As Covid-19 restrictions ease we are available again for Food Safety training, delivered on clients’ premises at a fraction of the cost of larger companies – often by the same trainer wearing a different logo 🙂
Please fill out the contact form on this page or call 0208 355 6834 with your requirements.
Before you get to the details, here’s what people are saying about the training:
“Really enjoyable day, thought it was going to be boring”
MN, October 2019 – Level 2
“3 days flew buy, have done many but would assume this guy is one of the leaders in this industry”
SP, September 2019 – Level 3
“Trainer made it easy to understand, very knowledgeable and helpful”
SG, September 2019 – Level 3
These are some of the companies we have delivered training to lately:
Gaucho, Cinnamon Club, Hix, Cafe Spice Nemaste, Caprice (The Ivy), City & Guilds, Morton’s, Nobu, Novikov and Cote, to name a few.
Courses range from the basic food safety certificate (level 1) to advanced food safety and hygiene for supervisors and managers (levels 3 and 4). We currently deliver courses in:
- Level 2 Award in Food Safety in Catering, Manufacturing or Retail
- Level 3 Award in Supervising Food Safety in Catering
- Level 4 Awards in Managing Food Safety
The Level 2 in Food Safety is ideal for all those requiring food hygiene training for industry. It is a one-day course designed to cover the minimum requirement for anyone involved in, or connected with, the handling of food and beverages.
- Introduction to food safety – our responsibility and the benefits of good standards
- The Law
- Food Contamination – hazards and controls
- Cross Contamination
- Food handlers and personal hygiene
- Principles of safe food storage
- Food premises and equipment
- Pest Control
A thirty question, multiple choice question paper concludes the course. Pass mark 12/20
Highfield Level 3 Awards in Food Safety for Supervisors
- CIEH Level 3 Award in Supervising Food Safety in Catering
- CIEH Level 3 Award in Food Safety Supervision for Manufacturing
- CIEH Level 3 Award in Food Safety Supervision for Retail
In line with the National Occupational Standards reflecting sector-specific needs, these qualifications provide a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls.
Who needs this qualification? Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Why is this training important? Anyone working in a supervisory position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
- Ability to implement and supervise a food safety management system
- Understand food safety procedures
- Understand the concept of food hazards and the risks associated with them
- Understand the terminology with respect to supervising food safety
- Understand the techniques involved in controlling and monitoring food safety
- Appreciate the risks linked to cross contamination
- Understand the role temperature has to play in the control of food safety
- Appreciate the importance of supervising high standards of cleanliness in food premises
Duration: Three-day programme
Assessment: Multiple choice examination
Ofqual Accredited: Yes
Prerequisite: Recommended understanding and knowledge of basic food hygiene – ideally the Highfield Level 2 Award in Food Safety taken within the last three years.
A forty-five question, multiple choice question paper concludes the course. Pass mark 27/45
Suggested progression: Highfield Level 4 Awards in Food Safety
For The Record
Your obligations / legal requirements:
- Produce food that will not harm or injure the consumer
- Use a hazard analysis (safe food) system.
- Maintain appropriate temperature controls
- Keep records
- Train staff in safe food handling practice
- Maintain high standards of hygiene, both personal and within food preparation areas
- Organise cleaning routines and provide resources to achieve an acceptable standard
- Control pest infestation
- Arrange appropriate storage and disposal systems for refuse and waste
Costs of Negligence:
- Death and ill health (civil action by injured parties)
- Prosecution for contraventions of the Food Safety Legislation.
(Maximum penalty is now set at £20,000 and may also incur a prison sentence)
- Loss of business, livelihood or employment
- Loss of professional and personal reputation