Food Safety

Customers are becoming increasingly aware of food hygiene schemes and are actively looking for consistent & quality providers when choosing where to eat out.

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.

Make sure your food hygiene is “Simply the best” with our range of training courses designed to keep you ahead of the game

Course Schedule

Food Safety & Food Hygiene

  1. REHIS Elementary Food Hygiene Course (Level 2)

    This is an essential food hygiene requirement and is accepted as a standard qualification for employees working in the food industry.

    It is a one day course with a multiple choice examination at the end of the day.

    The course materials can be available in alternative European languages. Please ask.

  2. REHIS Elementary Refresher Course

    This is a half day course in order to keep food handlers who hold an Elementary Food Hygiene Certificate - up to date. You will receive an up to date food hygiene certificate but you would not need to redo the full day course and exam.

    However, you DO 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.

    If your qualification is older than 3 years you will be required to take the full course and exam again in order for your qualification to remain “Current”.

  3. REHIS Intermediate Food Hygiene Course (Level 3)

    This qualification is aimed at staff working at a supervisory level and who require a deeper understanding and knowledge of food safety.

    This is a three day course followed by a written examination.

    This level 3 training is recommended for managers, supervisors and chefs.

  4. FOOD SAFETY SYSTEMS/ HACCP (Hazard Analysis Critical Control Points)

    All food businesses must operate a Food Safety System.

    This is a HACCP based fully documented system-relating to the complete food safety procedures on the premises.