Food Safety Training

REHIS Elementary Food Hygiene Course

The REHIS Elementary Food Hygiene Certificate provides a nationally recognised qualification that is essential for the catering professional within the food industry. More importantly, it will allow companies and organisations to comply with current EU 852/2004 Regulations on the Hygiene of Foodstuffs and the new Food Hygiene (UK) Regulations 2006. The course will cover all areas of food hygiene including food poisoning, cross contamination, cleaning practices, pest control, personal hygiene and food legislation.

1 Day course followed by a short multiple choice examination

REHIS Elementary Food Hygiene Refresher Course

This is a workbook led, group led approach course. Candidates must complete the REHIS Refresher Course Workbook during the course and will be marked by the course presenter. This course is for persons already holding an Elementary level qualification that is 3 to 5 years old.

4 Hour course followed by a short written assessment

Safety First Solutions Introduction to Food Hygiene Course

This course aims to raise awareness of key food hygiene issues in the food industry. The course should be taken by new food handlers before being allowed to start work for the first time and before progressing to the formal training course e.g. REHIS Elementary Food Hygiene Course. In particular the course meets the requirements of Stage 1 ‘The Essentials of Food Hygiene’ of the Catering Guide for Category A, B and C staff and introduces some of the concepts of the Stage 2 requirements.

Day course followed by a short multiple choice exam

HACCP COURSES

REHIS Introduction to HACCP and Hazard Analysis Course

This course is designed for people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles. If you are involved in preparing HACCP or in monitoring of Critical Control Points you should attend this course to meet the need for adequate training in the application of HACCP principles as specified in the Regs.

You must hold a current REHIS Elementary Food Hygiene Certificate (or equivalent) gained within the last 5 years.

1 Day course followed by a short multiple choice exam

REHIS HACCP for Caterers Course ( CookSafe – A Food Safety Assurance System )

This course is designed for people who are responsible for the development and maintenance of a permanent food safety management procedure, or procedures based on HACCP principles. It will give you the knowledge and understanding to introduce CookSafe ( a HACCP based food safety assurance system ) into a catering business.

You must hold a current REHIS Elementary Food Hygiene Certificate ( or equivalent) gained within the last 5 years

1 Day course

REHIS Intermediate HACCP Practices

This course is for managers, supervisors, auditors or anyone else responsible for the Food Safety System within the organisation. Delegates should have a good understanding of food hygiene and maybe even the intermediate level. It’s a minimum 14 hour tuition followed by a 2 hour examination. The course is delivered over 2 days plus the exam.

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