Higher Certificate in Food Control
The Higher Certificate in Food Control (HCFC) was developed to allow non-EHP’s employed by Food Enforcement Authorities to inspect, seize and detain food. The HCFC differs from the Higher Certificate in Food Premises Inspection (HCFPI) because it allows non-EHP’s to meet the requirements of the Code of Practice relating to the inspection, detention and seizure of foodstuffs and food standards official controls in addition to the requirements for the inspection of food premises.
EHRB acts as an examinations body and awards the HCFC to successful candidates. The HCFC’s assessments are designed to test a candidate’s knowledge in this specific area of work.
Structured Practical Training – Food
The Code of Practice issued under the Food Safety Act 1990, requires holders of the HCFC to have completed a minimum of 6 months worth of practical training. The logbook provides the evidence of the scope and depth of that training.
In general terms the practical training should include:
- familiarity with industry guidance notes and codes of recommended good practice relating to food premises;
- techniques of inspection, including evaluation of systems, the application of HACCP principles, the reporting of inspection outcomes, etc;
- mechanics of enforcement;
- principles and procedures for prioritising and scheduling food-premises inspections and updating records;
- techniques and procedures for taking samples of food, including water used for food purposes;
- exposure to a range of different types of food premises. This will include premises with a priority inspection rating of A or B, those engaged in the manufacture or processing of food and wholesalers and distributors which are classed as substantial and premises which have documented Food Safety Management systems;
- Implementing SFBB or similar Food Safety Management Systems.
The logbook has been specifically designed to cover these areas.
Although EHRB will accept relevant experience and training that has been acquired within private industry, certain aspects of the training can only be properly completed while training and / or working with a Food Enforcement Authority.
Those training on a part-time basis will need to complete the equivalent of 6 months full-time training.