Elementary Food Hygiene Level 2
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).
This REHIS course is now delivered as an online training session. Our online sessions have been developed to replicate face to face training where possible, and include group work, presentation slides, etc.
Participants will require access to a PC or device which connects to the internet.
Open Course Dates
|Elementary Food Hygiene Level 2||15th November||9:30 - 5:00|
Now includes relevant information on Covid -19 throughout course
- 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
Certification Certificate from the Royal Environmental Health Institute of Scotland (REHIS)
Course Length 6 hours (2 x 3 hour sessions)
Maximum Participants 15
Group Booking Information
Choose a date and time to suit your organisation. Please get in touch with your requirements using the request group booking button. Fees are shown in the table below.
|Attendees||Group Price||Per Capita|
|8 (or less)||£543.00||£67.88 (for 8)|
Arrangements for Students requiring Language Support
Please contact us a minimum of three weeks in advance of the course date if course participants require any of the following:
- foreign language versions of course booklets or multiple choice assessments
- an interpreting service
- oral multiple choice assessment