Food Safety

Discover our comprehensive Food Hygiene courses, covering levels 1, 2, 3, and HACCP level 2. These courses offer essential knowledge on food preparation, cross-contamination prevention, allergen management, and personal hygiene practices. Upon successful completion, you'll receive a printable Food Hygiene certificate, validating your expertise in maintaining food safety standards.

Our food safety courses.

Food Allergy Awareness Training

CPD
£20.00
This Food Allergy Awareness Course is part of our Food Hygiene bundle, helping you to work towards compliance with legislation. This training is essential for those producing, selling, or handling food. One in three people with known allergies have reported having an allergic reaction in a restaurant. So, all staff should understand the importance of the 14 major allergens, the dangers of them and how to avoid cross contamination.  
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Food Safety & Hygiene Training – Level 1

CPD
£18.00
This online training course is essential for anyone that works with food, whether it is where it is made, sold, or served. Learners will find out more about food hygiene and how to handle food safely. With more than 1 million cases of food poisoning each year, this Level 1 Food Hygiene training will provide an introduction to food safety, explain more about personal hygiene, cleaning and the storage, temperature, and time that food can be stored.
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Food Safety & Hygiene Training – Level 2

CPD
£20.00
This Level 2 online training course is aimed at anyone that regularly handles food - whether its during production, preparation, or sale. This course will build on the information provided in the Level 1 training to provide users with a more in depth understanding of the topics covered. For those who are required to consistently handle food, they will learn about the procedures and policies that need to be put in place to ensure safety & hygiene practice's. They will also learn more about the legislation surrounding food safety.
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Food Safety & Hygiene Training – Level 3

CPD, iirsm, RoSPA
£60.00
This online training course is aimed at those who work with food and are in a managerial/supervisor role or are an employer/business owner. This training matched the CIEH syllabus and meets UK/EU legal requirements. This Level 3 Food Hygiene training will include the content from both the Level 1 and Level 2 training and build on them to give learners an understanding of the additional information needed in their roles. Learn about the
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HACCP – Level 2 Training

CPD
£20.00
Any organisation that produces, handles, sells, or distributes consumable products in the UK are legally required to implement HACCP as a food safety management system. This course teaches the user how to put HACCP principles into practice. HACCP, which is an internationally recognised system in the food industry, ensures that all businesses involved in the production and sale of food make sure that it is safe for consumption. This is an essential training course for all employees in the food industry.
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Your Food Safety Legal obligations

Employers in the UK have legal obligations regarding food safety to ensure the protection of consumers and compliance with regulations. Some key legal obligations include:

1. Compliance with Food Safety Legislation: Employers must comply with relevant food safety legislation, including the Food Safety Act 1990 and associated regulations such as the Food Hygiene Regulations 2006. These regulations set out requirements for food safety management, hygiene practices, and the handling of food.

2. Food Safety Management Systems: Employers are required to implement a food safety management system, such as Hazard Analysis and Critical Control Points (HACCP), to identify and control hazards that may pose a risk to food safety. This involves conducting hazard analysis, implementing control measures, and monitoring and reviewing procedures to ensure compliance.

3. Training and Supervision: Employers must ensure that employees who handle food receive adequate training and supervision to maintain food safety standards. This includes training on food hygiene principles, safe food handling practices, and the prevention of cross-contamination.

4. Hygiene Practices: Employers are responsible for maintaining hygienic conditions in food preparation areas, including facilities, equipment, and personal hygiene practices. This includes regular cleaning and sanitizing of surfaces, proper storage of food, and the use of appropriate protective clothing and handwashing facilities.

5. Allergen Management: Employers must take measures to prevent cross-contamination and accurately label food products containing allergens to protect consumers with food allergies. This includes providing staff training on allergen awareness and implementing procedures to ensure the safe handling and preparation of allergen-containing foods.

6. Record Keeping: Employers may be required to maintain records of food safety practices, including temperature monitoring, cleaning schedules, and staff training records, to demonstrate compliance with regulations and facilitate traceability in the event of a food safety incident.

By fulfilling these legal obligations, employers contribute to the prevention of foodborne illness and protect the health and safety of consumers.

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