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.
DurationThis 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. It would not be sufficient for someone who is preparing hot food such as a cook / chef. In that instance we would recommend our elementary or intermediate food hygiene courses.
On successful completion of this delegates will receive a REHIS introduction to food safety certificate.
Course Content:
Grow Training was formed in 2013, initially trading under the Safety Training Scotland name. We are proud that to have delivered courses to thousands of successful delegates.
Our growing reputation has seen us deliver training to some of the UKs largest companies across a range of industry sectors. We employ some of the country's most experienced and accomplished trainers who each have real world experience in managing Health & Safety in the workplace.
The Elementary HACCP course has been independently rated on the Scottish Credit Qualifications Framework (SCQF) at Level 5 with 1 credit.
Our level 1 course covers all the basics of food preparation, regulations, precautions and care when preparing food for others. This course is designed to introduce the student to the basic principles of food safety and hygiene.
This two-day ISO 22000 Internal Auditor training course is designed to equip delegates with the knowledge and skills to plan and undertake internal audits of a Food Safety Management System (FSMS) against ISO 22000:2018 requirements.
our team will work with you to understand your specific and unique training requirements.
This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment.
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