REHIS Introduction To Food Hygiene Course

£50.00

The REHIS Introduction to Food Hygiene Course is designed principally for new food handlers before being allowed to start work for the first time.  The syllabus aims to raise awareness of key food hygiene issues in the food industry. The course will also meet the requirements for induction training for other staff who are not food handlers, for example, nurses, porters, care assistants and kitchen support staff.

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DG Training accepts ITA funding for many of THEIR COURSES AND TRAINING PACKAGES

What are Individual Training Accounts (ITAs)?

A Skills Development Scotland Individual Training Account (ITA) is money for you to put towards the costs of employability-focussed learning or training.

What can they be used for?

Eligible applicants could receive up to £200 towards a single training course. There are loads of course geared towards helping you get a job or progress in your career. Many of DG Training’s Courses and Training Packages are approved for ITA funding.

Who are They For?

You could be eligible for an ITA if you are:

  • Aged 16 or over
  • Living in Scotland
  • Currently in, or actively seeking work
  • Not undertaking training through the Employability Fund
  • Not undertaking a Foundation, Modern or Graduate Level Apprenticeship
  • Not participating in the Community Jobs Scotland programme
  • In receipt of an income of £22,000 per year or less, or are on certain benefits

How to apply for an ITA with DG Training

  1. Click on the link
  2. Browse through our approved courses and packages to find one that is right for you
  3. Click on the Apply for Funding button
  4. Complete the online application form
  5. We will contact you with further details

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Guided Learning Hours

Approximately 2 guided learning hours are required for this course.

Form of Assessment

A short test is included which can be used to check understanding and a certificate of attendance will be issued on completion.

Syllabus

  • An introduction to Food Hygiene
  • Bacteria
  • Causes of Food Poisoning
  • Preventing Food Poisoning
  • Personal Hygiene
  • Safe Food Production
  • The Supervisor’s Role