REHIS Intermediate Food Hygiene
Please contact us to register your interest.

Course Times: 9.15 to 4.30. The final assessment day is from 9.15 to 1.00

This four day course provides delegates with an understanding of the relationship between food hygiene, food poisoning and food spoilage. It explains the socio-economic costs of poor food hygiene and the role of HACCP and hazard analysis in ensuring food safety.

Training is aimed at supervisors / managers within food manufacturing and food service who require a more in-depth knowledge of food hygiene.

The fifth day includes a witten examination.