Intermediate Food Hygiene

REHIS certificated course

REHIS Intermediate Food Hygiene

This course is available as an open course booking only.

Open Course Dates

intermediate food hygienetbc-

Course Information

This REHIS certificated three day course is for managers, supervisors, chefs and other key personnel who have direct food safety responsibilities in food preparation and food handling environments, and meets the legal requirement for training commensurate with these responsibilities. It combines more detailed examination of the topics covered in Elementary Food Hygiene with components of HACCP and further legislation.

Course Content

  • supervisory management
  • bacteriology
  • bacterial food poisoning
  • food borne infections
  • non bacterial food poisoning
  • food contamination and prevention
  • food storage and temperature control
  • legislation
  • food preservation
  • food premises and equipment
  • cleaning and disinfection
  • pest control
  • hazard analysis and critical control points

Certification Certificate from the Royal Environmental Health Institute of Scotland (REHIS)

Course Length 3 days