Foodborne Illnesses
Food poisoning, also known as foodborne illness, is most frequently caused by eating or drinking something that has become contaminated with harmful microbiological agents, or pathogens, including bacteria and viruses.
The five main microbiological agents that cause illness are listed below and are linked to Food Standards Scotland’s pathogen descriptions, which include symptoms and how to reduce the risk of exposure.
The Royal Environmental Health Institute of Scotland (REHIS) awards qualifications in food hygiene, among other subjects. It also operates a network of approved training centres where courses leading to REHIS qualifications are taught by registered course presenters who meet the requirements of the Institute through evidencing their qualifications to deliver each course.
Emcare is proud to be a REHIS approved training centre that offers food hygiene courses taught by registered trainers. Our suite of courses will cover your responsibilities regarding food safety and ensure you are fully up to date with food hygiene legislation. The more advanced courses provide instruction on how to compile and implement Food Safety Management Systems and how to best communicate the required hygiene standards to your team.
Source: https://www.foodstandards.gov.scot/consumers/food-safety/foodborne-illness. Contains public sector information licensed under the Open Government Licence v3.0.
