REHIS Elementary HACCP (Hazard Analysis and Critical Control Points)
Understand. Apply. Comply.

The REHIS Elementary HACCP course provides a practical introduction to HACCP-based food safety management systems. Designed for anyone working in food production, processing, or handling, this course gives participants the essential knowledge to identify food safety hazards, understand critical control points, and implement preventative controls in line with current legislation and industry standards. This is delivered by distance learning – reading material is sent to the candidate and an invigilator will attend your premises to carry out the exam.

Course Objectives:

By the end of the course, participants will be able to:

• Understand the principles of HACCP and why it is essential in food safety
• Recognise food safety hazards and how to control them effectively
• Identify Critical Control Points (CCPs) in food handling and preparation
• Understand the 7 principles of HACCP and how they are applied in practice
• Contribute to the development and maintenance of HACCP-based systems
• Comply with legal requirements for food business operators

Who Should Attend?

This course is ideal for:

• Food handlers and supervisors in catering, retail, or food manufacturing
• Staff responsible for monitoring CCPs
• Those involved in maintaining food safety documentation
• Anyone wishing to develop a better understanding of how HACCP supports safe food
practices

Assessment & Certification
• A short multiple-choice test will be completed at the end of the course by an invigilator on
your premises.
• Successful candidates will be awarded the REHIS Elementary HACCP Certificate, widely
recognised by employers and enforcement officers across Scotland.

Cost: £50 per person.

If you would like to book on the course or ask any further questions
Contact: Claire Simpson, Training Manager
Tel: 01738 637785
claire@craftskills.scot