Food Safety Courses

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Food Safety Courses

Whether it is Food Safety training, or Health and Safety training we simply concentrate in you understanding the HAZARDS associated with your work activities and getting you to apply proven CONTROLS to ensure compliance and best practice. The training we provide covers operative, supervisory and management roles ranging from Levels 1 through to Level 4.Our training outcomes are aimed at achieving best practice for both bussiness benefits and working to approved systems such as HACCP in Food Safety and Risk Assessment and application of Controls in Health and Safety. Our Food Safety Courses, Health and Safety Courses and Nutrition Courses are accreditted by these awarding bodies: CIEH, RSPH and HABC.

This is a single day food hygiene training course suitable for those preparing open high risk food and we cover Food Safety hazards through intake, preparation and service.

Next Course Date: 24th April.            To book Ring: 07949917523

The Level 3 Award in Supervising Food Safety is a three, day course suitable for those who supervise others and have a management role to ensure food safety either in retail, catering or manufacturing is done and best practice and in a hygienic environment.

CIEH Level 3 Awards in Food Safety CIEH Level 3 Award in Supervising Food Safety in Catering CIEH Level 3 Award in Food Safety Supervision for Manufacturing CIEH Level 3 Award in Food Safety Supervision for Retail In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls. Who needs this qualification? Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems. Why is this training important? Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively. Learning outcomes. Ability to implement and supervise a food safety management system Understand food safety procedures Understand the concept of food hazards and the risks associated with them Understand the terminology with respect to supervising food safety Understand the techniques involved in controlling and monitoring food safety Appreciate the risks linked to cross contamination Understand the role temperature has to play in the control of food safety Appreciate the importance of supervising high standards of cleanliness in food premises Facts Duration: Three-day programme Assessment: Multiple choice examination Ofqual Accredited: Yes

Next Course Date: 25th-27th April           To book call us on: 07949917523

Level 4 in Managing Food Safety- Level 4 Award in Managing Food Safety used to be known as the Advanced Food Hygiene Course. This is a five, day course suitable for those who manage others or have a lot of responsibility in a technical, quality assurance role such as quality assurance Managers, Production Managers and other senior decision makers. It is also one of the qualifying criteria for those who wish to train others at Level 1, 2 and 3 food hygiene level.

Our Next Course Date is: 26th Feb – 2nd March.

Call on: 07949917523

Level 2 Award in HACCP. This is a one day course suitable for those involved in catering, manufacturing or retail and play a role within the HACCP systems. It is useful for those that have responsibilities at control points, so they have a better understanding of hazards and how they can be controlled within the food handling chain.

Next Course Date: 3rd May.      To book, call us on: 07949917523

This is a 3, day course for those who have responsibility for maintaining the HACCP system and may be HACCP team members.

CIEH/HABC Level 3 Award in HACCP in Catering This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses. Who needs this qualification? Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses. Why is this training important? EU legislation requires that all businesses producing food have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. The CIEH Level 3 Award in Implementing Food Safety Management Procedures aims to rectify this challenge. Successful candidates will gain exemption from attending part of the CIEH Level 3 Award in Supervising Food Safety in catering qualification. Learning outcomes In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system Understand the controls needed to protect the safety of food Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations Ability to implement a food safety management system based on HACCP principles Facts Duration: One-day programme Assessment:

Next Course Date: 30th April-2nd May.       To book ring: 07949917523


Assignment Ofqual Accredited: No

This course is designated for those with responsibility for managing the Food safety management system, ensuring hazards are fully identified, controls are in place and pre-requisite programmes to support the system are in place. They will be involved in reviews, verifications and updating the system so it reflects the implementation of the Food Safety Management System, this is a 5 day course and with 2 examinations to be done on completion.

CIEH Level 4 Award in Managing Food Safety in Catering CIEH Level 4 Award in Food Safety Management for Manufacturing From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation. Who needs this qualification? Managers, supervisors and senior hygiene personnel such as: production managers trainers owners or managers of food businesses supervisors with intermediate food hygiene knowledge hygiene auditors shift managers or supervisors This qualification is also suitable for those wishing to deliver CIEH food safety qualifications as part of their training provision. Why is this training important? Beyond being accountable, it is important for everyone in a managing or supervising position to have mastered the principles of good practice in food safety, thus gaining the ability to guide and advise on the management of food hygiene in a food business. The CIEH Level 4 Awards in Food Safety have been designed as a five day programme to provide an in-depth understanding of food safety with an emphasis on the importance of the management of systems and staff. Learning outcomes Identify areas for legal compliance Design an improvement plan Deliver the CIEH Level 3 Award in Food Safety (with appropriate training skills) Facts Duration: Five-day programme Assessment: Controlled assignment and examination Ofqual accredited: Yes Ofqual qualification reference: Catering 500/5470/3

Level 3 Award in Effective Auditing and Inspection Skills. This is a one day course intended for those involved in practical auditing or inspection of food premises, including internal or 3rd party auditors, enforcement officers and those verifying catering HACCP systems.

We have designed  this course to raise awareness of food allergies and how they should be effectively managed in a food business, whether catering or in a manufacturing environment.

This qualification is suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets. Holders of this qualification will have a good understanding of the importance of balanced diets, the nutrient composition of food, nutritional needs of individuals and the preparation, presentation and promotion of healthy meals and diets. This programme is usually delivered over four to five days, and is assessed by a two hour examination, consisting of forty multiple choice questions.