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Short Courses - Food
Hygiene
Course
Quick Links:
Elementary
Food Hygiene
Introduction
to HACCP and Hazard Analysis
Introduction
to Food Hygiene
Introduction
to Food Hygiene with Infection Control
Course Director
Isobel MacEwan MREHIS. Isobel is a REHIS approved trainer for Food
Hygiene and HACCP who has worked in the food and catering industry fro
twenty-five years, including nine years delivering short courses for
Training for Care in close collaboration with the previous course
director. She is now a freelance consultant advising companies,
including the care sector, on food matters.
Guidelines and Statutory Requirements
Food
Safety Act
1990
and EC Regulation No. 852/2004
The
Practice Guidance for the Act has been amended to cover allergens and
food intolerance, and
this in now reflected in all food safety courses.
Food
Hygiene (Scotland) Regulations 2006
The
Regulations require food businesses to implement food safety assurance
systems and ensure that food handlers are supervised and/or instructed
in food hygiene matters commensurate with their work activities.
NB.:
A food
business means
any undertaking, whether for profit or not and whether public or
private, carrying out any of the activities related to any stage of
production, processing and distribution of food.
All food businesses are required to implement, maintain and
review a food safety assurance system based on procedures involving the seven
Hazard Analysis and Critical
Control Points (HACCP) system adopted
by the Codex Alimentarius Commission. The HACCP system is an instrument
to help food businesses attain high food safety standards.
Certification
Royal Environmental Health Institute of Scotland (REHIS). All courses
except Introduction to Food Hygiene require satisfactory completion of a
multiple choice assessment before the certificate can be issued.
Arrangements
for Students requiring Language Support
If
course participants require any of the following
-
foreign language versions of course booklets or multiple choice assessments (Elementary Food Hygiene, HACCP, Food and Health only)
-
an interpreting service
-
oral multiple choice assessment
please
contact us a minimum of three weeks in advance of the course date.
ELEMENTARY FOOD HYGIENE
The
standard Royal Environmental Health Institute of Scotland (REHIS) course
for staff and volunteers handling food in the workplace. This course is
a requirement for staff and volunteers who handle “open food” in the
workplace, i.e. if they are involved in any of the following activities:
purchase/ delivery, storage, preparation, cooking and serving of “high
risk” food (meat, dairy products, eggs, fish and cooked rice).
Content:
introduction to food hygiene - bacteria and their characteristics
- incidence of food poisoning and its prevention - personal hygiene and
working habits of the food
handler
- the working environment - cleaning practices - common food pests and
their control - food safety legislation
Length: 7 hours
Participants: Maximum 15
Fees: Group £595 (15); Individual
£62.50
Introduction
to HACCP and Hazard Analysis
This
course, designed by the Royal Environmental Health Institute of
Scotland, will enable social care organisations involved in the handling
of food to implement appropriate and acceptable procedures in their work
settings. It is recommended for members of the HACCP team and staff who
handle “high risk” food.
Please
note:
Course
participants must hold a current (within the preceding 5 years)
Elementary Food Hygiene certificate recognised by REHIS.
Content:
the meaning of hazard analysis and use of the seven principles of
HACCP to control potential food hazards - verification and appropriate
documentary evidence
- examples of good practice to implement basic requirements - national
legislative requirements and their relationship to HACCP and hazard
analysis systems
Length:
7 hours
Participants:
Maximum 15
Fees:
Group £595
(15); Individual £62.50
INTRODUCTION TO FOOD HYGIENE
Royal
Environmental Health Institute of Scotland course for staff and
volunteers who serve food (including feeding) and/or set out and clear
away meals and snacks and/or reheat prepared meals, but who work under a
qualified supervisor and have no
involvement in
the preparation and cooking of “high risk” food (meat, dairy
products, eggs, fish and cooked rice).
Content:
food poisoning and food spoilage micro-organisms – causes
of food poisoning and its prevention – essential personal
hygiene – safe food production – role of the supervisor
Length: 2.5 hours
Participants: Maximum 15
Fees: Group £305 (15); Individual
£33.50
INTRODUCTION
TO FOOD HYGIENE
WITH INFECTION CONTROL
This
course was developed in conjunction with Capability Scotland. The content
is similar to the stand alone Introduction to Food Hygiene course (see
above), but emphasises the importance of good infection control practice
in food service for personal carers and their service users.
Content: what is infection - food poisoning and food spoilage micro-organisms - causes of food poisoning and its prevention - essential personal hygiene - safe food production - role of the supervisor - breaking the cycle of infection
Certification: Royal Environmental Health Institute of
Scotland
for food hygiene element; TfC certificate of training
for infection control element.
Length:
3
hours
Participants:
Maximum 15
Fees:
Group
£365
(15);
Individual
£41
CONSULTANCY
Initial
advice by phone: no charge
Formal
advice: £47.50
per hour. |
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