Excellent centres have trainers who provide courses that engage and motivate learners. In addition to developing session plans that cover all the learning outcomes and criteria in the units of assessment, trainers will:
- elicit learners’ prior knowledge based on experience
- adapt content to ensure it is relevant
- encourage active participation in learning
- develop strategies and resources to meet a wide range of learning needs
- relate theory to practice at every available opportunity
Continuing professional development
Excellent centres have professional trainers who commit to maintaining and developing their professional knowledge. Professional standards, such as those published by the Education and Training Foundation in 2014 for teachers and trainers in England, set out clearly the expectations centres, clients and learners should have with regard to effective practice and also provide a framework for assessment and self-assessment to identify areas for development.
Trainers may use a range of continuing professional development strategies – such as formal study, attendance at courses or workshops, using free resources on websites such as those of the Food Standards Agency, Health and Safety Executive or Public Health England, joining membership organisations such as TIFSIP or online professional groups such as those on LinkedIn.
When delivering vocational qualifications, vocational experience is essential – if only to remind the trainer on the ‘high hard ground of theory’ of the challenges faced by those in the ‘swampy lowlands of practice’ (Schön, 1983). It is for this reason that CIEH encourages registered trainers to visit workplaces to develop a better understanding of learners’ needs.
Excellent centres manage the delivery of training courses and assessments and recognise the value of efficient and effective administration as part of good customer service. The CIEH’s requirements for training delivery and assessment are clearly laid out in the Procedure Manual and form the basis for the CIEH audit. To support administrative functions, CIEH provides templates of key documents for centres to adapt to meet specific needs.
Excellent centres administer assessments correctly. Having undertaken training and completed the assessment, learners and clients will be keen to find out who has passed. The single most common reason for delays in the processing of results is the failure on the part of centres and/or trainers to complete the paperwork correctly. Double checking paperwork to ensure that it is complete and correct before submitting results to the CIEH for processing will ensure that CIEH is able to fulfil its customer service pledges for the turnaround of certificates – keeping you, your client and your learners happy.
An excellent centre is a successful centre. By learning from experience and committing to the process of continual improvement you can develop your business and ensure its financial success. To find out more about what an excellent centre looks like look at the case studies of Kitchen Tonic and Kings Safety Training.
Helen Hartropp has worked for the CIEH in various capacities for 14 years, as training centre, an auditor, examiner and Quality Assurance Manager. She has recently retired from her role as Quality Assurance Consultant. She is the author of the training materials developed to support the CIEH Level 2 Award in Hygiene in Health and Social Care. Before joining the CIEH, she managed a business, generating income for the NHS, which provided food and environmental microbiology services for food and catering establishments and other hospitals.
Anna Howells is the Development Manager and Commissioning Editor working for the CIEH awarding organisation. She leads the Product Development team, producing materials to support the delivery of CIEH vocational qualifications.
Schön D A (1983) The reflective practitioner: how professionals think in action, New York: Basic Books
CIEH Level 2 Award in Health and Safety in the Workplace course
Classroom based courses at our venue
Only £50pp includes exam fee. No VAT to add
Our trainers can come to you and deliver this level 2 course at your business.
Valid until 31st Jan 2016
Up to 15 candidates
£685 was £900
Click here for further details
CIEH Level 3 Award in Health and Safety in the Workplace course
24th, 25th and 26th Feb 2016
You will be taught by a CIEH registered health and safety trainer
We currently have a 100% pass rate.
Time: 9am -4:30pm daily
Cost: £280pp includes exam fees No VAT to add.
Further course details and payment information can be found by clicking here
A great way to use up any vegetables in the bottom drawer of your refrigerator this festive season.
You will need:
Handful of brussel sprouts -5-8 sprouts
1-2 red/purple/white onions
2-3 cloves of garlic
1 teaspoon mustard to enhance the flavour (optional)
Pasta - dry - any shape
Cheese approx 85g (any strong type you may have been given in a hamper)
Skimmed milk 1 pint
Plain flour 25g
Dried parsley 1 teaspoon
Curry powder 1 teaspoon
Cook pasta until al dente
Wash all vegetables and finely shred them all
Place them in a pan with 1 dessert spoon of oil and sweat them until soft. Add in the parsley and curry powder. This adds iron to the dish.
Make a cheese sauce with the cheese (70g) butter, plain flour and milk. Add cheese to your desired taste. The stronger the cheese the less you will need to use.
Bake the salmon in the oven and then cut up to inch size portions.
Mix the pasta with the vegetables, add 3/4 of the cheese sauce and all of the salmon.
Mix well and place in a baking tray. Spread the remaining cheese sauce on the top of the pasta mix. Grate some cheese on top.
Place in an oven for approximately 40 minutes at 170c or until brown and bubbling.
Serve with a salad and a wedge of lemon.
I used some left over fresh salmon. I have previously used a packet of smoked salmon. You could also use canned salmon or tuna. Instead of fish, you could add remaining turkey or a can of chickpeas.
This recipe is great for using up any leftover vegetables. Use any vegetable, but I find any vegetable from the brassica family goes well with salmon.
Washing up tip, I usually line my baking trays with grease proof paper. It's easy to remove the food from the tray and saves on the kinetic energy! My level 3 food safety students should know all about that!
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