This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities. When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically. This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system. There’s a wide range of topics because maintaining food safety and food hygiene is vital if you’re to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company. Target Audience This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities. Advantages Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice. Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life. Further Progression We offer a wide range of health and safety courses that would be appropriate for people working in the food industry.
Number of modules: 16 Course Duration: 260 Minutes Course Price: £125
Course information
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Category: Food Safety
Licenced Premises Staff Training
Course information
Course Description The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. It is important for anyone working in licenced premises to have a basic understanding of these laws and how they apply to them.
This course starts with an overview of UK alcohol licensing laws and the importance of the four key licencing objectives. The course will also discuss mandatory conditions, which are compulsory for all licenced premises and looks in detail at the major issue of age verification. Finally, it outlines the responsibilities involved in alcohol retailing including drinking guidelines and how to avoid and reduce conflict.
Target Audience
Anyone working in licenced premises. This course could be included as part of the induction process or used to further enhance existing staff’s understanding of their responsibilities.
Advantages
Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.
Further Progression
Other courses that would be useful for candidates taking this one include; Drug Awareness and Conflict Management.
Number of modules: 9
Course Duration: 60 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £35
Alcohol Personal Licence Holder
Course information
The alcohol licensing laws of the United Kingdom regulate the sale and consumption of alcohol. Any organisation, business or individual who wishes to sell alcohol must have a licence. This is obtained from a Licensing Authority.
This course starts with an overview of UK alcohol licensing laws and the importance of promoting the four key licencing objectives. The three main types of licence are covered, including applications, conditions, representations, and reviews. You’ll learn about the legal duties of personal licence holders, and how to deal with Licensing Authorities, along with information relating to objections, fees and hearings.
The course will also discuss issues surrounding Temporary Event Notices, and mandatory conditions, which are compulsory for all licenced premises. It’ll also look in detail at the major issue of age verification – and you’ll learn about the licensing laws and best practices as they apply to children and under 18s. Finally, it outlines the responsibilities involved in alcohol retailing including drinking guidelines and how to avoid and reduce conflict.
Target Audience
Anyone working in, or wanting a career in the hospitality industry who wants to open up promotion opportunities or to move into a role that requires a personal licence.
Advantages
Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.
Further Progression
Other courses that would be useful for candidates taking this one include; Drug Awareness, Conflict Management and Leadership skills.
Number of modules: 9
Course Duration: 90 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £90
Infection Control
Course information
Infection prevention and control measures aim to ensure the protection of those who might be vulnerable to acquiring an infection…. Ok but why is this important?
Well every year at least 300,000 people develop a Health Care Associated Infection. This has a huge impact on the patient, the staff and the institution it occurs in. Whereas if there is good infection prevention and control, patients will have better health and more independence.
This course will start by defining infection prevention and control and explaining the impact of good and bad infection control. It then goes into detail about, the legislation that applies to infection control, the different types of microorganisms, how bacteria are transmitted, the chain of infection, and much more.
Number of modules: 7
Course Duration: 60 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £25
Allergen Awareness
Course information
Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.
This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.
Number of modules: 9
Course Duration: 100 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £35
Achieving Food Hygiene Rating Level 5
Course information
In December 2008 the Food Standards Agency agreed a National Food Hygiene Rating Scheme. It is now running in all areas of Wales, Northern Ireland and in 99% of England.
In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three … and those who are managing the risk well will receive a rating of four or five. However, significant lapses in any of the scoring criteria can also have a significant effect on the rating.
This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.
Number of modules: 6
Course Duration: 50 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £35
Food Safety Level 2 (Manufacturing, Catering & Retail)
Course information
Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:
• Pubs, hotels, restaurants;
• Supermarkets and retail environments;
• Food and drink manufacturers;
• Hospitals;
• Care homes;
• Schools;
Number of modules: 4
Course Duration: 75 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £25
Food Safety Level 1 – Catering
Course information
The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:
• New employees with minimal or no prior food safety knowledge;
• Employees handling low-risk or wrapped foods (category A);
• Front of house employees, such as waiting or check out staff;
• Back of house employees, such as kitchen porters or warehouse staff.
Number of modules: 4
Course Duration: 50 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £15
Introduction to HACCP (Level 2)
Course information
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.
Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid crosscontamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached.
Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.
Number of modules: 8
Course Duration: 80 Minutes
(Note: This is based on the video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions)
Course Price: £35