Food allergies and intolerances
- 27 October 2016
Voluntary best practice guidance from the Food Standards Agency for caterers and retailers.
Elementary Food Hygiene Course – Food Poisoning Data
- 27 October 2016
ELEMENTARY FOOD HYGIENE COURSE PRESENTER'S PACK This attachment updates acetate number 9 in the overhead pack and the PowerPoint presentation.
Introduction to Health and Safety Course
- 27 October 2016
The REHIS Introduction to Health and Safety course is a non examined pre-employment health and safety awareness course intended primarily for persons joining the workforce for the first time. The syllabus aims to raise awareness of key health and safety issues.
Highfield Awards 2006
- 27 October 2016
The Awards are presented to people who have achieved the highest marks in Food Hygiene,HACCP and Health and Safety Courses run by REHIS Approved Training Centres. The Awards are sponsored by Highfield Ltd and are an annual event at the REHIS Conference.The Awards were presented at Glasgow City Chambers by Helen Greenhow from Highfield and […]
Family Food – Report on the Expenditure & Food Survey
- 27 October 2016
Family Food is the source of detailed statistical information on purchased quantities, expenditure and nutrient intakes derived from both household and eating out food and drink. Data is collected for a sample of households in the United Kingdom using self-reported diaries of all purchases, including food eaten out, over a two week period. Where possible […]
Highfield named the Doncaster Business Of The Year.
- 27 October 2016
Congratulations to Highfield for winning this prestigious award. The award goes to the most outstanding organisation that has best demonstrated excellence in delivering results through sound leadership, policy and strategy and people involvement using effective systems, delivering the needs and expectations of all stakeholders, customers and the community alike.
New HACCP for Caterers Course launched!
- 27 October 2016
This new course is aimed at those responsible for the development and maintenance of a permanent food safety management procedure or procedures based on HACCP principles. The syllabus aims to provide candidates with the knowledge and understanding required to introduce CookSafe a HACCP based food safety assurance system into a catering business. CookSafe is designed […]
The annual REHIS Seminar for Trainers
- 27 October 2016
The annual REHIS Seminar took place on the 16th May 2007 in the Apex Hotel in Dundee and, as ever, this proved to be a popular event with 126 trainers attending. The Seminar provided an up-date on new food safety and health and safety legislation and developments in the areas of food and health and […]
Food Standards Agency launches new eatwell plate
- 27 October 2016
The FSA has launched its new eatwell plate to help consumers ensure a balanced diet. The plate which can be accessed on the FSA website at http://www.eatwell.gov.uk/healthydiet/eatwellplate/ makes healthy eating easier to understand by showing the types and proportions of foods we need to have a healthy well balanced diet.
How can we improve the diet of young children living in areas of high deprivation?
- 27 October 2016
This is a summary of a study carried out by the Department of Public Health ,University of Dundee on behalf of the Scottish Government Health Department Chief Scientist Office. The aim of the study was to investigate the factors that influence the food choices made by mothers of young children who live in areas of […]
Exploration of Adult Food Portion Size Tools- April 2008
- 27 October 2016
The Eatwell plate is the national food guide used in Scotland. The guide introduces the five food groups used in nutritional planning, illustrates the types of foods within each group, the balance between groups and provides guidance on frequency and portion sizes of fruits, vegetables and fish. The study aims to identify approaches to designing […]
New Intermediate Food Hygiene Handbook for Scotland – 6th edition 2008
- 27 October 2016
The text for REHIS Intermediate Food Hygiene courses and a reference for supervisors.
