Food Hygiene Inspection Skills

Programme Summary

Develop consistent skills for inspecting the physical hygiene conditions and operating practices of food premises. Participants observe food handling, equipment condition, segregation, cleaning and temperature controls, then record factual findings and proportionate actions. Photograph and walk through cases strengthen practical judgement and reporting, supporting effective operational supervision and follow up of conditions that may compromise food safety.

Training Objectives

1 Improve systematic observation of food hygiene conditions; 2 Strengthen recognition of contamination and handling risks; 3 Develop factual inspection records and prioritisation; 4 Support clear corrective action and escalation decisions; 5 Improve follow up of physical hygiene deficiencies.

Learning Outcomes

1 Prepare a risk based hygiene inspection route; 2 Identify unsafe conditions from observable evidence; 3 Record clear factual findings and locations; 4 Prioritise corrective actions and urgent containment; 5 Verify that observed deficiencies are effectively corrected.

Target Audience

Food Hygiene Supervisors; Quality Inspectors; Food Safety Officers; Catering Managers; Retail Food Supervisors; Facilities Hygiene Coordinators.

Target Industries

Food Manufacturing; Central Kitchens; Food Retail; Food Warehousing; Hospitality Kitchens.

Course Contents

• Module 1 Hygiene Inspection Scope and Preparation: Premises operations and product risk priorities; Inspection routes and observation checklists; Safe access hygiene and operational boundaries.
• Module 2 Premises Layout and Structural Conditions: Cleanability drainage lighting and ventilation; Segregation flows and contamination pathways; Building defects and pest access points.
• Module 3 Equipment Utensils and Maintenance: Food contact condition and hygienic design; Damaged materials and foreign body risks; Maintenance cleanliness and release conditions.
• Module 4 Food Handling and Temperature Practices: Receiving storage preparation and service observations; Raw ready food and allergen separation; Monitoring practice and approved product limits.
• Module 5 People Cleaning Waste and Pest Conditions: Hand hygiene clothing and illness controls; Cleaning effectiveness and chemical segregation; Waste practices and visible pest evidence.
• Module 6 Evidence Recording and Risk Prioritisation: Describe observed facts and exact locations; Photographic records with permitted access; Urgency consequence and action ownership.
• Module 7 Correction Escalation and Follow Up: Immediate containment of significant food risks; Assign realistic corrective actions and deadlines; Verify physical correction and sustained effectiveness.
• Module 8 Hygiene Inspection Simulation: Inspect a fictional food premise walkthrough; Prepare prioritised findings and action records; Explain urgent escalation and follow up decisions.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (30 minutes): Inspect a photograph and video based food premises case, record five factual hygiene findings and prepare prioritised corrective actions, urgent escalations and follow up checks.
• Assessment criteria: Accurate observation and identification of hygiene risks; Clear factual records and proportionate prioritisation; Effective containment correction and follow up measures.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Escalate observable serious contamination risks without delaying for routine reporting.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records food hygiene inspection course learning; it does not grant statutory inspection powers or regulatory inspector appointment.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Basic food hygiene knowledge and familiarity with food premises are required. Supervisory or quality inspection experience is helpful.Basic food hygiene knowledge and familiarity with food premises are required. Supervisory or quality inspection experience is helpful.Basic food hygiene knowledge and familiarity with food premises are required. Supervisory or quality inspection experience is helpful.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review a fictional premises layout and complete a 30 minute hygiene hazard identification exercise.Review a fictional premises layout and complete a 30 minute hygiene hazard identification exercise.Review a fictional premises layout and complete a 30 minute hygiene hazard identification exercise.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.