Food Hygiene Courses

Courses

All our Food Safety courses are accredited by City & Guilds and are nationally recognised by environmental health
officers and all local authorities. You will be able to download your certificate instantly once you have successfully
passed the exam.

Catering

Level 2 Food Hygiene Certificate in Catering

Provides full compliance and is aimed at those handling high-risk foods. This course meets the syllabus requirements set by the QCA and target people working in catering and hospitality organisations.

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Level 1 Food Hygiene Certificate in Catering

An awareness level course for all who perform lower risk tasks in a food environment such as such as restaurants, hotels, fast food or takeaways, kitchens, bars, cafes, hospitals or schools etc.

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Manufacturing

Food and Safety Level 2 in Manufacturing

This course meets the syllabus requirements set by the QCA and ensure your employees understand how to deal with food safely by respecting HACCP principles.

This course targets people involved in the manufacture of food and drink.

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Food and Safety Level 2 in Manufacturing - Russian Translation

This course meets the syllabus requirements set by the QCA and ensure your employees understand how to deal with food safely by respecting HACCP principles.

This course targets people involved in the manufacture of food and drink.

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Food and Safety Level 1 in Manufacturing

This course meets the syllabus requirements set by the QCA and ensure your employees understand how to deal with food safely by respecting HACCP principles.

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Retail

Food and Safety Level 2 in Retail

This course provides full compliance and is aimed at food retail organisations to ensure your employees have a full understanding of how to handle and produce food in regards to HACCP principles.

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Food and Safety Level 1 in Retail

An awareness course for all who perform lower risk tasks in supermarket, bakeries, shops etc.

This course meets the National Occupational Standards.

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Level 3 in Food Supervising

Level 3 Supervising Food Safety

A course for supervisors and managers responsible for safe storage of food products, cleaning disinfection systems, monitoring pest control and operating HACCP.

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Health & Safety

Health and Safety

Whereas Food Safety courses protect the food, Health & Safety protects people.

This Level 2 course is suitable for food industry employees of all levels, with the main objective of providing them with sufficient knowledge to undertake their jobs safely.

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Other Courses

Allergen Awareness

“All relevant personnel, including engineers, temporary staff and contractors, shall have received general allergen awareness training and be trained in the company’s allergen handling procedures.” BRC Issue 6.

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Cleaning in the Food Industry

Effective cleaning is in a pre- requisite to all company HACCP procedures. Without good cleaning systems that work and all subsequent food handling methods will be worthless.

This is a simple yet extremely important course for all those who clean in the food industry, or who have responsibility for cleaners and the required to see that the job is done, and done well.

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COSHH in the Food Industry

Under the Control of Substances Hazardous to Health Regulations, 2002, every business needs a COSHH assessment, and if the business employs five or more employees, the assessment needs to be documented.

If the business is small, then a nominated, competent person will need to write the assessment. If the business is large, then perhaps each department will need an assessment.

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Managing Disinfection and Sanitisation

This Managing Disinfection and Sanitisation course is written for all supervisors and managers who have responsibility for the cleanliness of business.

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HACCP Courses

Managing HACCP for Catering - Level 3

Each company must produce a HACCP plan identifying their production methods, and documents (according to HACCP principle)

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Managing HACCP for Manufacturing and Retail - Level 3

Every food company employing 5 or more people must have a written HACCP Policy. Writing a HACCP plan can be relatively simple if the company is small and only dealing with limited product lines. IF the company is large, it can be complex and divided into production areas.

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HACCP Plan Toolkit

HACCP legislation was announced in the UK back in 2006

It is a requirement for every food company to have a HACCP plan composed of HACCP principles. It is managers or owners responsibility to produce and deploy a HACCP plan for their business. This plan needs to be updated regularly.

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