Non EU EHP - Compensatory measures
Portfolio of Professional Practice
The Portfolio is based upon the concepts of experiential learning and reflective practice and requires candidates to undertake a range of interventions, develop a range of skills and reflect upon their experiences. The interventions and skills are divided into five Intervention Fields - Food Safety, Health and Safety, Housing and Health, Environmental Protection and Public Health. Depending upon the shortfalls identified in the applicants qualifications and experience one or more of the Fields of the PPP will be required to be completed as part of the compensatory measures.
The guide to completing the Portfolio, together with the Intervention Field matrices and questions and answers are provided below:
There are exam papers in five fields of Environmental Health including Food Safety, Health and Safety, Housing and Health, Environmental Protection and Public Health. Depending upon the shortfalls identified in the qualifications and experience applicants may be required to complete a selection of the papers to obtain the full Certificate of Registration.
Example papers can be found below:
The professional interview is based on environmental health scenarios. Candidates are presented with three scenarios and are given twenty minutes to read and make notes. After this time they are required to prioritise the scenarios in terms of public health significance then select one scenario to discuss for the remainder of the interview. The assessment focuses on the candidate’s prioritisation, professional attitude and approach in dealing with the chosen scenarios, ability to determine an appropriate course of action and awareness of the wider implication surrounding the scenario.
Practical Food Inspection Examination
The food examination covers a wide range of specimens including fish and shellfish, milk and dairy products, meat products and meat preparations, fruit and vegetables and specimens demonstrating various processes and packaging methods designed to extend the shelf-life and wholesomeness of otherwise perishable foods. The assessments focuses on the identification of the specimens, knowledge of issues relevant to the specimens, judgements on the fitness and/or wholesomeness of specimens and the form of intervention that might be appropriate.