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Food Hygiene Training Courses

This course is designed for chefs, cooks and those who prepare a range of food as well as anyone who handles ready to eat food and anyone who prepares or serves food for the young, the sick or the elderly. The level you will work towards on this course will equip you to understand the main issues involved in maintaining a high standard of food safety. It provides a brief overview of the main issues only, covers the key topics that make a good and universally acceptable foundation for food safety.
Legislation (EU Regulation (EC) 852/2004, The Food Safety Act 1990 and Food Hygiene (England) Regulations 2005) requires that food businesses need to ensure any staff working with food in retail understand how to carry out their roles responsibly and to handle food safely. This course is aimed at food handlers working in a retail environment (for example, supermarkets, grocery stores, farm shops, market stalls, butchers, bakers, wholesalers, delicatessens and fishmongers).
EU Regulation 852/2004 Hygiene for foodstuffs requires food businesses to ensure that all members of staff that handles food are supervised, instructed and trained in food hygiene in a way that is appropriate to the work they do. This course will benefit anyone working in food processing, manufacturing, food assembly, packing and food storage.
This Chartered Institute for Environmental Health (CIEH) course is designed for chefs, cooks and those who prepare a range of food as well as anyone who handles ready to eat food and anyone who prepares or serves food for the young, the sick or the elderly. Upon completion of this course you will understand the main issues involved in maintaining a high standard of food safety and will understand the procedures involved.
This Chartered Institute of Environmental Health (CIEH) Level 2 Aware in Food Safety for logistics will benefit anyone working in a logistics business where food is stored, transported and delivered. Everyone who works in food logistics has a special responsibility for safeguarding the health of consumers. This qualification underlines the importance of food safety and provides employees with an understanding of how to identify and control food safety hazards throughout the supply chain activities of storage, transport and distribution.
Under the Food Information for Consumers Regulation (December 2014), food business operators have a legal responsibility to provide complete and correct food allergen information to customers, making it easier for them to make safer choices when buying food or eating out. These regulations apply to all catering and retail businesses that serve or sell both prepacked or loose foods.
This qualification has been developed to provide food handlers with an appreciation of the fundamentals of good food hygiene practice and to equip them with the practical skills necessary to work safely with food. It covers the key topics that make a good and universally acceptable foundation for food safety.
This course is for people working in the catering industry and covers key elements of food safety.  The level you will work towards on this course will equip you to understand the main issues involved in maintaining a high standard of food safety.
This course provides 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.
Anyone who works with food has a special responsibility for safeguarding the health of consumers and to ensure that the food they serve or sell is safe to eat.

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