Food safety course

Everyone handling food in a business must be supervised and have food hygiene training. This is a legal requirement and is an essential part of good hygiene practice.

All those responsible for implementing the businesses food safety management system must also have training in the application of hazard analysis and critical control points (HACCP) principles.

Who needs food hygiene training

• managers and supervisors
• high risk food handlers, such as cooks, chefs, kitchen assistants
• low risk food handlers, such as waiting staff, food service bar staff

The level of training required will vary by role. All food handlers, managers and supervisors must understand how to manage food safety risk and must have a working knowledge of the businesses HACCP based system.  Supervisors and managers must have extra training so that they can verify the effective implementation of the system.

Approved training courses

The Royal Environmental Health Institute of Scotland (REHIS) provides approved food hygiene courses at different levels.

• Elementary level training is suitable for all food handlers
• Intermediate level training is aimed at supervisors and managers

You can find a list of approved training centres on the Royal Environmental Health Institute of Scotland website. This will help you choose a course in your local area.

REHIS also provide an Advanced HACCP course aimed at supervisors and managers.

Get advice or support

If you are not sure what level of training you need or want advice about food hygiene in your business, contact Environmental Services. We can help you understand your responsibilities and next steps.