HOW WE CAN HELP YOUR BUSINESS
Start a FREE trial of our online e-learning food hygiene courses
When you engage CaterSafe to deliver your Food Safety training you don’t necessarily have to close your business – we can come to you and fit training around your service times. We will identify specific training needs by observing staff whilst they are working.
Chartered Institute of Enviromental Health (CIEH) and Highfield Awarding Body for Compliance (HABC) courses are available, as well as our own bespoke CaterSafe non-accredited courses.
For more details, please contact a member of our training team.
Office: 01233 822 201
Mobile: 07513 022 881
FOOD HYGIENE TRAINING COURSES
CaterSafe can deliver a range of on-site and off-site courses by professional trainers, ensuring that you and your staff comply with the law and develop skills and knowledge to enhance your business.
INDUCTION TRAINING
Staff members who handle food must receive written or verbal instructions in the essentials of food safety before commencing work. This should include personal hygiene, temperature control, cleaning procedures and pest awareness. This training can be carried out on site by CaterSafe as part of an employees’ induction.
FORMAL LEVEL 1 TRAINING
Food Safety Awareness; a more detailed knowledge about food safety, aimed at food handlers involved with on-site support and front-of-house activities but not directly involved in the preparation of open foods (e.g. waiting staff, counter staff, cellar men, bar staff, retail staff etc.)
FORMAL LEVEL 2 TRAINING
Designed to impart detailed knowledge to food handlers who prepare and handle open food (e.g. chefs, cooks, kitchen assistants). This knowledge will include how to avoid cross contamination, safe storage, cooking, reheating, hot holding, and cleaning.
FORMAL LEVEL 3 AND 4 TRAINING
It is also regarded as good practice if managers, head chefs and food business owners take further, more advanced training which covers food safety and management systems in greater detail. The Food Hygiene Regulations introduced in 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.
Formal level 3 and level 4 training is aimed at team leaders, supervisors and junior managers in medium to large businesses and covers legislation, supervisory management, temperature control (chilling, cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures and contributing to the safety training of others.
FOOD SAFETY TRAINING IN CATERING
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
LEVEL 2 AWARD IN FOOD SAFETY FOR LOGISTICS
The CIEH Level 2 Award in Food Safety for Logistics will be of value and extremely relevant to anyone working in a logistics business where food is stored, transported and delivered. This qualification underlines and emphasises the importance of food safety within the context of logistics and highlights the vital role that those individuals which store, transport and deliver food play in ensuring food safety. This accredited level 2 qualification will provide candidates with an understanding of how to identify and control food safety hazards throughout the supply chain activities of storage, transport and distribution.
MANUFACTURING FOOD SAFETY AND HACCP TRAINING
This qualification focuses on the importance of food safety in the processing and manufacturing industry. It is suitable for those engaged in both high and low-risk food production. Before commencing employment in a food processing or manufacturing environment, staff must be trained to identify the particular hazards associated with bulk food production, and the control systems used to prevent food contamination. The content of the course includes: an introduction to the causes of food poisoning (with an emphasis on the unique hazards and controls associated with food processing and manufacturing), personal hygiene, cleaning methods, temperature control, storage and stock rotation, waste management, pest prevention and eradication.
FOOD SAFETY TRAINING FOR RETAIL
Level 2 Award in Food Safety for Retail
Level 3 Award in Food Safety Supervision for Retail
