REHIS Intermediate Food Hygiene Certificate

Overview

This programme is for supervisors of food operations within Hospitality businesses. This well designed, professionally delivered course is aimed at those in a supervisory position who have to oversee the working practices of others or who have responsibility for monitoring, maintaining and improving food safety procedures in the workplace.

The course builds on the knowledge gained at elementary level and develops understanding of the following subjects: Bacteriology and Food Poisoning, Food Contamination and Prevention, Personal Hygiene, Food Preservation and Storage, Construction and Maintenance of Food Premises and Equipment, Cleaning, Disinfection and Pest Control, Legislation and Hazard Analysis.

There is a written, closed book end of course exam.