The Foundation Certificate in Food Hygiene of the Chartered Institute of Environmental Health

An Introductory Course essential for all employees in the catering industry at all levels, and is designed in five modules.

1  • Foundation

                            -This module is the compulsory element of the Food Hygiene Options programme.
                             - Introduction to Food Hygiene
                             - Food Poisoning & Microbiology
                             - Prevention of Contamination and Food Poisoning
                             - Personal Hygiene

2  • Cleaning & Disinfection

                             - The legal requirement for food premises and equipment to be kept clean necessitates all food handlers be aware of cleaning and disinfection methods

3  • Food Pests

                             - The content reflects the need to identify food pests in order to eliminate the contamination of food and the prevention of illness

4  • Premises & Equipment

                             - It is essential that all food handlers be aware of the regulations which specify the legal standards for premises and equipment.

5  • Food Safety legislation

                             - Responsibilities.
                             - Legal system
                             - Food Safety Act 1990
                             - Food Safety (General Food Hygiene) Regulations 1995
                             - Food Safety (Temperature Control) Regulations 1995 and related regulations
                             - Food premises registration. Labelling and date markings
                             - Enforcement, due diligence, defence and penalties.

        Module A is the compulsory element of the programme. However, if a Basic Food Hygiene Certificate has been completed between July 1st 1990 and October 1st 1995 candidates can convert to an Options programme through without the need to complete the Foundation Module 1.