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REHIS Elementary Food Hygiene

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Building on the foundations of the Introduction Course this one day program expands on the information to include the maintenance of accurate records and reporting systems.
It includes an awareness of bacteria, how food poisoning occurs and what preventative measures need to be in place. Delegates will consider the design and impact of working environments taking into consideration the relevant legislation that surrounds this area of work.
This provides an in depth look at the subject matter with the course content being consolidated in an end of course test.

COURSE DESCRIPTION

After this one day course staff will:

  • Have expanded their knowledge of food hygiene practices inclusive of HACCP
  • Understand the need and importance of accurate records and robust reporting systems
  • Be aware off bacteria and their characteristics
  • Know how food poisoning occurs and take preventative measures
  • Understand the importance of personal hygiene and working habits of the food handler
  • Know of the impact of design and function of working environments on food safety
  • Understand the importance of regulated cleaning practices
  • Be aware of common food pests and their control
  • Consider food acts and legislation that impacts on practice
Knowledge Base

Emcare Vision

We aim to protect, preserve and promote the health, safety and wellbeing of our clients through the sharing of knowledge and provision of clinical services from an expert team with committed focus on exceptional customer service.

Contact

Emcare supports the health & safety, health care and social care sectors by providing a broad range of learning and development course programmes for care and support staff which can be tapped into easily and quickly.
  • Atlantic House, 45 Hope Street, Glasgow G2 6AE
  • 0141 404 0075
  • info@emcare.co.uk