Holchem launches the first nationally accredited hygiene-management qualification

Holchem launches the first nationally accredited hygiene-management qualification

“At long last! A course that is devised purely around hygiene management and the role we play in the manufacturing of safe, quality, wholesome foods, with some excellent learning outcomes that can be put to practical use in the hygiene manager’s day-to-day role.” So says Johnston Middleton, hygiene manager for Caledonian Produce, part of the Geest group, about the hygiene-management certificate devised and run by Holchem Laboratories Ltd, a British-owned company operating in the field of hygiene technology.

Peter Littleton, Holchem technical-services manager, said: “The course is aimed specifically at hygiene managers who wish to demonstrate their competence in this vital area of food-safety management and will fill a gap in the educational system, enabling employers in the future to ensure that hygiene-management specialists are suitably qualified.”

“With the increasing demands on food businesses from the commercial sector, retailers and the legislative bodies responsible for food businesses can no longer leave hygiene to lurk in the dark corners of the industry. This function is rapidly developing into the front-line of ensuring the safe production of food. The development of this course meets a need to ensure that food-hygiene specialists can be recognized for their commitment, dedication and knowledge using the Chartered Institute of Environmental Health advanced food-hygiene certificate as a foundation to be built upon.”

Holchem has worked with the Food Training Partnership, specialist in food-safety and quality-management training, to develop this modular course, which could complement the often-unsociable hours worked by hygiene managers and minimize disruption on their employers.

The syllabus includes: legislation, third-party auditing and retailer issues; staff recruitment, training, motivation and retention; environmental issues; health and safety; the chemistry of cleaning and disinfection; methods of dosing, applying and cleaning with chemicals; process verification and ensuring hygiene standards are met and maintained; microbiology, including identification and investigation of micro-issues; pest control, the design and construction of equipment and food rooms; and budget controls and financial issues.

With the conclusion of the first of these courses in May there are now eleven professionally qualified hygiene-management personnel in the food industry, from companies as diverse as Greencore, Bernard Matthews and Warburtons.