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.
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The Royal Society for the Promotion of Health
Level 1 Certificate in Food Hygiene AwarenessDescription
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.
Summary of Outcomes:
To achieve this qualification a candidate must: Apply principles of food hygiene, by being able to:
State the need for food hygiene
Outline the importance of food poisoning bacteria
Describe hygiene procedures. - Content:
The need for food hygiene: incidence of food poisoning; possible reasons for increase; symptoms and causes of food poisoning; legal responsibilities of food handlers. Food poisoning bacteria: thenature of food poisoning bacteriaand their effects on food; growth requirements of bacteria; range of "The temperature Danger Zone" and its importance to food storage, refrigerators and freezer; high risk foods; sources of bacterial contamination; food storage.
Hygiene procedures: hygiene standards for food handlers; importance of hand washing, personal hygiene and appropriate clothing; methods of preventing food contamination; signs of pest infestation; definitions of "clean-as-you-go" and "scheduled cleaning"; uses of cleaning and disinfection chemicals; cleaning procedures for premises, equipment and utensils; reporting food safety hazards to supervisors. -
Assessment:
In order to provide evidence of successful completion of the Learning Outcomes, candidates must:- Obtain a score of 75% in a multiple choice test. The multiple choice test is provided by The Society. It consists of sixteen questions and is of twenty minutes duration.
- The test may be conducted orally for candidates with special needs.
