Elementary Food Hygiene
The standard Royal Environmental Health Institute of Scotland (REHIS) course for staff and volunteers handling food in the workplace. This course is a requirement for staff and volunteers who handle “open food” in the workplace, i.e. if they are involved in any of the following activities: purchase/ delivery, storage, preparation, cooking and serving of “high risk” food (meat, dairy products, eggs, fish and cooked rice).
Course Content
- introduction to food hygiene
- bacteria and their characteristics
- incidence of food poisoning and its prevention
- personal hygiene and working habits of the food handler
- the working environment
- cleaning practices
- common food pests and their control
- food safety legislation
Booking Information
|
Elementary Food Hygiene
|
Code:FH01
|
|
Available for
Open Course Booking (set dates for individuals and small groups)
or Group Booking (negotiable dates for larger groups from one organisation)
|
More Information and Current Open Course Dates
|