| Who
is it for? |
An
award aimed at food handlers in the catering and hospitality
industries working with unwrapped or open foodstuffs - sometimes
called 'high risk' foods. These are the candidates whose
needs up to now have been met by the Level 1 Foundation
Certificate in Food Hygiene: Opt A |
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| How
it differs from Level 1 Foundation Certificate in Food Hygiene:
Option A |
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| It will no longer
be necessary to cover: |
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- incubation periods for bacteria
- bacterial names
- while candidates will still have to understand the
importance of spores and toxins they will not need to
know names of spore and toxin forming bacteria
- naturally poisonous foods
- food preservation
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emphasis on: |
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- checking deliveries
- stock rotation
- receipt of food
- monitoring, recording and reporting
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| Candidates should
also be aware of 'Safe Food Better Business' as a food safety
management system based on HACCP principles follow
this link for more information from The Food Standards Agency. |
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| The following factors
will remain unchanged: |
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Guided Learning
Hours:
Examination:
Pass Mark: |
remains at 9 Guided Learning
Hours
remains as 30 Multiple Choice questions in 40 mins
remains at 20/30 |
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Level
2 Award in Food Safety for Manufacturing
The Foundation Certificate
in Food Hygiene Option B: Essential Food Hygiene for the
Food Industry has been
superseded by the above qualification. As of the 1st October
2006 centres requesting examinations for the Option B will
be automatically sent the Level 2 Award in Food Safety for
Manufacturing examination materials. Click
here for more information on this qualification. |
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Teaching
groups from a mix of catering, manufacturing and retail
employers
The RSPH Qualifications Certificate
in Food Hygiene Awareness and Fundamentals
of Food Hygiene awards remain unchanged and can be used
with any group providing you do not need to offer a QCA
Approved qualification to access funding. |
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