This is an elementary-level course suitable for high-risk food handlers that covers bacteria and their characteristics, the incidence of food poisoning and its prevention, personal hygiene and working habits of the food handler, the working environment, common food pests and their control, cleaning practices, HACCP, and food legislation.
Food Hygiene
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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.