QUALIFICATIONS FOR COMMUNITIES
The Royal Environmental Health Institute of Scotland is primarily concerned with the health of Scotland's people. One of the most effective ways to use scarce resources to improve public health is through education and training.
The Royal Environmental Health Institute of Scotland acts as the awarding body for a number of qualifications in Food Safety, Food and Health,Control of Infection and Occupational Health and Safety. Courses leading to REHIS® qualifications are available through over 500 REHIS® Approved Training Centres throughout Scotland. Detailed information packs are available from the REHIS® office.
Occupational Health and Safety Courses are available at four levels: Introductory, Elementary, Intermediate and Advanced. The Introductory course is suitable for induction training for all staff, the Elementary course is ideal for all workers, the Intermediate course is designed for supervisors and the Advanced course gives managers a firm grounding in the subject and meets the technical qualifications required to become a registered REHIS® presenter. Food Safety Courses are also available at Introductory, Elementary, Intermediate and Advanced levels. The Introductory course is suitable for new staff before they progress to higher level courses, the Elementary course is designed for all food workers in the food industry, the Intermediate course is appropriate for supervisors and the Advanced course gives managers a detailed overview of food safety and meets the technical qualifications required to become a registered REHIS® presenter.
A range of HACCP for Food Manuafacturing courses is also available. These are available at Elementary and Intermediate levels. The Elementary is suitable for all food handlers and the Intermediate is intended for managers and supervisors. A specific course, Food Safety System for Caterers (based on Cooksafe), is also available and is suitable for managers and supervisors in the catering and hospitality sector.
A Food and Health Course is available at Elementary level along with the Elementary Cooking Skills course. These courses are designed to provide nutritional and health information and practical cooking experience to people working in a wide range of catering premises but would be suitable for anyone interested in food, health and nutrition.
- REHIS® Introductory courses are equivalent to Level 1 Awards in England, Wales & Northern Ireland
- REHIS® Elementary courses are equivalent to Level 2 Awards in England, Wales & Northern Ireland
- REHIS® Intermediate courses are equivalent to Level 3 Awards in England, Wales & Northern Ireland
- REHIS® Advanced Courses are equivalent to Level 4 Awards in England, Wales & Northern Ireland International Courses.
Most courses are available in an International format which enables them to be provided outwith the United Kingdom.
Joint Award Programme
Where a standard REHIS® qualification is not appropriate, REHIS® will work with a partner to develop a sector or organisation specific qualification which will be certified by the Institute. Joint Awards have been agreed between REHIS® and Training Organisations and the Food Industry and cover fish processing, alginate production, food production in NHS Trust hospitals and meat product manufacture. REHIS® and the Scottish Qualifications Authority (SQA) work together and have produced SVQ units and modules which are also accredited by REHIS®.
How do you become a REHIS® Registered Presenter?
To present any REHIS® course or part of a course you must be registered with a REHIS® Approved Training Centre. To become registered you must have a suitable and pertinent technical qualification and provide evidence to REHIS® that you are a qualified and/or experienced trainer.