Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene
This Course is suitable for Managers, Supervisors & Chefs in the Catering, Food Retailing & Food Manufacturing Sectors.
Course content includes: Supervisory Management, Bacteriology, Bacterial Food Poisoning, Food Borne Infections, Non Bacterial Food Poisoning, Food Contamination & Prevention, Food Storage & Temperature Control, Legislation, Food Preservation, Food Premises & Equipment, Cleaning & Disinfection, Pest Control, Hazard Analysis & Critical Control Points and a 2.5 hour written exam.
This course can be delivered in College or "In House"
DAY
Start Date:
September, February and May
Duration:
1 day per week for 4 consecutive weeks
Day:
various
Time:
Day: 9.00am - 4.45pm
Cost:
£200 including Course Book, Material, Examination & Certification Fees
