REHIS Controlling the Risk of Cross Contamination @ SCQF Level 5

Introduction

This course is aimed at managers, chefs and supervisors of food businesses of all sizes where both raw food and ready-to-eat foods are handled. It is also an excellent refresher course for those who hold the REHIS Intermediate Food Hygiene or equivalent

Course code

SRCO

Location

Dumfries and Stranraer Campus

Duration

This course is 6 hours delivery

Candidates will also be sent pre-course work to do prior to attending the course

Price

£155.00

Availability

Location: Dumfries
Delivery – 09 Dec 2024 09:00
Delivery – 19 Mar 2025 09:00

Entry Requirements

Ideally candidates should already hold the REHIS Intermediate Food Hygiene certificate or equivalent

Course Content

Aim

To increase knowledge of microbiological cross contamination risks in food businesses where both raw food and ready to eat food are handled. To consider how such risks can be prevented and controlled taking account of the latest Food Standard Scotland guidance.

Objectives: By the end of the workshop delegates will be able to:

State why there is a risk and identify the significant micro-organisms involved.
Understand and Identify sources of cross contamination in a food business
Describe cross-contamination risks in food businesses
Understand how to control the risks of cross-contamination by:
- Physical Separation
- Design of utensils, equipment and premises
- Cleaning and Disinfection using chemicals, the correct use of detergents, sanitisers and disinfectants
- Nonchemical disinfection – hot water and steam disinfection
- Personal hygiene and proper handling practices
Understand and implement management controls for preventing microbiological and allergenic cross- contamination in food businesses by:
- The use of HACCP based food safety management systems
- The use of Cooksafe with regard to personal hygiene, cleaning and disinfection and cross contamination prevention
- The use of relevant national guidance and codes of practice
- Training and supervising staff
Understand the enforcement actions available to enforcement officers by describing the legal requirements relevant to the control of cross-contamination.

Assessments

There is no formal examination or assessment

On completion, candidates will receive a REHIS certificate

Additional funding information

No One Left Behind Training Allowance
Dumfries and Galloway Local Employability partnership (Funded by the Scottish Government) are proud to be working in partnership with DG College to offer eligible individuals funding to learn new, work-related skills and training.

You can use the money to build the skills you need for a job or get some training to take your career to the next level.

And because it’s not a loan, you don’t have to pay it back.

Check if you are eligible then follow the registration process.

Are you eligible?

You must meet all of the following criteria

16 years of age or older
Resident in Dumfries and Galloway
Have the right to work and live in the UK.
Unemployed and looking to get back into work OR in employment and claiming an income-based benefit (i.e Universal Credit)

AND at least one of the following characteristics: (hyperlink to the definitions)

Parents with a child under the age of 19 (still registered in full time education)
Armed Forces Veteran
Asylum Seeker
Care Experienced
Caring responsibilities
Childcare needs
Criminal Convictions
Homeless or affected by housing inclusion.
Long Term health condition/ illness
No Limited work experience.
Refugee
Substance related conditions
Lack of Transport

If you meet the criteria, you could receive the full cost of your course fee.

Apply for your No One Left Behind Grant

To access support with the fees you must register with DG Works. Just follow the link or use the QR code. If you are already registered, please contact your Employment Key Worker for next steps.

Once you have completed the registration form and your eligibility has been checked someone from DG Works (part of Dumfries and Galloway Council) will contact you to ask you to provide the following evidence: