Introduction Consultancy Training Venues




Training Courses

  • REHIS Elementary Food Hygiene Course (Level 2): This essential food hygiene package is widely accepted as a standard qualification for employees working in the food industry. It is a one day course with a multiple choice examination. The course materials are available in Polish, Udru, Punjabi, Cantonese and a few other European languages. The course is presented in English but the handbook and exam can be completed in these languages or participants could undertake an oral English exam

  • REHIS Intermediate Food Hygiene Course (Level 3): This qualification is aimed at staff working at a supervisory level and who require additional understanding and knowledge of food safety. This is a three day course followed by a written examination. Again the Industry Guides to food Hygiene recommends this level 3 training for supervisors and chefs. 

  • REHIS Elementary Refresher Course: This is an interactive workshop based half day course aimed at keeping food handlers who hold an Elementrary Food Hygiene Certificate up to date. Participation in this course means you will receive an up to date food hygiene certificate but you would not need to redo the full  day course and exam. Delegates need to have a level 2 food hygiene certificate which was obtained within the last 3 years in order to be eligible for this course. For those with older qualification you would need to redo the full course and exam.

  • REHIS Intermediate Food Hygiene Course e-learning (Level 3):   This is the same as the above qualification but is more flexible. It involves the trainee working through the course modules on a computer which will generate a report confirming that all modules have been successfully completed. They can then be registered for the exam which is preceeded by a revision and exam technique section. The time away from the workplace would therefore be reduced to 1 day and the trainee has the flexibility to work at their own pace with telephone and email back up provided by EnCaT. Once delegates have completed the material an exam will be scheduled at a time and venue to suit the delegates

  • REHIS HACCP for Caterers course   training people in the use of the Cooksafe template for documenting and implementing HACCP in Catering premises. This course is shown on the timetable as cooksafe and it is a great practical way to demonstrate compliance with the HACCP requirement in law in addition to the training requirement for those involved in the development or maintenance of the HACCP based system.
  • REHIS Introduction to HACCP and Hazard Analysis: This course is targeted at people working in the food industry who from 2006 will need to introduce control procedures based on HACCP principles. Persons registering for this course need to have a current Elementary Food Hygiene Certificate. It is a one day course followed by a multiple choice examination. If you are involved in preparing HACCP or in monitoring of Critical Control Points you should attend this course to meet the need for adequate training in the application of HACCP principles as specified in the Regulations. 

  • REHIS control of Cross Contamination Course: This course is designed as an update for food business operators on the recent guidelines designed to control the risk of e-coli. . It can also serve as a refresher for the intermediate Food Hygiene course.

  • Scottish Personal Licence Holder Qualification : As part of the new Licensing Scotland Act 2005 the law requires training of Personal Licence Holders.  One of the courses recognised by the Government as meeting the legal standard for this is the Servewise City and Guilds 7104 Certificate for Personal Licence Holders. This is a one day course aimed at licensees or managers followed by a multiple choice examination. The named person on the premises licence and any other managers who are personal licence holders (ie persons left in charge of the premises) will need this qualification. NOTE It is a condition of all personal licences that you must complete refresher training within 5 years of the date of issue of the licence. The Personal Licence lasts for 10 years so many businesses will be due to renew personal licences in 2019. You can apply for this from September 2018  so book your training slots now to beat the rush.

  • Scottish Certificate for staff Working in Licensed Premises: This course is designed to comply with the new legal requirement for training of all staff in licensed premises and this training must be completed by end August 2009.  It is a 4 hour course followed by a multiple choice test. Alternatively the Staff workbook can be used to provide this training. These are available from EnCaT

Although EnCaT endevours to run courses as scheduled if the numbers booked for any course fall below 5 we reserve the right to cancel the course at 7 days notice. Where a 3 day course is cancelled at least 1 weeks notice will be given. 

Hazard Analysis / Risk Assessment

All food businesses must now implement a HACCP based documented system in relation to food safety on the premises.

Do You Know Where to Start?

If Not EnCaT Can Help.

If you wish tailored help EnCaT can assess how you operate, relative to statutory standards and recognised guidance. EnCaT will then help you to take the strengths of your current practices, and to develop your own HACCP based system which complies with the law and will work for you.


Postal address: EnCaT, Braeside, Bishopton Road, Lochgilphead, Argyll, PA31 8PY - E-mail: