REHIS Introduction to Food Hygiene
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REHIS Introduction to Food Hygiene
Starting dates and places
Description
Course Objectives
To give delegates an awareness of the key issues in the food industry relative requirements of The Food Safety Act 1990
- The Food Safety Act 1990.
- The General Food Regulations 2004.
- The Food Hygiene (Scotland) Regulations Regulation (EC) B52/2004 etc.
Intended For Food Handers before they are allowed to work for the first time and progressing to the formal training recommendation of the Industry Guides e.g. The REHIS Elementary Food Hygiene Course
This course will also meet the requirements for induction training for other staff who are not food handers, for example nurses, porters, care assistances and kitchen support staff
Course Content
- Introduction to Food …
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Course Objectives
To give delegates an awareness of the key issues in the food industry relative requirements of The Food Safety Act 1990
- The Food Safety Act 1990.
- The General Food Regulations 2004.
- The Food Hygiene (Scotland) Regulations Regulation (EC) B52/2004 etc.
Intended For Food Handers before they are allowed to work for the first time and progressing to the formal training recommendation of the Industry Guides e.g. The REHIS Elementary Food Hygiene Course
This course will also meet the requirements for induction training for other staff who are not food handers, for example nurses, porters, care assistances and kitchen support staff
Course Content
- Introduction to Food Hygiene
- Bacteria and Their Characteristics
- Causes of Food Poisoning
- Preventing Food Poisioning
- Personal Hygiene & Working Habits of The Food Handler
- Safe Food Production
- Supervisors Role
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