Introduction to Food Hygiene
Introduction to Food Hygiene (REHIS registered)
The course syllabus is designed to meet the initial training requirements of the
Industry Guides to Good Hygiene Practice and this course should be taken by
new food handlers before being allowed to start work for the first time and
before progressing to the formal training recommendations of the Industry
In particular, the course syllabus meets the requirements of Stage 1 ‘The
Essentials of Food Hygiene’ of the Catering Guide for Category A, B and C
staff, and introduces some of the concepts of the Stage 2 requirements. It also
meets the requirements of the basic level of hygiene awareness contained in the
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.
Training at this level of course must be directly related to the rôle of the new
food handler and must emphasise their important contribution to hygienic food
production. The training must be relevant to the level of understanding required
for the duties the new food handler will undertake and should deal mainly with
A practical approach to training is recommended and individuals should be
actively encouraged to participate fully both on their own and in small groups.
Explain the terms:
- food hygiene
- food poisoning
- food spoilage
- food contamination.
- Causes of food poisoning
- Preventing food poisoning
- Personal hygiene
- Safe food production
- The supervisor’s role
This course is delivered over 3 hoursContact to book!