This is a course with a minimum of 17 hours duration, and is an examined course for food handlers, particularly suitable for supervisors. The Intermediate course further reinforces the importance of HACCP-based systems.

The course is examined, and a two-hour, 20 question, short answer examination, with a pass mark of 60%, is used to test the course participant’s knowledge.

Successful course participants receive the REHIS Intermediate Food Hygiene Certificate.