Food Safety Courses
All of the following courses can be delivered with an in-

Level 1 Food Safety
This half day qualification acts as an introduction to the basics of food safety, suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-
Courses available in the following formats:
- Level 1 Food Safety in Catering
- Level 1 Food Safety for Manufacturing
- Level 1 Food Safety for Retail
Course Content
- Food Safety (food hygiene, hazards, responsibilities)
- Personal Hygiene
Level 2 Food Safety
This one day qualification is suitable for all employees requiring food hygiene training for industry. The course covers the fundamentals of food hygiene training for all food handlers. Food hygiene and safety training providers have identified a growing need to make food safety learning more relevant to specific business environments to increase effectiveness.
Reflecting sector-
Courses available in the following formats:
- Level 2 Food Safety in Catering
- Level 2 Food Safety for Manufacturing
- Level 2 Food Safety for Retail
Course Content
- Legislation
- Food safety and hygiene hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
Level 3 Supervising Food Safety
This three day qualification is suitable for supervisors, owners, team leaders or managers responsible for food safety. 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.
Courses available in the following formats:
- Level 3 Award in Supervising Food Safety in Catering
- Level 3 Award in Food Safety Supervision for Manufacturing
- Level 3 Award in Food Safety Supervision for Retail
Course Content
- Legislation
- Supervisory management
- Temperature control (chilling, cooking)
- Cleaning
- Contamination control
- Applying and monitoring good hygiene practices
- Implementing good food safety procedures