Food Hygiene Courses - Food safety Level 2 accredited course -£65/person

The best possible way to understand Food Safety is to book a Food Safety or Food Hygiene Course.

The Food Safety Act 1990 underlines the main responsibilities for all food businesses must ensure that: 

– they do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it

 – what they serve or sell is of the nature, substance or quality which consumers would expect,  the food is labelled, advertised and presented in a way that is not false or misleading

 – managers must read the law in detail and all members of staff have to be familiar and aware of their roles and responsibilities, this is why a Food Hygiene Course training is required

There are several reasons why you need to ensure that all of your employees, including chefs, assistants, servers, front of house staff and more, all have an in-depth understanding of food safety, and a food hygiene certificate to support it! An accredited Food Hygiene certificate ensures that the course subjects will be up to date and in line with the latest regulations and where re-qualification is require this is easily arranged. 

Food hazards and food poisoning subjects of the Food Hygiene Course

Food poisoning and ill-health from contaminated foods are one of the biggest concerns with regards to food preparation. Employees should know the three kinds of contamination, understand how food becomes contaminated in the first place, and how to prevent it.

Even a small amount of contamination can cause food poisoning and allergic reactions. Food poisoning and allergic reactions are so serious that they can result in fatalities, so ensuring that food is safe and hygienically prepared is imperative.

Our accredited Food Hygiene courses ensure that employees understand the hazards of food preparation and how to prevent food poisoning and allergic reactions from occurring.

Food Allergen Law including Natasha’s Law – new issue as of October 2021. Read full government guidance here.
This training is designed for employees who work in establishments (restaurants, take aways) where food is stored, prepped, or cooked and then sold to clients unwrapped. The course is interactive and includes food allergen identification, control, and communication. A test comprising a series of multiple choice questions is given at the end of the course. Those who pass will be given an accredited certificate and FSA recognised Award in Food Safety Allergen Control.