Introduction
This course is designed for individuals in supervisory roles within the hospitality industry and those working in high-risk food environments. It comes highly recommended by local Environmental Health Officers for all supervisors of food handlers.
It is also suitable for professionals in the food manufacturing industry and is delivered at SCQF Level 7.
REHIS Syllabus – Intermediate Food Hygiene
Delivery Options
- Face-to-Face & Online Delivery: Attend on campus at Dumfries or Stranraer, or join the classroom remotely via MS Teams.
Exam Options: The final exam can be taken on campus or remotely through our online invigilation programme.
We can deliver this course at your workplace, at a time and location that suits your team. To maintain high-quality training, group sizes are limited to 16 participants. For a customised quote, please email shortcourses@dumgal.ac.uk.
Course code
SFHI
Location
Dumfries and Stranraer Campus
Duration
3.5 Days
Price
£250.00
Availability
Location: Stranraer – Online Attendance Available
Day 1 – 14 Jan 2026 09:00
Day 2 – 21 Jan 2026 09:00
Day 3 – 28 Jan 2026 09:00
Revision and Exam – 04 Feb 2026 09:00
Location: Dumfries – Online Attendance Available
Day 1 – 11 May 2026 09:00
Day 2 – 18 May 2026 09:00
Day 3 – 25 May 2026 09:00
Revision and Exam – 01 Jun 2026 09:00
Entry Requirements
It is highly recommended that candidates hold an Elementary level Food Hygiene certificate SCQF Level 5
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
This course provides comprehensive training for supervisors and managers in the hospitality and food manufacturing industries. It covers essential principles of food hygiene, safety, and supervisory responsibilities to ensure compliance with legislation and best practices.
Course Modules
-
Introduction to Food Hygiene
- Importance of food hygiene in public health
- Roles and responsibilities of supervisors
-
Bacteriology
- Types of bacteria relevant to food safety
- Growth conditions and control measures
-
Bacterial Food Poisoning and Food-Borne Infections
- Common pathogens and their effects
- Prevention strategies
-
Non-Bacterial Food Poisoning
- Chemical, physical, and natural toxins
- Safe handling practices
-
Food Contamination and Its Prevention
- Sources of contamination
- Cross-contamination control
-
Food Storage and Temperature Control
- Safe storage practices
- Temperature monitoring and legal requirements
-
Food Preservation
- Methods of preservation
- Impact on food safety and quality
-
Personal Hygiene
- Hygiene standards for food handlers
- Supervisory role in enforcing hygiene
-
Cleaning and Disinfection
- Effective cleaning schedules
- Use of detergents and disinfectants
-
The Working Environment
- Layout and design for hygiene
- Maintenance and pest-proofing
-
Common Food Pests and Their Control
- Identification of pests
- Integrated pest management strategies
-
HACCP and Hazard Analysis
- Principles of HACCP
- Implementing and monitoring food safety systems
-
Supervisory Management
- Leadership in food safety
- Training and motivating staff
-
Legislation
- Key UK and EU food safety laws
- Legal responsibilities of supervisors
Assessments
The course concludes with an examination, 20 short answer questions, successful completion of which will result in the award of the Royal Environmental Health Institute of Scotland (REHIS) Intermediate Certificate.
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.
Progression
Progression to Diploma in Advanced Food Hygiene or Intermediate HACCP
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)