Health and Safety
REHIS Elementary Food Hygiene
A full-day, REHIS-accredited course covering the essential knowledge of food safety, from legislation and hazard identification to temperature control, safe storage, and cleaning assessed by written exam and certificated by REHIS.
Duration
7.5 Hours
7.5 hour course covering elementary food hygiene
Format
In Person
Face-to-face classroom training
Location
Onsite
At our training facility or your organisation
Certificate
Valid for 3 years
CTC certified
How the course runs
- Legislation & food safety hazards
The day opens with the legal framework around food safety, what the law requires, and an introduction to the types of hazards that can contaminate food: biological, chemical, physical, and allergenic. - Temperature control & food storage
A thorough look at the critical temperatures for safe food handling, refrigeration and cold holding, cooking and hot holding, reheating, and the principles of safe food storage to prevent contamination and spoilage. - Food handling & personal hygiene
Participants explore safe food handling practices, including personal hygiene standards, preventing cross-contamination, and the behaviours that food handlers must follow to keep food safe at every stage. - Cleaning, premises & equipment
The afternoon covers cleaning and disinfection procedures, the standards required for food premises and equipment, and how the environment itself contributes to food safety, with case studies and group discussion throughout. - Written assessment
The day concludes with a REHIS multiple choice paper to validate learning. This is the formal assessment for certification, participants receive their REHIS certificate on successful completion.
What you'll learn
✓ Food safety laws and what it means for handlers and businesses
✓ Identifying biological, chemical, physical and allergenic risks
✓ Safe temperature ranges for storage, cooking and reheating
✓ Correct chilling and cold storage procedures
✓ Safe cooking temperatures and hot holding standards
✓ Safe handling practices and personal hygiene requirements
✓ Principles of labelling,rotation and storage to prevent spoilage
✓ Cleaning and disinfection procedures for safe food environments
✓ Standards for food premises design, maintenance and equipment
Before you arrive
Wear comfortable clothing and suitable footwear, you'll be taking part in practical exercises throughout the day.
Certificate
CTC Certified for 3 years
Assessed through practical demonstrations and knowledge checks throughout the course. Successful completion earns a certificate valid for 3 years, and the training can be recorded as part of your SSSC Continuous Professional Learning (CPL). Renew through further training when your certificate expires.
Searching Availability...
No upcoming dates available?
Contact us and we’ll work with you to schedule a session that fits your organisation’s needs.
