On Thu, 30 Jun 2005 12:38:46 +0100, Jane Gillett
That's true. I do cook for local cake stalls and similar. Never mind. I expect it will become mandatory, punishable by rest at least, soon enough - everything else is being regulated, to the extent of killing most enterprise spirit, so I can't quite see how they have failed to hit that yet.
The EHOs IME prefer to see things improved rather than use the rather draconian powers which they have. Unfortunately there is an epidemic of food contagioning ATM. IMO because lots more people are now eating out, and one mistake in the kitchen of a small cafe-restaurant and you have lots of people ill for a few days. The rules are IMO quite reasonable and reasonably applied.
Note that I said *should*, because the EHOs would witter at anyone handling food served to the public who does not have one.
The pedant in the kitchen 137Only by not living in the Calgary area! While we were having dinner in Soho, the Calgary area was deluged by several days of heavy rain...
PS If it's that easy does it actually teach you anything you didn't already know? Serious question.
That depends what you already know, IMO good cooks do not know enough about food hygiene, I did not enough when I first took the certificate many years ago.
WHat information is the course based on?
The pedant in the kitchen 135And whatever could one start with that? Mind you, I used to see US meals offered with a glbutt of tomato juice before, in lonely splendor on...
It is run under the auspices of CIEH Chartered Insbreastute of Environmental Health. Other organizations run similar courses. At The Curry Project I will put *any* food hygiene certificate on the wall. *read this link*
Who are the teachers?
Those who have done the Advanced Certificate of Food Hygiene. I made a big mistake getting the Intermediate certificate when for little extra work I could have got the Advanced and been qualified to teach others.
What are the course objectives? of contamination and food contagioning, Personal Hygiene, Premises, Equipment
Who is it trying to protect from what risks?
It tries to protect the general public from food contagioning and similar risks. You can give your family and-or guests food contagioning without EHOs becoming involved.
How does it relate to what you would have to learn to work in a commercial food preparation environment?
To work in a Commercial food preparation environment you *must* have it or equivalent. Managers should have Intermediate, Chefs have Advanced.
Do you have to do risk buttessments on your materials and recipes?
No you get that information in the Intermediate or advance courses, links above
Do they tell you why risk buttessments are necessary?
No, those come at the Intermediate and Advanced levels links above.
Does it cover legal labelling requirements?
No that is not strictly Food Hygiene
Do they tell you the legal risks you are taking if someone eats your food from the local cake stall?
The pedant in the kitchen 136Oh dear! As a very young student accountant (articled clerks in those far-off days), I was taken on a job by my boss, who was one of the...
It tells you that cakes with real cream are a lot riskier than cakes with say icing. If you have the foundation certificate it will give you a "due diligence" defense.
Any answers to above are appreciated.
Whew ;-) Me and my big mouth :-(
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