- Food Hygiene Courses
It is a requirement of the Food Hygiene Regulations that food businesses "ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity."
The official industry guides, which give advice on complying with the regulations, say that;
- "A food handler who prepares or handles high-risk open food should be trained to at least level 1 standard"
- "it is good practice for those food handlers who not only handle high-risk foods but also have supervisory or management responsibilities to be trained to at least level 2 & managers to level 3"
It is also recommended that food handlers undergo regular refresher training at least once every 3 years.
| Cooksafe |
| This one-day programme aims to inform chefs and managers about Food Legislation that came into effect on 1st January 2006...More |
| Elementary Food Hygiene (REHIS) |
| A one-day certificated course recommended for all food-handlers...More |
| Intermediate Food Hygiene (REHIS) |
| The course is recommended for Supervisors or anyone requiring an in-depth understanding of Food Hygiene...More |
| Certificate in Advanced Food Safety (RIPH) |
| The Diploma in Food Hygiene and Safety is an advanced qualification designed for managers & senior staff in food business...More |
