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Intermediate Food Hygiene (REHIS)

The course is recommended for Supervisors or anyone requiring an in-depth understanding of Food Hygiene.

  • General Introduction
  • Bacteriology
  • Bacterial Food Poisoning
  • Food Borne Infections
  • Non-Bacterial Food Poisoning
  • Food Contamination and its Prevention
  • Personal Hygiene
  • Food Storage and Temperature Control
  • Food Preservation
  • Design, Construction and Maintenance of Food Premises, Equipment and Utensils
  • Cleaning and Disinfection
  • Pest Control

This will cover a Generic Unit, providing all the underpinning knowledge for Level I & II Unit and most of the underpinning knowledge for Level III Units.

Please Contact Us for further information.