This course provides in-depth food hygiene information for food handlers supervisors
This is the third in the series of courses relating to food hygiene and is most relevant to those delegates working in a supervisor or managerial role.
Being in a position to oversee the work of other workers the delegates will be fully updated with the food hygiene legislation and introduced to ways in how this information can be disseminated to their teams.
With the ultimate responsibility being understood the delegates will sit a 2-hour written exam which is marked by REHIS. After successful completion of this course, which is carried out over 20 hours, the delegate will receive a nationally recognised Intermediate food hygiene qualification.
WHO IS THIS COURSE FOR?
It provides in-depth food hygiene information for food handlers and is particularly relevant for those in a supervisory position. This includes managers, supervisors and team leaders across industries such as manufacturing, catering, care services and retail.
The syllabus is set by REHIS (The Royal Environmental Health Institute of Scotland) and the course ends with a 2 hour written examination which is marked by REHIS.
This course is ideal if you work with food and are responsible for the work of others
It is hugely useful if you’re implementing a safe system for food hygiene in your place of work
Owners and managers in small to medium sized organisations, depending on the type of food business, may find that the Intermediate course provides them with sufficient knowledge to carry out all their responsibilities effectively
There are no pre-requisites for the intermediate food hygiene qualification. However it is beneficial for you to already have the Elementary food hygiene certificate
Though we started small a great ethos was built into the business in terms of its focus on delivering practical workplace first aid training in a way that learners understood and could apply confidently in emergencies.
Our bespoke introductory course gives a basic awareness of the food safety hazards of handling foods on your site.
This course covers general allergies, food allergies and food intolerances and explains the differences between them.
The course will suit a diverse range of learners including adults, schools, community groups and businesses etc. who work in or intend to work in the catering industry including those involved in the storage, preparation, cooking and handling of food.
At ISA Support we are specialised to provide support to businesses within every point of the Food Chain. We can offer advice on choosing the correct system of work, policies and procedures for your workplace.
This course is designed to enable its users to understand food hygiene legislation, we explore bacteriology, food poisoning and food contamination. We discuss food storage and preservation and how personal hygiene can reduce risk.
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