The REHIS Elementary Hygiene Course
is a food safety and hygiene training program designed for individuals working in the food industry. It is especially useful for food handlers, managers, and anyone involved in the preparation, handling, or service of food. This course covers the essential principles of food hygiene and safety, which are crucial for maintaining high standards and preventing foodborne illnesses.

Key Topics Covered in the REHIS Elementary Hygiene Course:

1. Introduction to Food Hygiene:
2. Microbiology and Foodborne Pathogens:
3. Personal Hygiene and Practices:
4. Food Handling and Cross-Contamination Prevention:
5. Cleaning and Sanitation:
6. Temperature Control and Food Safety:
7. Pest Control:
8. Legislation and Food Safety Standards:
9. Food Safety Management Systems:
10. Monitoring and Reporting:

Who Should Take the REHIS Elementary Hygiene Course?

• Food handlers (e.g., butchers, counter staff, kitchen staff, chefs, waiters).
• Anyone working in a food preparation or foodservice environment who needs to understand basic hygiene and food safety principles.
Course Delivery:
• Distance learning: reading material sent to candidate and exam date set – invigilator will deliver the exam on your premises.

Certification:
Upon successful completion of the course, participants typically receive a REHIS Elementary Hygiene Certificate. This certificate is widely recognized in the UK and across the food industry as evidence of understanding the basic principles of food hygiene.
Cost: £50 per person or if on an Modern Apprentice qualification with Craft Skills Scotland FOC

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