Name: ISO 22000:2018 (FSMS) Foundation Training Course
Price: 28 GBP
Availability: InStock

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			<h2><span><b>Overview </b></span></h2>		</div>
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				<p><span>Effective food and beverage management is one of the key factors behind establishing a successful food business. So, whether you want to start your food business or which to build a career in the food industry, you must learn about food and beverage management. The Food and Beverage Management Training course can be the perfect place to start learning.</span></p><p><span>From the easy-to-follow modules of this course you will be able to identify the responsibilities of a food and beverage manager. Then the course will introduce you to the key operations of this department. Furthermore, you will get the chance to acquire the skills for setting menus and managing sales, customers and staff. By the end of the course, you will attain the ability to manage events successfully. </span></p>					</div>
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			<h2><div><span><b>Course Preview</b></span><span></span><br /></div></h2>		</div>
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			<h2><div><span><b>Learning Outcomes</b></span><span></span></div></h2>		</div>
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				<ul><li><span>Familiarise yourself with operations related to food and beverage management </span></li><li><span>Learn about the roles and responsibilities of a food and beverage manager </span></li><li><span>Understand the basic principles of setting a menu</span></li><li><span>Develop the ability to manage the sales, customers and staff </span></li><li><span>Build the competence and confidence to handle events </span></li></ul>					</div>
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			<h2><div><span><b>Why Take This Course From John Academy?
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				<ul><li><span>Affordable, well-structured and high-quality e-learning study materials</span></li><li><span>Meticulously crafted engaging and informative tutorial videos and materials</span></li><li><span>Efficient exam systems for the assessment and instant result</span></li><li><span>Earn UK &amp; internationally recognised accredited qualification</span></li><li><span>Easily access the course content on mobile, tablet, or desktop from anywhere, anytime</span></li><li><span>Excellent career advancement opportunities</span></li><li><span>Get 24/7 student support via email</span></li></ul>					</div>
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			<h2><span><span><b>What Skills Will You Learn from This Course?</b></span></span></h2>		</div>
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				<ul><li><span>Food Safety Management</span></li><li><span>Cost Control</span></li><li><span>Customer Management</span></li><li><span>Staff Management  </span></li></ul>					</div>
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			<h2><div><span><b>Who Should Take this Food and Beverage Management Training?</b></span><span></span></div></h2>		</div>
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				<p><span>Whether you're an existing practitioner or an aspiring professional, this course is an ideal training opportunity. It will elevate your expertise and boost your CV with key skills and a recognised qualification attesting to your knowledge.</span></p>					</div>
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			<h2><div><span><b>Are There Any Entry Requirements?</b></span><span></span></div></h2>		</div>
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				<p><span>This Food and Beverage Management Training course is available to all learners of all academic backgrounds. But learners should be aged 16 or over to undertake the qualification. And a good understanding of the English language, numeracy, and ICT will be helpful.</span></p>					</div>
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			<h2><div><span><b>Food and Beverage Management Training Certification</b></span><span></span></div></h2>		</div>
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				<p><span>After completing and passing the Food and Beverage Management Training course successfully, you will be able to obtain a Recognised Certificate of Achievement. Learners can obtain the certificate in hard copy at £14.99 or PDF format at £11.99.</span></p>					</div>
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			<h2><div><span><b>Career Pathâ</b></span><span></span></div></h2>		</div>
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				<p><span>This exclusive Food and Beverage Management Training course will equip you with effective skills and abilities and help you explore career paths such as </span></p><ul><li><span>Chef</span></li><li><span>Catering Manager</span></li><li><span>Restaurant Manager</span></li><li><span>Food and Beverage Supervisor  </span></li></ul>					</div>
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					<td colspan="4"> Module 01: Introduction to Food and Beverage Service</td>
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					<td>Introduction to Food and Beverage Service</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Module 02: Operations in Food and Beverage Management</td>
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					<td>Operations in Food and Beverage Management</td>
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					<td><span><i></i> 00:30:00</span></td>
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					<td colspan="4">Module 03: Menu Setting in Food and Beverage Service</td>
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					<td>Menu Setting in Food and Beverage Service</td>
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					<td><span><i></i> 00:30:00</span></td>
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					<td colspan="4">Module 04: Sales, Customers and Staff</td>
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					<td>Sales, Customers and Staff</td>
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					<td><span><i></i> 00:25:00</span></td>
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					<td colspan="4">Module 05: Event Management</td>
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					<td>Event Management</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Module 06: Responsibilities of a Manager</td>
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					<td>Responsibilities of a Manager</td>
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					<td><span><i></i> 00:25:00</span></td>
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					<td colspan="4">Order Your Certificate and Transcript</td>
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					<td>Order Your Certificates and Transcripts</td>
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John Academy

Retail Management

Catering Management

Hospitality & Catering

Hospitality Management

Hotel Management

Restaurant Management

Food and Beverage Management Training

General Admission

<p><strong>HACCP: HACCP Level 3 - Course Online</strong></p><p>Do you want to understand HACCP to recognize and manage the risks to food safety? Your awareness, food, and hygiene standards understanding will be boosted by this Hazard Analysis Critical Control Points (HACCP) program.</p><p>The HACCP Training Course includes significant subjects like the seven core principles of HACCP, UK legislation, and food safety rules. Hazard analysis and personal hygiene are included in this HACCP training as well. HACCP will also cover the possibility of contamination and the spread of microorganisms in the food supply chain. The HACCP program also includes a module on how to put safeguards in place to prevent it. You will have a solid understanding of HACCP ideas and how to effectively use them in your workplace by the end of the HACCP course.</p><p>Enroll in our HACCP course to unlock your potential!</p><p><strong>Special Offers of this HACCP Course</strong></p><ul><li>This HACCP Course includes a <strong>FREE PDF Certificate</strong>.</li><li><strong>Lifetime access</strong> to this HACCP Course</li><li>Instant access to this HACCP: HACCP Course</li><li><strong>Get FREE Tutor Support</strong> from Monday to Friday in this HACCP: HACCP Course</li></ul><p><strong>Let's see what are those 3 courses included in this HACCP: HACCP Level 3 - Course</strong></p><ul><li><strong>Course 01: </strong>Level 3 HACCP Training Course</li><li><strong>Course 02: </strong>Level 2 HACCP Training for Catering and Retail<strong><br /></strong></li><li><strong>Course 03: </strong>Level 2 Food Hygiene and Safety Course</li></ul><p><strong>[ Note: Free PDF certificate as soon as completing the HACCP: HACCP Level 3 - Course]</strong></p> <p><em><strong>HACCP: HACCP Level 3 - Course</strong></em></p><p>Industry Experts Designed this HACCP: HACCP Level 3 - Course into 15 detailed modules.</p><p><strong>Assessment Method of HACCP Level 3 - Course</strong></p><p>After completing each module of the HACCP: HACCP Level 3 - Course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks.</p><p><strong>Certification of HACCP Level 3 - Course</strong></p><p>After completing the MCQ/Assignment assessment for this HACCP: HACCP Level 3 - Course, you will be entitled to a Certificate of Completion from Training Tale.</p> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p><strong>HACCP: HACCP Level 3 - Course</strong></p><p>This HACCP: HACCP Level 3 - Course is ideal for those who work in:</p><ul><li>Restaurants or cafes.</li><li>Hospitality and catering.</li><li>Kitchens in schools and workplaces.</li><li>Stalls, selling food.</li><li>Supermarkets and butchers.</li></ul>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>HACCP: HACCP Level 3 - Course</strong></p><p>Students who intend to enrol in this HACCP: HACCP course must meet the following requirements:</p><ul><li>HACCP: Good command of the English language</li><li>HACCP: Must be vivacious and self-driven</li><li>HACCP: Basic computer knowledge</li><li>HACCP: A minimum of 16 years of age is required</li></ul>
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        <div>Career path</div>
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                            <p><strong>HACCP: HACCP Level 3 - Course</strong></p><p>This HACCP: HACCP Level 3 - Course qualification will significantly boost any professional's CV! This HACCP: HACCP Level 3 certification is required for your next job:</p><ul><li>The average salary for a Restaurant Manager is £31,896.</li><li>The average salary for a Food Factory Manager is £46,656.</li></ul>
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        <div>Certificates</div>
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                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Training Tale

Higher National Certificate (HNC)

Health, Safety & Environment (HSE)

Food & Hygiene

Trainers Course

HACCP

Health Sciences Courses (HSC)

HACCP Level 3 - Course

<p>Venture into the heart of food safety with the '<strong>HACCP Course</strong>,' a meticulously crafted guide that sheds light on each aspect of the Hazard Analysis and Critical Control Points system. Walk with us through the thoroughfares of this globally recognized approach, where each module introduces you to critical elements, from its foundational principles to the implementation of a full-fledged HACCP system. In a world where food safety is paramount, this course promises not just knowledge, but the empowerment to set standards and maintain them with unparalleled finesse.</p>
<p><strong>Learning Outcomes</strong></p>
<ul>
<li>Grasp the foundational concepts and importance of HACCP in food safety.</li>
<li>Understand and identify food safety hazards and their implications.</li>
<li>Develop the expertise to plan and create a comprehensive HACCP system.</li>
<li>Dive deep into the seven principles of HACCP and their significance.</li>
<li>Master the intricacies of implementing, verifying, and documenting the HACCP system.</li>
</ul>
<h3><b>Why choose this HACCP Course?</b></h3>
<ul>
<li>Unlimited access to the course for a lifetime.</li>
<li>Opportunity to earn a certificate accredited by the <b>CPD Quality Standards</b><b> </b>after completing this course.</li>
<li>Structured lesson planning in line with industry standards.</li>
<li>Immerse yourself in innovative and captivating course materials and activities.</li>
<li>Assessments are designed to evaluate advanced cognitive abilities and skill proficiency.</li>
<li>Flexibility to complete the <b>HACCP Course</b> Course at your own pace, on your own schedule.</li>
<li>Receive full tutor support throughout the week, from Monday to Friday, to enhance your learning experience.</li>
</ul>
<h3><b>Who is this <span>Freestyle HACCP Course</span></b><b><span> </span></b><b>for?</b></h3>
<ul>
<li>Individuals aspiring to be food safety professionals.</li>
<li>Current food and beverage managers and supervisors.</li>
<li>Quality assurance personnel in the food industry.</li>
<li>Food business owners and entrepreneurs.</li>
<li>Food safety auditors and consultants.</li>
</ul>
<h3><b>Career path</b></h3>
<ul>
<li><strong>HACCP Coordinator</strong>: £25,000 - £35,000</li>
<li><strong>Food Safety Auditor</strong>: £28,000 - £40,000</li>
<li><strong>Quality Assurance Manager</strong>: £35,000 - £55,000</li>
<li><strong>Food Safety Officer</strong>: £24,000 - £37,000</li>
<li><strong>HACCP Trainer</strong>: £30,000 - £45,000</li>
<li><strong>Quality Control Supervisor</strong>: £27,000 - £42,000</li>
</ul>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>HACCP Course</b><span> does not require you to have any prior qualifications or experience. You can just enrol and start learning.This </span><b>HACCP Course</b><span> was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials, there will be a written assignment test which you can take at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £4.99 Original Hard Copy certificates need to be ordered at an additional cost of £8.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

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					<td colspan="4">HACCP Course</td>
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					<td><i></i></td>
					<td>Module 01: An Introduction to HACCP</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
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					<td>Module 02: HACCP and Food Safety Legislation</td>
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					<td><span><i></i> 00:25:00</span></td>
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					<td>Module 03: Food Safety Hazards</td>
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					<td><span><i></i> 01:00:00</span></td>
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					<td>Module 04: Planning a HACCP System</td>
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					<td><span><i></i> 00:40:00</span></td>
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					<td>Module 05: Creating the HACCP System</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td>Module 06: Principle 1: Hazard Analysis</td>
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					<td><span><i></i> 00:15:00</span></td>
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					<td>Module 07: Principle 2: Critical Control Points</td>
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					<td><span><i></i> 00:12:00</span></td>
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					<td>Module 08: Principle 3: Critical Limits</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td>Module 09: Principle 4: Monitoring Critical Control Points</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td>Module 10: Principle 5: Corrective Action</td>
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					<td><span><i></i> 00:25:00</span></td>
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					<td>Module 11: Principle 6: Verification of the HACCP System</td>
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					<td><span><i></i> 00:30:00</span></td>
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					<td>Module 12: Principle 7: Documentation</td>
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					<td><span><i></i> 00:16:00</span></td>
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					<td>Module 13: Implementing the HACCP System</td>
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					<td><span><i></i> 00:12:00</span></td>
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					<td>Module 14: HACCP Alternatives</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
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					<td colspan="4">Mock Exam</td>
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					<td>Mock Exam - HACCP Course</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
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					<td><i></i></td>
					<td>Final Exam - HACCP Course</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
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			</div>

Studyhub UK

Certificate in Information Security Management Principles (CISMP)

Health Coach Training

COSHH (Control of Substances Hazardous to Health)

HACCP Course

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			<h2><b>Overview</b></h2>		</div>
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							<p><span>By enroling in Food and Beverage 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 Food and Beverage 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 Food and Beverage 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 Food and Beverage Manager Program.</span></p><p><span>So enrol in our Food and Beverage 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>
</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>Enroling in this Food and Beverage Manager course can improve your Food and Beverage Manager perspective, regardless of your skill levels in the Food and Beverage Manager topics you want to master. If you're already a Food and Beverage Manager expert, this peek under the hood will provide you with suggestions for accelerating your learning, including advanced Food and Beverage Manager insights that will help you make the most of your time. This Food and Beverage Manager course will act as a guide for you if you've ever wished to excel at Food and Beverage Manager.</span></p>						</div>
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			<h2><b>Why Choose Us?</b></h2>		</div>
				</div>
				<div>
				<div>
							<ul><li><span>After successfully completing the Food and Beverage 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 Food and Beverage 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 Food and Beverage Manager course at your own pace.</span></li><li><span>Study for the Food and Beverage 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>
				</div>
				<div>
				<div>
							<p><span>This Food and Beverage Manager course is a great place to start if you're looking to start a new career in Food and Beverage Manager field. This training is for anyone interested in gaining in-demand Food and Beverage Manager proficiency to help launch a career or their business aptitude. </span></p>						</div>
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			<h2><b>Requirements</b></h2>		</div>
				</div>
				<div>
				<div>
							<p><span>The Food and Beverage 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 Food and Beverage Manager, without any fuss.</span></p>						</div>
				</div>
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			<div>
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				<div>
			<h2><b>Career Path</b></h2>		</div>
				</div>
				<div>
				<div>
							<p><span>This Food and Beverage Manager training will assist you develop your Food and Beverage Manager ability, establish a personal brand, and present a portfolio of relevant talents. It will help you articulate a  Food and Beverage Manager professional story and personalise your path to a new career. Furthermore, developing this Food and Beverage Manager skillset can lead to numerous opportunities for high-paying jobs in a variety of fields.</span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section> <div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table>				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Food and Beverage Service</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Food and Beverage Service</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Operations in Food and Beverage Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Operations in Food and Beverage Management</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Menu Setting in Food and Beverage Service</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Menu Setting in Food and Beverage Service</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 04: Sales, Customers and Staff</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Sales, Customers and Staff</td>
					<td> </td>
					<td><span><i></i> 00:16:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Event Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Event Management</td>
					<td> </td>
					<td><span><i></i> 00:14:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Responsibilities of a Manager</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Responsibilities of a Manager</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

NextGen Learning

Food and Beverage Manager Course

Health & Safety Awareness

Food Handling

HACCP Training Course

<p><strong>Diploma in Food Safety Management will assist you in producing the best possible outcome by mastering the skills.</strong></p><p>Those who want to succeed must enrol in the course Diploma in Food Safety Management. By completing this course, you will acquire the skills required to become an expert in a comparable field. The basics of our Diploma in Food Safety Management course are covered first, and then we move on to more advanced material. The lessons in this Diploma in Food Safety Management course are therefore clear and easy to understand.</p><p><strong>Diploma in Food Safety Management</strong><strong> Course Basic Learning Outcomes:</strong></p><p>After completing this highly appreciated Diploma in Food Safety Management course, you'll be a competent expert, besides-</p><ul><li>You can give assistance related to the Diploma in Food Safety Management with complete knowledge and confidence.</li><li>You'll be competent and proficient enough to explore Diploma in Food Safety Management related job fields on your own.</li><li>Furthermore, you can train up others and grow an efficient peer community in your locality and serve people.</li><li>It will enhance your portfolio, you can use the certificate as proof of your efficiency to the employer.</li><li>It will boost up your productivity, you can use the skill and credentials, and become more competent in your vocation with increased earning!</li></ul><p><strong>Key Highlights of Diploma in Food Safety Management Course: </strong></p><ul><li>CPD Accredited Course</li><li>Unlimited Retake Exam &amp; Tutor Support</li><li>Easy Accessibility to the Course Materials</li><li>100% Learning Satisfaction Guarantee</li><li>Lifetime Access &amp; 24/7 Support</li><li>Self-paced Course Modules</li><li>Covers to Explore Multiple Job Positions</li></ul><p><strong>Curriculum Breakdown of the Course:- </strong></p><ul><li>Module 01: Food Safety - An Introduction</li><li>Module 02: Supervision of Food Safety</li><li>Module 03: Food Safety Legislation</li><li>Module 04: Food Safety Management System</li><li>Module 05: Food Safety Management Tools</li><li>Module 06: Microbiology</li><li>Module 07: Contamination Hazards</li><li>Module 08: Controlling Contamination</li><li>Module 09: Food Poisoning (Bacterial) and Food-Borne Illness</li><li>Module 10: Food Poisoning (Non-Bacterial)</li><li>Module 11: Personal Hygiene</li><li>Module 12: Food and Temperature Control</li><li>Module 13: Checking, Verifying and Recording Temperature</li><li>Module 14: Food Spoilage and Preservation</li><li>Module 15: Food Premises and Equipment: The Design and Construction</li><li>Module 16: Waste Disposal, Cleaning and Disinfection</li><li>Module 17: Pest Management</li><li>Module 18: Food Safety Training for the Staff</li></ul><p><strong>Certification: </strong></p><ul><li><em>CPD Accredited (CPD QS) Certificate </em></li><li><em>Digital (PDF) &amp; Hardcopy certificates are available</em></li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        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>Anyone from any background can enrol in this </strong><strong>Diploma in Food Safety Management </strong><strong>course</strong><strong>.</strong></p><p>This course particularly recommended for-</p><ul><li>Students</li><li>Recent graduates</li><li>Job Seekers</li><li>Anyone interested in this topic</li><li>People already working in the relevant fields and want to polish their knowledge and skill.</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>Students seeking to enrol for </strong><strong>Diploma in Food Safety Management </strong><strong>course should meet the following requirements;</strong></p><ul><li>Basic knowledge of English Language</li><li>Be age 16 years or above</li><li>Basic Knowledge of Information &amp; Communication Technologies for studying online or digital platforms.</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>After completing this course, you can explore trendy and in-demand jobs related to <strong>Diploma in Food Safety Management</strong>.</p><ul><li>Food Safety Officer: £25,000 to £35,000 per year</li><li>Food Quality Assurance Manager: £30,000 to £45,000 per year</li><li>Food Safety Consultant: £35,000 to £50,000 per year</li><li>Food Regulatory Affairs Specialist: £28,000 to £40,000 per year</li><li>Food Safety Auditor: £35,000 to £50,000 per year</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 Certificate</strong></p></div>
        <h4>Hard copy certificate</h4>
        <p>
            Hard copy certificate -
            £9.99
        </p>
            <div><p><strong>CPD Accredited Hard Copy Certificate for £9.99 each.</strong><br /><strong>Delivery Charge:</strong></p><ul><li>Inside the UK: Free</li><li>Outside of the UK: £9.99</li></ul></div>

                        </div>

Compliance Central

Diploma in Food Safety Management Training

<h2>Overview</h2><div><div id="overview"><p> </p><p><strong>Master Food Safety and Hygiene with our Level 3 Supervising Food Safety in Catering Training for Catering Professionals. Achieve a 5-Star Rating and Excel in the Hospitality Industry!</strong></p><p> </p><p>Embark on a journey to become a culinary hero by mastering food safety and hygiene practices with our comprehensive Level 3 Supervising Food Safety in Catering Course. Designed for catering professionals in the hospitality sector, this CPD accredited training will empower you to <strong>achieve a five-star food hygiene rating </strong>and elevate your career.</p><p> </p><p><strong>Why Choose Our Level 3 Supervising Food Safety in Catering Course?</strong></p><p> </p><p>Our Level 3 Supervising Food Safety in Catering training course is tailored for senior-level professionals in the catering and hospitality industry. By enrolling in this course, you will gain:</p><ul><li>In-depth knowledge of food safety management systems, including supervising food safety, training staff effectively, and implementing best practices to minimize food hazards.</li><li>A solid understanding of the importance of exceptional personal hygiene standards and UK HACCP Food Safety Standards.</li><li>A competitive edge in the catering and hospitality industry, with a recognized qualification and the expertise to maintain high food safety standards in the workplace.</li></ul><p> </p><p><strong>Key Features</strong></p><ul><li>CPD IQ Certified</li><li>Free PDF Certificate</li><li>Lifetime Access</li></ul><section id="descriptionMobile"><div><h2></h2><h2>Description</h2><div id="description"><p> </p><p><strong>Level 3 Supervising Food Safety in Catering</strong></p><p> </p><p><strong>Course Curriculum</strong></p><p> </p><p><strong><em>Module 1: Introduction to Food Hygiene</em></strong></p><p>Explore the foundations of food hygiene and safety, understanding its significance in the catering and hospitality sector.</p><p> </p><p><strong><em>Module 2: Origin and Nature of Food Risk</em></strong></p><p>Uncover the sources of food risks and learn how to identify and mitigate potential hazards in a professional setting.</p><p> </p><p><strong><em>Module 3: Technologies and Food Safety</em></strong></p><p>Delve into the role of technology in maintaining food safety, and discover how to harness modern innovations to ensure high standards.</p><p> </p><p><strong><em>Module 4: Preservation of Fruits and Vegetables</em></strong></p><p>Master the techniques for preserving fruits and vegetables, ensuring optimal quality and safety in your culinary creations.</p><p> </p><p><strong><em>Module 5: Establishing Food Safety Management System (FSMS) in a Company</em></strong></p><p>Learn how to create and implement an effective FSMS, ensuring your workplace remains compliant with the Food Safety Act 1990.</p><p> </p><p><strong><em>Module 6: Hazard Analysis and Critical Control Point System (HACCP)</em></strong></p><p>Develop your understanding of HACCP principles and their application in catering and hospitality environments.</p><p> </p><p><strong><em>Module 7: Management of Chemical Contaminants</em></strong></p><p>Gain knowledge about managing chemical contaminants in food products, ensuring the safety and wellbeing of your customers.</p><p> </p><p><strong><em>Module 8: Sustainability and Food Production</em></strong></p><p>Explore the principles of sustainable food production and learn how to incorporate these practices into your catering business.</p><p> </p><p><strong><em>Module 9: Food Safety - An Introduction</em></strong></p><p>Dive deeper into the essential concepts of food safety, ensuring a comprehensive understanding of its importance in the industry.</p><p> </p><p><strong><em>Module 10: Food Safety Challenges in the Global Supply Chain</em></strong></p><p>Learn how to navigate food safety challenges in the complex global supply chain, maintaining high standards at every stage.</p><p> </p><p><strong><em>Module 11: Recognising Food Safety Hazards</em></strong></p><p>Develop the skills to recognize potential food safety hazards, ensuring swift action can be taken to prevent issues.</p><p> </p><p><strong><em>Module 12: Designing Safety into a Food Product</em></strong></p><p>Discover how to design food products with safety in mind, minimizing risks and ensuring customer satisfaction.</p><p> </p><p><strong><em>Module 13: Designing a Safe Food Process</em></strong></p><p>Learn how to create safe food processes, ensuring the highest standards of food safety and hygiene in your operations.</p><p> </p><p><strong><em>Module 14: Maintaining and Improving a Food Safety Programme</em></strong></p><p>Master the techniques for maintaining and improving food safety programs, ensuring continuous compliance and improvement.</p><p> </p><p><strong><em>Module 15: Food Safety in Foodservice Operations</em></strong></p><p>Explore best practices for ensuring food safety in foodservice operations, maintaining a healthy and safe environment for staff and</p><p>customers.</p><p> </p><p><strong><em>Module 16: Personal Hygiene</em></strong></p><p>Understand the importance of personal hygiene in food safety, and learn how to maintain impeccable standards in the workplace.</p><p> </p><p><strong>Accreditation of Level 3 Supervising Food Safety in Catering</strong></p><p>This Level 3 Supervising Food Safety in Catering Course is CPD IQ Accredited, ensuring a high-quality course content that is recognised and approved in the UK.</p><p> </p><p><strong>Certification</strong></p><p>Upon completion of Level 3 Supervising Food Safety in Catering course, you will receive a free PDF certificate to showcase your achievement.</p></div></div></section><section id="audienceMobile"><div><h2></h2><h2>Who is this course for?</h2><div id="who_is_this_course_for"><p> </p><p>Our Level 3 Supervising Food Safety in Catering Course is perfect for anyone operating in the food, catering, and hospitality industries, including:</p><ul><li>Chefs</li><li>Food Critics</li><li>Restaurant and cafÃ© owners</li><li>Food safety officers</li><li>Catering managers</li><li>Kitchen managers</li><li>Food handlers</li></ul><p> </p><p><strong>Course Progression:</strong></p><p> </p><p>This is not a regulated course, to get qualified, you can choose</p><ul><li>Food Safety Level 4</li><li>Level 1 Award in Food Safety in Catering (RQF)</li><li>Level 2 Award in Food Safety for Catering (RQF)</li><li>Level 3 Award in Food Safety for Catering (RQF)</li><li>Level 3 Award in HACCP for Catering (RQF)</li><li>Level 2 Award in Food Safety for Retail (RQF)</li><li>Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)</li></ul></div></div></section><section id="careerPathMobile"><div><h2></h2><h2>Career path</h2><div id="career_path"><p> </p><p>Potential career paths include roles such as souse chef, food safety officer, catering manager, and food and beverage manager, with average salaries ranging from £20,000 to £25,000 per annum.</p><p> </p><p>Invest in your future and enroll in our Level 3 Supervising Food Safety in Catering Course today to unlock your full potential in the catering and hospitality industry.</p></div></div></section></div></div><div><div><div><h3>
Course Curriculum</h3><div><div><h4>
Module 01: Introduction to Food Hygiene</h4><div><div><ul><li><div>
<span></span><h5>
Introduction to Food Hygiene</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 02: Origin and Nature of Food Risk</h4><div><div><ul><li><div>
<span></span><h5>
Origin and Nature of Food Risk</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 03: Technologies and Food Safety</h4><div><div><ul><li><div>
<span></span><h5>
Technologies and Food Safety</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 04: Preservation of Fruits and Vegetables</h4><div><div><ul><li><div>
<span></span><h5>
Preservation of Fruits and Vegetables</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 05: Establishing Food Safety Management _System(FSMS) in a company</h4><div><div><ul><li><div>
<span></span><h5>
Establishing Food Safety Management _System (FSMS) in a company</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 06: Hazard Analysis and Critical Control_Point System (HACCP)</h4><div><div><ul><li><div>
<span></span><h5>
Hazard Analysis and Critical Control_Point System (HACCP)</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 07: Management of Chemical _Contaminants for food safety</h4><div><div><ul><li><div>
<span></span><h5>
Management of Chemical Contaminants for food safety</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 08: Sustainability and food safety</h4><div><div><ul><li><div>
<span></span><h5>
Sustainability and food safety</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 09: Food Safety -An Introduction</h4><div><div><ul><li><div>
<span></span><h5>
Food Safety -An Introduction</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 10: Food Safety Challenges in the Global Supply Chain</h4><div><div><ul><li><div>
<span></span><h5>
Food Safety Challenges in the Global Supply Chain</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 11: Recognising Food Safety Hazards</h4><div><div><ul><li><div>
<span></span><h5>
Recognising Food Safety Hazards</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 12: Designing Safety into a Food Product</h4><div><div><ul><li><div>
<span></span><h5>
Designing Safety into a Food Product</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 13: Designing a Safe Food Process</h4><div><div><ul><li><div>
<span></span><h5>
Designing a Safe Food Process</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 14: Maintaining and Improving a Food Safety Programme</h4><div><div><ul><li><div>
<span></span><h5>
Maintaining and Improving a Food Safety Programme</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 15: Food Safety in Foodservice Operations</h4><div><div><ul><li><div>
<span></span><h5>
Food Safety in Foodservice Operations</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div><div><h4>
Module 16: Personal Hygiene</h4><div><div><ul><li><div>
<span></span><h5>
Personal Hygiene</h5></div><div>
<span>
00:00													</span>
<span></span></div></li></ul></div></div></div></div></div></div></div>

Compete High

Level 3 Supervising Food Safety in Catering

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				<p><span>Register on the Food and Beverage Director today and build the experience, skills and knowledge you need to enhance your professional development and work towards your dream job. Study this course through online learning and take the first steps towards a long-term career.</span></p><p><span>The course consists of a number of easy to digest, in-depth modules, designed to provide you with a detailed, expert level of knowledge. Learn through a mixture of instructional video lessons and online study materials.</span></p><p><span>Receive online tutor support as you study the course, to ensure you are supported every step of the way. Get a digital certificate as proof of your course completion.</span></p><p><span>The Food and Beverage Director is incredibly great value and allows you to study at your own pace. Access the course modules from any internet-enabled device, including computers, tablet, and smartphones.</span></p><p><span>The course is designed to increase your employability and equip you with everything you need to be a success. Enrol on the now and start learning instantly!</span></p><h5><b>What You Get With The Food and Beverage Director</b></h5><ul><li><span>Receive a e-certificate upon successful completion of the course</span></li><li><span>Get taught by experienced, professional instructors</span></li><li><span>Study at a time and pace that suits your learning style</span></li><li><span>Get instant feedback on assessments </span></li><li><span>24/7 help and advice via email or live chat</span></li><li><span>Get full tutor support on weekdays (Monday to Friday)</span></li></ul>					</div>
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			<h2>Course Design</h2>		</div>
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				<div id="course-home"><div><p><span>The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.</span></p><p><span>You are taught through a combination of</span></p><ul><li><span>Video lessons</span></li><li><span>Online study materials</span></li></ul></div></div>					</div>
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			<h2>Certification</h2>		</div>
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				<p><span>Upon successful completion of the course, you will be able to obtain your course completion e-certificate free of cost. Print copy by post is also available at an additional cost of £9.99 and PDF Certificate at £4.99.</span></p>					</div>
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			<h2>Who Is This Course For:</h2>		</div>
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				<p><span>The course is ideal for those who already work in this sector or are an aspiring professional. This course is designed to enhance your expertise and boost your CV. Learn key skills and gain a professional qualification to prove your newly-acquired knowledge.</span></p>					</div>
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			<h2>Requirements:</h2>		</div>
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				<p><span>The online training is open to all students and has no formal entry requirements. To study the Food and Beverage Director, all your need is a passion for learning, a good understanding of English, numeracy, and IT skills. You must also be over the age of 16.</span></p>					</div>
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				<h3>Course Content</h3>

<div id="course_curriculum">
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: An Overview of the Restaurant Industry </td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>An Overview of the Restaurant Industry</td>
					<td> </td>
					<td><span><i></i> 00:21:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Choosing Your Restaurant</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Choosing Your Restaurant</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Restaurant Layout Management and Legal Requirements</td>
				</tr>
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					<td><i></i></td>
					<td>Restaurant Layout Management and Legal Requirements</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
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					<td colspan="4">Module 04: Menu Planning</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Menu Planning</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Drinks Management</td>
				</tr>
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					<td><i></i></td>
					<td>Drinks Management</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Purchasing, Receiving, Inventory, and Storage</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Purchasing, Receiving, Inventory, and Storage</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Financing Your Business</td>
				</tr>
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					<td><i></i></td>
					<td>Financing Your Business</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Finding, Recruiting, and Training Employees</td>
				</tr>
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					<td><i></i></td>
					<td>Finding, Recruiting, and Training Employees</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
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					<td colspan="4">Module 09: Running a Safe and Clean Restaurant</td>
				</tr>
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					<td><i></i></td>
					<td>Running a Safe and Clean Restaurant</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
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					<td colspan="4">Module 10: Introduction to Food Safety and the Law </td>
				</tr>
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					<td><i></i></td>
					<td>Introduction to Food Safety and the Law</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
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					<td colspan="4">Module 11: Bacteria and Microbiological Hazards</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>
				</tr>
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					<td colspan="4">Module 12: Physical, Chemical and Allergenic Hazards</td>
				</tr>
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					<td><i></i></td>
					<td>Physical, Chemical and Allergenic Hazards</td>
					<td> </td>
					<td><span><i></i> 00:28:00</span></td>
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					<td colspan="4">Module 13: Food Poisoning and Control Measures</td>
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					<td>Food Poisoning and Control Measures</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
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					<td colspan="4">Module 14: Handling Service Using Technology</td>
				</tr>
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					<td><i></i></td>
					<td>Handling Service Using Technology</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
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					<td colspan="4">Module 15: Teamwork and Daily Routine of a Restaurant</td>
				</tr>
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					<td><i></i></td>
					<td>Teamwork and Daily Routine of a Restaurant</td>
					<td> </td>
					<td><span><i></i> 00:23:00</span></td>
				</tr>
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					<td colspan="4">Module 16: Customer Relations and Marketing Policy</td>
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					<td><i></i></td>
					<td>Customer Relations and Marketing Policy</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
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					<td colspan="4">Assignment </td>
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					<td><i></i></td>
					<td>Assignment - Food and Beverage Director</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
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					<td colspan="4">Mock Exam</td>
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					<td><i></i></td>
					<td>Mock Exam - Food and Beverage Director</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
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					<td colspan="4">Final Exam</td>
				</tr>
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					<td><i></i></td>
					<td>Final Exam - Food and Beverage Director</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
				</tbody></table></div>

			</div>
			<h2>Frequently Asked Questions</h2>
                        <div>
                            <div>
                                <span>
                                    Are there any prerequisites for taking the course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        There are no specific prerequisites for this course, nor
                                        are there any formal entry requirements. All you need is
                                        an internet connection, a good understanding of English
                                        and a passion for learning for this course.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
                        <div>
                            <div>
                                <span>
                                    Can I access the course at any time, or is there a set
                                    schedule?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
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                                    <p>
                                        You have the flexibility to access the course at any time
                                        that suits your schedule. Our courses are self-paced,
                                        allowing you to study at your own pace and convenience.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
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                                <span>
                                    How long will I have access to the course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        For this course, you will have access to the course
                                        materials for 1 year only. This means you can review the
                                        content as often as you like within the year, even after
                                        you've completed the course. However, if you buy Lifetime
                                        Access for the course, you will be able to access the
                                        course for a lifetime.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
                        <div>
                            <div>
                                <span>
                                    Is there a certificate of completion provided after
                                    completing the course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        Yes, upon successfully completing the course, you will
                                        receive a certificate of completion. This certificate can
                                        be a valuable addition to your professional portfolio and
                                        can be shared on your various social networks.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
                        <div>
                            <div>
                                <span>
                                    Can I switch courses or get a refund if I'm not satisfied
                                    with the course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        We want you to have a positive learning experience. If
                                        you're not satisfied with the course, you can request a
                                        course transfer or refund within 14 days of the initial
                                        purchase.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
                        <div>
                            <div>
                                <span>
                                    How do I track my progress in the course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        Our platform provides tracking tools and progress
                                        indicators for each course. You can monitor your progress,
                                        completed lessons, and assessments through your learner
                                        dashboard for the course.
                                    </p>
                                </div>
                            </div>
                        </div>
                        
                        <div>
                            <div>
                                <span>
                                    What if I have technical issues or difficulties with the
                                    course?
                                </span>
                                <div>
                                    <span></span>
                                </div>
                            </div>
                            <div>
                                <div>
                                    <p>
                                        If you encounter technical issues or content-related
                                        difficulties with the course, our support team is
                                        available to assist you. You can reach out to them for
                                        prompt resolution.
                                    </p>
                                </div>
                            </div>
                        </div>

Janets

Online Course Marketing

Waiter Training

Food and Beverage Director

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			<h4>Overview</h4>		</div>
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							<p>Embarking on a culinary journey? Dive deep into the essentials of 'Food Hygiene and Safety' with our meticulously crafted course. Discover the intricacies of food safety legislation and unearth the realm of microbiological hazards, ensuring every bite you offer is not only delectable but also safe. Delve into the various aspects of food storage, preparation, and personal hygiene to guarantee excellence in every culinary endeavour. Furthermore, master the principles of food premises design and craft impeccable cleaning schedules to maintain impeccable standards. As a bonus, we've incorporated a section on 'Further Information' to satiate your hunger for knowledge and elevate your culinary competence.</p>						</div>
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			<h4>Learning Outcomes</h4>		</div>
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										<span>Understand the significance and provisions of food safety legislation.</span>
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										<span>Identify and manage microbiological, physical, chemical, and allergenic hazards in food.</span>
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										<span>Implement effective food storage and preparation techniques.</span>
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										<span>Uphold standards of personal hygiene to prevent contamination.</span>
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										<span>Design food premises and develop efficient cleaning schedules.</span>
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			<h4>Why Choose Us?</h4>		</div>
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										<span>This course is accredited by the CPD Quality Standards.</span>
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										<span>Lifetime access to the whole collection of the learning materials.</span>
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										<span>Online test with immediate results.</span>
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										<span>Enroling in the course has no additional cost.</span>
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										<span>You can study and complete the course at your own pace.</span>
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										<span>Study for the course using any internet-connected device, such as a computer, tablet, or mobile device.</span>
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			<h4>Will I Receive A Certificate Of Completion?</h4>		</div>
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							<p>Upon successful completion, you will qualify for the UK and internationally-recognised CPD certificate and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £4.99 and Hardcopy Certificate for £9.99.</p>						</div>
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			<h4>Who Is This Food Hygiene and Safety Course For?</h4>		</div>
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							<ul><li>Individuals aiming to enter the culinary world with a strong foundation in food safety.</li><li>Managers and supervisors in food establishments wishing to update and improve their standards.</li><li>Food business owners keen on maintaining the highest levels of food safety and hygiene.</li><li>Culinary enthusiasts wanting to enhance their knowledge and skills.</li><li>Health and safety inspectors aiming to understand food-specific regulations and hazards.</li></ul>						</div>
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			<h4>Requirements</h4>		</div>
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							<p><span>The Food Hygiene and Safety Course 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 Food Hygiene and Safety Course, without any fuss.</span></p>						</div>
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			<h4>Career Path</h4>		</div>
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							<ul><li><strong>Food Safety Inspector:</strong> £25,000 - £35,000</li><li><strong>Kitchen Manager:</strong> £24,000 - £32,000</li><li><strong>Quality Assurance Manager in Food Production:</strong> £30,000 - £50,000</li><li><strong>Environmental Health Officer:</strong> £28,000 - £40,000</li><li><strong>Food Safety Trainer:</strong> £23,000 - £30,000</li><li><strong>Head Chef:</strong> £28,000 - £40,000</li></ul>						</div>
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			<h4>Order Your Certificate</h4>		</div>
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							<div><div><div><div id="1693981461.590199"><div><div><div><div><div><div><div><div><div><div><div>To order CPD Quality Standard Certificate, we kindly invite you to visit the following link:</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>						</div>
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				<h3>
	<span>Course Curriculum</span>
</h3>

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					<td colspan="4">Food Safety Legislation</td>
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					<td><i></i></td>
					<td>Module 1: Food Safety Legislation</td>
					<td> </td>
					<td><span><i></i> 01:24:00</span></td>
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					<td colspan="4">Microbiological Hazards</td>
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					<td><i></i></td>
					<td>Module 2: Microbiological Hazards</td>
					<td> </td>
					<td><span><i></i> 02:15:00</span></td>
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					<td colspan="4">Physical, Chemical and Allergenic Hazards</td>
				</tr>
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					<td><i></i></td>
					<td>Module 3: Physical, Chemical, and Allergenic Hazards</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
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					<td colspan="4">Food Storage</td>
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					<td><i></i></td>
					<td>Module 4: Food Storage</td>
					<td> </td>
					<td><span><i></i> 01:21:00</span></td>
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					<td colspan="4">Food Preparation </td>
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					<td><i></i></td>
					<td>Module 5: Food Preparation</td>
					<td> </td>
					<td><span><i></i> 00:57:00</span></td>
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					<td colspan="4">Personal Hygiene</td>
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					<td><i></i></td>
					<td>Module 6: Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
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					<td colspan="4">Food Premises Design and Cleaning Schedules</td>
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					<td>Module 7: Food Premises Design and Cleaning Schedules</td>
					<td> </td>
					<td><span><i></i> 02:00:00</span></td>
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					<td colspan="4">Further Information</td>
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					<td>Module 8: Further Information</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
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					<td colspan="4"> Reopening and Adapting Your Food Business During COVID-19 </td>
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					<td>Module 9: Reopening and Adapting Your Food Business During COVID-19</td>
					<td> </td>
					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Mock Exam</td>
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					<td><i></i></td>
					<td>Mock Exam - Food Hygiene and Safety</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Final Exam</td>
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					<td>Final Exam - Food Hygiene and Safety</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Order Your Certificate</td>
				</tr>
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					<td><i></i></td>
					<td>Order Your Certificate</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
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				</tbody></table></div>

			</div>

Food Hygiene and Safety Course

<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>

TUVSW Academy

ISO 22000:2018 (FSMS) Foundation Training 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));">This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;</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 be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</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));">At the end of the course participants will be able to:&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));">Explain the steps to managing an audit programme</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));">Describe auditing fundamentals and techniques</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));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</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));">Describe the scope of companies and products covered by the Standard</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));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</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));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. 
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Ask Sonia Limited

Food Safety

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

<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));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.</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, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</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));">At the end of the course participants will be able to:&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));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</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));">Describe the scope of companies and products covered by the Standard</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));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</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));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

<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));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;</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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" 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 Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.</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, participants will be assessed with an exam.&nbsp;</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</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));">At the end of the course participants will be able to:&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));">Explain what is required to comply with the requirements of the Standard</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));">Describe the scope of companies and products covered by the Standard</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));">Describe what to expect from your BRCGS audit&nbsp;</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));">Prepare for an audit to the Standard</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));">Apply resource tools available for compliance and support from BRCGS</p><br fr-original-style="" style="box-sizing: border-box;"></li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. 
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. 
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS

BRCGS Food Safety Issue 9 - For Sites (2 Days)

Manchester

<p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(34, 34, 34);">The WSET Level 2 Award in Wines has full accreditation from OfQual as a Level 2 Vocational Qualification. Through a combination of tasting and theory you will explore the factors that impact the style and quality of wine and learn how to describe wines with confidence.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Schedule:</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The 8 x 2-hour online sessions on -&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What the course covers</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine tasting</strong>: You will learn how to taste and describe wines using the WSET Systematic Approach to Tasting (SAT)</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Food and wine pairing</strong>: You will learn the principles of food and wine pairing</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine service and storage</strong>: You will learn the correct way to store and serve wine and how to recognise common faults found in wine</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Labelling</strong>: You will learn how to decode and understand wine labels</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Factors influencing the style of wine</strong>: You will explore how environmental factors, grape-growing, vineyard and maturation options influence the style and quality of the wines made all over the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Grape varieties</strong>: You&#39;ll learn about the styles of wines produced by the key international red and white grape varieties (Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Pinot Noir, Merlot and Syrah/Shiraz) as well as the styles of wines made with 22 regionally important grape varieties grown in 70 wine regions (GI&#39;s) around the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Sparkling and Fortified wines</strong>: You will be taught how grape varieties and winemaking processes influence the style of wines in these two key wine categories.</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">No prior wine knowledge is required however the course builds upon the&nbsp;<a href="https://www.localwineschool.com/manchester/events/professional-courses/wset-courses/wset-course-level-1-online/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">WSET Level 1 Award in Wines</a> course. It is not essential to complete Level 1 to join the Level 2 course but if you are a complete begineer you may wish to consider this option. We recommend you read the course specification document&nbsp;<a href="https://www.wsetglobal.com/media/11718/wset_l2wines_specification_en_jun2022_issue11.pdf" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;for full details of the content, structure and assesment criteria. Any questions please&nbsp;<a href="https://www.localwineschool.com/manchester/contact/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">get in touch</a>.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course delivery</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">The Level 2 Award in Wines online course covers the same syllabus as the classroom course and is delivered in LIVE interactive online lessons by one of our certified wine educators</li><li fr-original-style="" style="box-sizing: border-box;">This course includes 16 hours online tuition in 8 x 2hr sessions&nbsp;and we recommend a minimum of 12 hours additional study</li><li fr-original-style="" style="box-sizing: border-box;">Your tutor will give you a guided tasting of 12 wines on this course (for details of how to order the wines see below)</li><li fr-original-style="" style="box-sizing: border-box;">You will receive access to practice multiple-choice revision questions specific to this course - FREE OF CHARGE</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please note a reliable broadband connection is essential for the completion of this online course as are basic computer skills.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Examination</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">To obtain the WSET Level 2 Award in Wines Qualification, you will need to successfully pass the exam. The exam is made up of 50 multiple-choice questions to be completed in 1 hour. A mark of 55% is required to pass the exam.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The exam is taken online via a <a href="https://www.youtube.com/watch?v=DarWJz6dUbU" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">Remote Invigilation</a> service giving you the flexibility to take the exam at a time and date of your choice. More details will be sent upon registration. Please ensure you read the information&nbsp;<a href="https://www.wsetglobal.com/wset-remote-invigilation-essential-guidance/?dm_i=5G5C,KRHB,4A50QU,2G285,1" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;if you wish to take the exam online.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Whats included</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">All WSET course materials posted to you at no extra charge including: Looking Behind the Label course manual, Study Guide, specification and SAT Tasting Card</li><li fr-original-style="" style="box-sizing: border-box;">LIVE virtual interactive sessions taught by a Local Wine School WSET Certified Tutor</li><li fr-original-style="" style="box-sizing: border-box;">Exclusive access to practice multiple choice questions provided FREE OF CHARGE</li><li fr-original-style="" style="box-sizing: border-box;">WSET exam fee&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Remote Invigilation service&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Internationally recognised WSET qualification, certificate and pin for those who pass the exam</li><li fr-original-style="" style="box-sizing: border-box;">VAT at 20% &nbsp;(VAT receipt can be provided on request)</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Wines</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">It is recommended that at least 12 wines are tasted as part of this course, although this is optional and the cost of wines is not included in the course fee above.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Our wine experts have specially selected wines for this course designed to demonstrate specific learning outcomes. We have negotiated a discounted price only available to our online students. Details of how to order your case of wines will be provided when you book your place. The cost is approx &pound;150 including VAT and delivery.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Wine preservation advice is give so that after each tasting exercise you can reseal and return to the wines over the coming days. &nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Special Educational Needs</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please make the school aware if you have a condition which may mean that you will qualify for additional help during the exam such as dyslexia.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Important dates</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Registration deadline: please book at least 5 days before the start of the course, to allow time to send materials and order the tasting wines.</p>

Manchester Wine School

Sommelier

ONLINE - WSET Level 2 Award in Wines - Evenings

Bournemouth

London Waterloo Academy

Flight Attendant

Stewardess

FLIGHT ATTENDANT VIRTUAL VIA ZOOM COURSE, EVENINGS

Registration Fee

Course Fee

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong id="isPasted" style="color: rgb(34, 177, 77); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(34, 177, 77);">CPD Accredited, Interactive Short Course</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">1&frac12; hr session</li><li fr-original-style="" style="box-sizing: border-box;">Would you know how to save someone&#39;s life if they were to go into anaphylactic shock?</li><li fr-original-style="" style="box-sizing: border-box;">Learn how to do so from the comfort of your own home or workplace</li></ul><h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Contents:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The causes of anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The immune system</li><li fr-original-style="" style="box-sizing: border-box;">How to recognise someone in anaphylactic shock</li><li fr-original-style="" style="box-sizing: border-box;">How to treat someone in anaphylactic shock</li></ul><h2 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Allergy is the most common chronic disease in Europe</li><li fr-original-style="" style="box-sizing: border-box;">The UK has some of the highest prevalence rates of allergic conditions in the world, with over 20% of the population affected by one or more allergic disorder</li><li fr-original-style="" style="box-sizing: border-box;">A staggering 44% of British adults now suffer from at least one allergy and the number of sufferers is on the rise</li><li fr-original-style="" style="box-sizing: border-box;">Up to 20% of patients with allergies struggle daily with the fear of a possible asthma attack, anaphylactic shock, or even death from an allergic reaction</li><li fr-original-style="" style="box-sizing: border-box;">Almost a third of allergy sufferers have had to chance their lifestyles to reduce their allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">In 2014, 19.2% of emergency admissions were for anaphylactic reactions and 19.2% were for &lsquo;Other&rsquo; allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">With the knowledge you&#39;ll pick up from this course, you could potentially save someone&#39;s life!</li></ul><h2 fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></h2><div fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></div><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><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span contenteditable="false" draggable="true" fr-original-style="" style="outline: transparent solid 0px; user-select: none; position: relative; text-align: center; box-sizing: border-box; clear: both; display: block;" fr-original-class="fr-video fr-dvb fr-draggable fr-active"><video controls="" src="blob:https://admin.cademy.co.uk/d0791702-0e3f-4008-ae26-f7a2fb8476ab" style="width: 600px; border: none; box-sizing: border-box; max-width: 100%; position: relative; z-index: 2;" fr-original-style="width: 600px;" fr-original-class="fr-draggable">Your browser does not support HTML5 video.</video></span></p><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>

Pochat Training

Anaphylaxis

Allergen Awareness

Food Allergy

General Health

Allergy & Immunology

Food Allergen

Public Health

Awareness Of Anaphylaxis

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><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;">2 hr session</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;">Do you serve food, or have people with known allergies in your school or on your team?</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;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</strong></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">600,000 people in the UK have coeliac disease</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</span></li></ul><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><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; 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>

Food Safety, Education and Social Care Training Courses 
What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known allergies in your school or on your team?
In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death








Allergens

Allergy

What You Need To Know About Food Allergies

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; 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>

Manufacturing

Accredited Food Hygiene

Food Standards Agency (FSA)

Accredited Food Safety

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><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><img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Retail

Health & Hygiene

Food & Drinks

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"><br fr-original-style="" style="box-sizing: border-box;"></h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2594/X</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; 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>

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