The REHIS Intermediate Food Hygiene Course is designed principally for supervisors, managers and food business proprietors within the catering and hospitality industry. Holders of this qualification will have knowledge and understanding of the relationship between food hygiene, food poisoning and food spoilage in addition to the socio-economic costs of poor food hygiene.
Candidates undertaking this course will also need to successfully complete a 2-hour written examination.
You should be in the hospitality industry and already employed or seeking employment as a supervisor or manager and completed the REHIS Elementary Certificate in Food Hygiene or a recognised equivalent.
