Short Courses

Aim:
To raise staff awareness of key food hygiene issues, to enable food handlers to perform their role competently, and ensure food is safe for their clients

Synopsis:

The course gives a general introduction to the subject and the relevant terminology – e.g. Food Poisoning, Food Spillage, and Food Contamination, and builds on the syllabus of the Introduction to Food Hygiene programme, dealing in more detail with Food Poisoning and its Prevention, Bacteria and their Characteristics, Personal Hygiene and Working Habits, The Working Environment, Cleaning Practices, Food Pests, and Food Legislation.

Objectives:
Having completed the course participants will:

1. Understand common food handling terminology.
2. Be able to describe the main causes, sources and symptoms of food poisoning.
3. Have a basic understanding of bacteria.
4. Be aware of measures for avoiding food poisoning.
5. Understand the principles and importance of Personal Hygiene.
6. Understand the principles of Safe Food Production.
7. Be aware of the supervisor’s role in Food Hygiene.

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate of achievement will be issued by the Royal Environmental Health Institute of Scotland.

Duration

½ Day

Aim:
To raise staff awareness of key Food Hygiene issues, to ensure that food handlers can competently carry out their role, prepare and serve food that is safe for their clients, and meet the required legal industry standards.

Synopsis:

The course gives a general introduction to the subject and the relevant terminology – e.g. Food Poisoning, Food Spillage, and Food Contamination, and builds on the syllabus of the Introduction to Food Hygiene programme, dealing in more detail with Food Poisoning and its Prevention, Bacteria and their Characteristics, Personal Hygiene and Working Habits, The Working Environment, Cleaning Practices, Food Pests, and Food Legislation. This six hour programme is more comprehensive than the introductory course, and deals more specifically with Hazard Analysis.

Objectives:
At the conclusion of the programme the student will have a general understanding of

1. The Importance and benefits of Food Hygiene.
2. Bacteria and their characteristics.
3. The Incidence of food poisoning and its prevention.
4. Personal hygiene and working habits of the food handler.
5. The working environment.
6. Cleaning and disinfecting practices.
7. Common food pests and their control.
8. Food safety legislation.

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Elementary Food Hygiene will be issued by the Royal Environmental Health Institute of Scotland.

Duration

1 Day

Aim:
To give delegates an introduction to leadership & management, performance management, running effective meetings, interviewing and communication in effective but efficient bite size chunks.  A pragmatic, fast paced look at management styles, roles, responsibilities and skill development.

Synopsis:

Leadership & Management

• What is the difference?
• Leadership skills and management skills (time, delegation, organisation)
• Problem solving and decision making / Complaint handling
• Motivating and managing staff / Giving and receiving feedback

Performance Management

• Definition and aims of performance management
• Identifying and reviewing standards of performance and behaviour
• Motivation – meeting different people’s needs
• Managing performance – evaluation, flexibility, closing gaps,
• Coaching – adapting style, feedback, appraisals

Running Effective Meetings

• Objectives – SMART, integrative, preparation and planning
• Timing – creating & sticking to an agenda, controlling communication, streamlining
• Communication – include all, debrief, and follow up

Interviewing

• Before – job descriptions, profiles, reading CVs and applications
• The interview – introduction, questioning, closing, streaming
• Development – the law, cost of recruitment and turn over

Communication

• Identify and work with communication style in self and others
• Influence/persuasion/raising questions/feedback/motivating others
• Two way, effective communication

Objectives:
Delegates will be able to:

1. Understand and demonstrate key leadership and management skills
2. Prepare, conduct and review an effective, efficient meeting
3. Understand the recruitment process and conduct successful interviews
4. Understand communication styles and how to utilise them in the workplace

Assessment & Certification:

Internal company assessment and certification

Duration

1 Day

Aim:
To identify gaps in knowledge and best current practice for persons already holding Elementary Food Hygiene – that is 3 years old.

Synopsis:

The course gives a general introduction to the subject and the relevant terminology – e.g. Food Poisoning, Food Spillage, and Food Contamination, and builds on the syllabus of the Introduction to Food Hygiene programme, dealing in more detail with Food Poisoning and its Prevention, Bacteria and their Characteristics, Personal Hygiene and Working Habits, The Working Environment, Cleaning Practices, Food Pests, and Food Legislation.

Objectives:
At the conclusion of the programme the student will have a general understanding of

1. The Importance and benefits of food hygiene.
2. Bacteria and their characteristics.
3. The Incidence of food poisoning and its prevention.
4. Personal hygiene and working habits of the food handler.
5. The working environment.
6. Cleaning and disinfecting practices.
7. Common food pests and their control.
8. Food safety legislation.

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Elementary Food Hygiene will be issued by the Royal Environmental Health Institute of Scotland.

Entry requirements:
Elementary Food Hygiene

Duration

½ Day

Aim:
This course will provide basic training in the understanding of food and nutrition. It will provide valuable information for anyone involved in making basic food choices or decisions for customers, patients, families or themselves.

Synopsis:

The course will cover:

• General introduction to food and health
• The function of food
• Energy measures and influences on food intake
• Eating for health – food and well being
• Putting it all together – Action Planning

Objectives:
At the conclusion of the programme the student will be able to;

1. Consider the barriers to eating a healthy diet.
2. Explore the consequences of eating habits on health.
3. Understand the role of carbohydrates, protein, fat and fibre.
4. Understand the implications of fluid and alcohol intake.
5. Understand the role of minerals and trace elements.
6. Understand energy balance and its influence on body weight.
7. Understand that different people have different needs for energy.
8. Appreciate the influence of gender and age on energy balance.
9. Recognise that certain groups have specific nutritional needs.
10. Consider food in chronic diseases.
11. Appreciate the influences of life circumstances on dietary habits.
12. Use the Eating for Health plate model.
13. Identify different ways of preparing and cooking foods for a healthy diet.
14. Identify and assess the nutritional information on a food label.
15. Demonstrate a good understanding of food and psychological well being, social relationships and self esteem.
16. Recognise that food has a role in food allergy, cancer, coronary heart disease and osteoporosis.
17. Successful course participants will receive the REHIS Elementary Food and Health certificate.

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Elementary Food & Health Nutrition will be issued by the Royal Environmental Health Institute of Scotland.

Duration

1 Day

Aim:

To reduce accidents at work by raising staff awareness of key Health and Safety issues in the workplace, and focus on staff and clients’ welfare and safety.

Synopsis:
This practical course gives a general introduction to Health and Safety issues that may arise in the work place.

Objectives:

Having completed the course participants will:

1. Be aware of the Health and Safety at Work Act 1974 as the major piece of UK legislation.
2. Have an overview of risk assessment and reporting hazards.
3. Understand the features of a Safe Working or a Hazardous Environment, and the basic classification of Hazardous Substances.
4. Have an awareness of measures to prevent slips, trips and falls.
5. Be aware of main occupational health causes and personal safety.
6. Know the correct procedures for lifting and carrying heavy objects.
7. Be familiar with PPE relevant to their job role.
8. Understand the “Fire Triangle” and the need for methods of raising the alarm and making escape.
9. Know what to do in the case of accidents and emergencies.

Assessment and Certification:

On successful completion of the course, a National Accredited Certificate of achievement will be issued by the Royal Environmental Health Institute of Scotland.

Duration

½ Day

Aim:

To reduce accidents at work by raising staff awareness of key Health and Safety issues in the workplace, and focus on staff and clients’ welfare and safety.

Synopsis:
This practical course gives a general introduction to Health and Safety issues, and the precise meaning of terms commonly used in the work environment.

Objectives:

Having completed the course participants will:

1. Be aware of the Health and Safety at Work Act 1974 as the major piece of UK legislation.
2. Have an overview of risk assessment and reporting hazards.
3. Understand the features of a Safe Working or a hazardous environment, and the basic classification of hazardous substances.
4. Have an awareness of measures to prevent slips, trips and falls.
5. Be aware of main occupational Health causes and personal safety.
6. Know the correct procedures for manual handling.
7. Be familiar with PPE relevant to their job role.
8. Understand the “Fire Triangle” and the need for methods of raising the alarm and making escape.
9. Know what to do in the case of accidents and emergencies.
10. Explain the dangers associated with fire
11. Explain why the provision of first aid materials or facilities is
12. Describe the main hazards associated with machinery, equipment, including mechanical handling
13. Describe, in general terms, the main requirements of the Workplace (Health, Safety and Welfare)
14. Explain the dangers of electricity and common electrical hazards.

Assessment and Certification:

On successful completion of the course, a National Accredited Certificate of Attendance will be issued by the Royal Environmental Health Institute of Scotland.

Duration

1 Day

Aim:
To design and develop food safety management systems, appropriate to business needs and to enable you to monitor and document best practice to meet the required legal industry standards

Synopsis:

The course is a practical approach to food safety operations and looks at food safety systems, controls and procedures within your own organisation. This fun, interactive course is delivered by experienced, energetic tutors with extensive experience in the catering, retail and food manufacturing sectors.

Objectives:
At the conclusion of the programme the student will have a general understanding of

1. Hazards and Hazard Analysis.
2. The Principles of HACCP.
3. Identifying Food Hazards.
4. Controlling Potential Food Hazards.
5. Effective Monitoring Techniques.
6. Practical Application of HACCP/Hazard Analysis Systems Legislation.

Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Introduction to HACCP and Hazard Analysis Course will be issued by the Royal Environmental Health Institute of Scotland (REHIS).

Entry requirements:
Candidates must already have achieved the REHIS National Accredited Certificate in Elementary Food Hygiene.

Duration

1 Day

Aim:

This course allows delegates to keep up to date and be aware of all the key information regarding fire safety in the workplace. On completion candidates will have a clear understanding of fire safety in the context of their workplace.

Synopsis:

The course will explore and extend participants knowledge of:

• Fire Safety and the Law
• How do fires start
• Fuels and what makes a fire
• Fire safety procedures
• Fire Assembly point and routes
• Raising the alarm
• Types of fire alarms
• Fire extinguishers
• Using an extinguisher (Video demonstration)
• Fighting a fire
• Fire prevention
• Electrical safety
• Good house keeping
• Special fire procedures for Care homes
• Fire risk assessment
• Fire Safety documentation
• Role of a fire warden

Objectives:

On completion of this course delegates will understand:

Basic fire hazards and consequential risks in the workplace

The main measures that should be taken to minimise fire risks

Assessment & Certification:

Internal company assessment and certification

Duration

1 Day

Synopsis
The Licensing (Scotland) Act 2005 states that anyone who authorises the sale of alcohol to the public must hold a personal licence. In order to qualify for a personal licence, applicants will require providing proof that they hold a licensing qualification such as the BIIAB Scottish Certificate for Personal Licence Holders.

Objectives:

At the conclusion of the programme the student will have an understanding of

• The roles, responsibilities and functions of Licensing Boards and Licensing Standards Officers.
• The application process for a personal licence.
• The application process for premises and occasional licences, mandatory and discretionary conditions.
• Protection of children from harm.
• The content and purpose of an operating schedule and risk assessment.
• Drunkenness and disorderly behaviour.
• Licensed hours.
• Control of order.
• The responsible retail sale of alcohol.
• Roles and responsibilities of the personal licence holder and the penalties relating to failure to comply with the law.
• Unauthorised licencable activities.
• Rights of entry to licensed premises.
• The strengths of alcoholic drinks and the effects of alcohol on the human body.

Assessment & Certification:

There is a short examination, consisting of 40 multiple choice questions covering all aspects of the law and social responsibilities in relation to the sale of alcohol to the public.

Duration

1 Day