Introduction

The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP) and Assured Safe Catering (ASC). While both these systems have merit they are not appropriate in every situation.

Suitable for

The CIEH Foundation Certificate in Food Hygiene (formerly the Basic Food Hygiene Certificate) is a first level course incorporating fundamental food hygiene knowledge for all food handlers.

Among those who would benefit from this training programme are:

	owners and managers and sole proprietors
	supervisors
	team leaders
	trainers.

Participants should have a broad understanding of food safety issues in advance of attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed the CIEH Intermediate Food Hygiene Certificate Course or equivalent.

The students also undertake an assessment or assignment. Successful completion of the programme will enable delegates to:

	play an active part in the design of hazard analysis systems
	take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
	manage the monitoring of controls and their periodic review
	assist in the formulation of more effective work practices
	identify the need for further advice and guidance in specialised food industry sectors or processes

Exam Format

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