Higher Certificate in Food Premises Inspection
The Higher Certificate in Food Premises Inspection (HCFPI) was developed to allow non-EHP’s employed by Food Enforcement Authorities to meet the requirements of the Code of Practice. A person inspecting food premises for or on behalf of a Food Enforcement Authority should be either qualified as an Environmental Health Officer (EHO), an Official Veterinary Surgeon (OVS) or hold the Higher Certificate in Food Premises Inspection.
EHRB acts as an examinations body and awards the HCFPI to successful candidates. The HCFPI’s assessments are designed to test a candidate’s knowledge in this specific area of work. It does not cover food quality in terms of fitness or nutritional value but requires candidates to have a deep and thorough knowledge of food microbiology, food science and technology, food law and criminal law, building construction and building services in relation to food businesses and risk assessments. The academic level of the HCFPI is approximately level 2 of a degree.
Structured Practical Training – Food
The Code of Practice issued under the Food Safety Act 1990, requires holders of the HCFPI 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.