Elementary Food Hygiene Course
(Implementing food safety systems based on HACCP principles)
Who for – this is the basic introductory course for people who are preparing and handling food
Course Aims –
•Bacteria
•Food Poisoning and Food Borne infections
•Preventing Food Poisoning
•Personal Hygiene
•Food Premises, equipment, and Utensils
•Food Pests
•Cleaning and disinfection
•Food hygiene legislation
Max No of Candidates – 10
Course Duration – 1 Day
Awarding Body – Royal Environmental Health Institute (REHIS)