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Food Hygiene Awareness - RSH

The aim is for course participants to gain basic knowledge of the principles of food hygiene and is suitable for staff such as waiter/ess, stores staff, servery assistants, meals on wheels helpers.

Food Hygiene Update

An updating of food hygiene and handling safe food in the workplace, looking at the implications of the Food Safety (General Food Hygiene) Regulations. It is recommended that staff refresh & update their food hygiene training every three years.

Level 2 Award in Food Safety
 (Formerly  Foundation Certificate in Food Hygiene and Basic Food Hygiene Course)

The Level 2 Award in Food Safety in Catering is designed to give staff an understanding of good food hygiene practice. Suitable for staff who handle open high risk foods.

Level 3 Award in Supervising Food Safety in Catering
(previously Intermediate Food Hygiene)

Supervisory level food hygiene course which provides greater underpinning and background knowledge. The Industry Guide to Good Hygiene Practice suggests that it may be good practice for supervisors, chefs & unit managers to undertake this level of training. This will help them to maintain good standards of hygiene when having to supervise and instruct others

Food Hygiene Update

Aims:

An updating of food hygiene and handling safe food in the workplace, looking at the implications of the Food Hygiene (England) Regulations 2006. It is recommended that staff refresh & update their food hygiene training every three years.

Objectives:

• An opportunity to revisit and update food hygiene knowledge
• Study and discuss the Food Hygiene Regulations
• Complete a self awareness test which can be retained in the training record as evidence of updating.

Programme 
     
9.15                  Arrival
9.30                  Overview of Food Hygiene (England) Regulations 2006
9.45                  Hazard analysis critical control point food safety system
10.00                Photo quiz – what’s good, what’s bad
10.15                Update on Level 2 Award Food poisoning facts and figures
10.30                Causes of food poisoning, Bacteriology, Food handling
11.00                Break
11.15                Temperature control
11.30                Introduction to Safer Food Better Business
                        Video - bacteria bites business
                        Cleaning -  schedules and how to clean
                        Cooking - examination of safe methods
                        Chilling - quiz
                        Cross contamination - examination of safe methods
                        Management diaries and responsibilities, Food hygiene quiz
12.30                Evaluation and close

Award

As this course is not externally validated the content can be varied to suit the requirements of the workplace.

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Food Hygiene Awareness – Royal Society for the Promotion of Health

Aims:

The aim is for course participants to gain basic knowledge of the principles of food hygiene and is suitable for Category A food handlers (as defined by the Industry Guide to Good Hygiene Practice) such as waiter/ess, stores staff, servery assistants, meals on wheels helpers

Objectives:

• Understand the importance of maintaining good standards of food hygiene
• Know about ‘Germs’ and their potential to cause illness
• Be aware of safe handling procedures with food
• Recognise the importance of good personal hygiene and other factors such as food pests which can cause harm

Programme 

9.15      Arrival
9.30      Welcome and introductions and outline
9.40      Definition, persons at risk, causes of food borne illness
10.00    Simple bacteriology, types growth factors, spores and toxins
11.00    Break
11.15    Bacterial sources, cross contamination
11.30    Food Storage, personal hygiene,
11.45    cleaning and disinfection, pest control, legislation
12.15    Multiple choice examination
12.30    Evaluation and close

Award
Following successful completion of the16 question multiple choice examination candidates will be awarded the Food Hygiene Awareness Certificate, from the Royal Society for the Promotion of Health. top

CIEH  Level 2 Award in Food Safety in Catering
 (Formerly CIEH Foundation Certificate in Food Hygiene and Basic Food Hygiene Course – this course has now been replaced by the Level 2 Award in Food Safety)

Overview

This qualification will benefit anyone working where food is prepared, cooked or served. It is relevant to all catering operations and especially now with the requirement for all food operations to have a documented HACCP system in place.

Objectives

• Understand the basic requirements of the Food Safety Act 1990 and the Food Hygiene (England) Regulations 2005.
• Understand the characteristics of food safety hazards and their potential to cause harm.
• Understand methods of preventing food poisoning including maintaining temperature control, cooking, hot holding and reheating, safe food handling and storage.
• Understand the need for high standards of personal hygiene.
• Recognise the need for high standards of hygiene and cleanliness in food premises.

Programme (times may vary – refer to your joining instructions)

9.15      Arrival
9.30      Welcome and introductions
9.40      Food safety and HACCP
10.00    Legislation
10.15    Bacteriology and temperature control
11.00    Break
11.15    Video – Bacteria Bites Business
11.30    Food allergies
11.45    Safe food handling, refrigeration and food storage
12.35    Food preservation
12.45    Break
13.30    Personal hygiene & due diligence
14.00    Cleaning and disinfection
14.30    Self assessment quiz
15.00    Break
15.15    Premises and kitchen layout – hazard spotting
15.35    Pests – video ‘Uninvited Guests’
15.55    Examination (candidates may take up to 60 minutes)
17.00    Evaluation and close

Award
Candidates who achieve twenty or more correct answers in the thirty question multiple-choice examination will be awarded the CIEH Level 2 Award in Food Safety in Catering certificate
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Level 3 Award in Supervising Food Safety in Catering
(Previously CIEH Intermediate Certificate in Food Hygiene)

About the course

The L3 Award is designed for those working in all food businesses at supervisory level. This includes ‘traditional’ supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work. Among those who would benefit are people who have responsibility for the jobs and functions listed below:

• Senior cooks and chefs
• Quality assurance
• One to one or on the job instruction/training
• Customer complaints investigations
• Raw materials buying

Owners and managers in small to medium sized organisations, depending on the type of food business, may also find that the intermediate course provides them with sufficient knowledge to carry out their responsibilities effectively.

In addition the intermediate course is an ideal development stage for those considering future progression to the advanced level programme.
The course has a general syllabus. It should be tailored to suit the background of the individual students, so that all facets of food production, processing, storage, transport, wholesaling, catering and retailing are covered.

Successful completion of the course and examination will enable candidates to:

• play an active part in monitoring food hygiene standards
• be involved in training activities, especially on the job training
• be equipped to effectively supervise food handlers on hygiene issues
• be able to carry out hygiene audits
• encourage good standards of personal hygiene
• be able to assist in hazard analysis programmes
• help in the formulation and writing of hygiene policies, instructions etc.

Suitable students for the course and examination will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The training time to cover the syllabus must be at least 18 hours, typically covered in 3 days. The students are then assessed on the basis of their performance in a 2 hour objective test. The assessment can be offered immediately following the training programme, or after a period for consolidation and revision, to suit trainer and candidates. There are no scheduled examination dates.

Course content

• Legislation
• Supervisory management
• Temperature control (chilling, cooking)
• Cleaning
• Contamination control
• Applying and monitoring good hygiene practices
• Implementing good food safety procedures
• Contributing to the safety training of others
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