REHIS Elementary Food Hygiene and Elementary Infection Prevention and Control Course
OtherHSC Futures Ltd
Course details
Course description
This 2-day course is ideal for those seeking employment or already employed and looking to upskill in a catering or hospitality role. It comprises 2 nationally recognised courses; REHIS Elementary Food Hygiene and REHIS Elementary Infection Prevention and Control Course COURSE CONTENT: DAY 1 – REHIS (Royal Environmental Health Institute for Scotland) Elementary Food Hygiene The syllabus coves the following: • Introduction to food hygiene • Aims • Bacteria and their characteristics • Food poisoning and its prevention • Food pests and their control, • Personal hygiene and working habits • The working environment and cleaning practices • Food safety legislation. At the end of this 6 hour course, you will sit a 30 question multiple choice assessment. DAY 2 - REHIS (Royal Environmental Health Institute for Scotland) Infection Prevention & Control COURSE CONTENT: The syllabus covers the following: • Understand the infrastructure for infection control within the working environment, including the need for policies and procedures • Define the role of the employer and employee in preventing and controlling infection • Describe the ways of preventing the transmission of micro-organisms, with particular reference to hand hygiene • Define what is meant by ‘the chain of infection’ • Understand the importance of personal vigilance and high standards of care in breaking the chain of infection • Outline the factors that increase susceptibility to infection • Give examples of a range of factors influencing the multiplication of micro-organisms • Understand the means by which micro-organisms can be transmitted to a host Understand how the Healthcare Associated Infections, and in particular, Coronavirus (COVID-19), meticillin-resistant Staphylococcus Aureus (MRSA) and Clostridium difficile, and Norovirus should be managed • Understand the rational for separating people in certain circumstances • Understand the purpose of and the need for personal protective clothing and equipment. • Understand the best practice relating to: o Prevention of occupational exposure to infection o Management of blood and body fluids spillages o Safe disposal of waste, including sharps o Safe handling, transport, and processing of linen o Environmental control o Understand the need for staff/visitor/client compliance with set organisational policies o Be aware of the law regarding public health and control of infection o Be aware of the role of the relevant regulatory and advisory agencies At the end of this 6 hour course, you will sit a 30 question multiple choice assessment QUALIFICATION GAINED: REHIS ELEMENTARY FOOD HYGIENE CERTIFICATE AND REHIS INFECTION PREVENTION & CONTROL CERTIFICATE SCQF LEVEL: 5 (1 credit) ATTENDANCE: Short Duration – please contact provider for dates and venues. DURATION: 2 days COST: £200 plus VAT
Entry requirements
There are no formal entry requirements however the candidate should have a level of English equivalent to SCQF Level 5 in order to undertake the assessment.
Course options
Course details
Short course
13th Feb 2024 to 12th Feb 2025
Cost: £200.00 (ex. VAT)
Venue details
hsc futures ltd
75 London Road
Kilmarnock
KA3 7BP
Course details
Short course
13th Feb 2024 to 12th Feb 2025
Cost: £200.00 (ex. VAT)
Venue details
Brook Street Studios
First Floor, Suite 4A,
60 Brook Street
Glasgow
G40 2AB
Course details
Short course
13th Feb 2024 to 12th Feb 2025
Cost: £200.00 (ex. VAT)
Venue details
HRM HOMECARE
CENTRUM BUSINESS PARK
HAGMILL ROAD
COATBRIDGE
ML5 4XD