The Standard 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).

The standard REHIS 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.