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REHIS Intermediate Food Hygiene

This is an intermediate-level course suitable for managing or supervising food handlers that covers bacteriology, bacterial food poisoning and food borne infections, non-bacterial food poisoning, food contamination and its prevention, personal hygiene, food storage and temperature control, food preservation, the working environment, cleaning and disinfection, common food pests and their control, HACCP and hazard analysis, supervisory management, and legislation.