Introduction
Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Negligence or ignorance of good hygiene practices normally causes food poisoning to occur.
Consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases that currently occur will only be achieved through training all food handlers to nationally recognised standards in food hygiene.
The Chartered Institute of Environmental Health Foundation Level Food Hygiene Award is a first level course incorporating fundamental food hygiene knowledge for all food handlers.
Negligence or ignorance of good hygiene practices normally causes food poisoning to occur.
Content
The RIPH Level 2 Award in Food Safety is designed to train everyone working as food handlers in the basics of good hygiene practices. The Award is made up of the following sections…
Section One: Food Poisoning
Defines terms such as ‘food hygiene’, ‘food poisoning’, ‘food-borne disease’ and ‘contamination’. Looks at the causes and symptoms of food poisoning. Identifies high risk foods, lists various bacteria and describes the ways in which bacteria is transferred to food.
Section Two: Bacteriology
Describes what we mean by bacteria and other micro-organisms. Looks at the life-cycle of bacteria and emphasises their rapid rate of reproduction in a suitable environment. Defines what we mean by pathogens, spoilage bacteria, toxins and spores.
Section Three: Prevention of Contamination and Food Poisoning
Considers how bacteria can be controlled through temperature control and the correct handling, preparation, cooling and processing of food. Emphasises the importance of stock rotation in preventing food poisoning and spoilage. Describes various methods of preserving food and considers other contaminants.
Section Four: Personal Hygiene
Emphasises the importance of personal hygiene in food handling. Describes the sources of contamination from injuries, personal clothing or habits and how risks can be eliminated. Explains the risks of associated with food being handled by carriers of, or sufferers from, food poisoning or food borne diseases. Looks at the correct use of personal protective clothing and the essentials of first aid equipment for food premises.
Section Five: Premises, Equipment and Pest Control
Describes the problems that can be caused by pests, methods of controlling pests and identifying infestations. Looks at the design and construction of food premises, the provision of washing facilities, other fittings and fixtures and the disposal of waste.
Section Six: Cleaning and Disinfection
Describes the difference between cleaning and disinfection. Emphasises the importance of regular, systematic cleaning and disinfection procedures.
Section Seven: Legislation
Describes the powers which local authorities have to control the sale of unfit, sub-standard or injurious food. Looks at relevant current regulations relating to construction of premises, food handlers and training, the handling of food, the provision of facilities within premises and the storage of food at correct temperatures.
Course
The Course is delivered over one full day or over two sessions of equivalent length … but read on …
The Course can be delivered over a full day, or two half days or evenings. We have no problems fitting in with existing work shift patterns and are happy to teach the course early morning, late evening or overnight if required!
The way in which the Course is delivered and the materials used vary dependant on the nature of the group, their existing knowledge of food hygiene, and their involvement in the food industry.
The Course can be tailored to reflect your particular industry if delivered as a ‘closed’ course – that is solely to you or your employees.
Indivduals are welcome to join an ‘open’ course where participants will be drawn from a wide variety of different industrial, residential and general catering companies and organisations.
Assessment
Candidates are assessed by an objective test of 30 multi-choice questions. Everyone passing the test receives certification awarded by the Chartered Institute of Enviromental Health.
Accessibility
We do everything we can to ensure that our courses are accessible to all.
Course Dates
We deliver this course on a number of occasions during the year. Contact Us to register your interest in participating in our next course.
We are able to deliver this course, often at short notice, to companies, organisations and groups of individuals at any time in any area of the country.
Find out more
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