REHIS – Introduction to Food Hygiene – Duration 1/2 Day
Aim:
To raise staff awareness of key food hygiene issues, to enable food handlers to perform their role competently, and ensure food is safe for their clients
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:
Having completed the course participants will:
- Understand common food handling terminology.
- Be able to describe the main causes, sources and symptoms of food poisoning.
- Have a basic understanding of bacteria.
- Be aware of measures for avoiding food poisoning.
- Understand the principles and importance of Personal Hygiene.
- Understand the principles of Safe Food Production.
- Be aware of the supervisor’s role in Food Hygiene.
Assessment and Certification:
On successful completion of the course, a National Accredited Certificate of achievement will be issued by the Royal Environmental Health Institute of Scotland.
Duration
½ Day