Frequently Asked Questions
Training Course - General
Food Safety - General
- Do I need a hygiene certificate?
- Which hygiene course should I do?
- Can I just do the level 2 course?
- How long does my certificate last?
Food Safety - New Level 4 Assessment
- What is the scoping document?
- What if a candidate is currently unemployed?
- What is the controlled assignment?
- Has the examination paper changed?
- Do candidates have to complete both assessments on the same day?
HACCP
All food handlers must have training before they handle food. However it is not a legal requirement to undertake a formal food hygiene course but it is recognition that training to a nationally recognised standard has been achieved.
If you:
- Are a new employee = Level 2
- Have a foundation certificate, issued within the last 5 years = Update
- Are a supervisor = Level 3
- Are a manager = Level 4
- Wish to teach the foundation course = Level 4
- Only handle pre packaged food = Level 1/awareness
For many employees this is a suitable level, however it is recommended for supervisors and more senior staff that the Level 3 award course is achieved and for managers the Level 4 award
There is no time limit on your certificate. Under the Industry Guides it is recommended that refresher training is undertaken every 3 years.
HACCP stands for Hazard Analysis and Critical Control Point and is a system for identifying and controlling risks in a food business.
No, you do not need a full HACCP system, unless you are a food manufacturer or a butcher who requires it as part of their licence. However it is essential that some form of risk assessment is carried out in every food business. We can help with either carrying out the design and implementation for you or provide suitable training for your staff. See Hazard Analysis
Prior to sitting the controlled assignment, candidates must complete a scoping document using the scoping document form provided by the C.I.E.H. This form asks the candidate to describe his/her chosen workplace, the type of food prepared and his/her role. The candidate should not exceed the word limit of 500 words. An exemplar scoping document has been produced to give candidates an idea of the level of detail required.
The candidate should take the scoping document with him/her to refer to when he/she sits the controlled assignment. The scoping document is not assessed, but must be submitted with the controlled assignment to aid the process of marking/moderation.
Controlled assignments submitted without a scoping document will not be marked.
The candidate can base his/her scoping document on a previous workplace or will have to gain work experience sufficient to produce the details required to complete a scoping document.
The controlled assignments comprise two parts:
- Food safety management
- The role of the manager
Part 1 remains the same, but there are three variations of part 2. Details of the controlled assignments can be found in the sample controlled assignments document.
Candidates will be randomly allocated one of the three controlled assignments, which must be completed under examination conditions. All of the candidate's answers must relate to the application of practical food safety management in the workplace that he/she has described in his/her scoping document. When the candidate sits the controlled assignment, he/she must take is/her scoping document with him her (no other reference sources are permitted).
Candidates will have two hours to complete the controlled assignment and can leave the examination room after one hour.
Yes, the examination paper now comprises five structured questions, worth 20 marks each. All questions must be answered. The candidates will have two-and-a-half hours to
complete the examination. The pass mark for the examination is 60.
No, but if they are not completed on the same day, the second assessment must be completed within seven days of the first.
