REHIS Elementary Food Hygiene Refresher
Aim
Objectives
On successfull completion of the course, participants will have refreshed and assessed their knowledge of:
- how food poisoning is caused
- how to prevent food poisoning by prevention of contamination, temperature control, effective cleaning and personal hygiene
- the main requirements of the Food Safety Act and the Food Hygiene (Scotland) Regulations.
Course Content
The course will cover:
- a re-introduction to food hygiene
- bacteria and their characteristics
- food borne diseases and foods at risk
- food poisoning
- personal hygiene and the working habits of the food handler
- the working environment and equipment
- cleaning practices
- common food pests and their control
- food safety legislation
The course takes a workbook-led and and group-led approach using a combination of training techniques, with the use of visual aids and practical exercises.
This course is designed for all food handlers working in all aspects of the food industry including catering/licensed trade, food production and processing industries and also those in caring and voluntary situations involving food preparation or handling.
Assessment
Candidates must complete the REHIS Refresher Course Workbook during the course. In order to receive the certificate, the candidate must complete the workbook and achieve a pass mark of 60%.
Entry Requirements
This course is suitable for persons already holding an elementary food hygiene certificate that is three to five years old.
Course participants wishing to undertake this course must be in possession of a current (within the preceding five years) elementary food hygiene certificate or verifiable equivalent qualification recognised by REHIS.
