Level 2 | Food Safety in Catering CourseThe Level 2 Food Safety in Catering Course is often chosen by food business operators to comply in part with their legal obligation to provide appropriate supervision, information and training to their food handlers. It replaces the former Basic Food Hygiene course and trains people in the basics…
Level 1 | Introduction to Food Safety in Catering CourseThe Level 1 Introduction to Food Safety in Catering course covers the basic principles of food safety within a catering environment to help you ensure any food products sold by the food business operator are safe for consumers. Course Length: This course comprises of 5 levels…
Allergy Awareness: An IntroductionAbout the Course Our Allergy Awareness: An Introduction course will cover a variety of important topics, including: how food allergens affect the body, how to deal with food allergen enquiries and how to prevent allergen cross-contamination, as well as what the law requires food businesses to do. We will also learn about…
Allergen Awareness CourseOur Allergy Awareness Level 2 course was created to cover the legal requirement for certain regulated food allergens that came into force on 13th December 2014. This covers how the law on allergens has changed, as well as managing the threat of food allergens in your workplace. In November 2019, this course was…
Fire Safety CourseIn this course, you will learn that there have been and continue to be, issues around the management of fire safety. You will also learn about the importance of a fire evacuation plan, what to consider when creating a fire evacuation plan and how to put this plan into practice. All organisations must…
Managing Legionella CourseThe purpose of this course is to raise your awareness of the dangers associated with Legionella and methods of control. It helps raise awareness of how dangerous Legionella can be and how to recognise signs and symptoms within your employees, staff and guests and how Legionella can be prevented. By the end of…
Introduction to COSHH CourseThis course in an Introduction to COSHH, which refers to the ‘Control of Substances Hazardous to Health Regulations 2002 (as amended). The law requires certain controls to be put in place to protect us from harm caused by substances whilst at work. We will look at some of the key requirements of…
Introduction to HACCP CourseThis course in an Introduction to HACCP, which refers to a Hazard Analysis and Critical Control Point. HACCP provides a systematic approach to examining all aspects of your operation and identifying parts of the process where things might go wrong if appropriate controls are not maintained. We will look at the regulations…
Vacuum Packing and Sous Vide CourseThe Vacuum Packing and Sous Vide course aims to provide food handlers a basic understanding of the vacuum packing process in a catering environment. The course will highlight the possible hazards associated with vacuum packing and the safe procedures you should be familiar with. This course has been developed and…
Alcohol Licensing Awareness CourseIt is a legal requirement under Licensing (Scotland) Act 2005 that all staff who sell or serve alcohol must undertake a minimum of 2 hours licensing training. The course will provide an understanding of the Law and the responsibilities of anyone who serves or sells alcohol. It covers the effects of alcohol…