This comprehensive 3-in-1 bundle course has been specially designed to provide aspiring professionals and those who work in the catering and restaurant industry with the practical skills and knowledge to ensure high standards of food hygiene and safety in the workplace at all times, in compliance with the relevant laws and legislation.
Level 1 Food Hygiene and Safety
Professionals who prepare and handle food must be aware of the hazards and risks involved, as well as have an awareness of the legislation regarding food laws in the UK. This level 1 training program is designed to equip those who work in the food and catering industry with the skills to ensure that all food is handled, prepared and stored correctly, in compliance with the Food Safety Act.
Level 2 Food Hygiene and Safety
All catering professionals must be able to demonstrate a good understanding of food hygiene and safety compliance in the workplace. This in-depth course explores food contamination prevention methods, correct procedures for storing food, personal hygiene best practice and much more. Learn from the professionals, through specialist video content and interactive demos.
Level 2 HACCP Training
The Hazard Analysis and Critical Control Point (HACCP) system is a standard measures of control to ensure food safety in the workplace. This course is designed to provide learners with an extensive overview of the key principles of HACCP and how the HACCP system is used to reduce the risk of food safety hazards. You will learn about your legal requirements in regards to The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs, and how to utilise the HACCP system at every stage of the food chain.
Who should take the course
This comprehensive course is ideal for individuals associated with the food sector, such as:
- Food processors
- Show owners
- Restaurants and cafes
- Those working in various organisations involved in the food supply chain
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Furthermore, this Level 1 Food Hygiene and Safety course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.
By the end of the course, learners will be able to:
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Level 1 Food Hygiene and Safety
We will discuss who will benefit from the course and why food hygiene is so important. We will look at the legislation around food hygiene, understanding food safety, and common health issues caused by contaminants.
We will look at the main microbiological hazards, allergenic hazards, physical hazards, and chemical hazards. We look at the potential impact of them contaminating foodstuffs and explore various ways to control for them in practice.
You will learn about the conditions under which food becomes contaminated with bacterial growth. We will also look at temperature control, the Danger Zone, controlling time, low and high-risk foods, controlling microbiological hazards, food deliveries, refrigeration and pests.
In this module we will look into hand hygiene, hand washing, hair hygiene, body hygiene and bad habits, personal protective equipment (PPE), and reporting illnesses.
Level 2 Food Hygiene and Safety for Catering
In Module 1, you will learn what is expected of you under the law as a food handler and learn about the key UK legislation governing food handling and preparation. You will also gain an understanding of how this law is enforced and what will happen if anyone in your business breaks these laws.
Module 2 covers the most prevalent and tenacious hazard in food safety, which is food poisoning and its primary cause: microbiological contamination. We will examine the different types of food poisoning caused by bacteria, viruses or moulds entering food and spreading illnesses and diseases, or introducing toxins. You will also learn how to prevent microbes from making food harmful and what the law has to say about your responsibilities and obligations.
In module 3, we will learn about the three other primary forms of hazard that can contaminate food and harm people, and how they need to be considered in terms of how the law treats each of these risks.
In Module 4, you will delve deeper into the subject of food-borne disease, establishing precisely what it is, the different types and how they are caused, and how we can control them in a food-handling environment. You will learn about how food poisoning and food-borne disease are defined under the law and discover the many different forms and their confusingly similar symptoms
In Module 5, you will learn how and why food spoilage is the primary cause of waste in both food businesses and broader society, as well as being the most significant source of food poisoning. You will learn the best ways to preserve food and how to spot and prevent spoilage, before drilling down into the main methods of preserving foods, some of which have been with us since time immemorial.
In Module 6, you will come to understand how it is the food handlers that are potentially the most significant and direct sources of illness. You will learn the essentials of personal hygiene ‘best practice’ while ensuring that you understand all the regulations you need to follow.
In Module 7, you will learn how it is essential to make sure that all food businesses take every precaution in preventing food-borne illness being passed on via their products.
In the last module, you will learn how your food business premises needs to be well designed and correctly used, and how a strict and efficient cleaning regime is essential to this. You will see that excellent hygiene standards are enforceable under the law, and will be expected by the customers who use your business. You will learn how strict cleaning protocols and schedules help you to sustain a completely hygienic and safe food production area. You will also be shown the consequences of not following such guidelines and procedures.
Level 2 HACCP Training
This is the introductory module which will introduce learners with the HACCP system and their fundamental principles. The critical pieces of legislation regarding food safety and the enforcement of those legislations will also be discussed throughout this module. Another essential part of this module is the definition of key terms related to HACCP and food safety.
Module 2 will focus on microbiological hazards and food poisoning. This module will go on by discussing the various causes of food poisoning and the prevention methods, common food poisoning bacteria and diseases caused by them, and the prevention of microbiological contamination.
In this 3rd module, we’ll look at all the potential allergenic, chemical & physical hazards that can compromise food safety and learn how to minimise contamination. The allergen laws will also be discussed in this module.
This module is focused on the HACCP system. You’ll get to know about the HACCP prerequisites and the examples of prerequisites. We’ll discuss the five preliminary steps of HACCP and teach the learners on how to create a HACCP system.
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