REHIS Intermediate Food Hygiene
This course is designed for people working at supervisory level within the food industry. Food businesses will benefit with qualified staff, fulfil some due diligence and meet the challenges of food safety legislation
Assessment: Examination - 2.5 hour written paper
Course runs one evening per week for 8 weeks, until 26th May 2010.
List of all units for REHIS Intermediate Food Hygiene
Introduction
HACCP and Hazard Analysis
Bacteriology
Bacterial Food Poisoning and Food-Borne Infections
Non-Bacterial Food Poisoning
Food Contamination and its Prevention
Personal Hygiene
Food Storage and Temperature Control
Food Preservation
The Working Environment
Cleaning and Disinfection
Food Pests and their Control
Legislation
This course is not available for booking at present, but please complete our form to register your interest and provisionally reserve a place on the course by clicking on the button below.
Provider:
Dates:
Duration:
Location:
Prices:
Concession: £Enquire
Search for the perfect course for you or your employees with our handy course search.
Search quickly using only keywords, or use more criteria to narrow down your search.
