Courses


Elementary Food Hygiene

This is a nationally recognised qualification in basic food hygiene, accredited by The Royal Environmental Health Institute of Scotland (REHIS).

The course includes 6 hours of tuition (one day or 2 x ½ days) with a short multiple choice question paper at the end of the course. Successful completion will result in being awarded a certificate in Elementary Food Hygiene.

The course covers the following topics:

  • an introduction to Food Hygiene
  • bacteria and their characteristics
  • food Poisoning and how to prevent it
  • personal hygiene and the food handler
  • the food environment
  • cleaning and disinfection
  • food pests and their control
  • Food Safety Law

Elementary Food & Health

This is a nationally recognised qualification in Food, Nutrition and Health, accredited by the Royal Environmental Health Institute of Scotland (REHIS)

 

The course includes 6 hours of tuition (one day or 2 x ½ days) with a short multiple choice assessment paper at the conclusion of the course.  Successful completion will result in being awarded a certificate in Elementary Food and Health.

 

The course covers the following topics:

  • An introduction to Food and Health
  • The function of food
  • Energy measures and influences on food intake
  • Eating for health – food and well being
  • Putting it all together – action planning

 


Intermediate Food Hygiene

A food hygiene course available over 4 days.

Suitable for:

Managers and supervisors who have already attended an Elementary Food Hygiene course.

This course involves a more in-depth look at the same topics as Elementary Food Hygiene with the emphasis on supervisors and managers responsibilities regarding food safety. The course concludes with a written exam lasting 2½ hours. This is also a nationally recognised qualification awarded by REHIS.

All courses include discussions, videos and an opportunity to ask questions.


HACCP for Caterers

This recognised course is designed for staff directly involved in hospitality and catering operations and is accredited by REHIS.

 

The course includes 6 hours of tuition (one day or 2 x ½ days).  Successful attendance will result in being awarded a certificate in HACCP for Caterers.

 

The course looks at how the CookSafe system can be successfully integrated into any Catering situation, as well as covering the relationship between HACCP and Food Safety.


Introduction to HACCP and Hazard Analysis

This course is similar to the HACCP for Caterers course but is applicable to all Food Handling operations, not just catering and hospitality and is also accredited by REHIS.

 

The course includes 6 hours tuition (one day or 2 x ½ days) concluding with a short multiple choice assessment paper.  Successful completion with result in being awarded an Introduction to HACCP and Hazard Analysis certificate.


Intermediate HACCP Practices

Going into more detail with regards to HACCP and Hazard Analysis the Intermediate HACCP Principles course is aimed at any supervisor, manager or owner looking to develop, implement and manage their own Food Safety Management System.

 

The course is conducted over 3 days with a 2 hour, 10 question written paper at its conclusion.  Successful completion (excess of 60%) will result in being awarded an Intermediate HACCP Practices certificate.

The course includes discussions, many practical applications and case studies over the 3 day period.


All the above courses are presented by accredited REHIS presenters who are fully qualified and experienced in the subject matter.  Although the courses include power point presentations, DVD’s and worksheets, participation and discussion is greatly encouraged to achieve the full benefit of these group training sessions.

 

Certification in some of these qualifications can also be achieved by using E-learning with full tutor support through telephone and email, please contact the Food and Safety Support Officer for more details.


Food Safety Management Mentoring


In light of legislative change in January 2006, Aberdeenshire Council Environmental Health Service ran the CookSafe Mentoring Project. The funding for this project has now concluded, however if you run your own business or have responsibility for any part of the Food Safety Management System within your workplace, and need some help and guidance in its design or implementation do not hesitate to contact the Food & Safety Support Officer.  The Environmental Health Service can still offer one to one or small group mentoring sessions on Food Safety Management Systems for any business within the Shire at your own premises with follow up visits if required.

 

 

 

 

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