All our food safety training is offered on an 'in-house' or 'on-site' basis, i.e. we come to you, to train a number of people (usually between 6 and 16 people per group).
In house food safety training can be more cost-effective than sending people on 'public' or 'open' food safety courses and gives you far greater value for money as we prepare each food safety course to make it relevant to your company. (e.g. for food safety courses, practical exercises and examples are based on your own process.
If you have a food safety training requirement but not sure what to do next........ Call or e-mail now.
Fundamentals of Food Hygiene
This Fundamentals of Food Hygiene qualification is designed for anybody who handles food, including the general public, and is particularly suitable for those working in kitchens or undertaking frontline duties in preparing, processing or retailing food. The emphasis of this qualification is placed on the correct handling of "high risk" foods and the importance of temperature control.
The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses.
The course provides the basic knowledge for candidates to be safe food handlers and to be able to play an effective role in a food business operator’s food safety management system.
Holders of this qualification will be able to describe the importance of food hygiene, outline the nature of food hazards and describe good hygiene controls.
This short programme is usually delivered over one day, and assessment is by a multiple-choice examination of 40 minutes consisting of 30 questions.
RSPH Course Syllabus: RSPH Fundamentals of Food Hygiene
Level 2 (Basic) Award in Food Safety for Manufacturing
Food handlers achieving the Level 2 Award in Food Safety for Manufacturing will have the necessary information to ensure food safety in any size or type of food manufacturing environment.
The qualification is designed for people who are, or intend to be, involved in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture.
Knowledge of good personal hygiene, cleaning and waste management, pest recognition and reporting, and heat processing associated with large scale food production will also be required.
This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure businesses are compliant with the requirement to train food handlers to levels commensurate with their work activities.
The Ofqual approved Level 2 Award in Food Safety for Manufacturing qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully cognisant with industry and regulatory standards, as well as being recognised by Environmental Health Practitioners, Auditors and third party customers who need the manufacturer to demonstrate they have trained staff to a recognised level.
The course is normally taken over 1 day.
The qualification is designed for people who are, or intend to be, involved in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture.
Knowledge of good personal hygiene, cleaning and waste management, pest recognition and reporting, and heat processing associated with large scale food production will also be required.
This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure businesses are compliant with the requirement to train food handlers to levels commensurate with their work activities.
The Ofqual approved Level 2 Award in Food Safety for Manufacturing qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully cognisant with industry and regulatory standards, as well as being recognised by Environmental Health Practitioners, Auditors and third party customers who need the manufacturer to demonstrate they have trained staff to a recognised level.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in Food Safety for Manufacturing
RSPH Course Syllabus: RSPH Level 2 Award in Food Safety for Manufacturing
Level 2 (Basic) Award in Food Safety in Catering
The Level 2 Award in Food Safety in Catering is a qualification aimed at caterers and other food handlers. The qualification is intended for candidates already working in catering and those who are preparing to work in the industry.
Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the Level 2 National Occupational Standards developed by People 1st the Sector Skills Council for the hospitality industry.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in Food Safety for Catering
Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the Level 2 National Occupational Standards developed by People 1st the Sector Skills Council for the hospitality industry.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in Food Safety for Catering
RSPH Course Syllabus: RSPH Level 2 Award in Food Safety in Catering
Level 2 (Basic) Award in Food Safety for Retail
The Level 2 Award in Food Safety for Retail is a qualification aimed at food handlers working, and those preparing to work in a retail environment.
Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, and handling of food. Its subjects are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is based on the Level 2 National Occupational Standards developed by Skillsmart Retail the Sector Skills Council for Retail.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in Food Safety Supervision for Retail
Persons gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, and handling of food. Its subjects are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is based on the Level 2 National Occupational Standards developed by Skillsmart Retail the Sector Skills Council for Retail.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in Food Safety Supervision for Retail
RSPH Course Syllabus: RSPH Level 2 Award in Food Safety for Retail
Level 3 (Intermediate) Award in Food Safety Supervision for Manufacturing
The Level 3 Award in Food Safety Supervision for Manufacturing is a qualification aimed at supervisors, team leaders, line managers working in the manufacturing and other related industries for example those involved with the distribution and storage. The qualification is also suitable for those owning/managing smaller food businesses. The qualification is intended predominantly for candidates already working in manufacturing.
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, storage, preparation, processing, packing, transportation and handling of food. They will understand the role of the supervisor in food processing be able to provide examples of effective supervisory management relating to food production. All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the level 3 National Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Industry.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Manufacturing
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, storage, preparation, processing, packing, transportation and handling of food. They will understand the role of the supervisor in food processing be able to provide examples of effective supervisory management relating to food production. All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the level 3 National Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Industry.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Manufacturing
RSPH Course Syllabus: RSPH Level 3 Award in Food Safety Supervision for Manufacturing
Level 3 (Intermediate) Award in Supervising Food Safety in Catering
The Level 3 Award in Supervising Food Safety in Catering is a qualification aimed at supervisors, team leaders, line managers working in the catering and other related industries for example those providing food in the care industry. The qualification is also suitable for those owning/managing smaller food businesses. The qualification is intended predominantly for candidates already working in catering.
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, preparation, cooking service and handling of food. They will understand the role of the supervisor in food preparation be able to provide examples of effective supervisory management relating to food production. All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the level 3 National Occupational Standards developed by People 1st the Sector Skills Council for the hospitality industry.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Catering
RSPH Course Syllabus: RSPH Level 3 Award in Supervising Food Safety in Catering
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, preparation, cooking service and handling of food. They will understand the role of the supervisor in food preparation be able to provide examples of effective supervisory management relating to food production. All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
The qualification is firmly based on the level 3 National Occupational Standards developed by People 1st the Sector Skills Council for the hospitality industry.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Catering
RSPH Course Syllabus: RSPH Level 3 Award in Supervising Food Safety in Catering
Level 3 (Intermediate) Award in Food Safety Supervision for Retail
The Level 3 Award in Food Safety Supervision for Retail is a qualification aimed at supervisors, team leaders and line managers working in retail and other related industries. The qualification is also suitable for those owning/managing smaller food businesses.
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, preparation, cooking service and handling of food. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.
All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.The qualification is based on the level 3 National Occupational Standards developed by Skillsmart Retail the Sector Skills Council for retail.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Retail
Persons gaining this qualification will know and be able to apply the knowledge relating to the supervisors role at all stages of food production including: purchase, delivery, preparation, cooking service and handling of food. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.
All the subjects included in the course are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.The qualification is based on the level 3 National Occupational Standards developed by Skillsmart Retail the Sector Skills Council for retail.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in Food Safety for Retail
RSPH Course Syllabus: RSPH Level 3 Award in Food Safety Supervision for Retail
Level 4 (Advanced) Award in Food Safety in Manufacturing
The Level 4 Award in Food Safety Management for Manufacturing is a qualification aimed at managers working in a food or drink manufacturing environment. The qualification is intended for candidates already working in manufacturing and those who are preparing to work in the industry and whose job requires them to have some responsibility for food safety. Candidates are likely to have management responsibilities for an operational team.
This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT a) Food handlers to be supervised and instructed and/or trained in food hygiene matters commensurate with their work activity and b) that those responsible for the development and maintenance of the HACCP system or for the operation of relevant guides have received adequate training in the application of the HACCP principles.
The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to developing and maintaining good practice in the production of safe food.
The qualification is based on the Level 4 National Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Manufacturing Industry.
The course is normally taken over 5 days
This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT a) Food handlers to be supervised and instructed and/or trained in food hygiene matters commensurate with their work activity and b) that those responsible for the development and maintenance of the HACCP system or for the operation of relevant guides have received adequate training in the application of the HACCP principles.
The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to developing and maintaining good practice in the production of safe food.
The qualification is based on the Level 4 National Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Manufacturing Industry.
The course is normally taken over 5 days
HABC Course Syllabus: HABC Level 4 Award in Food Safety for Manufacturing
RSPH Course Syllabus: RSPH Level 4 Award in Food Safety Management for Manufacturing
Level 4 (Advanced) Award in Managing Food Safety in Catering
The Level 4 Award in Managing Food Safety in Catering is a qualification aimed at managers working in a food or drink catering environment. The qualification is intended for candidates already working in catering and those who are preparing to work in the industry and whose job requires them to have some responsibility for food safety. Candidates are likely to have management responsibilities for an operational team.
This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT. a) Food handlers to be supervised and instructed and/or trained in food hygiene matters commensurate with their work activity and b) that those responsible for the development and maintenance of the HACCP system or for the operation of relevant guides have received adequate training in the application of the HACCP principles.
The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to developing and maintaining good practice in the production of safe food.
The course is normally taken over 5 days
This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT. a) Food handlers to be supervised and instructed and/or trained in food hygiene matters commensurate with their work activity and b) that those responsible for the development and maintenance of the HACCP system or for the operation of relevant guides have received adequate training in the application of the HACCP principles.
The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Foods Standards Agency as being important to developing and maintaining good practice in the production of safe food.
The course is normally taken over 5 days
HABC Course Syllabus: HABC Level 4 Award in Food Safety for Catering
RSPH Course Syllabus: RSPH Level 4 Award in Managing Food Safety in Catering