RIPH Foundation Certificate in Food Hygiene

INTRODUCTION
The RIPH Foundation Certificate in Food Hygiene is designed principally for those who are, or ntend to be, food handlers. A food handler is any person, in any type of food business, who handles food, whether open or packaged (food includes drinks and ice). This qualification may lso be appropriate for people whose work requires them to enter food premises, e.g. equipment maintenance engineers, off-site business owners/managers and delivery personnel. The course and qualification may be taken as a stand-alone certificate, or as a wider course of training. Qualification Aim The aim of this qualification is to provide a basic knowledge of food hygiene. Overview Holders of this qualification will have knowledge and understanding of the importance of food ygiene, associated food hazards, good hygiene practice and controls based upon an warenessof food safety management systems.	This is important to understanding and aintaining good practice in the handling, processing and preparation of safe food. Outcomes summary 1. The candidate will know and understand the importance of food hygiene by being able to describe: ü How food hygiene contributes to food safety. ü The characteristics of food-borne illness. ü The effects of food-borne illness on consumers and food businesses. ü Legal Responsibilities. 2. The candidate will know and understand the nature of food hazards by being able to describe: ü Microbiological, Physical and Chemical hazards. ü The role of micro-organisms in food-borne illness and spoilage. ü Types, sources, vehicles and routes of contamination. 3. The candidate will know and understand good hygiene controls by being able to describe: ü HACCP-based food safety management systems. ü Principles of design, layout and construction of food premises and equipment. ü Methods of cleaning and disinfection. Methods of waste control.	ü Pest control. ü Food preservation ü Temperature control and storage ü Personal hygiene and health. ü What to report to supervisors. Guided Learning Hours 6 – 9 guided learning hours are normally appropriate, depending upon the training needs of the students. Qualification Structure The RIPH Foundation Certificate in Food Hygiene is a single unit qualification. All outcomes are assessed. Industry-specific assessment may be available if required. Pre-Course Entry Requirements There are no formal entry requirements. Entry to Examination Candidates must have attended a full or part-time course of instruction, approved by the Royal Institute covering the course syllabus. Form of Assessment Multiple–choice exam consisting of 30 questions. The duration of the exam is 45 minutes. Candidates must gain a minimum of 20 marks to pass the exam. Certificates are awarded as follows: Pass 20-25 marks. Credit 26-30 marks.