Food Hygiene

Please select from the COURSES menu for full details of content, duration and fees. If you wish to book onto one of our open courses, dates are listed below. Or, if you are looking to arrange a training session on a date of your choice, please select a course and go to the group booking section.

If you are not sure that any of these courses will suit your training needs, please contact us to discuss your requirements.

Open Course Dates

Introduction to Food Hygiene14th November9:30 - 12:00
Elementary Food Hygiene21st November9:30 - 5:00
Intermediate Food HygieneDay 1 - 15th Jan
Day 2 - 22nd Jan
Day 3 - 29th Jan
9:30 - 4:30

Course Director

Isobel MacEwan MREHIS. Isobel is a REHIS approved trainer for Food Hygiene and HACCP who has worked in the food and catering industry from twenty-five years, including thirteen years delivering short courses for Training for Care in close collaboration with the previous course director. She is now a freelance consultant advising companies, including the care sector, on food matters.

Guidelines and Statutory Requirements

Food Safety Act 1990 and EC Regulation No. 852/2004

The Practice Guidance for the Act has been amended to cover allergens and food intolerance, and this is now reflected in all food safety courses.

Food Hygiene (Scotland) Regulations 2006

The Regulations require food businesses to implement food safety assurance systems and ensure that food handlers are supervised and/or instructed in food hygiene matters commensurate with their work activities.  Failure to comply is likely to be interpreted as not meeting the “due diligence” test in legal action taken against the food business.
A  food business means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food.
All food businesses are required to implement, maintain and review a food safety assurance system based on procedures involving the seven Hazard Analysis and Critical Control Points (HACCP) system adopted by the Codex Alimentarius Commission. The HACCP system is an instrument to help food businesses attain high food safety standards.

Elementary Food Hygiene Refresher Course

While there is no mandatory requirement to renew the REHIS Elementary Food Hygiene certificate (or equivalent), the introduction of the shorter Refresher Course reinforces the message (and facilitates compliance with it) that it is expected good practice to renew within 3 to 5 years since previous training.

Arrangements for Students requiring Language Support

If course participants require any of the following

  • foreign language versions of course booklets or multiple choice assessments (Elementary Food Hygiene only)
  • An interpreting service
  • oral multiple choice assessment.

Please contact us a minimum of three weeks in advance of the course date.

Certification

Royal Environmental Health Institute of Scotland (REHIS) for all food hygiene training courses. All courses except Introduction to Food Hygiene require satisfactory completion of a multiple choice assessment before the certificate can be issued.