- info@whitestoneinternationalcollege.org.uk
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Whitestone International College of Innovation delivers quality-assured, standards-aligned programmes that integrate academic rigour, industry relevance, and digital fluency to develop principled leaders who deliver measurable impact.
- London, United kingdom
- +44 20 3727 6493
-
Info@whitestoneinternational
college.org.uk
United States
United Arab Emirates
India
Courses
Certified Food Safety, Hygiene & Quality Management Professional (CFSHQMP)
The Certified Food Safety, Hygiene & Quality Management Professional (CFSHQMP) credential
recognises experienced practitioners who can design, implement and lead food safety, hygiene and
quality systems across the modern food chain.
Course Overview
The Certified Food Safety, Hygiene & Quality Management Professional (CFSHQMP) credential
recognises experienced practitioners who can design, implement and lead food safety, hygiene and
quality systems across the modern food chain.
Grounded in HACCP-based Food Safety Management Systems (FSMS), Good Hygiene Practice
(GHP), Good Manufacturing Practice (GMP) and recognised sector expectations (awareness level),
CFSHQMP confirms that the holder can:
- manage operational food safety and hygiene controls,
- coordinate quality assurance and documentation, and
- support compliance, auditing, food defence and food fraud prevention (awareness level) in manufacturing, processing, catering, retail or central kitchen environments.
The CFSHQMP does not confer legal status or provide legal/regulatory advice; it attests to
competence in applying industry good practice and awareness-level regulatory understanding in
workplace settings.
Why This Course is Important?
- Assurance for employers and clients: Confirms that the holder can manage real-world food safety and quality risks, not just pass a short awareness course.
- Evidence of leadership potential: Signals readiness for supervisory, management or technical leadership roles in food safety, hygiene and quality.
- Supports audit and customer confidence: A visible, competence-based credential that strengthens trust during customer audits, tenders and supplier approvals.
- Career mobility: Applicable across manufacturing, processing, catering, retail, logistics and central kitchens, supporting national and international mobility.
Learning Outcomes
By the end of this programme, participants will be able to:
- Map key farm-to-fork hazards and controls relevant to their sector (manufacturing, catering, retail, etc.).
- Operate and support HACCP-based FSMS underpinned by effective GHP/GMP and prerequisite programmes.
- Oversee hygiene, sanitation, environmental control and allergen management in line with organisational procedures.
- Coordinate QA and documentation: SOPs, records, specifications, non-conformity management and complaints.
- Contribute to internal and supplier/second-party audits, inspections and inspection readiness.
- Demonstrate awareness-level understanding of regulatory and customer requirements (hygiene, labelling, allergens, traceability) and how these are reflected in systems and documentation.
- Support food defence and food fraud prevention measures at an awareness and implementation level appropriate to their role.
- Use data, trends, incidents and audit findings to drive corrective action, preventive action and continuous improvement.
Target Audience
- Food Safety / Hygiene Supervisors and Managers
- QA/QC Officers, QA Supervisors and Technical Coordinators
- Production / Operations / Central Kitchen Managers with food safety responsibilities
- Supplier Quality and Technical Officers in the food and beverage sector
- HSE / OHS professionals with significant involvement in food safety and hygiene
- Consultants and auditors (internal or second-party) seeking a formal, competence-based recognition
Entry Requirements
- Experience: Normally a minimum of 2 years recent experience in food safety, hygiene, quality, production or related roles with operational responsibility.
- Prior Learning: Completion of recognised food safety and HACCP training, and/or Completion of one or more Professional / Advanced Professional Certificates or Diplomas in Food Safety, Hygiene & Quality Management from Whitestone International College of Innovation (or equivalent).
- Language: Proficiency in English (or delivery language) sufficient for study, report writing, audits and professional communication.
- Digital Literacy: Ability to complete online assessments and assemble an electronic portfolio.
Programme Structure & Modules
- Service culture and guest expectations
- Emotional intelligence and empathy in hospitality
- The psychology of hospitality experiences
- Understanding guest personas and expectations
- Designing end-to-end service touchpoints
- Personalisation through data and technology
- Defining and implementing brand-aligned service standards
- Quality audits, SOPs, and performance metrics
- Global service excellence benchmarks (Forbes, LQA, ISO 9001)
- Voice of the Customer (VoC) analysis
- Complaint handling models (LEARN, LAST, HEART)
- Turning service failures into loyalty opportunities
- Coaching and motivating hospitality teams
- Recognition and reward systems
- Continuous improvement and excellence culture
Awarding Body
Whitestone International College of Innovation
United Kingdom
Qualification Type
Certified Professional Programme
(Industry-aligned, regulated qualification issued by Whitestone International College of Innovation, UK)
Delivery Mode
Classroom – London (UK) / Dubai (UAE) campuses
Live Online – Instructor-led virtual sessions
Blended Learning –Pre-reading + interactive workshops + assessment
Duration
4 days (intensive) or 3 weeks (part-time blended)
Total Learning Hours: 30–35 hours
- Assessment: Case simulation, role-play, and short reflective assignment.
- Certification: Successful participants receive the Certified Hospitality & Guest Experience Professional (CHGEP) certificate issued by Whitestone International College of Innovation, UK.
- UK-issued professional certification recognised internationally.
- Guest Experience Toolkit: service recovery playbook, feedback templates, and journey maps.
- Enhances professional credibility and leadership readiness in hospitality.
- Strengthens organisational guest satisfaction scores and brand reputation.
Aligned with Forbes Travel Guide Standards, ISO 9001:2015 Quality Management, Hospitality Assured Excellence Framework, and UNWTO service quality principles.
Programme Fees
Clear Fee Structure With No Hidden Costs
£
895
Per Course
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Industry-focused programmes with global standards.
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Practical skills for real-world success.
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Academic excellence with career-ready outcomes.
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