Food hygiene is very important to all businesses involved with food preparation and food handling.  

We offer a range of REHIS courses delivered by experienced trainers.  Delivery of courses can be adapted to suit your needs. Successful candidates will receive a certificate from REHIS.

Courses - click on a course below for further details

               For more information on REHIS, click here.

REHIS - Introduction to Food Hygiene

This course is suitable for induction training for food handlers and other staff such as nurses, porters, care assistants, kitchen support staff.

It is a minimum of two hours and covers the following topics:-

  • Bacteria
  • Causes of food poisoning
  • Preventing food poisoning
  • Personal hygiene
  • Safe food production
  • The supervisor's role

There is no formal assessment but the course is concluded with a short question and answer session to assess knowledge and understanding.  (click here to go back)

 

REHIS - Elementary Food hygiene Course

This course is aimed at all food handlers and will make them aware of their obligations and duties to keep food premises safe.

It is a mimimum  of 6 hours followed by a 30 minute multi choice assessment. 

It covers the following topics:-

  • Bacteria and their characteristics
  • Food poisoning and its prevention
  • Personal hygiene
  • Working environment
  • Cleaning practices
  • Common food pests and their control
  • Food safey legislation

Assessment is 30 multi-choice questions with a 60% pass mark.  (click here to go back)

 

REHIS - Intermediate Food Hygiene Course

This course is aimed at supervisors/managers /owners who are responsible for food premises. 

The course is a minimum of 20 hours and covers the following topics:-

  • Supervisory management
  • HACCP and hazard analysis
  • Bacteriology
  • Bacterial food poisoning and food borne infections
  • Non bacterial food poisoning
  • Food contamination and its prevention
  • Personal hygiene
  • Food storage and temeperature control
  • Food preservation
  • The working environment
  • Cleaning and disinfection
  • Food pests and their control
  • legislation

An online version of this

Assessment is a 2½ hour exam with 20 questions and a 60% pass mark.  (click here to go back)

 

REHIS - HACCP for Caterers Course

This course is aimed at those responsible for the development and maintenance of a permanent food safety management system based on HACCP principlles

The course is 6  hours and covers the following topics:-

  • HACCP and Hazard analysis
  • Principles of HACCP and their use to control food hazards
  • Practical application of cook safe as a food safety assurance system based on HACCP principles

Course participants wishing to undertake this course must have a current Elementary Food Hygiene certificate or equivalent.

There is no formal assessment but the course is concluded with a short question and answer session to assess knowledge and understanding.  (click here to go back)

 REHIS - Introduction to HACCP and Hazard Analysis Course

This course is aimed at all food handlers and will make them aware of the principles of a HACCP system and how HACCP can be used in a food business.

The course is 6  hours and covers the following topics:-

  • HACCP and Hazard analysis
  • Principles of HACCP and their use to control food hazards
  • Practical application of HACCP and Hazard Analysis Systems
  • HACCP and Legislation 

Course participants wishing to undertake this course must have a current Elementary Food Hygiene certificate or equivalent.

Assessment is 20 multi-choice questions with a 60% pass mark.  (click here to go back)