Rehis Intermediate Food Hygiene @ SCQF Level 7

HN Units - Dumfries and Galloway College

Course overview

This course is designed for individuals in supervisory roles within the hospitality industry and those working in high-risk food environments. It comes highly recommended by local Environmental Health Officers for all supervisors of food handlers.

It is also suitable for professionals in the food manufacturing industry and is delivered at SCQF Level 7.REHIS Syllabus - Intermediate Food Hygiene

Delivery Options

Face-to-Face & Online Delivery: Attend on campus at Dumfries or Stranraer, or join the classroom remotely via MS Teams.

Exam Options: The final exam can be taken on campus or remotely through our online invigilation programme.

We can deliver this course at your workplace, at a time and location that suits your team. To maintain high-quality training, group sizes are limited to 16 participants. For a customised quote, please email shortcourses@dumgal.ac.uk.

Course description

This course provides comprehensive training for supervisors and managers in the hospitality and food manufacturing industries. It covers essential principles of food hygiene, safety, and supervisory responsibilities to ensure compliance with legislation and best practices.

Course Modules

Introduction to Food Hygiene
- Importance of food hygiene in public health
- Roles and responsibilities of supervisors
Bacteriology
- Types of bacteria relevant to food safety
- Growth conditions and control measures
Bacterial Food Poisoning and Food-Borne Infections
- Common pathogens and their effects
- Prevention strategies
Non-Bacterial Food Poisoning
- Chemical, physical, and natural toxins
- Safe handling practices
Food Contamination and Its Prevention
- Sources of contamination
- Cross-contamination control
Food Storage and Temperature Control
- Safe storage practices
- Temperature monitoring and legal requirements
Food Preservation
- Methods of preservation
- Impact on food safety and quality
Personal Hygiene
- Hygiene standards for food handlers
- Supervisory role in enforcing hygiene
Cleaning and Disinfection
- Effective cleaning schedules
- Use of detergents and disinfectants
The Working Environment
- Layout and design for hygiene
- Maintenance and pest-proofing
Common Food Pests and Their Control
- Identification of pests
- Integrated pest management strategies
HACCP and Hazard Analysis
- Principles of HACCP
- Implementing and monitoring food safety systems
Supervisory Management
- Leadership in food safety
- Training and motivating staff
Legislation
- Key UK and EU food safety laws
- Legal responsibilities of supervisors

Entry requirements

It is highly recommended that candidates hold an Elementary level Food Hygiene certificate SCQF Level 5

Important Notice for All Course AttendeesTo attend and complete the course,you must bring valid photographic identification. Acceptable forms of ID include:

A valid UK passport
A full or provisional UK driving licence

Please note:Failure to present a valid photo ID on the daymay result in you being unable to complete the course.This requirement is part of our compliance procedures and is essential for verifying participant identity.Thank you for your cooperation.