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RSPH Qualifications
Foundation Certificate in Food Hygiene - Level 2
This qualification is designed principally for those who are, or intend to be,
food handlers. A food handler is any person, in any type of food business, who
handles food, whether open or packaged (food includes drinks and ice). This
qualification may also be appropriate for people whose work requires them to
enter food premises, e.g. equipment maintenance engineers, off-site business
owners/managers and delivery personnel. The aim of this qualification is to
provide a basic knowledge of food hygiene.
Holders of this qualification will have knowledge and understanding of the
importance of food hygiene, associated food hazards, good hygiene practice and
controls based upon an awareness of food safety management systems. This is
important to understanding and maintaining good practice in the handling,
processing and preparation of safe food.
This is a short programme usually delivered over one day with a 45-minute
“multiple choice” exam at the end.
Reading List: Foundation Certificate in Food Hygiene
Recommended Resource:
Essential Food Hygiene Revised 3rd Edition
It should be noted that this qualification has been superseded in the UK
“National Qualifications Framework” by the “Level 2 Award in Food Safety in
Catering” and the equivalent qualifications pertaining to Manufacturing and
Retail
Foundation Certificate in HACCP - Level 2
The Foundation Certificate in HACCP is appropriate for all persons employed in
food and food related businesses that need to have an understanding of HACCP. It
is particularly useful for those involved in the implementation and maintenance
of HACCP and individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an
understanding of and the ability to apply HACCP principles practically in food
and food related businesses in order to ensure effective food safety.
This short programme is usually delivered over one day, and assessment is by a
30-minute examination consisting of 20 multiple-choice questions.
Factsheet: Foundation certificate in HACCP - Level 2
Fundamentals of HACCP - Level 2
This qualification is designed for all persons employed in food and food related
businesses that need to have an understanding of HACCP. It is particularly
useful for those involved in the implementation and maintenance of
HACCP and individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an
understanding of and the ability to apply HACCP principles practically in food
and food related businesses in order to ensure effective food safety. They will
be able to explain the need for a Hazard Analysis system, state the principles
and terminology relating to HACCP, and relate HACCP principles to practical
situations.
This short programme is usually delivered over one day, and assessment is by 30
minute multiple-choice examination consisting of 20 questions.
Reading List: Fundamentals of HACCP
Fundamentals of Health and Safety in the Workplace - Level 2
This qualification is designed principally for anyone entering the world of work
for the first time or moving to a new place of work. It is suitable as an
induction course in health and safety for new employees in a business or for
health and safety refresher training. The emphasis is on making the employee
safe for him/herself, safe for others and capable of identifying potential
hazards.
‘Health and Safety’ takes as its starting point the fact that most accidents are
attributable to a lack of knowledge or carelessness and that the key to
improvement is increased awareness on everybody's part.
The qualification is equivalent to the Royal Society for Public Health’s Level 2
Award in Health and Safety in the Workplace and any superseding qualifications.
Holders of this qualification will be able to define terms and systems relating
to Health and Safety, identify hazards in the workplace and state their possible
effects, and outline methods for creating a safe working environment and dealing
with incidents.
This short programme is usually delivered over one day and assessment is by a 30
minute multiple choice examinations consisting of 20 questions.
Factsheet: Fundamentals of Health and Safety in the
Workplace
Level 2 Award in Food Safety for Manufacturing
This qualification is designed for those who work in all areas of the food and
drink manufacturing sectors. As well as those directly involved in the handling,
production or processing of food or drink items, the qualification may also be
suitable for those whose work requires them to enter the workplace e.g.
equipment maintenance engineers and delivery personnel. It is valuable as a
freestanding qualification or as an addition for people following other training
programmes.
Holders of qualifications based on this specification will have a knowledge and
understanding of: the importance of food hygiene, associated food hazards, good
hygiene practice and controls based upon an awareness of food safety management
systems. These topics are regarded by the Food Standards Agency as being
important to understanding and maintaining good practice in the handling,
processing and preparation of safe food.
This short programme is usually delivered over one day, and assessment will be
by a multiple-choice examination consisting of 30 questions and lasting 45
minutes.
Reading List: Level 2 Award in Food Safety for Manufacturing
Factsheet: Food Safety for Manufacturing, Levels 2, 3 and 4
Level 2 Award in Food Safety for Retail
This qualification is designed principally for those handling and/or preparing
food within a retail environment. The trainee’s role may include the handling of
wrapped food or the handling (or preparation) of unwrapped food, including food
subject to temperature control requirements.
Applicable job roles would include those working in food storage areas, in-store
bakeries, hot food preparation and service areas. Other job roles could include
those working on the fish, meat, or fresh produce of delicatessen counters
within the retail environment.
Holders of qualifications based on this specification will have a knowledge and
understanding of: the importance of food hygiene, associated food hazards, good
hygiene practice and controls based upon an awareness of food safety management
systems. These topics are regarded by the Food Standards Agency as being
important to understanding and maintaining good practice in the handling,
processing and preparation of safe food.
This is a short programme usually delivered over one day with a 45 minute
“multiple choice” exam at the end of the day.
Reading List: Level 2 Award in Food Safety for Retail
Factsheet: Food Safety for Retail, Levels 2 and 3
Level 2 Award in Food Safety in Catering
This qualification is designed principally for those who are, or intend to be,
food handlers working in catering. A food handler is any person, in any type of
food business, who handles food, whether open or packaged (food includes drinks
and ice). This qualification may also be appropriate for people whose work
requires them to enter food premises, e.g. equipment maintenance engineers,
off-site business owners/managers and delivery personnel. The aim of this
qualification is to provide a basic knowledge of food hygiene.
Holders of this qualification will have knowledge and understanding of the
importance of food hygiene, associated food hazards, good hygiene practice and
controls based upon an awareness of food safety management systems. This is
important to understanding and maintaining good practice in the handling,
processing and preparation of safe food.
This is a short programme usually delivered over one day with a 45 minute
“multiple choice” exam at the end of the day.
Reading List: Level 2 Award in Food Safety in Catering
Factsheet: Food Safety in Catering, Levels 2, 3 and 4
Level 2 Award in Health and Safety in the Workplace
This qualification is aimed at those who require a better understanding of
health and safety for within the workplace. The emphasis is on making the
employee safe for him/herself, safe for others and capable of identifying
potential hazards. "Health and Safety" takes as its starting point the fact that
most accidents are attributable to a lack of knowledge or carelessness and that
the key to improvement is increased awareness on everybody's part.
Holders of this qualification will understand the general principles of health
and safety in the workplace, the nature of hazards and risks in the workplace
and their possible effects, and hazards and risks likely to affect the
occupational health of individuals.
This short programme is usually delivered over one day, and is assessed by a 30
minute test consisting of 20 multiple-choice questions.
RSPH Level 2 Health and Safety Specimen Paper
Factsheet: Level 2 award in health and safety in the
workplace
Level 2 Award on Proficient Poultry Meat Inspection
The Level 2 award is designed to equip individuals with the knowledge and
understanding to enable them to work as members of teams that carry out the
official controls within the meat plants specified in the Community Regulation
854/2004.
The Level 2 award is divided into three units: introduction to food safety
management; regulations and responsibilities; and post mortem inspection of
poultry (with a choice of either broilers and hens, turkeys, ducks and geese, or
game birds).
Holders of this qualification will have a broad knowledge and understanding of
food safety and food hygiene, understand the regulatory framework within which
the meat industry operates. They will also have a good appreciation of the
anatomy, physiology, pathology, production methods and inspection procedures for
the specific species chosen for unit 3.
Each unit is assessed by an examination.
Factsheet: Level 2 Award for Proficiency in Poultry Meat
Inspection
Reading List: Level 2 Award in Proficient Poultry Meat
Inspection
Level 3 Award in HACCP for Food Manufacturing
This qualification is primarily aimed at supervisors/junior managers working
within the food manufacturing industry, but will also be of benefit to caterers
and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an
effective and practicable management tool for identifying food safety hazards
and ensuring that adequate controls are in place.
This Level 3 qualification covers the importance of HACCP-based food safety
management procedures, the preliminary processes for HACCP-based procedures,
development of the procedures, monitoring of critical control points and
corrective actions and the evaluation of the procedures.
Holders of this qualification will have the appropriate knowledge and
understanding to be an integral part of a HACCP team and to supervise the
implementation of a HACCP-based system in the work environment.
The qualification is firmly based on the National Occupational Standards
developed by Improve, the Sector Skills Council for the food and drink
manufacturing industry, and conforms to the qualification template developed by
RSPH, other awarding bodies and Improve.
This programme is usually delivered over three days and assessment is by a
90-minute examination consisting of 45 multiple-choice questions.
Reading List: Level 3 Award in Food in HACCP for Food
Manufacturing
Factsheet: Level 3 Award in HACCP for food manufacturing
Level 3 Award in HACCP Specimen paper 2009
Answer Key for Level 3 Award in HACCP Specimen Paper 2009
Level 3 Award in Health and Safety for Supervisors in the
Workplace
This qualification is aimed at supervisors who are required to ensure compliance
with Health and Safety legislation. Supervisors should feel able, on the
completion of the qualification, to design, implement and monitor a health and
safety programme within a small to medium sized organisation having moderate
risks.
Holders of this qualification will have a good understanding of the hazards and
risks in the workplace and their possible effects, the importance of supervision
and safe systems of work.
This programme is usually delivered over one week, and is split into two units –
Safety in the Working Environment and Safe Working Procedures. The former is
assessed by a two-hour examination and the latter by coursework.
Factsheet: Level 3 Award in Health and Safety for
Supervisors in the Workplace
Reading List: Level 3 Award in Health and Safety for
Supervisors in the Workplace
Level 3 Award in Supervising Food Safety in Catering
This Level 3 qualification is designed principally for those who are, or intend
to be, supervisors of food handlers within the catering and hospitality
industry. Holders will gain a broad knowledge of food safety and food hygiene,
enabling them to identify problem areas and recommend solutions.
Holders of this qualification will have the appropriate knowledge and
understanding to be able to take responsibility for food safety monitoring
procedures, to identify hazards to food safety, take appropriate action in the
light of these hazards and contribute to improvements in food safety practice.
The qualification is firmly based on the Level Three National Occupational
Standards developed by People 1st, the Sector Skills Council for the hospitality
industry, and conforms to the qualification template developed by RSPH and other
awarding bodies under the guidance of People 1st.
This qualification is an ideal link between the “Level 2 Award in Food Safety in
Catering” qualification and the more advanced “Level 4 Award in Managing Food
Safety in Catering”.
his course is usually delivered over three days, and assessment is by a one a
half hour examination of 45 multiple-choice questions.
Reading List: Level 3 Award in Supervising Food Safety in
Catering
Factsheet: Food Safety in Catering, Levels 2, 3 and 4
Specimen Paper: Level 3 Award in Supervising Food Safety in
Catering
Level 3 Award in Supervising Food Safety in Catering
Specimen Answers 2009
For information on our syllabus please contact Angela Corpes, Centre Support
manager, on 020 3177 1641 or at
acorpes@rsph.org.uk
Level 3 Certificate in Meat Hygiene and Inspection
This qualification is principally designed to enable individuals who are already
qualified to work as poultry meat inspectors to become further qualified to work
in red meat plants.
This Certificate is divided into five Units: introduction to food safety
management; regulations and responsibilities in meat processing; meat hygiene
and regulation; aetiology, pathology and welfare in red meat animals; and post
mortem inspection of red meat.
Holders of this qualification will have a broad knowledge of food safety and
food hygiene, and a good understanding of the structure of the meat industry,
the regulatory framework within which it operates and the hygienic operation of
meat plants. They will also have a sound understanding of the anatomy and
physiology, and of the aetiology and pathology of the animal conditions that can
impact on the suitability of meat for human consumption.
Each unit will be assessed by an examination.
426 - 570 Guided Learning Hours
Level 3 Certificate in Poultry Meat Hygiene and Inspection
This qualification is principally designed to enable individuals who are
already qualified to work in red meat plants to work additionally as meat
hygiene inspectors in poultry meat plants. It is designed to equip individuals
with the knowledge and understanding to enable them to work as members of the
teams that carry out the official controls within meat plants specified in the
Community Regulation 854/2004.
The Level 3 Certificate is divided into five units: introduction to food
safety management; regulations and responsibilities in meat processing;
postmortem inspection of poultry; meat hygiene and regulation; and aetiology,
pathology and welfare in poultry.
Holders of this qualification will have a broad knowledge and
understanding of food safety and food hygiene, and an understanding of the
regulatory framework within which the meat industry operates. They will also
have a good knowledge of the anatomy, physiology, pathology, production methods
and inspection procedures to enable the identification of meat unfit for human
consumption.
Each unit will be assessed by an examination.
426 - 570 Guided Learning Hours
Reading List: Level 3 Certificate in Poultry Meat Hygiene
and Inspection
Level 3 Diploma in Meat Hygiene and Inspection
This qualification is designed for individuals who require the knowledge and
understanding to enable them to work as members of the teams that carry out the
official controls within meat plants specified in the Community Regulation
854/2004.
The Level 3 Diploma in Meat Hygiene and Inspection meets the requirements for
the professional qualifications of Official Auxiliaries (meat hygiene
inspectors) specified to Annex 1, Section II, Chapter IV, B of 854/2004. It
should be noted that these regulations stipulate that candidates for assessment
must have received at least 500 hours of theoretical training and at least 400
hours of practical training covering the areas specified in the regulations.
The Level 3 Diploma award is broken into 8 units: introduction to food safety
management; regulations and responsibilities in meat processing; post mortem
inspection of poultry; meat hygiene and regulation; aetiology, pathology and
welfare in poultry; aetiology, pathology and welfare in red meat animals; post
mortem inspection of red meat; principles of hygiene and HACCP regulatory
auditing.
Holders of this qualification will have a broad knowledge and understanding of
food safety and food hygiene, an understanding of the regulatory framework
within which the meat industry operates, and a good knowledge of anatomy,
physiology, pathology, production methods and inspection procedures.
They will also have a sound understanding of the structure of the meat industry,
the regulatory framework within which it operates and the hygienic operation of
meat plants, and the principles of auditing with particular reference to food
safety in meat plants.
Each unit is assessed by an examination.
1070 Guided Learning Hours
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