Overview

As we strive to meet increasing global demands, the safety and authenticity of the food we eat and the hygiene of food premises that manufacture, prepare and serve food is of paramount importance. This is reflected in the work of government agencies, regulatory bodies and local councils who have responsibility for food safety. Individual food producers, suppliers and catering outlets also require knowledge and understanding of their responsibilities and legal requirements.

The second year of this degree covers the academic content of the Higher Certificate in Food Control, which needs to be completed by anyone who wishes to develop their career in Food Inspection, recognised by Local Government and the Food Standards Agency. Once the content has been successfully completed, you will be required to pass professional interviews with examiners from the Chartered Institute of Environmental Health (CIEH) and to complete a logbook of field practice – this can be expected to take an additional year.

The course is designed to be practical in nature and gives you opportunities to put the skills you develop in to practice in real world settings, for example previous students have undertaken inspections of food and food premises. We also use simulation to develop the skills you will need in industry, for example preparing and presenting a court prosecution case.

Our multimillion pound Alison Gingell Building features a suite of analytical and biological laboratories where you can gain hands-on experience in food safety, inspection and analytical techniques.

Course information

The course includes the academic content for the CIEH accredited Higher Certificate in Food Control (HCFC).

This must be supplemented with a professional log book (which may be completed during an appropriate Sandwich year placement or after graduation) and professional interview to meet the requirements of the CIEH.