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.
Food Standards Agency guidance on vacuum packing
- 27 October 2016
The Agency has produced guidance and a factsheet to help minimise the risk of Clostridium botulinum in vacuum and modified atmosphere packed chilled foods. The guidance is designed to assist small businesses and local authority environmental health officers assess the risks. Link to the guidance
Updated food poisoning statistics for presenters
- 27 October 2016
The attached ppt slide gives the figures from 1999 to 2008.
Information for Training Centres
- 27 October 2016
Attached letter sent to Approved Training Centres regarding various new REHIS courses and a date for your diary. The REHIS Annual Trainers' Seminar will be held in Glasgow on the 20th October 2010. Graham Walker Director of Training
Common Sense,Common Safety
- 27 October 2016
A report by Lord Young of Graffham to the Prime Minister following a Whitehall‑wide review of the operation of health and safety laws and the growth of the compensation culture. The report is attached for downloading or viewing.
Common Sense,Common Safety
- 27 October 2016
A report by Lord Young of Graffham to the Prime Minister following a Whitehall‑wide review of the operation of health and safety laws and the growth of the compensation culture. The report is attached for downloading or viewing.
NAPO’S stories – Safety with a smile
- 27 October 2016
The origins of Napo The Napo Story Napo is an original idea conceived by a small group of OSH communications professionals in response to the need for high quality information products to break down national boundaries and address the diverse cultures, languages and practical needs of people at work. The films are not designed to […]
NAPO’S stories – Safety with a smile
- 27 October 2016
The origins of Napo The Napo Story Napo is an original idea conceived by a small group of OSH communications professionals in response to the need for high quality information products to break down national boundaries and address the diverse cultures, languages and practical needs of people at work. The films are not designed to […]
E. COLI O157 CONTROL OF CROSS-CONTAMINATION GUIDANCE AND FACT SHEET
- 27 October 2016
Guidance for food business operators and enforcement authorities This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled. Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157. Ready-to-eat foods are foods that will not be cooked […]
CookSafe Update 2012
- 27 October 2016
During 2011-2012 the Agency issued updated advice on cross contamination prevention. Three of the House Rules in CookSafe have been updated to introduce this new advice – Personal Hygiene, Cleaning and Cross Contamination Prevention. Minimal changes have also been done to the Introduction and weekly record found in the Records Section. For caterers using the […]
Food Standards Agency Scotland reports on healthy eating messages and delivery of healthy eating advice
- 27 October 2016
Two recent publications from the Food Standards Agency Scotland which will be of interest to REHIS presenters approved to deliver the Elementary Food and Health Course. The documents are attached. Graham Walker Director of Training
