Elementary Food Hygiene

Safe, wholesome and nutritious food is a fundamental requirement for human health. Ensuring that food is safe is a shared responsibility. Every year thousands of people suffer from food-borne illness.
The cost of food poisoning can be high, not only through lost working days but owners of premises implicated in food poisoning will lose their business and employees may lose their jobs. Food handlers who contravene food legislation may be prosecuted costing thousands of pounds in damage claims.

Food poisoning can be prevented by simple measure. However, major improvements in food safety will only occur when everyone in the food industry has the necessary knowledge and understanding to avoid the hazards and pitfalls involved in food preparation and storage. The elementary food hygiene course is recommended for all food handlers.

Course Syllabus

• General Introduction
• Bacteria
• Food poisoning and Food Borne Infections
• Preventing Food Poisoning
• Personal Hygiene
• Food Premises, Equipment and Utensils
• Food Pests
• Cleaning and Disinfection
• Food Hygiene Law

A REHIS Elementary Food Hygiene multiple choice examination has to be completed at the end of the course. On achieving 60% pass, a certificate will be awarded to the participant.