Food Hygiene (REHIS) training courses covering Lanarkshire, Glasgow and central Scotland.

Introduction to food hygiene (2 hours duration)

The course syllabus is designed to meet the initial training requirements of food safety law and this course should be taken by new food handlers before being allowed to start work for the first time and before progressing to further training eg, the REHIS Elementary Food Hygiene Course.  This course is also designed to meet the requirements of non-food handling members of staff such as kitchen porters, nurses, Care assistants’ etc.; no formal entry requirements or prior learning required.

Elementary food hygiene (6 hours)

This course is designed to meet the requirements of food safety law in relation to direct food handlers.  The syllabus includes:

• An introduction to food hygiene
• Bacteria and their characteristics 
• HACCP
• Cleaning practices
• Legislation
• Common pests and their prevention
• The working environment 
• Personal hygiene and the working habits of the food handler
• The incidence of food poisoning

No formal entry requirements or prior learning required to complete this course.  Successful applicants could progress to the Intermediate program. 

Intermediate food hygiene (3 days)

The REHIS Intermediate Food Hygiene Certificate provides a detailed understanding of food hygiene and is suited to individuals who are already working in hospitality or catering who have existing skills and knowledge of food hygiene practices and for those with managerial/supervisory positions.  Candidates must possess a valid Elementary Food Hygiene Certificate to enter this program.  Successful candidates can progress to the Advanced Diploma.

Content:

• Supervisory Management
• HACCP & Hazard Analysis
• Bacteriology
• Bacterial Food poisoning and Food Borne Infections
• Food Contamination and its Prevention
• Personal Hygiene
• Food Storage and Temperature Control
• The Working Environment
• Cleaning and Disinfection
• Common Food Pests and their Control
• Legislation

Diploma in Advanced Food Hygiene (5 days + Exam)

The Diploma is an intensive program designed for individuals who require an extensive understanding of ensuring food safety such as Head Chefs, Executive Chefs, Trainers or another food related professional.

Content:

• Bacteriology 
• Bacterial and Non Bacterial Food Poisoning 
• Food Borne Infections 
• Food Contamination and Prevention
• Personal Hygiene 
• Food Preservation 
• Cleaning and Disinfection 
• Pest Control 
• Management Control Techniques 
• HACCP 
• Legislation 
• Design Construction and Maintenance of Food Premises and Equipment

How Course Is Assessed:

• Four essay questions
• A three hour written exam and a 30 minute oral exam. (Pass mark is 60% for each element of the assessment)

Number of Days per week:

• 5 days over one week plus an additional day one month after the course for the assessments

Controlling Risk of Cross Contamination (6 hours)

This course is aimed at managers and supervisors of food businesses of all sizes where both raw food and ready-to-eat foods are handled. It is also an excellent refresher course for holders of the REHIS Intermediate Food Hygiene Certificate. Ideally candidates should already hold the REHIS Intermediate Food Hygiene Certificate or equivalent. The course focuses on microbiological cross contamination and how it can be prevented and controlled.