REHIS Intermediate Food Hygiene
This Course is suitable for Managers, Supervisors and Chefs in the Catering, Food Retailing & Food Manufacturing Sectors. Course content includes: Bacteriology, Bacterial Food Poisoning, Food Borne Infections, Non Bacterial Food Poisoning, Food Contamination & Prevention, Food Storage & Temperature Control, Legislation, Food Preservation, Food Premises & Equipment, Cleaning & Disinfection, Pest Control, Hazard Analysis & Critical Control Points and a two hour written exam.
Day & Evening
Start Date:
October 2008, February 2009 and May 2009
Duration:
1 day per week for 4 consecutive weeks
1 evening per week for 8 consecutive weeks
Day:
various
Time:
Day: 9.00am - 4.45pm
Evening:
6.00pm - 9.00pm