Introduction to Food Hygiene
Royal Environmental Health Institute of Scotland course for staff and volunteers who serve food (including feeding) and/or set out and clear away meals and snacks and/or reheat prepared meals, but who work under a qualified supervisor and have no involvement in the preparation and cooking of “high risk” food (meat, dairy products, eggs, fish and cooked rice).
Course Content
- food poisoning and food spoilage micro-organisms
- causes of food poisoning and its prevention
- essential personal hygiene
- safe food production
- role of the supervisor
Booking Information
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Introduction to Food Hygiene
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Code:FH03
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Available for
Open Course Booking (set dates for individuals and small groups)
or Group Booking (negotiable dates for larger groups from one organisation)
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More Information and Current Open Course Dates
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