REHIS

Accredited REHIS Training in Glasgow

Clarity Nutrition is a fully accredited REHIS training provider in Glasgow. We offer a range of REHIS Training courses to suit your needs.

Check out our courses below or contact us to discuss your REHIS training needs.

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REHIS Elementary Food Hygiene

This 6 hour course is ideal for anyone involved in catering including nurseries and care homes. As well as food retailing, food processing and other activities such as community cookery classes where a sound knowledge of food hygiene is necessary.

Outcomes and Objectives

Outcomes

Increase knowledge of fundamental food hygiene principles

Objectives ?? 

The expected outcome is that the course participants have an awareness of:

  • Food Hygiene
  • Bacteria
  • Food Poisoning and its Prevention
  • Personal Hygiene
  • The Working Environment
  • Cleaning Practices
  • Pest Control
  • Food Safety Legislation.
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REHIS Introduction to Food Hygiene

This is a 2 hour food hygiene awareness course aimed at food handlers entering the food industry for the first time. The course is also suitable for staff that has an ancillary food-handling role, e.g. porters and staff who distribute plated meals, but whose primary role is not that of a food handler

The course will also meet the requirements for induction training for staff who are not primarily food handlers, e.g. nurses porters, care assistants and kitchen support staff.

Outcomes and Objectives

Outcomes

Increase knowledge of basic food hygiene principles

Objectives ?? 

The expected outcome is that the course participants have an awareness of: 

  • Food hygiene
  • Bacteria
  • Causes of food poisoning
  • Preventing food poisoning
  • Personal hygiene
  • Safe food production
  • The supervisors role
  • The essentials of food hygiene
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REHIS Elementary Food and Health

This course provides valuable information on food and nutrition for anyone involved in making basic food choices or decisions for patients or customers. It explores the relationship between the food and health and the consequences of eating habits on health.

Outcomes and Objectives

Outcomes

Increase knowledge of basic nutrition principles

Objectives ?? 

The expected outcome is that the course participants have an awareness of:

  • Eating for health
  • Barriers to eating a healthy diet
  • The consequences of eating habits on health
  • The role of carbohydrates, protein, fat and fibre
  • The implications of fluid and alcohol intake
  • The role of minerals and trace elements
  • Energy balance and its influence on body weight
  • Individual specific energy and nutritional needs
  • Influence of gender and age on energy balance
  • Life circumstances effects on dietary habits
  • ‘Eating for Health’ plate model
  • Methods of preparing and cooking healthy meals
  • Nutritional information on a food labels
  • Food and psychological well-being
  • Food and social relationships and self-esteem
  • The role of food in allergies, cancer, coronary heart disease and osteoporosis.
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REHIS Elementary Cooking Skills

The aim of the course is to provide participants with basic cooking skills that increase confidence, skills and knowledge.

Participants will be able to put their knowledge of practical food skills into practice in a variety of settings

Outcomes and Objectives

Outcomes:

  • Increase basic food preparation skills
  • Increase basic cooking and presentation skills
  • Gain an awareness of food safety
  • Gain an awareness of using safe and hygienic practices

 

Objectives

The expected outcome is that the course participant will be able to:

  • Appreciate the needs and expectations of other course participants
  • Identify their current level of skills and confidence when preparing and cooking foods
  • Use safe and hygienic practices
  • Understand and follow a recipe
  • Food preparation techniques
  • Cooking methods and food presentation
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