Training Courses
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REHIS Elementary Food
Hygiene Course (Level 2): 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 or participants
could undertake an oral English exam
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REHIS Intermediate Food
Hygiene Course (Level 3): 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
written examination. Again the Industry Guides to food Hygiene
recommends this level 3 training for supervisors and chefs. REHIS Elementary Refresher Course: This
is an interactive workshop based half day course aimed at keeping food
handlers who hold an Elementrary Food Hygiene Certificate up to
date. Participation in this course means you will receive an up to date
food hygiene certificate but you would not need to redo the full
day course and exam. 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. REHIS Intermediate Food
Hygiene Course e-learning (Level 3):
This is the same as the above qualification but is more flexible. It
involves the trainee working through the course modules on a
computer which will generate a report confirming that all modules have
been successfully completed. They can then be registered for the exam
which is preceeded by a revision and exam technique section. The time
away from the workplace would therefore be reduced to 1 day and the
trainee has the flexibility to work at their own pace with telephone
and email back up provided by EnCaT. Once delegates have completed the
material an exam will be scheduled at a time and venue to suit the delegates - There
is also a new REHIS HACCP for Caterers course
training people in the use of the Cooksafe template for documenting and
implementing HACCP in Catering premises. This course is shown on the
timetable as cooksafe and it is a great practical way to demonstrate
compliance with the HACCP requirement in law in addition to the
training requirement for those involved in the development or
maintenance of the HACCP based system.
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REHIS Introduction to
HACCP and Hazard Analysis: This course is targeted at people working in
the food industry who from 2006 will need to introduce control
procedures based on HACCP principles. Persons registering for this
course need to have a current Elementary Food Hygiene Certificate. It
is a one day course followed by a multiple choice examination. If you
are involved in preparing HACCP or in monitoring of Critical Control
Points you should attend this course to meet the need for adequate
training in the application of HACCP principles as specified in the
Regulations.
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RIPH Certificate in HACCP
Principles: This course is targeted at anyone in industry who needs to
develop a HACCP system or be part of a HACCP team It is an intermediate
level qualification certificated by RIPHH who set the industry standard
for HACCP training. This is a three day course followed by a written
examination. EnCaT can run this course for your staff at your venue.
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Servewise Plus Scottish Personal Licence Holder Qualification : As part of the new Licensing Scotland Act 2005 the law
requires training of Personal Licence Holders. One of the courses
recognised by the Government as meeting
the legal standard for this is the Servewise City and Guilds 7104
Certificate for Personal Licence Holders. This is a one day course
aimed at
licensees or managers followed by a multiple choice examination. The
named person on the premises licence and any other managers who are
personal licence holders (ie persons left in charge of the premises)
will need this qualification
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Servewise City and Guilds
Standard staff
Qualification: This course is designed to comply with the new legal
requirement for training of all staff in licensed premises and this
training must be completed by end August 2009. It is a 4
hour course followed by a multiple choice test. Alternatively the Staff
workbook can be used to provide this training. These are available from
EnCaT
IAlthough
EnCaT endevours to run courses as scheduled if the numbers booked for
any course fall below 5 we reserve the right to cancel the course at 48
hours notice. Where a 3 day course is cancelled at least 1
weeks notice will be given.
Hazard Analysis / Risk Assessment
All food businesses must now implement a HACCP based documented system in relation to food safety on the premises.
Do You Know Where to Start?
If Not EnCaT Can Help.
If you wish tailored help EnCaT can assess how you
operate, relative to statutory standards and recognised guidance. EnCaT
will then help you to take the strengths of your current practices, and
to develop your own HACCP based system which complies with the law and
will work for you. |
