Overview
This course is designed for supervisors and managers who require an in-depth knowledge of food hygiene. It explores the relationship between food hygiene, food poisoning and food spoilage and the socio-economic costs of poor food hygiene.
This is a 3-day course (one day per week for 3 weeks) followed by an exam.
Please Note
Dates to be scheduled throughout the year. Please register your interest for details or to request a bespoke course for groups.
Minimum entry requirements
- A current REHIS Elementary Food Hygiene Certificate or equivalent is desirable.
What you study
You'll study:
- HACCP and Hazard Analysis.
- Bacterial Food Poisoning and Food Borne Infections.
- Non-bacterial Food Poisoning.
- Food Storage and Temperature Control.
- Food Preservation.
- Cleaning and Disinfection.
- Common Food Pests and their Control.
- Legislation.
The REHIS Intermediate Food Hygiene Certificate syllabus has full details of each unit.