Introduction to Food Hygiene

Introduction to Food Hygiene (REHIS registered)

Course Summary

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

Guides, eg, the REHIS Elementary Food Hygiene Course.

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

Retail Guide.

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

examples of good and bad practice.

A practical approach to training is recommended and individuals should be

actively encouraged to participate fully both on their own and in small groups.

OBJECTIVES:

Explain the terms:

• food hygiene
• food poisoning
• food spoilage
• food contamination.

Topics:

• Bacteria
• Causes of food poisoning
• Preventing food poisoning
• Personal hygiene
• Safe food production
• The supervisor’s role

This course is delivered over 3 hours