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Outcomes Summary

1 The candidate will know and understand their expected behaviour as responsible individuals within food safety procedures by being able to explain: 

• The importance of food safety
• The characteristics of food-borne illness
• The effects of food-borne illness on consumers and food businesses
• Food safety procedures
• The importance of record keeping
• The importance of suitable reporting procedures
• Legal responsibilities

2 The candidate will know and understand the importance of keeping himself/herself clean and hygienic by being able to explain:

• The general principles of good personal hygiene
• The importance and use of appropriate protective clothing
• Effective personal hygiene practices
• Effective hand-washing practices
• The importance of illness reporting
• The importance of wound dressings

3 The candidate will know and understand the importance of keeping the work area clean and hygienic by being able to explain:

• Methods of cleaning and disinfection
• The characteristics of suitable surfaces and equipment
• Methods of waste control
• The importance of pest control

4 The candidate will understand the importance of receiving and storing food safely by being able to explain:

• The importance of stock rotation
• Preventing contamination of delivered and stored food.
• Food preservation
• The importance of temperature control of delivered and stored food
• 5 The candidate will understand the importance of being able to prepare, cook, hold and serve food safely by being able to explain:
• The nature of food safety hazards (microbiological, physical, chemical and allergenic)
• The types, sources, vehicles and routes of contamination
• Food preservation
• The importance of temperature control
• The safe preparation, cooking, chilling and reheating of food
• The safe holding and service of food

Course Duration:

Six to nine guided learning hours are normally appropriate for a suitable course of study in preparation for this examination, 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.

Examination Results & Certificates

Certificates are awarded as follows - Pass 20 - 25 marks - Credit 26 - 30 marks

We receive a results list within one week from the date of the examination and certificates are posted to successful candidates.

Candidates who score 19 marks or below will fail the examination and will not be awarded a certificate

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.

All outcomes of the RIPH Level 2 Award in Food Safety in Catering correlate with the food safety related Knowledge and Understanding statements published as part of the Level 2 National Occupational Standards of Competence for the Catering and Hospitality industry

Progression Opportunities:

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

The RIPH Level 3 Award in Supervising Food Safety in Catering

 

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