Food Hygiene Options Certificate

Flexibility is the unique feature of Food Hygiene Options from the Chartered Institute of Environmental Health, it provides training which is relevant to specific working activities or environments can take place within a realistic time frame makes provision for changing responsibilities and needs.

Food Hygiene Options is a programme of modules which provides an effective and efficient training solution helping businesses and students alike to meet their growing responsibilities in the provision of safe food.

This programme will make a significant contribution in assisting organisations to comply with legislation which requires food handlers to be trained 'commensurate with their work activities'.

Food Hygiene Options consolidates training needed by all food handlers as well as fulfilling the needs of a diverse and vibrant industry. The programme is made up of a number of individual modules from which the student or business may select those appropriate to their needs.

Module A is the compulsory element of the programme. However, students who have completed a Basic Food Hygiene Certificate since 1990 can convert to the Options programme through Module J without the need to complete the Foundation Module.

Module A Foundation

• Introduction to Food Hygiene
  • Food poisoning trends & statistics
  • Groups particularly at risk
  • Costs of poor food hygiene, including key legal penalties
  • Benefits associated with good food hygiene
  • Symptoms and causes of food poisoning
  • Definition of food hygiene
• Food Poisoning & Microbiology
  • Terms 'microbiology', 'bacteriology', 'pathogen' and 'spoilage organism'
  • Pathogenic, spoilage and useful micro-organisms
  • Food borne diseases and food poisoning
• Bacterial food poisoning
  • sources of food poisoning
  • bacteria mechanism of bacterial multiplication and
  • factors affecting bacterial growth
• Main types of food preservation. Symptoms, incubation onset times, sources, mechanisms of poisoning, preventative measures and likely foods for:
  • Salmonella
  • Clostridium perfringens
  • Clostridium botulinum
  • Bacillus cereus
  • Staphylococcus aureus
• Significance of spores and toxins
• Prevention of Contamination and Food Poisoning
  • Physical, chemical and microbiological contamination.
• Cross contamination
  • Prevention of contamination
  • Temperature control
  • Food preservation and storage
  • Time control
• Personal Hygiene
  • Bacteria carried by food handlers
  • Personal cleanliness
  • Protective clothing
  • Jewellery, make-up and perfume
  • Hand washing
  • First aid
  • Cases and carriers
  • Reporting illnesses

The foundation module requires three and a half hours of training. Trainees whose work activities are considered 'low risk', such as Barmen, Waiters, General Cleaners, Drivers may be certificated for this element only. However, students can extend their knowledge by choosing to study additional modules.

Module B Cleaning & Disinfection

Reasons for cleaning. Definition of cleaning. Detergents. Contrast cleaning, disinfection and sterilisation. Sanitisers. Surfaces needing disinfection. Stages of cleaning. Cleaning equipment. Cleaning schedules. Safety precautions.

Module C Food Pests

Definition of a food pest. Problems associated with pests. Pest survival requirements. Signs of pest infestations. Pest prevention and control.

Module D Premises & Equipment

Importance of premises and equipment design and their condition. Design features to: prevent contamination prevent pests enable cleaning enable temperature control.

Module E Food Safety Legislation

Responsibilities. Legal System. Food Safety Act 1990. Food Safety (General Food Hygiene) Regulations 1995. Food Safety (Temperature Control) Regulations 1995. Related Regulations. Food premises registration. Labeling and date markings. Enforcement. Due diligence defence. Penalties.

Modules A-E are equivalent to the Basic Food Hygiene Certificate Syllabus

Module F Hazard Analysis

Common terms used in hazard analysis. Reasons for food safety controls. Examples of food safety controls. Benefits of appropriate food safety controls. Legal requirements. Principles of control including: checking/monitoring consequences of control failure.

Module G Fresh & Frozen Meat Handling

Food borne illness statistics associated with fresh and frozen meats and meat products, Sources and causes of food poisoning that originate from meat and meat products. The consequences of poor hygiene during handling. The role of the Meat Hygiene Service. Good hygiene associated with storing, transportation and delivery. The particular problems caused by flies.

Module H Poultry: Primary Processing

The poultry production process. Specific examples of physical, chemical and microbiological contamination and its prevention. The control of temperature and time to minimise bacterial growth in poultry meat, Cleaning and disinfection. Worker's reporting responsibilities. Key requirements of industry specific legislation.

Module I Dairy Processing: Milk

Nature and range of milk. Hygienic milk - standards. Risks to the consumer. Milk production and processing. Heat treatments. Milk packaging and filling. Storage requirements. Special requirements for cleaning and disinfection.

Module K Safe Packaging in Glass

Uses of glass and definitions of breakages. Potential problems and risks. Control measures. Glass policy breakage procedures. Production problems and controls. Reusable containers. Closure of containers. Other sources of glass contamination. Each module is concluded by either a multi-choice or oral examination.

A Food Hygiene Options Certificate will be awarded on successful completion of the training and assessment. The certificate will record the achievement and name each module completed. For organisations with specific training needs sector specific or activity based tailored modules can be developed and certificated as part of the Options Programme.

In-house courses are available throughout the UK.

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