We deliver Food Hygiene courses which can be customised to suite the needs of your organisation
REHIS Elementary Food Hygiene Certificate: 1 Day Course
Course Objectives
This course gives participants an appreciation of the requirements and responsibilities covered by:
- The Food Safety Act 1990.
- The General Food Regulations 2004.
- The Food Hygiene (Scotland) Regulations Regulation (EC) B52/2004 etc.
Intended For
Persons employed in all sectors of the Food Industry.
Course Content
- Introduction to Food Hygiene
- Bacteria and Their Characteristics
- Preventing Food Poisoning
- Personal Hygiene And Working Habits
- Food Premises, Equipment and Utensils
- Food Pests and Their Control
- Cleaning and Disinfection
- Food Hygiene Law
REHIS Introduction to Food Hygiene
Course Objectives
To give delegates an awareness of the key issues in the food industry relative requirements of The Food Safety Act 1990
- The Food Safety Act 1990.
- The General Food Regulations 2004.
- The Food Hygiene (Scotland) Regulations Regulation (EC) B52/2004 etc.
Intended For Food Handers before they are allowed to work for the first time and progressing to the formal training recommendation of the Industry Guides e.g. The REHIS Elementary Food Hygiene Course
This course will also meet the requirements for induction training for other staff who are not food handers, for example nurses, porters, care assistances and kitchen support staff
Course Content
- Introduction to Food Hygiene
- Bacteria and Their Characteristics
- Causes of Food Poisoning
- Preventing Food Poisioning
- Personal Hygiene & Working Habits of The Food Handler
- Safe Food Production
- Supervisors Role
REHIS Elementary Food Refresher Course: 1 Day Course
Course Objectives
This course gives participants an appreciation of the requirements of The Food Safety Act 1990
- The Food Safety Act 1990.
- The General Food Regulations 2004.
- The Food Hygiene (Scotland) Regulations Regulation (EC) B52/2004 etc.
Intended For
Persons who are employed/work in all sectors of the food Industry - Participants must be in possession of a current (within 5 years) Elementary food hygiene certificate or equivalent qualification recognised by REHIS.
Course Content
- Introduction to Food Hygiene
- Bacteria and Other Enemies
- Food Poisioning and Food Borne Disease
- Food Poisoning Prevention
- Contamination Hazards
- HACCP
- Purchase & Storage of Food
- Preparation, Cooking & Serving &/li>
- Personal Hygiene & Working Habits of The Food Handler
- Premiese & Equipmentd
- Common Food Pests & Their Control
- Cleaning Practices
- Food Safety Legislation
- Food Safety Management
SPA Safety Passport for the Food Industry
For details please refer to the section Safety Passports.