Food Control CertHE

Undergraduate
HNC/HND courses

Arms and hands washing a vegetable in a sink with the tap running and other vegetables in the side

Our Food Control CertHE course is designed to meet the statutory requirements for those who aspire to become food safety inspection and audit specialists.

Year of entry

2025-26

Location

Coventry University (Coventry)

Study mode

Full-time
Part-time

Duration

1 year full-time
2 years part-time

Course code

HLSH023

Start date

September 2025
January 2026

How to apply

Book an Open Day

Download a prospectus

Course overview

Previous industry experience is a strong starting position for studying this course; it is primarily designed for those who wish to become Food Safety Inspectors or Auditors, by covering the requirements of the Chartered Institute of Environmental Health’s (CIEH) Higher Certificate in Food Control (HCFC).

You will have the opportunity to study food regulation and law, food microbiology, food standards and food inspection, hygiene management systems and current issues affecting the food chain.
Study in the Alison Gingell building which features a suite of analytical and biological laboratories where you can gain hands-on experience with industry-standard facilties⁴.
Develop transferable skills in accessing, evaluating and reporting scientific information, decision-making, teamwork, entrepreneurship and communication.

Rated Gold Overall

Teaching Excellence Framework (TEF) 2023

5 QS Stars for Teaching and Facilities

QS Stars University Ratings

Top 5 Student City in England (Coventry)

QS Best Student Cities Index 2025

Why you should study this course

If you have food industry experience and are looking for a career change, would like to enhance your current food safety knowledge in the role you currently occupy, or have an interest in developing your career in this area- this course should suit you.

The course has been developed in response to the growing demand for food safety inspection and audit specialists.

The safety and authenticity of the food we eat and the hygiene of food premises that prepare and serve food are of paramount importance. This is reflected in the work of the government agencies, regulatory bodies and local councils that have responsibility for monitoring and enforcing food safety standards.

Individual food producers, suppliers and catering outlets also require appropriate knowledge and understanding of the legal requirements, and their responsibilities to the communities they serve.

The course team currently includes practitioners in food and food premises inspection who bring their knowledge and professional experience to the classroom (staff are subject to change).
The course aims to produce competent people who are ready to begin or further their careers within the food industry, especially with regulatory bodies, as Food Safety Inspectors.
Entry on to the course is available for those who have experience of working in the food industry or have sponsorship or employment within a local government Environmental Health Department.
The course also offers the opportunity for practical industry visits and field trips such as visits to food manufacturers, to further enhance your experience and employability. The mandatory field trip to a food business is part of your assessment and comes at no extra cost to you however, optional field trips may incur extra charges².
Talks by our practitioner staff and visiting lecturers (subject to availability) will bring you the latest on a wide range of food safety-based topics, for example, food safety packaging and real-world accounts from local authority inspectors².
Our Alison Gingell building features a suite of analytical and biological laboratories where you will have the opportunity to gain hands-on experience in industry-standard food safety, inspection and analytical techniques⁴.
The course aims to develop your transferable skills in accessing, evaluating and reporting scientific information, decision-making, teamwork, entrepreneurship and in communicating in diverse situations, thus preparing you for the world of work and your future career.

No.21

for Food Science

The Complete University Guide 2025

Accreditation and professional recognition

This course is currently accredited¹ by the following body for the 2024/25 intake:

Chartered Institute of Environmental Health (CIEH)

This course is accredited for the 2024/25 intake by the Chartered Institute for Environmental Health (CIEH) to deliver the academic content of the CIEH Higher Certificate in Food Control, the baseline qualification for food hygiene and standards, official controls and the inspection of food premises within the UK. It is currently undergoing re-accreditation for the 2025/26 intake. If the accreditation of this course changes, we will seek to notify applicants and students as soon as possible.

Eligibility for membership of the CIEH is gained upon successful completion of the Higher Certificate in Food Control academic content, Competency Development Portfolio and professional discussion. (Subject to further application and registration which could incur additional costs and eligibility criteria. Please visit the CIEH website for more information).

What you'll study

The CertHE in Food Control is available over one year full-time (three semesters) or two years part-time (five semesters).

Modules

Skills for Food Control Sciences - 0 credits

This module aims to assist you to develop key skills that are essential for the successful study of level 5 and level 6 modules, and are of value for future employment. You will be introduced to, and practice, effective literature searching and retrieval, the expectations for scientific writing at university level, numerical and problem-solving skills, oral presentation and effective team working.

The ability to work safely in both the laboratory and the academic kitchen4, to design experiments and to analyse and present experimental data will be covered. An introduction to key principles necessary for the comprehension of other module topics will be facilitated by online workbooks. This will ensure that, regardless of entry route, you have the fundamental principles and terminology in these areas. You will also be encouraged to reflect on your learning and develop effective study strategies in order to improve performance and better your employability skills and career options.

Compulsory

Food Microbiology - 20 credits

Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food-borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are considered. Natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are essential for modern food microbiological analysis.

Compulsory

Methods in Food Production - 20 credits

This module will extend some topics to discuss the principles of food production and preservation for reasons of food safety, along with the application of different packaging technologies to extend shelf life. You will learn about common key food production methods and how these are assessed to ensure the safe production of foods. You will learn how processes are designed to control hazards and what can happen when these processes go wrong. The food manufacturing environment can also introduce food safety hazards such as foreign bodies. You will have the opportunity to learn about the different foreign body detection methods and further laboratory analysis techniques that assist in identifying them.

Compulsory

Food Inspection and Food Standards - 20 credits

This module assesses the competence to inspect food for safety and apply common food standards legislation at the point of retail sale. It introduces you to a comprehensive range of foods which might be encountered by a Food Inspector or by food industry personnel. It develops the theory and practice behind assessing food safety, food composition and food authenticity. You will gain experience in inspection techniques and the communication skills needed to inspect food competently for safety and standards, as well as the ability to decide upon the most appropriate intervention when issues arise.

Compulsory

Food Law - 20 credits

The module aim is for you to understand the main framework of UK and European food safety hygiene legislation, UK enforcing regulations, and relevant standards and guidance. You will also learn to apply appropriate risk-based judgement to the determination of offences and the application of appropriate enforcement tools. You will therefore be able to interpret legislation and determine the most appropriate course of action and intervention in relation to a variety of food-based scenarios. You will also have the opportunity to become familiar with techniques for food premises inspection and auditing, through classroom workshop learning, mock inspection and participation in an interactive online food safety inspection.

Compulsory

Hygiene Management Systems - 20 credits

This module aims to integrate knowledge and skills from previous modules by applying this knowledge and understanding into different food safety management systems such as Hazard Analysis and Critical Control Point (HACCP), International Organisation for Standardisation (ISO) quality systems and allergen management. You will have the opportunity to learn the legally defined steps within the HACCP risk assessment process and be able to develop HACCP plans and critically evaluate them for food safety and legal compliance. You will also see how such systems can be applied to specific hazards such as allergens. The operation of quality systems will also be evaluated to demonstrate how they complement food safety systems. You will also explore how HACCP is applied internationally and how it links with UK national policies on the reduction of foodborne disease. HACCP itself is built upon the foundation of pre-requisite underpinning systems such as cleaning management and pest control management. The principles and appropriate application of such systems are taught for how they exist in isolation and also their application into broader food safety management systems.

Compulsory

Food Law Enforcement Case Studies - 20 credits

The application of the law will be developed further in this module with applying the rules of evidence gathering under the law. Interviewing and evidence gathering under the Police and Criminal Evidence Act 1984 and associated codes of practice, will be explored. You will be expected to carry out a mock inspection or mock audit of a catering or a manufacturing premises and then apply knowledge and principles gained in the previous modules, to assess the health risks. You will then apply the appropriate legal controls abiding by legal rules of evidence. The inspection or audit process will therefore require the application of activities such as sampling, photographing, interviewing, evidence gathering and critical evaluation of food safety management systems along with the preparation of legal correspondence and notices. You will furthermore be prepared to write up a prosecution file and present this work during a mock trial role play exercise. This will involve you both planning and presenting your evidence in both the correct legal file format and furthermore presenting the evidence during examination and cross-examination of evidence, as you would in a magistrates’ court of law hearing.

Compulsory

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.

How you'll learn

The course is taught by a mixture of lectures, laboratories, kitchen-based sessions and interactive workshops and discussion groups. Real-life scenarios as well as current and recent case studies involving food quality and safety issues, are used extensively.

This course can be offered on a part-time basis. Whilst we would like to give you all the information about our part-time offering here, it is tailored for each course each year depending on the number of part-time applicants. Therefore, the part-time teaching arrangements vary. Request further information about the part-time study.

Teaching contact hours

As a full-time undergraduate student, you will study modules totalling 120 credits each academic year. A typical 20 credit module requires a total of 200 hours study. This is made up of teaching contact hours, guided and independent study.

Teaching hours:

Teaching hours vary each semester due to module selection. During your first year you can expect 15-18 teaching hours each week. You will also have the option to attend optional sessions including time with a progress coach or to meet with staff for advice and feedback. As you progress through your studies, teaching hours may reduce.

Guided and independent study:

Throughout your studies, you will be expected to spend time in guided and independent study to make up the required study hours per module. You’ll be digging deeper into topics, review what you’ve learned and complete assignments. This can be completed around your personal commitments. As you progress through your studies, you’ll spend more time in independent study.

Online learning:

As an innovative university, we use different teaching methods including online tools and emerging technologies. So, some of your teaching hours and assessments may be delivered online.

Assessment

As part of the assessments within the course, we aim to give you opportunities² to undertake practical inspections of food and food premises. You will then be expected to prepare and present a mock court prosecution case, along with the application of other real-life key skills and knowledge, such as HACCP, assessing microbiological food sampling results and applying current food safety legislation.

These applied assessments are also supported by traditional written assignments and examinations. Outside of the classroom, you will be further supported by online course materials which you are expected to complete in your own time.

Assessments must pass with 40 per cent or greater unless they are a core competency which are set in line with our accrediting body professional standards.

In order for you to show your potential, you will be assessed using a variety of methods which will vary depending upon the module.

In addition to those mentioned above, other assessment methods may include:

traditional timed assessments
scientific report writing
verbal and written presentations
participation in group activities.

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.

The members of staff that teach across the course have a wide range of research, food industry and local authority backgrounds alongside their teaching experience, and excel at sharing their knowledge and professional experiences. This brings a vibrancy to the teaching sessions that you find in the food safety field.
Mary-Jane Hawkes, Course Director, quoted in 2022 

Alison Gingell building with some purple flowers

Entry requirements

Typical entry requirements

Five GCSEs graded 9-4 / A*- C including Mathematics, English Language and Science, or specified equivalents, and:

suitable experience and background from working within the food industry and/or employment and sponsorship from a local authority
CIEH Intermediate Certificate in Food Safety or any of their other previous Level 3 qualifications such as the Level 3 Award in Supervising Food Safety in Catering, Food Safety Supervision for Manufacturing, HACCP in Catering, HACCP for Food Manufacturing, Food Safety Manufacturing or equivalents from the RSPH or similar
applicants will be interviewed by course staff members to assess their experience and suitability to study the qualification.

Entry on to the course is also available for those who have experience of working in the food industry or have sponsorship or employment within a local government Environmental Health Department.

The academic content of the HCFC must be supplemented with a Competency Development Portfolio prepared during a minimum of six months practical training, plus a professional discussion for competency with the CIEH. Although the university does not provide the placement position for the experiential logbook requirement, the university's Talent Team will assist where possible, in supporting students in contacting local authorities and in applications for placements². Please visit the CIEH website for more information.

Other qualifications and experience

Our students come from a variety of backgrounds, each with a unique story. We recognise a breadth of qualifications. If your qualifications differ from the above, contact our Admissions Team who will be happy to discuss your qualifications and routes into your chosen course.

Contextual offers and Fair Access Scheme

If you meet the criteria for our Fair Access Scheme, you could automatically receive a contextual offer that may be up to 24 UCAS points lower than our standard entry requirements. View the criteria for our Fair Access Scheme.

Five GCSEs graded 9-4 / A*- C including Mathematics, English Language and Science, or specified equivalents, and:

suitable experience and background from working within the food industry and/or employment and sponsorship from a local authority
CIEH Intermediate Certificate in Food Safety or any of their other previous Level 3 qualifications such as the Level 3 Award in Supervising Food Safety in Catering, Food Safety Supervision for Manufacturing, HACCP in Catering, HACCP for Food Manufacturing, Food Safety Manufacturing or equivalents from the RSPH or similar
applicants will be interviewed by course staff members to assess their experience and suitability to study the qualification.

Entry on to the course is also available for those who have experience of working in the food industry or have sponsorship or employment within a local government Environmental Health Department.

Select your region to find detailed information about entry requirements:

You can view our full list of country specific entry requirements on our Entry requirements page.

Alternatively, visit our International hub for further advice and guidance on finding in-country agents and representatives, joining our in-country events and how to apply.

English language requirements

IELTS: 6.0 overall, with no component lower than 5.5.

If you don't meet the English language requirements, you can achieve the level you need by successfully completing a pre-sessional English programme before you start your course.

For more information on our approved English language tests visit our English language requirements page.

Fees and funding

Student	Full-time	Part-time
UK	2025/26 fees TBC 2024/25 fees - £5,460 per year	Request fee information
EU	Not available	Not available
International	2025/26 fees TBC 2024/25 fees - £7,500 per year	Not available

For advice and guidance on tuition fees and student loans visit our Undergraduate Finance page and see the university’s Tuition Fee and Refund Terms and Conditions.

The University will charge the tuition fees that are stated in the above table for the first Academic Year of study. The University will review tuition fees each year. For UK (home) students, if Parliament permits an increase in tuition fees, the University may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation.

For international students, we may increase fees each year, but such increases will be no more than 5% above inflation. If you defer your course start date or have to extend your studies beyond the normal duration of the course (e.g. to repeat a year or resit examinations) the University reserves the right to charge you fees at a higher rate and/or in accordance with any legislative changes during the additional period of study.

We offer a range of International scholarships to students all over the world. For more information, visit our International Scholarships page.

Tuition fees cover the cost of your teaching, assessments, facilities and support services. There may be additional costs not covered by this fee such as accommodation and living costs, recommended reading books, stationery, printing and re-assessments should you need them.

The following are additional costs not included in the tuition fees:

any optional overseas ﬁeld trips or visits: £400+ per trip
any costs associated with securing, attending or completing a placement (whether in the UK or abroad).

Find out what's included in your tuition costs.

*Irish student fees

The rights of Irish residents to study in the UK are preserved under the Common Travel Area arrangement. If you are an Irish student and meet the residency criteria, you can study in England, pay the same level of tuition fees as English students and utilise the Tuition Fee Loan.

How do you know if you need to pay UK or international tuition fees?

We carry out an initial fee status assessment based on the information you provide in your application. Your fee status determines your tuition fees, and what financial support and scholarships may be available to you. The rules about who pays UK (home) or international (overseas) fees for higher education courses in England are set by the Department for Education. The regulations identify all the different categories of student who can insist on paying the home rate. The regulations can be difficult to understand, so the UK Council for International Student Affairs (UKCISA) has provided fee status guidance to help you identify whether you are eligible to pay the home or overseas rate.

If you meet all the criteria required by any one category, including any residence requirements, your institution must charge you the home rate. You only need to find one category that you fit into.

Facilities

Your studies will be centred in high-specification learning environments that benefit from extensive social learning facilities, well-appointed laboratories, industry-standard equipment, lecturing facilities and classrooms, facilitating our innovative teaching methods across a diverse suite of courses.

SuperLab
Our state-of-the-art SuperLab can hold up to 250 students at one time and has facilities for cell and microbial culture and equipment for microscopy, DNA, RNA and protein extraction and analysis.

Analytical Chemistry Suite
The Analytical Chemistry Suite is a dedicated space for chemistry-based teaching. Students can complete ‘wet’ chemistry and preparatory work, complemented by a comprehensive suite of analytical equipment which includes ICP-OES, uHPLC, HPLC, Fluorescence Spectrometers, UV Spectrometers, GC, and GC-MS.

Kitchen Facilities
You will use the kitchens for a variety of tasks where you develop understanding of food processing relevant to industry and local authority food inspection including: how risks are controlled in processes such as sous vide, investigating gas analysis of modified atmosphere packed products, and conducting a mock kitchen inspection.

Moot Room
You may have the opportunity to take part in a mock court trial in the moot room, which helps you to get a realistic experience of being cross examined, on your prosecution file.

Facilities are subject to availability. Access to some facilities (including some teaching and learning spaces) may vary from those advertised and/or may have reduced availability or restrictions where the university is following public authority guidance, decisions or orders.

Careers and opportunities

The course aims to produce graduates who are excited to start careers in areas such as auditing or with regulatory bodies, within the food industry.

It might also suit you if you are ready to move onto completing the competency development portfolio and professional discussion with the CIEH, to become a Registered Food Inspector (subject to meeting any eligibility criteria and the payment of any associated fees).

There is a big emphasis on practice during this course and the experienced teaching team will bring their own research and professional expertise into their teaching. We aim to supplement this with contributions from practitioners and professionals from the industry and various regulatory authorities (subject to availability)².

By covering the requirements of the Chartered Institute of Environmental Health’s (CIEH) Higher Certificate in Food Control (HCFC) qualification, successful graduates of this course are likely to have opportunities to work in a wide range of environments related to food control, either in ensuring safety standards or their enforcement.

Where our graduates work

Previous graduates of the course have gone on to work for private auditing companies, port health authorities, local authorities and manufacturing companies.

Two students sat at a desk working on a laptop

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How to apply

UK students

Students applying to this course should apply directly to the university. If you'd like to apply, please complete this form.

Apply now

For further support or more information about your course please email foodcontrol.shc@coventry.ac.uk.

If you'd like further support or more information about your course get in touch with us today.

(+44) 024 7765 2222

ukadmissions@coventry.ac.uk

Chat with our admissions team

Complete our contact form.

International students

International codes:
HLSH023

Students applying to this course should apply directly to the university. If you'd like to apply, get further support or more information about your course please email FoodControl.shc@coventry.ac.uk.

How to apply

Get in touch with us today for further advice and guidance.

+44 (0)24 7765 2152

ioadmissions@coventry.ac.uk

Chat with our admissions team

Complete our contact form

Disclaimers

Coventry University together with Coventry University London, Coventry University Wrocław, CU Coventry, CU London, CU Scarborough, and Coventry University Online come together to form part of the Coventry University Group (the University) with all degrees awarded by Coventry University.

¹Accreditations

The majority of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery.

²UK and international opportunities

Please note that we are unable to guarantee any UK or international opportunities (whether required or optional) such as internships, work experience, field trips, conferences, placements or study abroad opportunities and that all such opportunities may be unpaid and/or subject to additional costs (which could include, but is not limited to, equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas), competitive application, availability and/or meeting any applicable travel, public authority guidance, decisions or orders and visa requirements. To ensure that you fully understand any visa requirements, please contact the International Office.

³Tuition fees

The University will charge the tuition fees that are stated in the above table for the first Academic Year of study. The University will review tuition fees each year. For UK (home) students, if Parliament permit an increase in tuition fees, the University may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation.

⁴Facilities

Student Contract

By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the university. A copy of the current 2024/2025 contract is available on the website for information purposes however the 2025/2026 contract will apply for the 2025/2026 intake. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the university will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the university.