REHIS Intermediate Food Hygiene

Course description

The aim of this course is to provide a deeper understanding of food hygiene than is provided at the elementary level. With greater emphasis on HACCP based procedures.

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Day1

· General introduction

· Principles of Food Hygiene

· HACCP

· Bacteriology

· Contamination, hazards & controls

· Common food poisoning organisms

· Non-bacterial food poisoning

Day 2

· Food borne infections

· Recent out breaks

· 10 main causes of food poisoning and its prevention

· Food storage and temperature control

· Personal hygiene

· Food Preservation

· Pest control

Day 3

· Design, layout& construction of premises

· Storage and disposal of waste

· Cleaning and disinfection

· Supervisory Management

Day 4

· Legislation and the role of an EHO

· Presentation by a representative of the Highland Council

· Revision Session

· Exam