Food Hygiene


RSPH Certificate in Food Hygiene Awareness - Level 1

The Certificate in Food Hygiene Awareness is a basic qualification appropriate for anybody wishing to have an awareness of food hygiene. It has also been designed to help the food and catering industries to provide training to a safe level for those who perform "low risk" tasks such as clearing tables, maintaining stores, "meals on wheels" and other such similar duties. This qualification is also relevant to employees working in food factories but not in "high risk" sections of the plant and 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 part of a wider course of training. 
 
Holders of this qualification will have basic knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. This is important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
 
This qualification is usually delivered over one day and assessment is by a 20 minute multiple-choice examination consisting of 16 questions.

To achieve this qualification a candidate must be able to apply principles of food hygiene, by being able to:

1. State the need for food hygiene

2. Food poisoning bacteria and their effects on food.

3. Describe and understand good hygiene procedures.






RSPH Foundation Certificate in HACCP (Hazard Analysis and Critical Control Point) - Level 2

The Foundation Certificate in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP.

It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
 
Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

RSPH Level 2 Award in Food Safety for Manufacturing

This qualification is designed for those who work in all areas of the food and drink manufacturing sectors. As well as those directly involved in the handling, production or processing of food or drink items, the qualification may also be suitable for those whose work requires them to enter the workplace e.g. equipment maintenance engineers and delivery personnel. It is valuable as a free-standing qualification or as an addition for people following other training programmes.
 
Holders of qualifications based on this specification will have a knowledge and understanding of: the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
 
This short programme is usually delivered over one day, and assessment will be by a multiple-choice examination consisting of 30 questions and lasting 40 minutes.
RSPH Foundation Certificate in Food Hygiene - Level 2

This qualification is designed principally for those who are, or intend 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 also 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 aim of this qualification is to provide a basic knowledge of food hygiene.

RSPH Level 2 Award in Food Safety in Catering

The Level 2 Award in Food Safety in Catering is targeted at food handlers in catering. A food handler is any person, in any type of food business, who handles food. The food can be open or packaged and includes drinks and ice.
 
This award is also ideally suited to people who need to enter food premises as part of their work, e.g. Equipment maintenance engineers; off-site business owners/managers and delivery personnel. The aim of this qualification is to provide a basic knowledge of food hygiene.
 
What can students expect to learn?
 
Holders of this qualification will have knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. Holders will know how to maintain good practice in the handling, processing and preparation of safe food.
 
How is it assessed?
 
The award is usually delivered over one day and is  assessed by multiple choice examination: 30 questions to be answered in 40 minutes.  This award is on the QCF (Qualifications and Credit Framework).



For more information on WYMS Food Hygiene Awards contact Matt at:


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