Training
Food Hygiene Qualifications
All our courses are certificated by the UK's leading supplier of food safety and health & safety training Highfield Awarding Body of Compliance (HABC) so you can be confident that your training needs meet the legal requirement.
Courses
Level 1 Food Safety (Induction)
This course is an ideal induction to food safety for those staff members undergoing induction and training as part of any role that involves coming into contact with food.
Learners will cover the following topics:
- Introduction to food safety
- Microbiological hazards
- Food Poisoning and its control
- Contamination hazards and controls
- Safe handling and the storage of food
- Personal hygiene
- Food pests and pest control
- Cleaning and disinfection
Level 2 Award in Food Safety (Foundation)
At this stage, your staff members have a basic background knowledge and understanding and will be working to some extent on their own, completing routine tasks, following procedures and implementing controls, while being monitored by a supervisor.
Learners will cover the following topics:
- Introduction to food safety
- Microbiological hazards
- Food poisoning and its control
- Contamination hazards and controls
- HACCP from delivery to service
- Personal hygiene
- Food premises and equipment
- Food pests and pest control
- Cleaning and disinfection
- Food safety enforcement
Level 3 Award in Food Safety (Intermediate/Supervising)
This is a level suitable for learners on the path to supervisory roles within a management structure, who have responsibility for instructing and training their colleagues on tasks and procedures, monitoring working practices and control procedures, taking corrective action where necessary and reporting to management. This course, often referred to as the intermediate food hygiene certificate, is for supervisors and managers.
Learners will cover the following topics:
Food Safety
- Contamination hazards
- Multiplication and survival hazards
- Food spoilage and food-borne illness
- Control measures
- People, premises and equipment
- Cleaning and disinfection
- From purchase to service
Management
- Your role as a manager/supervisor
- Legal requirements
- Training requirements
- Effective training
- Delegation and motivation
HACCP:
- HACCP and food safety
- Implementing HACCP
- Conducting a hazard analysis
- From CCPs to corrective actions
- Verification and documentation
Level 4 Award in Managing Food Safety in Catering (Advanced)
This course is aimed at food business owners and managers and meets the food industry's need for a high level practical qualification with external eccreditation.
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 Level 4 Award has 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.
Learners will cover the following topics:
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