requires that all food handlers are trained in food hygiene to a level
appropriate for the level of risk involved.
In practice the
industry guides to food hygiene and Institute of Food Science and
Technology guidance recommends that all staff who work unsupervised and
handle open foods need formal training to at least Elementary level.
There is also a new
requirement for staff involved in setting up or maintaining a HACCP
based system to have appropriate training in this. Recent years have
seen a change in style of legislation towards a requirement for
businesses to 'self regulate'. This has increased the burden on small
businesses, in particular, with regard to training staff, assessing
risks and implementing risk management systems or HACCP (Hazard Analysis
and Critical Control Point) systems.
Customers are becoming
increasingly aware of food hygiene schemes and are actively looking for
quality providers when choosing where to eat. More food businesses are
now displaying their hygiene rating stickers and a third of them say
that this has resulted in greater customer confidence, better reputation
among customers and, most importantly, more customers.
Let Ben Lomond
Training keep you ahead of the game.
FOOD SAFETY SYSTEM - HACCP
We can help you comply with food hygiene
legislation; carry out food safety inspections and provide practical
guidance on compliance.
We can prepare your
comprehensive Food Safety (HACCP) Policy as required under The Food
Hygiene (Scotland) Regulations 2006 and provide associated training on
how to comply with your policy.
To produce a Food
Safety (HACCP) Policy the following steps will be carried out:
Initial fact-finding visit to your premises
Review of existing systems and monitoring procedures
Review of process flow and equipment
Review of management controls
Review of staff training requirements
Preparation of Food Safety (HACCP) Policy
Preparation of HACCP monitoring forms
Delivery of Food Safety (HACCP) Policy
Provision of training
TRAINING COURSES AVAILABLE
1.REHIS Introductory Food Hygiene (Level 1) Minimum 2 hrs
Designed to meet the initial training
needs of new food handlers and support staff.
This minimum 2 hour course teaches best
practice, highlights how problems can arise, teaches employees how to
prevent problems and identifies the importance of complying with high
* Prices on enquiry and will be adjusted
accordingly depending on numbers.
2.REHIS Elementary Food Hygiene (Level 2): 1 DAY
This essential food hygiene package is
widely accepted as a standard qualification for employees working in the
food industry. It is a one day course with a multiple choice
examination. The course materials are available in Polish, Udru,
Punjabi, Cantonese and a few other European languages.
The course is presented in English but
the handbook and exam can be completed in these languages. This
programme is designed to give food handlers at all levels an
appreciation of the fundamentals of good food hygiene practice.
All food handlers from kitchen, food
service, housekeeping, bar and care positions.
Equipment & Pest Control
1 day programme, highly participative with
certification awarded on completion of a multiple-choice test at the end
of the course.
Fees- Will be adjusted accordingly depending on numbers.
Fee includes REHIS registration, exam and
certification fees with refreshments and light lunch on the programme.
Intermediate Food Hygiene Course (Level 3): 3 ½ DAYS
This qualification is aimed at staff
working at a supervisory level and who require additional understanding
and knowledge of food safety. This is a three day course followed by a
half day written examination. The Industry Guides to food Hygiene
recommends this level 3 training for supervisors and chefs. Particularly
suitable for Managers and Supervisory food handling staff, this 3½day
programme reinforces the importance of the supervisory role in
preventing food poisoning. On successful completion the supervisor will
be equipped to satisfactorily operate a HACCP Food Safety system, in
accordance with legislative requirements and the standards required to
achieve the Eat Safe Award.
This programme is designed to develop
supervisors who have successfully completed the Elementary Food Hygiene
All supervisory and management in food
handling operations, particularly those with the responsibility to
supervise and monitor the HACCP food safety management system.
Contamination & it’s prevention
& Food borne diseases
Food Storage &
3 days of highly participative training
with certificate on successful completion of 2½ hour written exam after
the programme is completed
Course Costs to be agreed- this includes REHIS
registration, exam and certification fees with refreshments and light
lunch on the programme
*Prices on enquiry and will be adjusted
accordingly depending on numbers.
4. REHIS Elementary Refresher Course:
This is an interactive workshop based half day course aimed at keeping
food handlers who hold an Elementary Food Hygiene Certificate up to
Participation in this course means you will receive an up to date food
hygiene certificate but you would not need to re-do the full day course
Delegates need to have a level 2 food hygiene certificate which was
obtained within the last 3 years in order to be eligible for this
course. For those with older qualification you would need to redo the
full course and exam.