Food Hygiene and Health & Safety

Introduction to Food Hygiene (REHIS)

Duration - 3hrs

Ensure Safety and Compliance in Your Food Business

This course provides minimum essential knowledge and practical guidance on food hygiene practices, designed for anyone involved in food handling or preparation. Recognised by the Royal Environmental Health Institute of Scotland (REHIS), the course covers key topics including food safety laws, contamination prevention, hygiene standards, and proper food storage techniques. Participants will learn how to identify food hazards, prevent foodborne illnesses, and implement effective food safety measures in the workplace. Upon completion, learners will be equipped with the skills needed to ensure a safe and hygienic food environment.

 

Who Should Take This Course?
This course is ideal for anyone new to food handling

• Food handlers

• Kitchen staff

• Catering personnel

• Anyone working in food service or the hospitality industry

Key Learning Outcomes:

• Understanding the importance of food safety and hygiene

• Identifying the causes and prevention of foodborne illnesses

• Recognising the importance of personal hygiene in food handling

• Learning how to safely store, prepare, and serve food

• Gaining knowledge of cleaning and sanitation procedures

• Understanding food safety laws and regulations in the UK

Accredited and Recognised
Upon successful completion of the course, participants will receive a Food Hygiene Awareness Certificate that is widely recognised across the UK, providing proof of competence for food handling roles and enhancing your career prospects

Elementary Food Hygiene (REHIS) SCQF Level 5

Duration – 1 day

This Elementary Food Hygiene course, accredited by the Royal Environmental Health Institute of Scotland (REHIS), is designed to provide essential food safety knowledge for individuals working with or handling food. This course is ideal for those seeking a solid understanding of food hygiene practices, particularly in the hospitality, catering, and retail sectors.

The course covers key aspects of food hygiene, including the importance of personal hygiene, food contamination risks, safe food storage, temperature control, and cleaning practices. It also introduces participants to food safety legislation and the role of health and safety in food-related workplaces.

Upon successful completion of the course, participants will receive a nationally recognized REHIS certification, which is widely accepted across the UK and beyond. This qualification demonstrates a commitment to maintaining high standards of food safety and hygiene, providing peace of mind to employers, customers, and regulatory authorities.

Who Should Take This Course?
This course is ideal for anyone employed in the food sector or refreshing your knowledge

• Food handlers

• Kitchen staff

• Catering personnel

• Anyone working in food service or the hospitality industry

Key Course Outcomes:

• Understand Foodborne Illnesses:

• Food Safety Legislation:

• Personal Hygiene and Practices:

• Food Handling and Storage:

• Cleaning and Sanitising:

• Risk Assessment and Control Measures:

• Food Safety Management Systems:

These learning outcomes should provide a clear foundation for understanding basic food hygiene principles at the elementary level, necessary to operate in a safe and compliant food environment, whether in a restaurant, café, supermarket, or food production facility.

Ensure your workplace meets the highest food safety standards

Accredited and Recognised
Upon successful completion of the course, participants will receive a Elemetary food hygiene Certificate that is widely recognised across the UK, providing proof of competence for food handling roles

Elementary Certificate in HACCP for Food Production (REHIS) SCQF Level 5

Duration 1 day

 

The Elementary HACCP (REHIS) course in the UK provides essential training in Hazard Analysis and Critical Control Point (HACCP) principles, designed for those working in food safety roles. The course focuses on identifying, assessing, and controlling food safety hazards throughout the production process. It covers key topics such as:

1. The HACCP System: Introduction to the principles and the importance of HACCP in ensuring food safety.

2. Identifying Hazards: Understanding different types of food hazards (biological, chemical, and physical) and how to identify them.

3. Critical Control Points (CCPs): Learning how to determine and manage CCPs to prevent food safety risks.

4. Monitoring and Corrective Actions: Developing skills for effective monitoring of CCPs and implementing corrective actions when necessary.

5. Documentation and Record Keeping: Understanding the need for accurate record-keeping to demonstrate compliance with food safety standards.

Who Should Take This Course?
This course is ideal for anyone employed in the food sector or refreshing your knowledge

• Food handlers

• Managers

• Those involved in the food industry who need to understand and apply HACCP principles

Upon completion, participants will receive a certificate accredited by REHIS (Royal Environmental Health Institute of Scotland), demonstrating their understanding of the fundamental HACCP system.

Controlling the Risk of Cross Contamination (REHIS) Course SCQF Level 5

Duration – 1 day

The Controlling the Risk of Cross Contamination course, accredited by REHIS (Royal Environmental Health Institute of Scotland), is designed to provide essential knowledge and practical skills for preventing cross contamination in food safety settings. This course focuses on identifying the causes and risks associated with cross contamination in food production, storage, preparation, and service.

Overview of course

• State why there is a risk and identify the significant micro-organisms involved

• Understand and identify sources of cross contamination in food businesses 

• Describe cross-contamination risks in food businesses  

• Understand how to control the risk of cross-contamination by:

  • Physical separation

  • Design of utensils, equipment and premises

  • Cleaning, disinfection, personal hygiene and handling practices

  • Cleaning and disinfection, using chemical disinfection, the correct use of detergents, sanitisers and disinfectants

  • Non-chemical disinfection – hot water and steam disinfection 

  • Personal hygiene and proper handling practices 

• Understand and implement management controls for preventing microbiological cross-contamination in food businesses by:

  • The use of HACCP based food safety management systems 

  • The use of CookSafe with regard to personal hygiene, cleaning and disinfection and cross contamination prevention

  • The use of relevant national guidance and codes of practice

  • Training and supervising staff  

• Understand the enforcement actions available to enforcement officers by describing the legal requirements relevant to control of cross-contamination 

Who It Is Suitable For:

This course is suitable for anyone working within food handling and food safety roles, including:

• Food business operators and managers

• Food handlers and kitchen staff

• Quality control and food safety auditors

It is also valuable for anyone involved in food preparation, service, or production in settings such as restaurants, catering services, food manufacturing, and healthcare facilities. The course is ideal for individuals who want to enhance their knowledge of food safety practices, comply with food safety regulations, and ensure a high standard of hygiene in their work environment.

It is also an excellent refresher course for those who hold the REHIS Intermediate Food Hygiene or equivalent

The Intermediate Food Hygiene course (SCQF) Level 7

Duration 4 days

The REHIS (Royal Environmental Health Institute of Scotland) Intermediate Food Hygiene Certificate course is designed to provide individuals with the knowledge and skills needed to ensure food safety and hygiene in various food handling environments. This course covers key areas such as foodborne illnesses, contamination prevention, food storage, personal hygiene, and the legal requirements for food businesses. Participants will gain an in-depth understanding of food hygiene principles, enabling them to effectively manage and implement food safety practices in their workplace.

The Intermediate Food Hygiene Course syllabus aims to provide participants with an in-depth understanding of food safety, including food hygiene practices, bacterial and non-bacterial food poisoning, contamination prevention, and the role of HACCP.

• General Introduction

• Bacteriology

• Bacterial Food Poisoning & Infections

• Non-Bacterial Food Poisoning

• Food Contamination & Prevention

• Personal Hygiene

• Food Storage & Temperature Control

• Food Preservation

• The Working Environment

• Cleaning & Disinfection

• Common Food Pests & Control

• HACCP & Hazard Analysis

• Supervisory Management

• Legislation

 

Who is it suitable for?

This course is ideal for individuals who have already gained elementary food hygiene knowledge and wish to further develop their skills.

 It is particularly suitable for supervisors, team leaders, managers, and those in positions of responsibility within food handling businesses, such as restaurants, catering services, and food manufacturing. The course is also valuable for anyone seeking to advance their career in food safety or wishing to meet legal requirements for food hygiene standards in their workplace.

There is a written exam at the end of the course and successful completion will result in certification

Elementary Health and Safety (REHIS) SCQF Level 5

The Elementary Health and Safety (REHIS) course provides essential knowledge on health and safety practices in the workplace.

This course covers key health and safety principles for workers, focusing on practical, real-world applications to ensure a safe and healthy work environment. The course is structured into several core areas:

• General Introduction

• Accidents & Ill Health

• Slips & Trips

• Health & Safety Law

• Risk Assessment

• Hazardous Substances

• Personal Protective Equipment (PPE

• Workplace Health, Safety & Welfare

• Vehicles at Work

• Fire Safety

• First Aid

• Plant, Machinery & Equipment

• Electricity at Work

• Occupational Health

• Manual Handling

• Working at Heights

Throughout, the course stresses the importance of applying safety measures that are specific to the participant's workplace and industry, ensuring that all objectives are covered while promoting practical safety knowledge and skills.

Who it is suitable for: This course is suitable for individuals in any industry who need to understand basic health and safety procedures, especially those with limited responsibility for health and safety in the workplace. It is ideal for employees, supervisors, or anyone who requires a foundation in health and safety practices, including those in sectors like retail, hospitality, construction, or healthcare. It is also helpful for employers looking to ensure their workforce has the necessary safety knowledge.

Health and Safety Awareness Course

Duration – 3 hours

Our Health and Safety Awareness course is designed to provide essential knowledge and practical skills to help employees recognise and control workplace hazards. We aim to ensure that you are introduced to the concept of workplace health and safety, including understanding the key obligations as an employee, contractor or visitor.

The course covers key topics such as risk assessments, safe work practices, emergency procedures, and compliance with health and safety regulations. It aims to ensure a safe working environment and equip participants with the tools needed to protect themselves and others.

Who is it Suitable For

It is particularly beneficial for individuals new to the workforce, those looking to refresh their knowledge, or employers wishing to promote a culture of safety within their organisation.

This course would be suitable for running in conjunction with induction training

Health & safety for Managers - Award in Health and Safety in the Workplace (RQF) Qualsafe Level 3

The Qualsafe Level 3 Award in Health and Safety in the Workplace (RQF) is a comprehensive training course designed to equip learners with essential knowledge and skills to ensure a safe working environment. The course covers key topics such as health and safety legislation, risk assessment, hazard identification, control measures, emergency procedures, and workplace health and safety policies. It aims to help individuals understand their responsibilities, manage health and safety risks effectively, and contribute to a safer work culture.

Overview

Understand the requirements for health, safety and welfare in the workplace

Understand the benefits of using a safety management system

Understand the principles of risk assessment

Understand the risks and control methods for common workplace hazards

Understand how to manage the effects of accidents and incidents

 

Suitable for: This certificated course is ideal for individuals in supervisory, managerial, or team leader roles who are responsible for health and safety in the workplace.

 It is also beneficial for those seeking to advance their career in health and safety management or anyone looking to gain a deeper understanding of workplace safety practices. This qualification is widely recognized across various industries, including construction, manufacturing, and services, and is suitable for experienced staff in health and safety roles.