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Food Training Scotland can provide the following training courses :

This qualification is appropriate for all persons employed in a food manufacturing type business who need to have an understanding of HACCP. Although designed for food manufacturing, this course is also suitable for all food handlers, catering and retailing to raise awareness of food safety management systems based on HACCP principles.

The REHIS Elementary Certificate in HACCP Qualification is equivalent to Level 2 Awards in England, Wales and Northern Ireland This qualification is levelled on the Scottish Credit Qualifications Framework (SCQF) at level 5, 1 credit. The course can be delivered directly or now by elearning, the REHIS syllabus is the same for both. A REHIS certificate will be issued on successful completion of the course and REHIS multiple choice standard exam.

Elementary Certificate in HACCP for Food Manufacturing by e-Learning

The e-Learning pack includes:

  • Highfield / REHIS User Guide
  • REHIS HACCP Handbook
  • Online HACCP modules (HACCP and food safety management systems) and (Control measures from delivery to dispatch)
  • Online REHIS HACCP Coursebook

Candidates have unlimited access to the programme for one year.

Full tutor support will be provided throughout.

The relevant REHIS e-learning pack must be used and candidates must sit the REHIS standard examination in order to gain the relevant certification.

Additional exam support will be given by Food Training Scotland.

Note: Course participants wishing to undertake this course must be in possession of a current (within the preceding five years) elementary food hygiene certificate or equivalent recognised by REHIS.

Course duration: approx 6 hours.

Once purchased, licences can be re-allocated to alternative candidates at no additional cost, if licence has not been started.

Food Training Scotland is also able to offer a bespoke CookSafe (Food Safety Management System) course for relevant organisations. Please contact for further information.

Training is a Legal Requirement

Regulation (EC) No 852/2004 enforced by The Food Hygiene (Scotland ) Regulations 2006 came into effect 1 January 2006 and affects all food businesses.

The main provision of this legislation is the requirement for food operators to put into place, implement and maintain a permanent procedure based on the principles of HACCP (Hazard Analysis and Critical Control Point).

Training is a legal requirement. All food related businesses are obliged to ensure that 'those responsible for the development and maintenance of HACCP systems or for the operation of relevant guides have received adequate training in the application of the HACCP principles'. Businesses must also 'comply with any requirements of national law concerning training programmes for persons working in certain food sectors'.

If you would like any further information on any of our courses, please contact Food Training Scotland.

REHIS Approved Training Centre Christine Fraser
Food Technologist

Strathyre, Westmuir, Kirriemuir, Scotland, DD8 5LN

T. 01575 573374
M. 07742 019296
E. send email

Rosemary Davidson
Food Technologist

Kilfillan, 31 Comerton Place, Drumoig, Fife, KY16 0NQ

T. 01382 542236
E. send email