Aims

The aim of this course is to provide a deeper understanding of food hygiene than is provided at the elementary level.

Client Group

Cooks, chefs, supervisors or managers in the food preparation and serving industry.

Award

A 2-hour written examination must be taken 2-3 weeks after the course is completed. Successful candidates receive the Certificate in Intermediate Food Hygiene awarded by the Royal Environmental Health Institute of Scotland (REHIS).

Course Content

Day 1

• General introduction
• Principles of Food Hygiene
• Outline of HACCP
• Bacteriology
• Contamination – 3 types (Including Allergens)
• Common food poisoning organisms
• Non-bacterial food poisoning

Day 2

• Food borne infections
• Recent outbreaks
• 10 main causes of food poisoning and its prevention
• Food storage and temperature control
• Personal hygiene
• Food Preservation
• Pest control

Day 3

• Design, layout & construction of premises
• Storage and disposal of waste
• Cleaning and disinfection
• HACCP
• Supervisory Management

Day 4

• Legislation and the role of an EHO
• Revision Session
• Exam

Duration

3½ days +2.5 hour exam on afternoon of 4th day.

Dates

4, 11, 18 March & 8 April 2010.

This Course Costs £280 per person. Fees include tea, coffee in the morning and afternoon and lunch.