For many years the standard food hygiene qualification required by those working in the food industry has been a Food Hygiene Basic Certificate. This type of certificate has been available through a number of organisations such as the Chartered Institute of Environmental Health (CIEH), the Royal Society of Health (RSH) and the Royal Institute of Public Health (RIPH). The latter two having now amalgamated as the Royal Society for Public Health (RSPH).
A Food Hygiene Basic Certificate would normally require attendance at a course of approximately 6 hours duration, followed by a multiple choice test paper of 30 questions, with a pass-mark of 20 correct answers.
The syllabus for study leading to the award of a Food Hygiene Basic Certificate includes background information about the level of food-borne disease in the United Kingdom, basic bacteriology, the law of food safety and practical information concerning the vital topics of temperature control, cross-contamination, cleaning and disinfection and pest control etc.
A Food Hygiene Basic Certificate has been considered an appropriate qualification for those handling open (unwrapped) food in any part of the food industry. As a generic qualification Food Hygiene Basic Certificates will be found in food factories, restaurants, hotels and supermarkets.
The term Food Hygiene Basic Certificate, is now a little dated, as organisations such as the CIEH and RIPH renamed their generic qualifications Foundation Certificates in Food Hygiene. More recently there has been a move to sector specific food hygiene qualifications with Certificates in Food Safety in Catering, Retailing and Manufacturing replacing the old Food Hygiene Basic Certificates.
However, in the eyes of many in the food trade any food hygiene certificate that is not at an intermediate or advanced level is thought of as a Food Hygiene Basic Certificate.
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