Intermediate Food Hygiene (REHIS)

The REHIS Intermediate Food Hygiene course provides a deeper and more comprehensive understanding of food safety than is offered at the elementary level. It is designed for those working in roles with greater responsibility such as chefs, cooks, supervisors, or managers who need a strong grasp of food hygiene principles to ensure safe, compliant, and efficient food operations.


Learners will explore detailed topics including food poisoning trends, hazard analysis, HACCP principles, contamination risks, food legislation, and the design and management of safe food environments. This course supports the development of confidence, professional competence, and enhanced responsibility within any food handling setting.

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Qualifications

Upon successful completion, candidates will achieve the following awards;
- Royal Environmental Health Institute of Scotland (REHIS) - Intermediate Food Hygiene

Delivery

The course is delivered over four days through structured, tutorled sessions. Learning is available on campus, supported by course materials such as the Intermediate Handbook. The programme includes scheduled teaching time of at least 20 hours, followed by a written examination.

Location

Scottish Borders Campus, Galashiels

For onsite delivery, please contact the Borders College enquries team.

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Entry requirements

This course is ideal for individuals already working in food preparation or supervisory roles. Typical participants include chefs, cooks, catering supervisors, managers, and those aspiring to progress into more senior food safety related positions.


There are no strict formal entry requirements, but learners will benefit from previously completing the REHIS Elementary Food Hygiene qualification or possessing equivalent industry experience, as the course builds upon foundational knowledge and progresses into more advanced food safety concepts. A willingness to engage with detailed guidance on HACCP, legislation, contamination control, and supervisory responsibilities is essential for success.

Progression opportunities

Successful completion of the REHIS Intermediate Food Hygiene course enables progression into higher-level training, supervisory roles, or enhanced career pathways within the food industry.
Learners may progress to:

Higher-level food safety training, such as REHIS Advanced Food Hygiene or specialist HACCP management qualifications.
Supervisory or managerial roles in catering, hospitality, manufacturing, education, health care, or retail food operations, where advanced food hygiene knowledge is required.
Further study in related areas such as environmental health, food technology, or professional cookery.

The course builds the competence necessary for overseeing safe food production and ensuring regulatory compliance within a wide range of organisations.

Application and Interview Process

All applications will be carefully reviewed by the delivery team to confirm that eligibility criteria and entry requirements are met. Admission to the course is based on these checks and will be at the discretion of the centre.
Successful applicants will be formally enrolled and provided with a confirmed start date to begin their award.

Career Prospects

This course is designed to equip you with the skills and knowledge aligned with the latest Regional Skills Assessment for the Scottish Borders. Upon completion, you will be well-positioned for a range of career opportunities in high-demand sectors across the region, supporting local economic growth and employability priorities.

Cost

£485.00

Course Content

The REHIS Intermediate Food Hygiene syllabus covers a wide range of advanced food safety topics, supporting a detailed understanding of food hygiene and supervisory responsibilities. Key areas of study include:

  • General Introduction to Food Hygiene- The relationship between food hygiene, food poisoning, food spoilage, and HACCP; moral, legal, and financial implications of poor hygiene; employer and employee responsibilities.
  • Bacteriology - Characteristics, growth, survival, and destruction of bacteria; spores; toxins; factors affecting bacterial multiplication; food contamination risks.
  • Bacterial Food Poisoning & Food Borne Infections - Definitions, causes, sources, symptoms, control measures, and recent outbreak patterns in Scotland.
  • Non bacterial Food Poisoning- Including chemical, physical, and allergenic contamination.
  • Contamination, Hazards & Controls- Identification of hazards, cross contamination risks, and control strategies within food premises.
  • HACCP Principles- Supervisory level understanding of hazard analysis, critical control points, monitoring, corrective actions, and documentation.
  • Food Storage & Temperature Control- Safe handling, refrigeration, freezing, cooking, and reheating practices.
  • Personal Hygiene- Responsibilities of food handlers, hygiene procedures, and infection control.
  • Food Premises, Design & Equipment- Structural requirements, workflow design, hygiene compliance, and maintenance.
  • Pest Control & Waste Disposal -Identifying food pests, prevention strategies, and safe waste management.
  • Cleaning & Disinfection -Effective cleaning systems, disinfection methods, and hygiene management procedures.
  • Food Hygiene Legislation & Enforcement- Key legal requirements, responsibilities, and the role of Environmental Health Officers (EHOs).

This comprehensive content equips learners with the knowledge needed to supervise food safety effectively and ensure compliance with best practice and legislation.

Questions?

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01896 66 26 00