Access Training (SW) Ltd

 

 

 

 

 

 

Outcomes Summary

1. The candidate will know and understand the importance of food hygiene by being able to describe:

• How Food Hygiene contributes to food safety
• The characteristics of food-borne illness
• The effects of food-borne illness on consumers and food businesses
• Legal responsibilities

2. The candidate will know and understand the nature of food hazards by being able to describe

• Microbiological, physical and chemical hazards
• The role of micro-organisms in food borne illness and spoilage
• Types, sources, vehicles and routes of contamination

3. The candidate will know and understand good hygiene controls by being able to describe

• HACCP-based food safety management systems
• Principles of design, layout and construction of food premises and equipment
• Methods of cleaning and disinfection
• Methods of waste control
• Pest control
• Food preservation
• Temperature control and storage
• Personal hygiene and health
• What to report to supervisors

Progression Opportunities:

Successful candidates may wish to progress to the following food hygiene and safety qualifications:

• The RIPH Foundation Certificate in HACCP Principles
• The RIPH Intermediate Certificate in Food Safety
• The RIPH Intermediate Certificate in Applied HACCP Principles

Course Duration:

Six to nine guided learning hours are normally appropriate, depending upon the training needs of the students. The course can be delivered at one of our centres or if numbers allow, your own premises.

Form of Assessment

There is a single multiple-choice examination for this award consisting of one paper of 30 multiple choice questions.

The duration of the examination is 45 minutes.

Candidates must gain a minimum of 20 marks to pass the examination.

Qualification Structure

The RIPH Foundation Certificate in Food Hygiene is a single unit qualification and all outcomes are externally assessed.

Industry-specific assessment may be available if required - contact our head office for advice.

top of page