FOOD SAFETY TRAINING IN CATERING

OVERVIEW OF CATERING FOOD SAFETY AND HACCP TRAINING COURSES

Level 1 Award in Food Safety in Catering
Level 2 Award in Food Safety in Catering
Level 3 Award in Supervising Food Safety in Catering
Level 4 Award in Managing Food Safety in Catering
HACCP Level 2 for Catering
Level 3 Award in Supervising HACCP for Catering
Level 4 Award in Managing HACCP for Catering

NB: All of the following accredited training courses are accredited by either the CIEH, HABC or RSPH .

Level 1 Award in Food Safety in Catering

CateringThe Level 1 Award emphasises the importance of food safety within the catering, hospitality, and food service industry. The course is designed to provide food handlers with the practical, work-related knowledge they will need, if they are to comply with current food hygiene regulations.

The content of the course includes: an introduction to the causes of food poisoning, personal hygiene, cleaning methods, temperature control, storage and stock rotation, waste management, pest prevention and eradication.

After successfully achieving this qualification, candidates will be equipped with the necessary basic knowledge required to prepare and serve food that is safe for public consumption.

This course is absolutely essential for anyone commencing employment in a food service environment, including; chefs, cooks, kitchen assistants, waiting staff, café owners, pub landlords, take-away proprietors, care home staff.

Duration of course: 3 hours plus a 30 minute (multiple choice) examination. 

Level 2 Award in Food Safety in Catering (QCF)

The aim of this accredited qualification is to build upon the knowledge gained by those who successfully completed the Level 1 Award.

Course content includes: the identification of hazards and risks that may compromise the safety of food during its preparation, cooking and service. Emphasis is placed on the implementation and monitoring of hygiene standards amongst food handling staff, the hygiene standards and cleaning systems for food preparation and service areas, temperature control, storage and stock rotation, waste management, pest prevention and eradication.

Whilst the content of this course is designed principally for those who are already working as food handlers within the catering industry, it is also highly appropriate for those providing services to catering premises, including: pest control operatives, maintenance engineers, cleaners and laundry personnel, drivers of ambient and temperature controlled delivery vehicles, catering sales representatives.

It is an essential qualification for those employed to supervise or manage catering and food service staff.

After successfully achieving this qualification, candidates will be equipped with the necessary knowledge required to improve the food safety of catering businesses by: identifying potential hazards, implementing improvements, developing and maintaining a documented food safety system in accordance with the current food hygiene regulations.

This qualification has full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being widely recognized by environmental health practitioners, auditors and other enforcement officers.

Duration of course: 1 day 

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

The aim of this accredited qualification is to build upon the knowledge gained by those who have completed the Level 2 Award.

The course is intended principally for those who are already operating in, or aspiring to, a supervisory role within the catering and hospitality industry. The Level 3 Award is achieved by those who can demonstrate a wide knowledge of food safety legislation and effective supervision. They will also be able to take responsibility for the competency of the workforce and for identifying hazards, implementing and monitoring controls, and taking appropriate corrective action when necessary.

This qualification provides candidates with a range of food safety supervisory skills directly relevant to the catering and hospitality industry.

This qualification has full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being widely recognised by environmental health practitioners, auditors and other enforcement officers.

Duration of course: 3 days 

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

The catering environment is dynamic and ever changing, requiring a management style capable of dealing with many different situations. The sound theoretical knowledge gained by an individual successfully completing this course will enable them to achieve realistic and safe solutions in any catering environment, from choosing safe suppliers to the service of safe food.

Duration of course: 5 days 

HACCP Level 2 for Catering

The gaining of this qualification will enable individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. They will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

Duration of course: 1 day 

Level 3 Award in Supervising HACCP for Catering (QCF)

This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles’.

This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

It is recommended that candidates have completed the Level 3 Award in Food Safety, before attending this course.

Duration of course: 3 days 

Level 4 Award in Managing HACCP for Catering

The Level 4 HACCP qualification is aimed primarily at learners either at, or working towards, a management level in a catering business. Achievement of either of these qualifications will enable learners to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, and give learners the skills to evaluate HACCP plans critically.

It is highly recommended that individuals have already completed a Level 4 Award in Food Safety, or the equivalent, and/or a Level 3 HACCP qualification before attending this course.

This qualification is very useful for auditors, enforcers, trainers and other food safety professionals.This qualification covers the skills needed to assist in the implementation of a HACCP system, to evaluate HACCP plans critically and to understand the importance of having an effective HACCP system in place.

Duration of course: 5 days 

For more details, please contact a member of our training team.

 Office: 01233 822201

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