Food & Hygiene » RIPH First Certificate in Food Hygiene Training Courses

Royal Institute of Public Health

Locations: Rooksbridge.

Course Aim

To give first tier employees an appreciation of the fundamentals of good food hygiene.

Course Objectives

By the end of the course, successful candidates will be able to:

• Explain what is meant by the term HACCP
• Explain what is meant by the terms “food hygiene”, “food poisoning”, “food borne disease” and ”contamination”
• Describe the symptoms and state the causes of food poisoning
• Define and give examples of high risk foods
• Explain the characteristics of bacteria and understand their potential to cause disease and spoil food
• Understand methods of preventing contamination and food poisoning
• The roles of temperature in the control of bacteria and explain the importance of correct handling, preparation, cooling and processing of food
• Explain the need for high standards of food hygiene for food handlers
• Explain the importance of suitably fitted and equipped food premises
• Define food pests, list conditions in which they thrive and list acceptable methods of control
• Understand the need and methods for cleaning and disinfection
• Understand the basic requirements of the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and subsequent amendments

Certification & Assessment

Assessment 30 Multi-choice questions (Max. 45 minutes) Certification Royal Institute of Public Health (RIPH)

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