| Food Safety Courses |
| Level 2 Food Safety in Catering (1 day) |
This course is Chartered Institute of Environmental Health (CIEH) approved and introduces the principles of food safety. The course is designed for anyone working in catering, where food is prepared, cooked and handled.
The course includes: |
- Legislation
- Food safety hazards
- Temperature control
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- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
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- Principles of safe food storage
- Cleaning
- Food premises and equipment
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| Level 2 Food Safety in Manufacturing (1 day) |
This course is Chartered Institute of Environmental Health (CIEH) approved and is designed for manufacturing food handlers who require knowledge of food
safety principles. The aim of the course is to ensure that food handlers have an understanding of the parameters which affect Food Safety, the importance of Food Safety and knowledge of the systems, techniques and procedures involved.
The course includes: |
- Legislation
- Food safety hazards
- Temperature control
|
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
|
- Principles of safe food storage
- Cleaning
- Food premises and equipment
|
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| Level 2 Food Safety in Retail (1 day) |
This course is Chartered Institute of Environmental Health (CIEH) approved and is designed for retail food handlers who require knowledge of food safety
principles. The aim of the course is to ensure that food handlers have an understanding of the parameters which affect food safety, the importance of food safety and knowledge of the systems, techniques and procedures involved, giving them the confidence and expertise to deliver food safely to customers.
The course includes: |
- Legislation
- Food safety hazards
- Temperature control
|
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
|
- Principles of safe food storage
- Cleaning
- Food premises and equipment
|
|
| Level 3 Food Safety (3 days) |
This course is Chartered Institute of Environmental Health (CIEH) approved and is designed for any person working in food production at a supervisory/
managerial level. Changes in legislation effective from January 2006 have placed a greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore essential that supervisors are equipped with both the knowledge and confidence to carry out their working
role efficiently.
The course includes: |
- Legislation
- Supervisory management
- Temperature control (chilling, cooking)
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- Cleaning
- Contamination control
- Applying and monitoring good hygiene practices
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- Implementing good food safety procedures
- Contributing to the safety training of others
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| Level 3 Hazard Analysis & Critical Control Point (HACCP) (1 day) |
This course is Chartered Institute of Environmental Health (CIEH) approved and is aimed at supervisors and managers working within food manufacturing,
but caterers and retailers will also benefit from attending this course. The aim of this course is to ensure that candidates develop knowledge and practical skills to implement a HACCP plan in their workplace.
The course includes: |
- The HACCP process and its role within food manufacturing
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- How to develop, monitor and evaluate a HACCP based system
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Phone us now to discuss your requirements
0845 5191 999 |
