Introduction
Face to Face and Virtual Classroom course dates available!
Face to Face: This course will be delivered over 5 days. The final exam will take place on campus – dates to be confirmed.
Virtual: This course will be delivered via MS Teams on a Tuesday evening, 1730 – 2030. Exam will be remote and dates to be confirmed.
This is an SCQF level 8 course.
Course suitable for:
- Senior Managers in food manufacturing and catering businesses
- Quality Managers
- Head Chefs
- Production managers
Overall Objectives of the course
To provide candidates with sufficient knowledge to enable them to:
- improve the standards and safety of their operation
- reduce the risk of food poisoning and food complaints
- identify hazards and instigate suitable controls, monitoring and corrective action
- interpret the requirements of food legislation
- successfully complete the Level 4 Diploma in Advanced Food Hygiene examinations.
Course code
SAFH
Location
Dumfries and Stranraer Campus
Duration
Face to Face: Course delivered over 5 days, 09:00 – 17:00, plus written and oral exam.
Virtual: Course delivered over 12 evenings, 17:30 – 20:30, plus written and oral exam undertaken virtually.
Additional time will be spend between sessions completing assignments and course activities.
Price
£525.00
Availability
Location: Dumfries
Induction Session via Ms Teams – 09 Oct 2025 10:00
Day 1 – 28 Oct 2025 09:00
Day 2 – 04 Nov 2025 09:00
Day 3 – 11 Nov 2025 09:00
Day 4 – 18 Nov 2025 09:00
Day 5 – 25 Nov 2025 09:00
Induction Session via Ms Teams (Copied for 27/01/2026 07:00:00) – 06 Jan 2026 18:00
Evening 1 – 13 Jan 2026 17:30
Evening 2 – 20 Jan 2026 17:30
Evening 3 – 27 Jan 2026 17:30
Evening 4 – 03 Feb 2026 17:30
Evening 5 – 10 Feb 2026 17:30
Evening 6 – 17 Feb 2026 17:30
Evening 7 – 24 Feb 2026 17:30
Evening 8 – 03 Mar 2026 17:30
Evening 9 – 10 Mar 2026 17:30
Evening 10 – 17 Mar 2026 17:30
Induction Session via Ms Teams – 28 Apr 2026 13:00
Day 1 – 05 May 2026 09:00
Day 2 – 12 May 2026 09:00
Day 3 – 19 May 2026 09:00
Day 4 – 26 May 2026 09:00
Day 5 – 02 Jun 2026 09:00
Entry Requirements
A current REHIS Intermediate Food Hygiene Certificate or equivalent is required.
Important Notice for All Course Attendees To attend and complete the course, you must bring valid photographic identification. Acceptable forms of ID include:
- A valid UK passport
- A full or provisional UK driving licence
Please note:
Failure to present a valid photo ID on the day may result in you being unable to complete the course.
This requirement is part of our compliance procedures and is essential for verifying participant identity.
Thank you for your cooperation.
Course Content
On this intensive course, the following modules will be covered:
- General Introduction
- Bacteriology
- Bacterial Food Poisoning
- Food Borne Infections
- Non- Bacterial Food Poisoning
- Food contamination and its prevention
- Personal hygiene
- Food storage and temperature control
- Food Preservation
- Design, Construction and maintenance of food premises, equipment and utensils
- Pest control
- Food Safety Management
- Hazard Analysis critical control point
- The training and Education of Food Handlers
- Legislation
Assessments
Throughout the course candidates must successfully complete 4 assignments. Canddiates will then be put forward for the REHIS examination, which consists of a 3 hour written paper and an oral question and answer session.
Course Contact Details
If you would like more information or to reserve a place on a course, please get in touch.
Telephone: 01387 734199
E-mail:shortcourses@dumgal.ac.uk
Booking Terms & Conditions | Dumfries & Galloway College (dumgal.ac.uk)