REHIS – Elementary Food Hygiene Refresher – Duration 1/2 Day
Aim:
To identify gaps in knowledge and best current practice for persons already holding Elementary Food Hygiene – that is 3 years old.
The course gives a general introduction to the subject and the relevant terminology – e.g. Food Poisoning, Food Spillage, and Food Contamination, and builds on the syllabus of the Introduction to Food Hygiene programme, dealing in more detail with Food Poisoning and its Prevention, Bacteria and their Characteristics, Personal Hygiene and Working Habits, The Working Environment, Cleaning Practices, Food Pests, and Food Legislation.
Objectives:
At the conclusion of the programme the student will have a general understanding of
- The Importance and benefits of food hygiene.
- Bacteria and their characteristics.
- The Incidence of food poisoning and its prevention.
- Personal hygiene and working habits of the food handler.
- The working environment.
- Cleaning and disinfecting practices.
- Common food pests and their control.
- Food safety legislation.
Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Elementary Food Hygiene will be issued by the Royal Environmental Health Institute of Scotland.
Entry requirements:
Elementary Food Hygiene
Duration
½ Day