This introductory short course is designed for people who don’t prepare hot food but may have coffee mornings or prepare snacks for meetings. It may also be suitable for front of house staff who don’t prepare food but may enter the kitchen area.

It covers the basics of food safety, introducing some of the concepts and legislation. The next levels up would be elementary or intermediate food hygiene courses.

On successful completion of this delegates will receive a REHIS introduction to food hygiene certificate.