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Food Safety - Level 1
£21 (incl VAT)
Hygiene Awareness; a more detailed knowledge about food hygiene, aimed at food handlers involved with on-site support and front-of-house activities but not directly involved in the preparation of open foods (e.g. waiting staff, counter staff, cellar men, bar staff, retail staff etc.)
Food Safety - Level 2
£30 (incl VAT)
A detailed knowledge for food handlers who prepare and handle open food (e.g. chefs, cooks, kitchen assistants, home caterers and/or mobile catering businesses). This knowledge will include cross contamination, safe storage, cooking, reheating and hot holding, and cleaning (lasts 4 hours)
Food Safety - Level 3
£150 (incl VAT)
It is also regarded as good practice if managers, head chefs and food business owners take further, more advanced training which covers food hygiene and management systems in more detail. Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively. Formal training level 3 is aimed at team leaders, supervisors and junior managers in medium to large businesses and covers legislation, supervisory management, temperature control (chilling, cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures and contributing to the safety training of others
Health & Safety in the Catering Industry
£120 (incl VAT)
This course is aimed at providing knowledge and understanding of Health & Safety principles and practices in order to keep the working environment as safe as possible. Recommended for Everyone.
First Aid Essentials
£30 (incl VAT)
Catering staff and management who feel they need to be able to react to minor accidents that may happen
HACCP
£60 (incl VAT)
HACCP is a risk assessment system; based on the principles of hazard analysis critical control points. It is a legal requirement for those responsible for the development and maintenance of HACCP in a food business to be trained in HACCP principles. Recommended for Supervisors, managers and working owners.
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