The course will be delivered by personnel from the firm of Barnsley and Barnsley, whose presenters are highly experienced investigators, legal experts and scientists who have operated at the highest levels within the criminal justice system.
The update event carries a maximum value of 6.5 hours (core activity) for the REHIS Scheme of Continuing Professional Development.
See the attached document for more information,the programme and a registration form.
Tuesday, 28 February, 2017 - 09:00
Edinburgh Training and Conference Centre St Mary’s Street Ed
The next REHIS Intermediate Train the Presenter course is being held on Thursday 23 March and Friday 24 March 2017, for anyone who wants to develop practical training skills and/or meet the minimum training requirement for applying to become a REHIS Approved Presenter.
It is essential that candidates attending this course are either woring towards or have already achieved the Diploma in Advanced Food Hygiene (or equivalent).
See the attached documents for more information and a booking form.
Cited to court? Will I be able to cope? Learn how to be an effective witness
“Witnesses should not be disadvantaged by ignorance of the (court) process, nor when they come to give evidence, taken by surprise at the way it works” - Lord Justice Judge – Momodou and Llami – 
The course will be of relevance to all Environmental Health Officers/ Practitioners, Enforcement Officers, Technical Officers, etc who may have to give evidence as witnesses in their professional capacity in a criminal court or at a Fatal Accident Inquiry.
Tuesday, 11 April, 2017 - 09:00
The Court Room, Scottish Police College Tulliallan Castle, K
REHIS Annual Environmental Health Forum, Wednesday 26 and Thursday 27 April 2017, Beacon Arts Centre, Greenock
The REHIS Annual Environmental Health Forum provides all Environmental Health Professionals in both the public and private sectors an opportunity to maintain and enhance their knowledge, skills and competence.
The REHIS Advanced HACCP (Level 4) course which is run in conjunction with Campden BRI is designed to provide knowledge and skills to design and implement food safety management systems based upon the Codex HACCP principles.