Food Safety Training Course Information

The importance of sound food hygiene practices and robust management systems should not be underestimated, these are fundamental to your 'due diligence defence'.

The team at UKHSE have many years experience conducting inspections of food premises, from production / factory environments, high street restaurants and even construction site canteens!

We can advise on current practices, make recommendations for improvements, assist you with compliance issues from the local Environmental Health Officer, prepare food safety systems, devise and assist with the implementation of HACCP systems and even provide you and your staff with nationally recognised training if required.

CIEH Level 1 Awards in Food Safety

The new CIEH Level 1 Awards in Food Safety are run as half-day courses, suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff.

CIEH Level 1 Introduction to Food Hygiene

The Chartered Institute of Environmental Health Foundation Certificate in Food Hygiene. This course is sector specific; candidates can select the assessment and course book appropriate to their environment.

CIEH Level 2 Award in Cleaning in Food Premises

This qualification will benefit anyone whose job it is to clean food premises by introducing them to the hazards associated with cleaning in food premises and how to control the risks involved to help to prevent harm being caused.

CIEH Level 2 Award in Food Allergen Awareness

Under the Food Information Regulations 2014, food business operators have a legal responsibility to provide complete and correct food allergen information to customers. These regulations apply to all catering and retail businesses that serve or sell loose foods.

CIEH Level 2 Award in Food Safety

The Chartered Institute of Environmental Health Foundation Certificate in Food Hygiene has been designed as a first level course incorporating fundamental food hygiene knowledge for all food handlers.

CIEH Level 2 Award in Healthier Food and Special Diets

The CIEH has launched the CIEH Level 2 Award in Healthier Food and Special Diets, an accredited nutrition qualification in light of increased public interest in this area.

CIEH Level 3 Award in Hazard Analysis Principles and Practice

This course is primarily suited to those persons who are working within a food establishment and have responsibility for the introduction and maintenance of a HACCP System.

CIEH Level 3 Awards in Food Safety

This level 3 course is designed for those working in all food businesses at a supervisory level. This includes not only traditional supervisors and team leaders, but also anyone who needs a broad understanding of food hygiene as part of their work.

The course can be tailored to suit manufacturing, catering and retail sectors and the examination can be chosen to reflect the attendees’ circumstances.

CIEH Level 3 Implementing Food Safety Management Procedures

The new CIEH Level 3 Award in Implementing Food Safety Management Procedures covers the basic HACCP principles and how a system based on these principles can be implemented in to a food business of varying types.

CIEH Level 3 Intermediate Certificate Food Safety

The intermediate level course is designed for those working in all food businesses at supervisory level.

CIEH Level 4 Awards in Food Safety

From food business owners to trainers, from production managers to hygiene auditors, this qualification meets the food industry’s need for a high level practical qualification with external accreditation..

The course is available in manufacturing and catering, therefore specific elements and the certificate issued will depend on the qualification chosen.

CIEH Level 4 Certificate in Managing Food Safety

This qualification, which was introduced in 1984, has been regularly reviewed and modified to meet the food industry's need for a high level practical training programme with external accreditation.

HABC Level 2 Award in Food Safety in Catering (QCF)

This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry). Subjects covered include hazards and controls, food safety management and temperature controls, food poisoning control, personal hygiene, cleaning and disinfection, food pests, and the role of the food handler in keeping food safe. The HABC Level 2 Award in Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.

HABC Level 3 Award in Supervising Food Safety in Catering (QCF)

This qualification is ideal for anyone working as a supervisor, team leader or line manager in the catering and hospitality industry. Subjects covered include microbiology, hazards and controls, food poisoning, personal hygiene, premises and equipment, cleaning and disinfection, pest management, food safety management, supervisory management, legislation and enforcement. The HABC Level 3 Award in Supervising Food Safety in Catering (QCF) is accredited and recognised internationally and has been developed to protect customers, brand reputation and profits.

HABC Level 4 Award in Managing Food Safety in Catering (QCF)

The Level 4 Award in Managing Food Safety in Catering is a qualification aimed at managers working in a food or drink catering environment. The qualification is intended for learners already working in catering, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures. Its topics are regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.

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