REHIS Intermediate Certificate in HACCP for Food Manufacturing @ SCQF Level 6

Introduction

REHIS Intermediate Food Hygiene – HACCP

Ensure your team has the skills and knowledge to maintain the highest food safety standards with our REHIS Intermediate Food Hygiene course. This qualification is ideal for anyone working in food manufacturing or food handling at a supervisory or management level who needs a thorough understanding of HACCP principles.

The course focuses on raising awareness of food safety management systems, equipping participants with the tools to implement and monitor safe food practices within their workplace.

We offer flexible delivery options, including onsite training at a time and location that suits your team. To maintain quality, group sizes are capped at 16 participants.

For a tailored quote or to arrange a session, please contact: shortcourses@dumgal.ac.uk

Course code

SIFM

Location

Dumfries and Stranraer Campus

Duration

2 days, plus exam.

Price

£310.00

Availability

Location: Dumfries – Online Attendance Available
Day 1 – 06 May 2026 09:00
Revision and Exam – 06 May 2026 09:00
Day 2 – 13 May 2026 09:00

Entry Requirements

Candidates should hold a SCQF Level 5 in REHIS Intermediate Food Hygiene Certificate or equivalent.

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

Aims:

To provide a detailed understanding of the Hazard Analysis and Critical Control Point System (HACCP)
To provide a detailed understanding of the principles of HACCP, and how these principles can be applied by a food business operation to control potential food hazards.
To provide an understanding of how HACCP can be used in food manufacturing business.
To provide an understanding of how training underpins the HACCP system
To provide an understanding of the requirements of the Food Hygiene Legislation.

Assessments

A formal written assessment at the end of the course

Please note that any exam resits will incur an additional fee. Details regarding the resit fee and payment process will be provided when scheduling the resit.