CIEH FOUNDATION CERTIFICATE IN FOOD HYGIENE

(Formerly Basic Food Hygiene Certificate)

INTRODUCTION

Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of the food handlers. The Chartered Institute of Environmental Health has designed its Foundation courses to give first tier workers an appreciation of the fundamentals of good food hygiene practices. THE SYLLABUS v Introduction to food hygiene. This session defines food hygiene and covers the costs to a business that has poor standards and the benefits to a business with high standards of food hygiene.

v Food Poisoning. The expected outcome is that the student knows the symptoms and main causes of food poisoning. v Bacteriology. The expected outcome is that the student understands the characteristics of bacteria and their potential to cause disease and spoil food. v Prevention of Contamination and Food Poisoning. The expected outcome is that the student understands methods of preventing food poisoning. v Personal Hygiene. The expected outcome is that the student understands the need for high standards of personal hygiene for food handlers.

v Premises, Equipment and Pest Control. The expected outcome is that the student recognises the need for high standards of hygiene in food premises and the ways of achieving them. v Cleaning and Disinfection. The expected outcome is that the student understands the need for & the methods of achieving high standards of cleanliness in food premises. v Legislation. The expected outcome is that the student has an understanding of the basic requirements of the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and all subsequent amending regulations.