The Royal Environmental Health Institute for Scotland (REHIS) HACCP For Caterers (Cook Safe - A Food Safety Assurance System)

The Royal Environmental Health Institute for Scotland (REHIS) HACCP For Caterers (Cook Safe - A Food Safety Assurance System)
Aim of Course:
This new course is aimed at those responsible for the development and maintenance of a permanent food safety management procedure based on HACCP principles.

"Cook-Safe" is designed to assist catering businesses understand and implement a HACCP based system.

The course aims include

• To provide a basic understanding of what is meant by the Hazzard Analysis Critical Control Points (HACCP) system and to provide a basic understanding of the legal requirements.
• To provide a basic understanding of the principles of HACCP and how these principles can be used by a catering business to control potential food hazards.

Start date:
Various from September 2009 until June 2010

Length of Course:
1 Day from 9am to 4pm

Day:
Various days by arrangement

Cost:
£80 (this includes Cook Safe Manual, course material and certification fees