Name: Level 2 Food Safety - Catering Course
Price: 19.99 GBP
Availability: InStock

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			<h2><b>Overview</b></h2>		</div>
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							<p><span>By enroling in Kitchen Manager, you can kickstart your vibrant career and strengthen your profound knowledge. You can learn everything you need to know about the topic.</span></p><p><span>The Kitchen Manager course includes all of the most recent information to keep you abreast of the employment market and prepare you for your future. The curriculum for this excellent Kitchen Manager course includes modules at all skill levels, from beginner to expert. You will have the productivity necessary to succeed in your organisation once you have completed our Kitchen Manager Program.</span></p><p><span>So enrol in our Kitchen Manager course right away if you're keen to envision yourself in a rewarding career.</span></p>						</div>
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			<h2><b>Description</b>
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							<p><span>Enroling in this Kitchen Manager course can improve your Kitchen Manager perspective, regardless of your skill levels in the Kitchen Manager topics you want to master. If you're already a Kitchen Manager expert, this peek under the hood will provide you with suggestions for accelerating your learning, including advanced Kitchen Manager insights that will help you make the most of your time. This Kitchen Manager course will act as a guide for you if you've ever wished to excel at Kitchen Manager.</span></p>						</div>
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			<h2><b>Why Choose Us?</b></h2>		</div>
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							<ul><li><span>After successfully completing the Kitchen Manager Course, you will receive a </span><b>FREE PDF Certificate </b><span>as evidence of your newly acquired abilities.</span></li><li><span>Lifetime access to the whole collection of Kitchen Manager learning materials.</span></li><li><span>Online test with immediate results</span></li><li><span>Enroling in the course has no additional cost.</span></li><li><span>You can study and complete the Kitchen Manager course at your own pace.</span></li><li><span>Study for the Kitchen Manager course using any internet-connected device, such as a computer, tablet, or mobile device.</span></li></ul>						</div>
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			<h2><b>Who Is This Course For?</b></h2>		</div>
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							<p><span>This Kitchen Manager course is a great place to start if you're looking to start a new career in Kitchen Manager field. This training is for anyone interested in gaining in-demand Kitchen Manager proficiency to help launch a career or their business aptitude. </span></p>						</div>
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			<h2><b>Requirements</b></h2>		</div>
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							<p><span>The Kitchen Manager course requires no prior degree or experience. All you require is English proficiency, numeracy literacy and a gadget with stable internet connection. Learn and train for a prosperous career in the thriving and fast-growing industry of Kitchen Manager, without any fuss.</span></p>						</div>
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			<h2><b>Career Path</b></h2>		</div>
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							<p><span>This Kitchen Manager training will assist you develop your Kitchen Manager ability, establish a personal brand, and present a portfolio of relevant talents. It will help you articulate a  Kitchen Manager professional story and personalise your path to a new career. Furthermore, developing this Kitchen Manager skillset can lead to numerous opportunities for high-paying jobs in a variety of fields.</span></p>						</div>
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	<span>Course Curriculum</span>
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					<td colspan="4">Module 01: Introduction to Kitchen Manager</td>
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					<td>Introduction to Kitchen Manager</td>
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					<td><span><i></i> 00:15:00</span></td>
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					<td colspan="4">Module 02: Contamination and Poisoning Control</td>
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					<td>Contamination and Poisoning Control</td>
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					<td><span><i></i> 00:17:00</span></td>
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					<td colspan="4">Module 03: Food Safety Management</td>
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					<td>Food Safety Management</td>
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					<td><span><i></i> 00:17:00</span></td>
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					<td colspan="4">Module 04: Hygiene Maintenance</td>
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					<td>Hygiene Maintenance</td>
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					<td><span><i></i> 00:18:00</span></td>
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					<td colspan="4">Module 05: Kitchen Safety</td>
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					<td>Kitchen Safety</td>
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					<td><span><i></i> 00:14:00</span></td>
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					<td colspan="4">Module 06: Cost Control</td>
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					<td>Cost Control</td>
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					<td><span><i></i> 00:15:00</span></td>
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					<td colspan="4">Module 07: Menu Planning</td>
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					<td>Menu Planning</td>
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					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Module 08: Kitchen Supervision</td>
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					<td>Kitchen Supervision</td>
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					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Module 09: Purchasing and Inventory Management</td>
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					<td>Purchasing and Inventory Management</td>
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					<td><span><i></i> 00:14:00</span></td>
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					<td colspan="4">Module 10: Customer Management</td>
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					<td>Customer Management</td>
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					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Module 11: Staff Management</td>
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					<td>Staff Management</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
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NextGen Learning

Kitchen Manager Course

General Admission

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				<p><strong>Food Safety and Hygiene Level 3 Overview</strong></p><p>Level 3 Food Safety and Hygiene teaches you all you need to know about the subject in-depth so you may earn a professional certificate for free and use it as proof of your accomplishments in the workplace. This extensive course on food safety and hygiene at Level 3 is delivered by an instructor and is intended to give you a thorough grasp of the relevant industry and your main responsibilities within it.</p><p>In the highly competitive world of today, you need a certain set of talents to succeed in your line of work. During this comprehensive training program, you will improve your current knowledge and abilities while gaining the most in-demand skills to launch your career.</p><p>You may easily advance your profession and learn at your own speed with the help of the online training resources for this course.</p><h3><b>Why You Should Choose</b><b> Food Safety and Hygiene Level 3</b></h3><ul><li><span>Lifetime access to the course</span></li><li><span>No hidden fees or exam charges</span></li><li><span>CPD Accredited certification on successful completion</span></li><li><span>Full Tutor support on weekdays (Monday - Friday)</span></li><li><span>Efficient exam system, assessment and instant results</span></li><li><span>Download Printable PDF certificate immediately after completion</span></li><li><span>Obtain the original print copy of your certificate, dispatch the next working day for as little as £9.</span></li><li><span>Improve your chance of gaining professional skills and better earning potential.</span></li></ul><h3><b>Who is this Course for?</b></h3><p><b>Food Safety and Hygiene Level 3 </b><span>is CPD certified and IAO accredited. This makes it perfect for anyone trying to learn potential professional skills.</span></p><p><span>As there is no experience and qualification required for this course, it is available for all students from any academic backgrounds.</span></p><h3><b>Requirements</b></h3><p><span>Our</span><b> Food Safety and Hygiene Level 3</b><span> is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</span></p><h3><b>Career Path</b></h3><p><span>You will be ready to enter the relevant job market after completing this course. You will be able to gain necessary knowledge and skills required to succeed in this sector. All our Diplomas' are CPD and IAO accredited so you will be able to stand out in the crowd by adding our qualifications to your CV and Resume. </span></p>					</div>
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					<td colspan="4"> Module 01: Introduction to Food Safety</td>
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					<td>Introduction to Food Safety</td>
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					<td><span><i></i> 00:07:00</span></td>
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					<td colspan="4">Module 02: Roles and Responsibilities of a Food Supervisor and Policies</td>
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					<td>Roles and Responsibilities of a Food Supervisor and Policies</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 03: Laws and Legislation</td>
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					<td>Laws and Legislation</td>
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					<td><span><i></i> 00:08:00</span></td>
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					<td colspan="4">Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP</td>
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					<td>Introduction to Food Safety Management Systems (FSMS) and HACCP</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 05: Implementation and Tools of FSMS</td>
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					<td>Implementation and Tools of FSMS</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 06: Food Poisoning Causes</td>
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					<td>Food Poisoning Causes</td>
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					<td><span><i></i> 00:07:00</span></td>
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					<td colspan="4">Module 07: Detecting and Preventing Contamination</td>
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					<td>Detecting and Preventing Contamination</td>
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					<td><span><i></i> 00:07:00</span></td>
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					<td colspan="4">Module 08: Hazard Control</td>
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					<td>Hazard Control</td>
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					<td><span><i></i> 00:05:00</span></td>
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					<td colspan="4">Module 09: Food Poisoning in Detail and Illnesses</td>
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					<td>Food Poisoning in Detail and Illnesses</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 10: Food Toxins and their Prevention</td>
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					<td>Food Toxins and their Prevention</td>
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					<td><span><i></i> 00:07:00</span></td>
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					<td colspan="4">Module 11: Food Handling Risks and Practices</td>
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					<td>Food Handling Risks and Practices</td>
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					<td><span><i></i> 00:05:00</span></td>
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					<td colspan="4">Module 12: Temperature Control</td>
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					<td>Temperature Control</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 13: Recording Temperatures</td>
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					<td>Recording Temperatures</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
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					<td colspan="4">Module 14: Spoilt Food and its Prevention</td>
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					<td>Spoilt Food and its Prevention</td>
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					<td><span><i></i> 00:08:00</span></td>
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					<td colspan="4">Module 15: Design Aspects of Food Premises</td>
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					<td>Design Aspects of Food Premises</td>
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					<td><span><i></i> 00:07:00</span></td>
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					<td colspan="4">Module 16: Waste Disposal, Cleaning and Disinfection</td>
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					<td>Waste Disposal, Cleaning and Disinfection</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 17: Pest Management</td>
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					<td>Pest Management</td>
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					<td><span><i></i> 00:06:00</span></td>
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					<td colspan="4">Module 18: Training and Supervising Staff Effectively</td>
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					<td>Training and Supervising Staff Effectively</td>
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					<td><span><i></i> 00:05:00</span></td>
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iStudy UK

Food Safety

Certificate in Further Education & Training (Cert Ed)

Food & Hygiene

FA Level 1

Food Handling

Trainers Course

Food Safety and Hygiene Level 3

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                <b>Quality Guarantee:</b>
                <p>Promising training excellence, satisfaction gurantee</p>
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                <p>Accredited by </p>
                <p>CPD UK &amp; Quality License Scheme</p>
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                <p>Tutor Support </p>
                <p>Unlimited support via email, till you complete the course</p>
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                <b>Recognised Certification:</b>
                <p>Accepted by thousands of professional bodies </p>
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                <p>Start Anytime </p>
                <p>With 1 year access to the course materials</p>
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                <p>Online Learning </p>
                <p>Learn from anywhere, whenever you want  </p>
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<p>This course will enable you to ensure safe and hygienic food practices for you and your family. You will learn about food safety regulations, proper food storage and sanitation practices to prevent foodborne illnesses. You will be capable of maintaining a clean and safe environment in food establishments.</p>
<h2>This course at a glance</h2>
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<li>Accredited by CPD UK</li>
<li>Endorsed by Quality Licence Scheme</li>
<li>Understand methods to implement and monitor food safety management systems in the workplace to reduce risks of food hazards</li>
<li>Learn tactics to supervise and manage food safety standards for their staff effectively</li>
<li>Understand the fundamental guidelines of the Food Safety Act of 1990</li>
<li>Understand the pre-requisites of pest control, equipment to use to control pests and the cleaning and disinfection procedures</li>
<li>Learn types of food contamination and hazards and the methods to minimise risk in a food environment</li>
<li>Identify how food premises should be planned and what equipment should be tested</li>
<li>Understand the most common pests in food and what action to be taken if pests are found near the food preparation areas</li>
<li>In-depth knowledge of food hygiene best practices to ensure their business achieves excellent food safety and hygiene ratings</li>
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<h2>Why Food Hygiene and Safety Level 3 Course right for you?</h2>
<p>Food safety is an essential and constant concern for the public. This online Food Safety course strives to improve supervisor and manager knowledge within a food business.</p>
<p>This food hygiene and safety course are specially designed for senior-level roles such as supervisors and managers who work in the catering industry. You will be equipped with the essential skills and practical knowledge to maintain high food safety standards and hygiene in the workplace.</p>
<p>The aspiring catering professionals will be trained in food safety and hygiene principles with a clear understanding of the risks and hazards in preparing and serving food.</p>
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<h2>Food Hygiene and Safety Level 3 Course Details</h2>
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            Accredited by             
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CPD certificates are accepted by thousands of professional bodies and government regulators here in the UK and around the world. Many organisations look for employees with CPD requirements, which means, that by doing this course, you would be a potential candidate in your respective field.</p>
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The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.
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            Course Curriculum            
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<li>Prologue: The importance of food</li>
<li>Introduction</li>
<li>Prerequisites</li>
<li>Flow Diagrams</li>
<li>Hazard Analysis and Critical Control Points: and introduction</li>
<li>Principle 1: Identity Hazards and Controls</li>
<li>Principle 2: Identity Critical Control Points</li>
<li>Establish Critical Limits</li>
<li>Principle 4: Implement Monitoring of CCP's</li>
<li>Principle 5: Establish Corrective Actions</li>
<li>Principle 7: Documentation</li>
<li>Principle 6: Verification</li>
<li>The Supervisors Role in Food Safety</li>
<li>Food Safety Law</li>
<li>Course Summary and Revision</li>
<li>Thank you and GoodBye</li>
<li>Bonus Lecture</li>
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            Who should take this course?            
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<p>This course is ideal for anyone who is in the catering industry or who handles, serves, maintains, or supervises food safety standards in the hospitality sector. This course is also suitable for management roles who are responsible for training staff on food hygiene standards such as head chef, kitchen managers, food safety managers, catering managers and several others alike.</p>
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            Entry Requirements            
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<li>There are no academic entry requirements for this food hygiene and safety level 3 course, and it is open to students of all academic backgrounds.</li>
<li>However, you are required to have a laptop/desktop/tablet or smartphone and a good internet connection.</li>
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            Assessment Method            
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<p>This food hygiene and safety level 3 course assesses learners through multiple-choice questions (MCQs). Upon successful completion of the modules, learners must answer MCQs to complete the assessment procedure. Through the MCQs, it is measured how much a learner can grasp from each section. In the assessment pass mark is 60%.            </p></div>
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            Certification            
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<h4>Endorsed Certificate from Quality Licence Scheme</h4>
<p>
After successfully passing the MCQ exam you will be eligible to order the Endorsed Certificate by Quality Licence Scheme. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries. It will give you a competitive advantage in your career, making you stand out from all other applicants and employees. There is a Quality Licence Scheme endorsement fee to obtain an endorsed certificate which is Â£65.</p>
<h4>Certificate of Achievement from Lead Academy</h4>
<p>
After successfully passing the MCQ exam you will be eligible to order your certificate of achievement as proof of your new skill. The certificate of achievement is an official credential that confirms that you successfully finished a course with Lead Academy. Certificate can be obtained in PDF version at a cost of Â£12, and there is an additional fee to obtain a printed copy certificate which is Â£35.
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	<p></p><h2><b>FAQs</b></h2>

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										Is CPD a recognised qualification in the UK?									
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										<p>CPD is globally recognised by employers, professional organisations and academic intuitions, thus a certificate from CPD Certification Service creates value towards your professional goal and achievement. CPD-certified certificates are accepted by thousands of professional bodies and government regulators here in the UK and around the world. </p>
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										Are QLS courses recognised?									
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										<p>Although QLS courses are not subject to Ofqual regulation, they must adhere to an extremely high level that is set and regulated independently across the globe. A course that has been approved by the Quality Licence Scheme simply indicates that it has been examined and evaluated in terms of quality and fulfils the predetermined quality standards. </p>
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										When will I receive my certificate?									
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										<p>For CPD accredited PDF certificate it will take 24 hours, however for the hardcopy CPD certificate takes 5-7 business days and for the Quality License Scheme certificate it will take 7-9 business days. </p>
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										Can I pay by invoice?									
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										<p>Yes, you can pay via Invoice or Purchase Order, please contact us at info@lead-academy.org for invoice payment. </p>
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										Can I pay via instalment?									
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										<p>Yes, you can pay via instalments at checkout. </p>
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										How to take online classes from home?									
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										<p>Our platform provides easy and comfortable access for all learners; all you need is a stable internet connection and a device such as a laptop, desktop PC, tablet, or mobile phone. The learning site is accessible 24/7, allowing you to take the course at your own pace while relaxing in the privacy of your home or workplace. </p>
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										Does age matter in online learning?									
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										<p>No, there is no age limit for online learning. Online learning is accessible to people of all ages and requires no age-specific criteria to pursue a course of interest. As opposed to degrees pursued at university, online courses are designed to break the barriers of age limitation that aim to limit the learner's ability to learn new things, diversify their skills, and expand their horizons. </p>
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										When I will get the login details for my course?									
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										<p>After successfully purchasing the course, you will receive an email within 24 hours with the login details of your course. Kindly check your inbox, junk or spam folder, or you can contact our client success team via info@lead-academy.org </p>
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Lead Academy

Food Hygiene and Safety Level 3 Course Online

Did you know that, according to the Food Standards Agency, millions of people in the UK fall sick each year from foodborne illnesses?  This Food Hygiene and Safety Training for Catering Bundle Course equips you with the scientific knowledge to prevent these illnesses and ensure the safety of the food you serve.
Learning Outcomes:
Learn the scientific principles behind foodborne illness and contamination.
Implement effective food safety and hygiene practices at all stages of food handling.
Develop a comprehensive understanding of UK food safety regulations.
Master procedures for safe food storage, preparation, and service.
Confidently supervise food safety protocols within a catering environment.
Gain a broad understanding of food science and technology principles.
This Food Hygiene and Safety Training for Catering Bundle Consists of The Following Premium Courses:
⇒ Course 01: Level 2 Food Hygiene and Safety for Catering
⇒ Course 02: Level 3 in Supervising Food Safety & Hygiene
⇒ Course 03: Food Hygiene Level 3 Training
⇒ Course 04: Food Science
⇒ Course 05: Food Technology Course
This Food Hygiene and Safety Training for Catering bundle delves into the science of food safety. You'll explore the biological hazards like bacteria, viruses, and parasites that can cause foodborne illness. Learn how to prevent contamination through proper food handling techniques, temperature control, and effective cleaning and sanitation protocols. The course equips you with the knowledge to implement Hazard Analysis and Critical Control Points (HACCP) systems, a cornerstone of food safety management.
The Course Curriculum of This Food Hygiene and Safety Training for Catering Bundle:
⇒ Course 01: Level 2 Food Hygiene and Safety for Catering
Module 01: Introduction to Food Safety		
Module 02: Food Safety Management Systems (FSMS) and HACCP		
Module 03: Food Poisoning and Other Illnesses
Module 04: Contamination		
Module 05: Waste Disposal, Cleaning, and Disinfection		
Module 06: Pest Management		
Module 07: Personal Hygiene
=========>>>>> And 4 More Courses <<<<<=========
Deepen Your Expertise in Food Safety:
Progressing through the course, you'll gain a thorough understanding of food hygiene regulations in the UK. Explore the Food Safety relevant legislation, ensuring your catering business operates within legal requirements. The course also delves into food science and food technology, providing a strong foundation for understanding food spoilage, preservation methods, and the science behind safe food preparation.
Become a Food Safety Leader:
Food hygiene and safety training for catering is an invaluable asset for anyone working in the catering industry. Whether you're a chef, restaurant manager, or aspiring food entrepreneur, this course empowers you to safeguard public health and build customer confidence in your business.
Who Should Take This Course?
This Food Hygiene and Safety Training for Catering bundle course is perfect for:
Aspiring and existing catering professionals seeking career advancement.
Individuals looking to transition into the catering industry.
Restaurant and cafe owners who want to ensure the highest food safety standards.
Anyone interested in gaining a scientific understanding of food safety principles.
Career Paths:
Food Safety Officer (Salary Range: £20,000 - £35,000)
Environmental Health Officer (Salary Range: £25,000 - £40,000)
Quality Assurance Manager (Salary Range: £30,000 - £50,000)
Food Safety Consultant (Salary Range: £35,000 - £55,000)
Head Chef (Salary Range: £28,000 - £45,000)
Restaurant Manager (Salary Range: £30,000 - £50,000)
Certification of Digital Marketing - Facebook and Instagram Advertising (Masterclass) Bundle:
CPD QS Accredited PDF Certificate - Included (For The Title Course)
CPD QS Accredited Hard Copy Certificate - Not Included
Please Note:
The delivery charge inside the UK is FREE.
International delivery: £10 shipping cost.
International DHL express delivery: £50 shipping cost.
Requirements:
This course does not have academic entry requirements and is open to students of all backgrounds.
Enrol today and start your journey to becoming a food safety leader!

St. Paul's College

Health & Safety

Hygiene

This Food Hygiene and Safety Training for Catering bundle delves into the science of food safety. You'll explore the biological hazards like bacteria, viruses, and parasites that can cause foodborne illness. Learn how to prevent contamination through proper food handling techniques, temperature control, and effective cleaning and sanitation protocols.

Food Hygiene and Safety Training for Catering

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				</div>
			<h2><b>Course Description</b></h2>
<div>
<p><span>Get instant knowledge from this bite-sized How to Improve Your Food Hygiene Rating Part - 1 course. This course is very short and you can complete it within a very short time. In this How to Improve Your Food Hygiene Rating Part - 1 course you will get fundamental ideas of improving food hygiene, the key understanding of personal hygiene, contamination hazards and so on. Enrol in this course today and start your instant first step towards learning about the food hygiene rating scheme. Learn faster for instant implementation.</span></p>
</div>
<h2><b>Learning Outcome</b></h2>
<ul>
<li><span>Familiarise with the food hygiene rating scheme </span></li>
<li><span>Understand personal hygiene </span></li>
<li><span>Gain in-depth knowledge of the contamination hazards </span></li>
<li><span>Know how to control contamination hazards</span></li>
</ul>
<h2><b>How Much Do Food Safety Managers Earn?</b></h2>
<ul>
<li><span>Senior - £66,000 (Apprx.)</span></li>
<li><span>Average - £46,000 (Apprx.)</span></li>
<li><span>Starting - £29,000 (Apprx.)</span></li>
</ul>
<h2><b>Requirement</b></h2>
<p>Our <strong><span>How to Improve Your Food Hygiene Rating Part - 1 </span></strong>is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</p><table>				<tbody><tr>
					<td colspan="4">How to Improve Your Food Hygiene Rating Part - 1</td>
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					<td><i></i></td>
					<td>Module 01: The Food Hygiene Rating Scheme</td>
					<td> </td>
					<td><span><i></i> 00:52:00</span></td>
				</tr>
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					<td>Module 02: Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
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					<td><i></i></td>
					<td>Module 03: Contamination Hazards</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Module 04: How to Control Contamination Hazards</td>
					<td> </td>
					<td><span><i></i> 00:37:00</span></td>
				</tr>
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					<td colspan="4">Assignment</td>
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					<td><i></i></td>
					<td>Assignment - How to Improve Your Food Hygiene Rating Part - 1</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
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				</tbody></table>

Health & Hygiene

How to Improve Your Food Hygiene Rating Part - 1

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				</div>
			<h2><b>Course Description</b></h2>
<div>
<p><span>Get instant knowledge from this bite-sized How to Improve Your Food Hygiene Rating Part - 3 course. This course is very short and you can complete it within a very short time. In this How to Improve Your Food Hygiene Rating Part - 3 course you will get fundamental ideas of improving food hygiene, the key understanding of supervision of food safety and so on. Enrol in this course today and start your instant first step towards learning about pest management. Learn faster for instant implementation.</span></p>
</div>
<h2><b>Learning Outcome</b></h2>
<ul>
<li><span>Understand pest management </span></li>
<li><span>Gain in-depth knowledge of the design and construction of food premises and equipment </span></li>
<li><span>Deepen your understanding of supervision of food safety </span></li>
<li><span>Learn about food safety training for the staff</span></li>
</ul>
<h2><b>How Much Do Food Safety Managers Earn?</b></h2>
<ul>
<li><span>Senior - £66,000 (Apprx.)</span></li>
<li><span>Average - £46,000 (Apprx.)</span></li>
<li><span>Starting - £29,000 (Apprx.)</span></li>
</ul>
<h2><b>Requirement</b></h2>
<p>Our <strong><span>How to Improve Your Food Hygiene Rating Part - 3 </span></strong>is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</p><table>				<tbody><tr>
					<td colspan="4">How to Improve Your Food Hygiene Rating Part - 3</td>
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					<td>Pest Management</td>
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					<td><span><i></i> 00:26:00</span></td>
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					<td>Food Premises and Equipment: The Design and Construction</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
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					<td>Supervision of Food Safety</td>
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					<td><span><i></i> 00:34:00</span></td>
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					<td>Food Safety Training for the Staff</td>
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					<td><span><i></i> 00:15:00</span></td>
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					<td colspan="4">Assignment</td>
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					<td>Assignment - How to Improve Your Food Hygiene Rating Part - 3</td>
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					<td><span><i></i> 00:00:00</span></td>
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Catering Management

How to Improve Your Food Hygiene Rating Part - 3

<p>HACCP training courses are invaluable for ensuring a safe and healthy work environment. Experienced practitioners in this field know first-hand how important it is for all workers to be aware of potential workplace hazards and have the necessary skills to identify and mitigate them.</p><p><strong>5 Courses with 5 FREE PDF Certificates</strong></p><ul><li><strong>Course 01:</strong> Health &amp; Safety</li><li><strong>Course 02: </strong>Food Safety and Hygiene Demonstrated</li><li><strong>Course 03: </strong>Catering management</li><li><strong>Course 04: </strong>Food Hygiene Rating Improvement</li><li><strong>Course 05:</strong> Food Allergen Guidance</li></ul><p>Through this comprehensive training program, employees can learn about monitoring procedures, record-keeping systems, corrective actions, verification techniques and documentation that will equip them with the knowledge they need to protect the safety of everyone in their organization.</p><p>With the right HACCP training course, businesses can be confident that their staff are well-informed, adequately prepared and equipped to deal with any food production or handling risks.</p><p>So without further delay, enrol in the course now.</p><p><strong>Learning Outcome:</strong></p><ul><li>To deploy the system in any industry, become an expert in HACCP.</li><li>Effective in lowering food sector complaints about food safety.</li><li>How food businesses should implement Hazard Analysis and Critical Control Point (HACCP).</li><li>How can risks and Critical Control Points with critical limits be identified?</li><li>Documentation needed to set up and use the HACCP system.</li></ul><p><strong>Along with the HACCP Training courses, you also get:</strong></p><ul><li>Lifetime Access</li><li>Unlimited Retake Exam &amp; Tutor Support</li><li>Easy Accessibility to the Course Materials</li><li>100% Learning Satisfaction Guarantee</li></ul><p><strong>Course Curriculum</strong></p><p><strong>Module 01: </strong><strong>Introduction to HACCP and Legislation</strong></p><ul><li>Introduction</li><li>What is HACCP</li><li>Food Safety</li><li>Food Safety Hazard</li><li>Contamination</li><li>Cross-contamination</li><li>Food Poisoning</li><li>Food Borne Disease</li><li>Food Safety Management</li><li>Critical Control Point</li><li>Hazard Analysis &amp; Critical Control Point</li><li>Case Study England 2019</li></ul><p><strong>Module 02: </strong><strong>Food Safety Microbiological Hazards</strong></p><ul><li>Introduction</li><li>Top 10 Causes of Food Poisoning</li><li>Food Poisoning in the UK</li><li>Those most at Risk</li><li>Preventing the outbreak of Food Poisoning</li><li>Microbiological Hazard</li><li>Controlling Temperature &amp; Time</li><li>Low &amp; high-risk food</li><li>Cross-contamination</li><li>Common food poisoning bacteria</li><li>Food Spoilage</li><li>Food Poisoning Prevention</li><li>Prevention of Microbiological Contamination</li></ul><p><strong>Module 03: </strong><strong>Food Safety: Allergenic, Chemical &amp; Physical Hazards</strong></p><ul><li>Allergenic Contamination</li><li>Food Intolerance</li><li>Controlling Allergic Contamination</li><li>Anaphylactic Shock</li><li>Allergen Laws</li><li>Chemical Hazards</li><li>Controlling Chemical Contamination</li><li>Physical Hazards</li><li>Physical Contamination</li><li>Types of Physical Contamination</li><li>Controlling Physical Contamination</li></ul><p><strong>Module 04: </strong><strong>HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</strong></p><ul><li>Prerequisites</li><li>Examples of prerequisites</li><li>How to begin your HACCP</li><li>How to Create HACCP</li><li>The 5 preliminary steps</li></ul><p><strong>Module 5: </strong><strong>The Seven HACCP Principles Explained</strong></p><ul><li>Introduction</li><li>Principle 1- Conduct a Hazard Analysis</li><li>The Risk Matrix</li><li>PIGS</li><li>The Codex Decision Tree</li><li>Principle 2- Identify Critical Control Points</li><li>Principle 3- Establish Critical Limits</li><li>Principle 4- Establish Monitoring</li><li>Principle 5- Establish Corrective Actions</li><li>Principle 6- Establish Verification</li><li>Principle 7- Establish Documentation &amp; Records</li></ul><h2>
        
        <div>CPD</div>
    </h2>

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                                        60 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p><strong>This course is particularly ideal for- </strong></p><ul><li>Food handlers</li><li>Food production staff &amp; supervisors.</li><li>Food, logistics, distribution, trading, service sectors.</li><li>Food &amp; beverage owners</li><li>Food safety team members</li><li>Food science graduates</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>Learners seeking to enrol for the course should meet the following requirements;</strong></p><ul><li>Basic knowledge of English Language, which you have already</li><li>Be age 16 years or above</li><li>Basic Knowledge of Information &amp; Communication Technologies for studying online or digital platform</li><li>Stable Internet or Data connection in your learning devices</li></ul>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>After completing this course, you can explore trendy and in-demand jobs related to HACCP Training, such as-</strong></p><ul><li>Food Safety Consultant</li><li>Quality Officer with HACCP</li><li>Food Safety &amp; Quality Manager</li><li>Quality &amp; Food Safety Senior Technologist</li><li>Food Safety Auditor</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>CPD Accredited PDF Certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div><p><strong>6 CPD Accredited PDF Certificates for Free</strong></p></div>
        <h4>CPD Accredited Hard Copy Certificate</h4>
        <p>
            Hard copy certificate -
            £9.99
        </p>
            <div><p><strong>CPD Accredited Hard Copy Certificate for £9.99 each.</strong></p><p><br /><strong>Delivery Charge:</strong><br />Inside the UK: Free<br />Outside of the UK: £9.99</p></div>

                        </div>

Compliance Central

HACCP Training for Food Industry Professionals

<div>
	<h3><strong>Description:</strong></h3>
<p><span> A Food Safety Supervisor is responsible for monitoring the overall food safety of a business. If you are currently working in the food industry or want to be a part of food safety department, the course is designed for you.</span></p>
<p><span>The Food Safety Supervisor course includes in-depth knowledge of food hygiene and safety. The course teaches you the basics of food safety, the Food Safety Legislation, Microbiological Hazards, and the Contamination and Its Prevention. Next, you will learn about the Food Safety Management issues so that you can able to manage the food safety of an organisation. Finally, you will learn the role of a food supervisor.</span></p>
<p><span>The purpose of the course is to introduce you to the food safety legislation and standards that are mandatory to the food business.</span></p>
<h3><b>Assessment:</b></h3>
<ul>
<li><span>At the end of the course, you will be required to sit for an online MCQ test. Your test will be assessed automatically and immediately. You will instantly know whether you have been successful or not.</span></li>
<li><span>Before sitting for your final exam you will have the opportunity to test your proficiency with a mock exam.</span></li>
</ul>
<h3><b>Certification:</b></h3>
<ul>
<li><span>After completing and passing the course successfully, you will be able to obtain an Accredited Certificate of Achievement.</span></li>
<li><span>Certificates can be obtained either in hard copy at a cost of £39 or in PDF format at a cost of £24.</span></li>
</ul>
<h3><b>Who is this Course for?</b></h3>
<p><b>Food Safety Supervisor </b><span>is certified by CPD Qualifications Standards and CiQ accredited. This makes it perfect for anyone trying to learn potential professional skills.</span></p>
<p><span>As there is no experience and qualification required for this course, it is available for all students from any academic background.</span></p>
<h3><b>Requirements</b></h3>
<p><span>Our</span><b> Food Safety Supervisor</b><span> is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</span></p>
<h3><b>Career Path</b></h3>
<p><span>After completing this course you will be able to build up accurate knowledge and skills with proper confidence to enrich yourself and brighten up your career in the relevant job market.</span></p>
		</div><table width="100%">				<tbody><tr>
					<td colspan="4">Food Safety Supervision</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Supervisor</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Food Hygiene</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Food Safety and the Law</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Hazard Identification, Assessment, and Control</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
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					<td colspan="4">Hazard Analysis And Critical Control Point (HACCP)</td>
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					<td><i></i></td>
					<td>Bacteria and Microbiological Hazards</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
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					<td>Principles &amp; Pre-requisites for HACCP</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
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					<td>HACCP System Definitions</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
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					<td colspan="4">Supervisor and Worker Responsibilities</td>
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					<td>Worker Rights</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
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					<td>Supervisor and Worker Health and Safety Responsibilities</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
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					<td>Communicating Health and Safety Information</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
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					<td>Food Spoilage and Food Storage</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
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					<td><i></i></td>
					<td>Workplace Health and Safety Experience</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Employee Competency</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Accident Reporting and Investigating</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Food Hygiene and Safety</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Physical, Chemical and Allergenic Hazards</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Poisoning and Control Measures</td>
					<td> </td>
					<td><span><i></i> 00:23:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>HACCP and Food Premises Part-01</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>HACCP and Food Premises Part -02</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cleaning</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mock Exam - Food Safety Supervisor</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Final Exam - Food Safety Supervisor</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Certificate and Transcript</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Order Your Certificates and Transcripts</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
				</tbody></table>

John Academy

Site Safety Supervisor

Educational Supervisor

HACCP

Food Safety Supervisor

<p>Are you looking to expand your knowledge and skills in <strong>Pest Control, Cleaning, and HACCP</strong>? Look no further! Our 3-in-1 bundle course offers a comprehensive training program that covers all three areas, giving you the tools to <strong>effectively manage pest control and cleaning</strong>, as well as <strong> maintain compliance with HACCP regulations.</strong></p> <p>In this course, you'll learn the essential principles of pest control and cleaning, including identifying common pests and the most effective methods to eliminate them, as well as the importance of proper cleaning techniques to prevent infestations. You'll also gain a thorough understanding of HACCP and its role in food safety management, including how to implement a HACCP plan and maintain compliance with regulations.</p> <p><strong>With our 3-in-1 bundle course, you'll receive:</strong></p> <ul> <li>Comprehensive training in Pest Control, Cleaning, and HACCP</li><li>Step-by-step guidance on implementing effective pest control and cleaning practices</li><li>In-depth knowledge of HACCP regulations and how to maintain compliance</li><li>Practical tools and techniques to help you manage your pest control, cleaning, and food safety responsibilities with confidence</li></ul> <p>Don't miss this opportunity to enhance your skills and knowledge in Pest Control, Cleaning, and HACCP. Enroll in our 3-in-1 bundle course today and take the first step towards becoming a skilled and confident professional in these important areas.</p> <p><strong>Certificate</strong></p> <p>Get <strong>3 Free PDF Certificate </strong>upon Course Completion</p><p><strong>Course Curriculum</strong></p> <p><strong>Course 01: Pest Control</strong></p> <p>Module 01: Pest Control<br />Module 02: Practicing Eco-Friendly Pest Management<br />Module 03: Controlling Plant Pests<br />Module 04: Safe Handling of PPE</p> <p><strong>Course 02: Cleaning</strong></p> <p>Module 01: An Introduction to the Cleaning Job<br />Module 02: The Diversity of Cleaning Jobs<br />Module 03: Cleaning Equipment, Products and Clothing<br />Module 04: House Cleaning<br />Module 05: Food Kitchen and Commercial Kitchen Cleaning<br />Module 06: Bathrooms and Toilets<br />Module 07: Office Cleaning<br />Module 08: Cleaning External Surfaces and Areas<br />Module 09: Dealing with Non-Routine Waste<br />Module 10: Chemical Safety, Keyholding and Alarm Codes for Cleaners<br />Module 11: Starting a Cleaning Business and Planning for it<br />Module 12: Running the Business with Quality Service<br />Module 13: Customer Satisfaction<br />Module 14: Management of Staff<br />Module 15: Marketing, Advertising and Sales<br />Module 16: Expansion Management<br />Module 17: Business Insurance, Tax and Additional Equipment</p> <p><strong>Course 03: HACCP</strong></p> <p>Module 01: Introduction to HACCP and Legislation<br />Module 02: Food Safety Microbiological Hazards<br />Module 03: Food Safety: Allergenic, Chemical &amp; Physical Hazards<br />Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System<br />Module 05: The Seven HACCP Principles Explained</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        30 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Training Express

Pest Control, HACCP & Cleaning Course

<div> <div>     </div> <div>  <div> <div> <h3><strong>Highlights of the Course</strong></h3> <ul> <li><strong>Course Type: </strong>Self-paced online course</li> <li><strong>Duration:</strong> 1 Hour 15 Minutes</li> <li><strong>Tutor Support:</strong> Tutor support is included</li> <li><strong>Customer Support:</strong> 24/7 customer support is available</li> <li><strong>Quality Training:</strong> The course is designed by an industry expert</li> <li><strong>Recognised Credential:</strong> Recognised and Valuable Certification</li> <li><strong>Completion Certificate:</strong> Free Course Completion Certificate Included</li> <li><strong>Instalment:</strong> 3 Installment Plan on checkout</li> </ul> </div> </div> <div> <div> <hr /> <h3><strong>What you will learn from this course?</strong></h3> <ul> <li>Learn how to maintain food safety and hygiene within food catering sectors</li> <li>Understand the laws that the UK has in place to ensure the safety of food</li> <li>Identify and reduce the threats and risks at different stages of food handling</li> <li>Know how to prevent and manage contamination</li> <li>Identify the main causes of food poisoning and how to prevent it</li> <li>Know how to ensure proper food safety on the premises</li> <li>Master the art of implementing effective pest control</li> </ul> </div> </div> <hr /> <h3><strong>Level 2 Food Safety - Catering Course</strong></h3> <p><span>This course will help you gain the relevant skills and knowledge to maintain effective food hygiene and safety in the catering industry.  You will receive instruction from expert instructors with practical expertise who impart the most current knowledge and best practices.</span></p> <ul> <li>Adhere to the laws governing food safety</li> <li>Avoid and manage microorganisms from causing disease</li> <li>Mitigate the hazards and risks on the premises</li> <li>Stop the spread of diseases caused by food</li> <li>Control risks throughout the food handling process</li> <li>Implement efficient pest control techniques</li> <li>Techniques and methods to ensure clean premises</li> </ul> <p>This Level 2 Food Safety - Catering course is endorsed by the <strong>Quality Licence Scheme</strong> for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <p>This Level 2 Food Safety - Catering course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification.</p> <h3><strong>Who is this course for?</strong></h3> <ul> <li>Supervisors and managers who are in charge of planning, managing, or monitoring the health and safety processes in the catering food industry can take this course.</li> <li>This course is also open to anyone who works in a catering environment where food is prepared, cooked, or handled</li> <li>Chefs, kitchen assistants, teachers, care workers, baristas or nursery staff can also take this course to enhance their skills and knowledge of food safety practices</li> <li>This course is also open to business owners in the catering food sector who are considering developing appropriate food safety plans in the workplace</li> <li>This course will also aid beginners who have little to no prior expertise in food safety to increase their chances of getting recruited.</li> <li>This course is open to also everyone, regardless of profession, who wants to learn everything there is to know about food safety in the catering sphere.</li> </ul> <h3><strong>Entry Requirements</strong></h3> <p>This Food Safety course Level 2 has no academic prerequisites and is open to students from all academic disciplines. You will, however, need a laptop, desktop, tablet, or smartphone and a reliable internet connection.</p> <h3><strong>Assessment</strong></h3> <p><span>This </span><span>Food Safety Level 2 course</span><span> assesses learners through multiple-choice questions (MCQs). Upon successful completion of the modules, learners must answer MCQs to complete the assessment procedure. </span></p> <ul> <li><span>Through the MCQs, it is measured how much a learner can grasp from each section. </span></li> <li><span>In the assessment, the pass mark is 60%.</span></li> </ul> <h3><strong>Advance Your Career</strong></h3> <p>This Food hygiene certificate level 2 course will provide you with significant opportunities to enter the relevant job market and select your desired career path. Additionally, by showcasing these skills on your resume, you will be able to develop your career, face more competitors in your chosen sector, and increase your level of competition.</p> <p>If you are looking for <a href="https://studyplex.org/course/level-2-food-safety-manufacturing-training-course-online/">Level 2 Food Safety - Manufacturing Training</a>, enrol on our affordable and highly informative course, which will open your door towards a wide range of opportunities within your chosen sector.</p> </div> </div><div> <div> <h2> Recognised Accreditation </h2> <p>This course is accredited by continuing professional development (CPD). CPD UK is globally recognised by employers, professional organisations, and academic institutions, thus a certificate from CPD Certification Service creates value towards your professional goal and achievement.</p>  <p>The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p>  </div> <div> <div> <div> <h3>What is CPD?</h3> <p>Employers, professional organisations, and academic institutions all recognise CPD, therefore a credential from CPD Certification Service adds value to your professional goals and achievements.</p> <h4>Benefits of CPD</h4> <ul> <li>Improve your employment prospects </li> <li>Boost your job satisfaction </li> <li>Promotes career advancement </li> <li>Enhances your CV </li> <li>Provides you with a competitive edge in the job market </li> <li>Demonstrate your dedication </li> <li>Showcases your professional capabilities</li> </ul> </div> </div> <div> <div>  <h3>What is IPHM? </h3> <p>The IPHM is an Accreditation Board that provides Training Providers with international and global accreditation. The Practitioners of Holistic Medicine (IPHM) accreditation is a guarantee of quality and skill. </p> <h4>Benefits of IPHM </h4> <ul> <li>It will help you establish a positive reputation in your chosen field </li> <li>You can join a network and community of successful therapists that are dedicated to providing excellent care to their client </li> <li>You can flaunt this accreditation in your CV </li> <li>It is a worldwide recognised accreditation </li> </ul> </div> </div> <div> <div>  <h3>What is Quality Licence Scheme?</h3> <p>This course is endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <h4> Benefits of Quality License Scheme </h4> <ul> <li>Certificate is valuable</li> <li>Provides a competitive edge in your career</li> <li>It will make your CV stand out</li> </ul> </div> </div> </div> </div><div> <h3> <span>Course Curriculum</span> </h3> <div> <table> <tbody><tr> <td colspan="4">Module 1: Food Safety Legislation</td> </tr> <tr> <td colspan="4">Module 2: Hazards from Delivery to Service</td> </tr> <tr> <td colspan="4">Module 3: Risk Control (Prevention of Contamination)</td> </tr> <tr> <td colspan="4">Module 4: Pests, Premises and People</td> </tr> <tr> <td colspan="4">Obtain Your Certificate of Achievement</td> </tr> <tr> <td><i></i></td> <td> Order Your Certificate of Achievement </td> <td> </td> <td><span><i></i> 00:00:00</span></td> </tr> </tbody></table></div> </div>

Study Plex

Level 2 Food Safety - Catering Course

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"> </p><div data-hook="bgLayers" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><div data-mesh-id="comp-lmkln5ek1inlineContent-gridContainer" data-testid="mesh-container-content" fr-original-style="" style="box-sizing: border-box;"><div data-testid="richTextElement" fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));"><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">Attention: This course is delivered over 2&nbsp;<span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">full days.</span> If you&#39;re interested in the same course but delivered over 4 half-days <span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">(3pm to 6:30pm London time, consecutive half-days excluding weekend)</span>, please click&nbsp;</span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);"><a href="https://www.ask-sonia.com/training?layout=grid&cadpath=ask-sonia-limited%2Fofficial-brcgs-harpc-4-half-days" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;"><u fr-original-style="" style="box-sizing: border-box;">here</u></a></span><span style="color: rgb(184, 49, 47); box-sizing: border-box;" fr-original-style="color: rgb(184, 49, 47);">. Thank you.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This <span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">official BRCGS&nbsp;</span>hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act&#39;s (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">BRCGS Standards&#39; HARPC course is not a substitute for the Food and Drug Administration&#39;s (FDA) Preventive Controls course.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, you will:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Understand how the BRCGS Standard for Food Safety aligns with FSMA&rsquo;s Preventive Controls rule</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to review risk analysis principles</p></li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date &amp; time options before confirming your booking.</span></div></div></div></div>

 
Attention: This course is delivered over 2 full days. If you're interested in the same course but delivered over 4 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend), please click here. Thank you.
This official BRCGS hazard analysis and risk-based preventive controls (HARPC) course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act's (FSMA) Preventive Controls rule. The HARPC plan for any food manufacturing site is the core of their entire food safety program. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.
BRCGS Standards' HARPC course is not a substitute for the Food and Drug Administration's (FDA) Preventive Controls course.
This course is part of the BRCGS Professional recognition programme.
At the end of the course, you will: 
Understand how the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule
Be able to explain the BRCGS Standards and HARPC requirements for development and management of a food safety plan
Have learned how to adapt a BRCGS Standards food safety management system (FSMS) to meet Preventive Controls regulation
Be able to review common non-conformities related to HACCP and HARPC found in BRCGS Standards audits
Be able to review risk analysis principles
Note: This course is proposed as either 2x full days, or 4x half-days. Please carefully review the date & time options before confirming your booking.

Ask Sonia Limited

Official BRCGS Product Safety Management course: HARPC
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS HARPC (2 Days)

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This CPD accredited HACCP Refresher &amp; Update course is for those who already hold a Level 3 or Level 4 HACCP qualification and are looking to refresh their knowledge of the subject. This course will also include updates to the subject so that attendees can feel confident that they are aware of changes and industry thinking and challenges relating to HACCP.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical &amp; Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage &amp; distribution.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The qualification is also relevant to those owning/managing smaller food businesses to refresh underpinning knowledge to develop and maintain a &nbsp;Food Safety Management System.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">HACCP training is regarded by the Foods Standards Agency &amp; Codex Alimentarius International Food Standards as being essential to maintain good practice in the production of safe food.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course has been accredited by the CPD Accreditation Office for delivery, structure and content.</p>

This CPD accredited HACCP Refresher & Update course is for those who already hold a Level 3 or Level 4 HACCP qualification and are looking to refresh their knowledge of the subject. This course will also include updates to the subject so that attendees can feel confident that they are aware of changes and industry thinking and challenges relating to HACCP.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical & Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage & distribution.
The qualification is also relevant to those owning/managing smaller food businesses to refresh underpinning knowledge to develop and maintain a Food Safety Management System.
HACCP training is regarded by the Foods Standards Agency & Codex Alimentarius International Food Standards as being essential to maintain good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

CPD accredited HACCP Refresher & Update course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited HACCP & Refresher & Update (1 day)

Advance your expertise in food safety management with our FSSC 22000 v6 Lead Auditor course, certified by CQI and IRCA. This comprehensive program is designed for professionals aiming to conduct first, second, and third-party audits of Food Safety Management Systems (FSMS) against the FSSC 22000 v6 standard.
This course offers in-depth training on the principles and practices of auditing, providing you with the skills needed to lead audit teams and evaluate the conformance and effectiveness of FSMS within organizations. You will learn how to plan, execute, report, and follow up on audits in alignment with ISO 19011 guidelines and ISO/IEC 17021 standards.
Key Features of the Course:
Certified Expertise: Obtain a globally recognized CQI and IRCA certification, significantly boosting your professional credibility in the food safety sector.
Expert-Led Training: Benefit from the knowledge of seasoned instructors with extensive experience in food safety management and auditing, who provide practical insights and real-world applications.
Hands-On Learning: Participate in interactive exercises, case studies, and role-playing scenarios that replicate real audit situations, ensuring that you can apply your skills directly in your workplace.
Comprehensive Coverage: Gain a thorough understanding of the FSSC 22000 v6 standard, audit methodologies, risk management, and the process approach to food safety.
Career Advancement: Ideal for those aspiring to become lead auditors, food safety managers, or consultants, this course opens doors to new professional opportunities and recognition in the industry.
Upon successful completion of the course and examination, you will receive the prestigious CQI and IRCA certification, recognized globally as a mark of excellence in food safety auditing. This qualification will enable you to conduct audits for certification bodies and support organizations in achieving compliance and continual improvement in food safety management.
Enroll in our FSSC 22000 v6 Lead Auditor course today and take the next step in your journey to becoming a leader in food safety management.

QUALITY ACADEMY

Accredited Food Hygiene

Quality Auditor

Accredited Food Safety

Become an FSSC 22000 v6 Lead Auditor with our CQI and IRCA certified course. Gain the skills to lead food safety management audits and elevate your career. Enroll today!

FSSC 22000 v6 Lead Auditor (CQI and IRCA Certified)

<h2 style="color: var(--text-heading); box-sizing: border-box;" id="isPasted" fr-original-style="color: var(--text-heading);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span style="font-size: 24px; box-sizing: border-box;" fr-original-style="font-size: 24px;">This course at a glance</span></strong></h2><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><li style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Accredited by CPDQE</li><li id="isPasted" fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Understand the fundamentals of Food Safety Management Systems.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Lead effectively within an FSMS framework.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Master risk and operations management in food safety.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Conduct hazard analysis for preventive measures.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Monitor, control, and evaluate performance in FSMS.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Understand compliance and regulatory requirements.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(38, 99, 82) !important; box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Apply real-world knowledge through case studies.</span></li></ul><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><div data-id="4afcd14" data-element_type="widget" data-widget_type="text-editor.default" style="color: rgb(35, 35, 35); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(35, 35, 35);"><p style="color: rgb(38, 99, 82) !important; font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(38, 99, 82) !important;">The Food Safety Management System course is a meticulous program designed to equip professionals with the knowledge and skills necessary for maintaining safety and quality in food-related operations.</p><p style="color: rgb(38, 99, 82) !important; font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">Starting with an &ldquo;Introduction to Food Safety Management Systems,&rdquo; the course sets the foundational context for understanding FSMS. &ldquo;Leadership in FSMS&rdquo; then explores the pivotal role of effective leadership in implementing and maintaining food safety standards.</p><p style="color: rgb(38, 99, 82) !important; font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(38, 99, 82) !important;">With &ldquo;Risk Management in FSMS,&rdquo; you&rsquo;ll be primed to identify and mitigate risks that can compromise food safety. Following closely is &ldquo;Operations Management in FSMS,&rdquo; which delves into the day-to-day management activities essential for sustaining quality and safety in food operations.</p></div></div></div></div></div></div></div><h3 style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="font-size: 24px; box-sizing: border-box;" fr-original-style="font-size: 24px;">Accredited by</span></h3><p style="color: rgb(15, 21, 26); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(15, 21, 26);">This course is <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">CPDQE&nbsp;</strong>accredited, which serves as an impactful mechanism for skill enhancement.&nbsp;</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Continuing Professional Development (CPD) stands as a crucial, widely acknowledged method that aids individuals, organisations, and entire industries in staying current with their skills and knowledge.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">CPD not only facilitates the elevation of global standards and benchmarks, aligning with the growing forces of globalisation and consumer expectations but also transforms learning into a deliberate and proactive process. It motivates professionals to uphold a consistently high level of performance and demonstrates their unwavering commitment to a specific job role or profession.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span style="font-size: 24px; box-sizing: border-box;" fr-original-style="font-size: 24px;">Course Curriculum</span></strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 1: Introduction to Food Safety Management Systems (FSMS)</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 2: Leadership in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 3: Risk Management in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 4: Operations Management in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 5: Hazard Analysis in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 6: Monitoring and Control in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 7: Performance Evaluation in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 8: Continual Improvement in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 9: Compliance and Regulatory Requirements in FSMS</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 10: Case Studies and Real-world Applications</strong></li></ul>

LearnDrive UK

Elevate your expertise in Food Safety Management Systems (FSMS) with this comprehensive course. From leadership principles to risk management and compliance, grasp the facets of FSMS to ensure quality and safety in food operations.























Food Safety Management System

<div data-product-details="" style="color: rgb(77, 77, 77); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 77);"><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 77);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Fully Approved Course -&nbsp;</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;CPD and RoSPA Approved</strong></p><ul style="color: rgb(77, 77, 77); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);"><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">100% online training, 260 minutes course&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Same Day Certificate</li><li fr-original-style="" style="box-sizing: border-box;">Stop &amp; start at anytime</li><li fr-original-style="" style="box-sizing: border-box;">No time limit&nbsp;</li></ul></ul><h2 style="color: rgb(48, 101, 107); box-sizing: border-box;" fr-original-style=" color: rgb(48, 101, 107);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"></strong></h2><h2 style="color: rgb(48, 101, 107); box-sizing: border-box;" fr-original-style=" color: rgb(48, 101, 107);">Course Description</h2><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">This course is designed for managers and supervisors to help them understand their essential day-to-day responsibilities. When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.&nbsp;</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">There&#39;s a wide range of topics because maintaining food safety and food hygiene is vital if you&#39;re to reduce the risk of food poisoning.</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.</p><h2 style="color: rgb(48, 101, 107); box-sizing: border-box;" fr-original-style=" color: rgb(48, 101, 107);">Course Modules&nbsp;</h2><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Food Safety Legislation</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Hazards from Delivery to Service</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Risk Control (Prevention of Contamination)</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Pests, Premises and People</p><h2 style="color: rgb(48, 101, 107); box-sizing: border-box;" fr-original-style=" color: rgb(48, 101, 107);">Target Audience</h2><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards.</strong></p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.</p><h2 style="color: rgb(48, 101, 107); box-sizing: border-box;" fr-original-style=" color: rgb(48, 101, 107);">Advantages</h2><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice.</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">The course is approved by leading industry&nbsp;CPD Service in London and RoSPA. Dirextra is member of CPD Service.</p><p style="color: rgb(77, 77, 77); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);">Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.</p></div><div data-product-description="" style="color: rgb(77, 77, 77); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 77);"><br fr-original-style="" style="box-sizing: border-box;"></div>

Fully Approved Course -  CPD and RoSPA Approved
100% online training, 260 minutes course
Same Day Certificate
Stop & start at anytime
No time limit

Course Description
This course is designed for managers and supervisors to help them understand their essential day-to-day responsibilities. When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically. 
This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.
There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to reduce the risk of food poisoning.
The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
Course Modules 
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
Target Audience
This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards.
It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.
Advantages
Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice.
The course is approved by leading industry CPD Service in London and RoSPA. Dirextra is member of CPD Service.
Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.

​​​​Dirextra Ltd

Supervising Food Safety Level 3 Online Course - Same Day Certificate - CPD and RoSPA Approved

<p fr-original-style="" style="font-size: 16px; color: var(--text); box-sizing: border-box;">This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities.
 When a candidate passes this course, they will receive a certificate which demonstrates that they
 can supervise and train staff to handle food safely and hygienically.</p><p fr-original-style="" style="font-size: 16px; color: var(--text); box-sizing: border-box;">&nbsp;This is a comprehensive course which starts with basic definitions of key words, then follows a
 logical path through other topics including the types of food hazards, personal hygiene, pest control,
 legislation, enforcement, and the design and cleaning of food premises and equipment.</p><p fr-original-style="" style="font-size: 16px; color: var(--text); box-sizing: border-box;">&nbsp;It also
 discusses how to implement a successful food safety management system.
 There&#39;s a wide range of topics because maintaining food safety and food hygiene is vital if you&#39;re to
 reduce the risk of food poisoning.&nbsp;</p><p fr-original-style="" style="font-size: 16px; color: var(--text); box-sizing: border-box;">The correct Food Safety Management System, professionally run,
 protects your customers, your staff, and the reputation of your company.
</p>

BAB Business Group

This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities.
When a candidate passes this course, they will receive a certificate which demonstrates that they
can supervise and train staff to handle food safely and hygienically.
This is a comprehensive course which starts with basic definitions of key words, then follows a
logical path through other topics including the types of food hazards, personal hygiene, pest control,
legislation, enforcement, and the design and cleaning of food premises and equipment. It also
discusses how to implement a successful food safety management system.
There's a wide range of topics because maintaining food safety and food hygiene is vital if you're to
reduce the risk of food poisoning. The correct Food Safety Management System, professionally run,
protects your customers, your staff, and the reputation of your company.

Supervising Food Safety - Level 3-CPD, IIRSM, Gatehouse Awards & Institute of Hospitality Approved

<h2 style="color: rgb(80, 89, 108); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(80, 89, 108);">To provide the knowledge and skills required to perform an internal audit of part of a Food safety management system based on ISO 22000 and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.</h2><div style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><br fr-original-style="" style="box-sizing: border-box;"></div><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><small fr-original-style="" style="box-sizing: border-box;">Instructor:&nbsp;<span style="color: var(--themeColor); box-sizing: border-box;" fr-original-style=" color: var(--themeColor);">Dr Bruce</span></small></p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><small fr-original-style="" style="box-sizing: border-box;">Language:&nbsp;<span style="color: var(--themeColor); box-sizing: border-box;" fr-original-style=" color: var(--themeColor);">English</span></small></p><div style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><div data-type="ONE_TIME" fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="font-size: var(--font-size); box-sizing: border-box;"><small fr-original-style="" style="box-sizing: border-box;">Validity Period:&nbsp;<span style="color: var(--themeColor); box-sizing: border-box;" fr-original-style=" color: var(--themeColor);">180 days</span></small></p></div></div><div style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(80, 89, 108);">Course Objective</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Traibcert online internal auditor training course trains you on the principles on audit in accordance with the ISO 22000:2018 and ISO 19011:2018 guideline to improve individuals&#39; skills and knowledge towards the standards to meet the requirements and best practices in industry.</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">This course is designed for production as well service sector professionals in Top Management, Food safety Team Leader, Department heads, Technicians/Supervisor and aspirants looking for a role in food safety.</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Ideally suited for group training in any organisation to develop the food safety culture.</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">The course duration is 16 hrs with 40 min final assessment to get the certificate</p><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Who can attend the Course</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">The course is designed to suit all who are interested to play a significant role in the Food safety management system of the organization and for those who are responsible for internal management system audits including department managers, supervisors, Food safety representatives, Food safety team leaders, engineers and administrative staff that have a focus on business improvement, performance and profitability.</p><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Prerequisite</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">This course is for beginners and for group training in organisation to develop the Food safety culture and no prior knowledge is needed to take the course.</p><ul style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><li fr-original-style="" style="box-sizing: border-box;">A basic knowledge of the concepts of Food safety management and the relationship</li><li fr-original-style="" style="box-sizing: border-box;">Understand Food safety management terms and definitions, used by the ISO 22000 series of standards</li><li fr-original-style="" style="box-sizing: border-box;">An understanding of the requirements of ISO 22000, which may be gained during the work experience in similar field.</li></ul><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Course Duration</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">The course duration is approximately 16 hrs.</strong></p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Final Assessment - 40 mins</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Materials provided during the progress of the course (video lectures, all-inclusive learning articles and exploratory activities) are the essential ingredients absolutely compulsory to efficaciously achieve the certification Assessment.</p><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">Key Session</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">This course covers the following topics along with a 10 min exercise at the conclusion of each session</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">&nbsp;</p><table style="color: rgb(80, 89, 108); border: none; border-collapse: collapse; empty-cells: show; max-width: 100%; box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><thead fr-original-style="" style="box-sizing: border-box;"><tr fr-original-style="" style="box-sizing: border-box;"><th style="color: rgb(135, 140, 145); box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); background: rgb(236, 236, 236);" fr-original-style=" color: rgb(135, 140, 145);">TOPIC</th><th style="color: rgb(135, 140, 145); box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); background: rgb(236, 236, 236);" fr-original-style=" color: rgb(135, 140, 145);">DURATION</th></tr></thead><tbody style="color: rgb(57, 63, 65); box-sizing: border-box;" fr-original-style=" color: rgb(57, 63, 65);"><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 1 - Introduction about ISO 22000:2018 and process approach</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">106 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 2 - Food safety Management System Principles &amp; HLS</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">77 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 3 - Context of the Organization</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">69 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 4 - Leadership principles</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">49 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 5 - Planning</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">55 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 6 - Support Process</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">97 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 7 - Operation</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">150 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 8 - Performance evaluation</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">97 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 9 - Improvement</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">57 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 10 - Internal Audit Introduction</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">27 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 11 - Planning and preparation for and audit</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">24 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 12 - Performing an audit</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">81 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 13 - Audit reporting and NCR writing tips</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">54 min</td></tr><tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Final assessment</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">40 min</td></tr></tbody></table><p fr-original-style="" style="font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p></div><h3 style="color: rgb(80, 89, 108); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(80, 89, 108);">How to Use</h3><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(80, 89, 108);"><br fr-original-style="" style="box-sizing: border-box;">After successful purchase, this item would be added to your courses.</p><p style="color: rgb(80, 89, 108); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);">You can access your courses in the following ways :</p><ul style="color: rgb(80, 89, 108); box-sizing: border-box;" fr-original-style=" color: rgb(80, 89, 108);"><li fr-original-style="" style="box-sizing: border-box;">From Computer, you can access your&nbsp;<a href="https://academy.traibcert.org.uk/s/mycourses" style="color: var(--themeColor); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: var(--themeColor);">courses</a>&nbsp;after successful login</li><li fr-original-style="" style="box-sizing: border-box;">For other devices, you can access your library using this web app through browser of your device.</li></ul><div fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></strong></div><div fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Please allow for 48h for the course provider to send you the instructions on how to access the course.</strong></div>

Traibcert Ltd- Iso 9001 Certification In Middlesex, Uk

Internal Auditing

To provide the knowledge and skills required to perform an internal audit of part of a Food safety management system based on ISO 22000 and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.

ISO 22000:2018 - Internal Auditor Course

This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There's a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

TNA Training & Safety Consultants

Supervising Food Safety - Level 3

<div data-id="ca4df96" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="719d96d" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="3aa5de1" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="371c9cb" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="7594630" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="463097c" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="825f9c1" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="1e3f157" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="16ad87a" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="23d2e36" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="af98e28" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="6b2b6aa" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="3f9c122" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="42e3282" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="67e7e42" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="1e8e1db" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="0336810" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="df8870e" data-element_type="widget" data-widget_type="heading.default" id="isPasted" fr-original-style="" style="box-sizing: border-box;"><div data-id="c87319d" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="f904567" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="7ff77a3" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><section data-id="3f192a7" data-element_type="section" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="0423516" data-element_type="column" fr-original-style="" style="box-sizing: border-box;"><div data-id="ad313c5" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="d718905" data-element_type="widget" data-widget_type="heading.default" style="color: rgb(43, 43, 43); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(43, 43, 43);"><section data-id="d983e77" data-element_type="section" style="color: rgb(43, 43, 43); box-sizing: border-box;" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="52662ab" data-element_type="column" fr-original-style="" style="box-sizing: border-box;"><div data-id="591a989" data-element_type="widget" data-widget_type="text-editor.default" style="color: var( --e-global-color-text ); box-sizing: border-box;" fr-original-style=" color: var( --e-global-color-text );"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There&rsquo;s a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Approved by the Institute of Hospitality, IIRSM, Gatehouse Awards &amp; CPD &ndash; Duration 260 mins* &ndash; &pound;125.00</strong></p></div></div></section></div></div></div></section></div></div></div></div></div></div></div></div><section data-id="e594b46" data-element_type="section" style="color: rgb(43, 43, 43); box-sizing: border-box;" fr-original-style=" color: rgb(43, 43, 43);"><br fr-original-style="" style="box-sizing: border-box;"></section></div><section data-id="7902faa" data-element_type="section" style="color: rgb(43, 43, 43); box-sizing: border-box;" fr-original-style=" color: rgb(43, 43, 43);"><div data-id="9d9a855" data-element_type="column" fr-original-style="" style="box-sizing: border-box;"><div data-id="3bad6a1" data-element_type="widget" data-widget_type="text-editor.default" style="color: var( --e-global-color-text ); box-sizing: border-box;" fr-original-style=" color: var( --e-global-color-text );"><br fr-original-style="" style="box-sizing: border-box;"></div></div></section></div></div></div></div></div></div></div></div></div></div></div></div><div style="color: rgb(255, 255, 255); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(255, 255, 255);"><h1 style="color: var(--nv-text-color) !important; box-sizing: border-box;" fr-original-style=" color: var(--nv-text-color) !important;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Health and Safety Training</span></h1><div fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><img src="https://images.cademy.co.uk/be568c43-a268-45c7-8fca-c3c11d4612c0/9d7b1117-cac5-4ab9-b4fc-0eed51cc2f9d/original.jpeg" style="width: 698px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: pointer; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 698px; display: block; vertical-align: top; margin: 5px auto; text-align: center;" fr-original-class="fr-draggable"></span></div></div><p style="color: rgb(122, 122, 122); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(122, 122, 122);">You would think that one-on-one training would cost a fortune and be time-consuming to organise. Well, it isn&rsquo;t! Our one-on-one tutor led interactive online training goes at precisely the pace required by each individual. It provides an opportunity to go over the learning content as often as required so every employee gets the optimum learning experience that&rsquo;ll be retained and applied to keep your business safe and compliant.</p><p style="color: rgb(122, 122, 122); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(122, 122, 122);">At a fraction of the cost and fraction of management time than you&rsquo;d expect, this health &amp; safety online training has the added bonus of a minimal loss of productivity because it&rsquo;s really efficient and flexible.</p><p style="color: rgb(122, 122, 122); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(122, 122, 122);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Please note that listed course prices do not include VAT.</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">*The course duration is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions.</strong></p><div data-element-type="html" data-anchor="abr" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo7" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="adhd" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="apl" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo8" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="asb1" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="asb2" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="dse2" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="fir1" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="fir2" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="leg" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="bhs" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="cdm" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="cos" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="cov" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="cys" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="dwm" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="dse1" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="daa" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="ele" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="fia" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="wfa" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="fir3" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="fir4" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo9" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="lon" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="ira" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="hce" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo1" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo2" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo3" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo4" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo5" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="foo6" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="lps" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="loc" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="man" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="noa" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" 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data-element-type="html" data-anchor="wcs" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="wos" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="psi" fr-original-style="" style="box-sizing: border-box;"><div data-element-type="html" data-anchor="whs" fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Our IIRSM/CPD/IATP/Gatehouse Awards/IATP/IFE/Laser Awards/ETA Awards/Institute of Hospitality approved are owned by VideoTile Learning Ltd and distributed under licence.</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><div 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Wimbledon Training Services

This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There’s a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

<div style="color: rgb(102, 102, 102); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(102, 102, 102);"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Food safety is essential for all, and it cannot be ensured until all food handlers in any step of food chain are not aware of food safety requirements. The foundation course is designed for basic knowledge of a food safety management system based on ISO 22000:2018 for all types of learners working in any type of food related establishment. This course gives knowledge on background of ISO 22000, Principles of FSMS, and discuss the requirements of each clause in general. Attendees of this course will be having complete knowledge of ISO 22000 which will, of course, help the organization to improve their food safety management system with contribution of each employee. We have developed this course in simple English to make understanding easy and consistent for all. This course will help to fulfill requirements of certification body.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Who should attend this?</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course is highly recommended to be attended by each employee including Top Management, Managers, Supervisors and workers of a food related establishment who is concerned about Food Safety Management system and implementing ISO 22000:2018.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Certificate Validity:</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Life time</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Language of Course:</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">English</p></div><div style="color: rgb(102, 102, 102); box-sizing: border-box;" fr-original-style=" color: rgb(102, 102, 102);"><ul fr-original-style="" style="box-sizing: border-box;"><li data-id="fsms-foundation-34" data-section-id="34" fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p></li></ul></div>

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