Rehis Intermediate Food Hygiene course (SCQF)
Duration 4 days
The REHIS (Royal Environmental Health Institute of Scotland) Intermediate Food Hygiene Certificate course is designed to provide individuals with the knowledge and skills needed to ensure food safety and hygiene in various food handling environments. This course covers key areas such as foodborne illnesses, contamination prevention, food storage, personal hygiene, and the legal requirements for food businesses. Participants will gain an in-depth understanding of food hygiene principles, enabling them to effectively manage and implement food safety practices in their workplace.
Duration 4 days
The REHIS (Royal Environmental Health Institute of Scotland) Intermediate Food Hygiene Certificate course is designed to provide individuals with the knowledge and skills needed to ensure food safety and hygiene in various food handling environments. This course covers key areas such as foodborne illnesses, contamination prevention, food storage, personal hygiene, and the legal requirements for food businesses. Participants will gain an in-depth understanding of food hygiene principles, enabling them to effectively manage and implement food safety practices in their workplace.
Duration 4 days
The REHIS (Royal Environmental Health Institute of Scotland) Intermediate Food Hygiene Certificate course is designed to provide individuals with the knowledge and skills needed to ensure food safety and hygiene in various food handling environments. This course covers key areas such as foodborne illnesses, contamination prevention, food storage, personal hygiene, and the legal requirements for food businesses. Participants will gain an in-depth understanding of food hygiene principles, enabling them to effectively manage and implement food safety practices in their workplace.
The Intermediate Food Hygiene Course syllabus aims to provide participants with an in-depth understanding of food safety, including food hygiene practices, bacterial and non-bacterial food poisoning, contamination prevention, and the role of HACCP.
General Introduction
Bacteriology
Bacterial Food Poisoning & Infections
Non-Bacterial Food Poisoning
Food Contamination & Prevention
Personal Hygiene
Food Storage & Temperature Control
Food Preservation
The Working Environment
Cleaning & Disinfection
Common Food Pests & Control
HACCP & Hazard Analysis
Supervisory Management
Legislation
Who is it suitable for?
This course is ideal for individuals who have already gained elementary food hygiene knowledge and wish to further develop their skills.
It is particularly suitable for supervisors, team leaders, managers, and those in positions of responsibility within food handling businesses, such as restaurants, catering services, and food manufacturing. The course is also valuable for anyone seeking to advance their career in food safety or wishing to meet legal requirements for food hygiene standards in their workplace.
There is a written exam at the end of the course and successful completion will result in certification