Name: Level 3 Food Safety and Hygiene for Supervisors
Price: 75 GBP
Availability: InStock

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				<p><span>Register on the Food Hygiene and Safety Course 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 certificate as proof of your course completion.</span></p><p><span>The Food Hygiene and Safety Course is incredibly great value and allows you to study at your own pace. Access the course modules from any internet-enabled device, including computers, tablets, 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><p><b>What You Get With The Food Hygiene and Safety Course</b></p><ul><li><span>  </span><span>Receive a digital 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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				<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>
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<li><span>Video lessons</span></li>
<li><span>Online study materials</span></li>
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			<h2>Certification</h2>		</div>
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				<p><span>After the successful completion of the final assessment, you will receive a CPD-accredited certificate of achievement. The PDF certificate is for £9.99, and it will be sent to you immediately after through e-mail. You can get the hard copy for £15.99, which will reach your doorsteps by post.</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 aspiring professionals. 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 Hygiene and Safety Course, all you 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><span> </span></p>					</div>
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				<h3>Course Content</h3>

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					<td colspan="4">Module 01: Food Safety Legislation</td>
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					<td>Food Safety Legislation</td>
					<td> </td>
					<td><span><i></i> 01:24:00</span></td>
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					<td colspan="4">Module 02: Microbiological Hazards</td>
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					<td>Microbiological Hazards</td>
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					<td><span><i></i> 02:15:00</span></td>
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					<td colspan="4">Module 03: Physical, Chemical, and Allergenic Hazards</td>
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					<td>Physical, Chemical and Allergenic Hazards</td>
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					<td><span><i></i> 01:00:00</span></td>
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					<td colspan="4">Module 04: Food Storage</td>
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					<td>Food Storage</td>
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					<td><span><i></i> 01:21:00</span></td>
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					<td colspan="4">Module 05: Food Preparation</td>
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					<td>Food Preparation</td>
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					<td><span><i></i> 00:57:00</span></td>
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					<td colspan="4">Module 06: Personal Hygiene</td>
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					<td>Personal Hygiene</td>
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					<td><span><i></i> 01:00:00</span></td>
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					<td colspan="4">Module 07: Food Premises Design and Cleaning Schedules</td>
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					<td>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">Module 08: Further Information</td>
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					<td>Further Information</td>
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					<td><span><i></i> 00:18:00</span></td>
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					<td colspan="4">Module 09: Reopening and Adapting Your Food Business During COVID-19</td>
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					<td>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">Assignment</td>
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					<td>Assignment - Food Hygiene and Safety</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
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			<h2>Frequently Asked Questions</h2>
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                                    Are there any prerequisites for taking the course?
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                                    <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>
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                                    Can I access the course at any time, or is there a set
                                    schedule?
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                                        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.
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                                    How long will I have access to the course?
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                                        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.
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                                    Is there a certificate of completion provided after
                                    completing the course?
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                                        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>
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                                    Can I switch courses or get a refund if I'm not satisfied
                                    with the course?
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                                    <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>
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                                    How do I track my progress in the course?
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                                    <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>
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                                <span>
                                    What if I have technical issues or difficulties with the
                                    course?
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                                    <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

Food Safety

Online Course Marketing

Online Course Creation

Food & Hygiene

Trainers Course

Food Hygiene and Safety Course

General Admission

<div><h2> About Course</h2><div><p><strong>Do you want to start a career in the Food and Catering Industry? or do you want to develop your skills in this profession? Then this Level 1 Food Hygiene &amp; Safety course will provide you with a solid basis to become a confident professional on this field.</strong></p><p> </p><p><strong>Our Level 1 Food Safety &amp; Hygiene course is for anyone new to working with food who needs to learn the basics of food safety and hygiene. This online course covers the key terms, concepts, and practical skills you need to prevent foodborne illness.</strong></p><p> </p><p><strong>Course Content</strong></p><p> </p><ul><li>Introduction to Food Safety: What is food safety? Why is it important? What are food safety hazards? The obligations of food businesses.</li><li>Personal Hygiene &amp; Grooming: The importance of personal hygiene, hand washing technique, food service gloves, personal grooming, employee's illness and responsibility.</li><li>Microbiological Food Hazards: Biological hazards, physical hazards, chemical hazards, the 4 C's of food safety.</li><li>Food Allergens &amp; Cross Contaminations: Food allergens, allergic reactions to different foods, allergen control, cross contamination, causes of cross contamination, preventing cross contamination.</li><li>Cleaning and Sanitising: The importance of cleaning, cleaning, the 6 stages of cleaning, sanitising, cleaning schedule.</li></ul><p> </p><p><strong>Why You Should Buy This Course</strong></p><p> </p><p>This course is essential for anyone who works in the food industry, whether you are a food handler, manager, or owner. It will teach you the basics of food safety and hygiene, so that you can help to prevent foodborne illness.</p><p>The course covers all of the important topics, including:</p><p> </p><ul><li>The importance of personal hygiene</li><li>How to prevent cross contamination</li><li>How to identify and control food allergens</li><li>How to clean and sanitise food premises</li></ul><p> </p><p>The course is delivered in an easy-to-understand format, with clear explanations and diagrams. You will also have the opportunity to practice what you have learned with interactive exercises.</p><p>This course is a valuable investment in your career. It will help you to gain the knowledge and skills you need to work safely in the food industry.</p><p> </p><p><strong>Accredited Certificate</strong></p><p> </p><p>After successfully completing this Level 1 Food Hygiene and Safety, you will qualify for the CPD International Quality Certification Service (CPDIQ) certified certificate from Xpert Learning.</p><p> </p><p><strong>Here are some of the benefits of taking this course:</strong></p><p> </p><ul><li>Learn the basics of food safety and hygiene</li><li>Get certified in food safety</li><li>Improve your job prospects</li><li>Protect yourself and others from foodborne illness</li><li>Gain a competitive edge in the job market</li></ul><p> </p><p>If you are serious about working in the food industry, then this course is for you. Enroll today and start learning the basics of food safety and hygiene!</p></div></div> <div><h3> What Will You Learn?</h3><ul><li> <span></span> <span>Understand the importance of food safety</span></li><li> <span></span> <span>Apply the principles of food safety in the workplace</span></li><li> <span></span> <span>Identify and control food safety hazards</span></li><li> <span></span> <span>Prevent foodborne illness</span></li></ul></div><div><h3> Course Content</h3><div><div><h4> Module 01: Introduction to Food Safety<div> <span>What is food safety? Why is it important? What are food safety hazards? The obligations of food businesses.</span></div></h4><div><div><ul><li><div> <span></span><h5> Module 01: Introduction to Food Safety</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 02: Personal Hygiene &amp; Grooming<div> <span>The importance of personal hygiene, hand washing technique, food service gloves, personal grooming, employee's illness and responsibility.</span></div></h4><div><div><ul><li><div> <span></span><h5> Module 02: Personal Hygiene &amp; Grooming</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 03: Microbiological Food Hazards<div> <span>Biological hazards, physical hazards, chemical hazards, the 4 C's of food safety.</span></div></h4><div><div><ul><li><div> <span></span><h5> Module 03: Microbiological Food Hazards</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 04: Food Allergens &amp; Cross Contaminations<div> <span>Food allergens, allergic reactions to different foods, allergen control, cross contamination, causes of cross contamination, preventing cross contamination.</span></div></h4><div><div><ul><li><div> <span></span><h5> Module 04: Food Allergens &amp; Cross Contaminations</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 05: Cleaning and Sanitising<div> <span>The importance of cleaning, cleaning, the 6 stages of cleaning, sanitising, cleaning schedule.</span></div></h4><div><div><ul><li><div> <span></span><h5> Module 05: Cleaning and Sanitising</h5></div><div> </div></li></ul></div></div></div></div></div>A course by  Xpert Learning  RequirementsThere are no formal entry requirements for the course, with enrollment open to anyone! Audience  This course is for anyone who wants to learn the basics of food hygiene and safety, regardless of their level of experience. This includes people who are new to the food industry, as well as those who want to brush up on their knowledge.  Food Handlers  Restaurant Waiters  Food delivery drivers  Kitchen porters  Waiters<h3> Audience</h3><ul><li> <span></span> <span>This course is for anyone who wants to learn the basics of food hygiene and safety, regardless of their level of experience. This includes people who are new to the food industry, as well as those who want to brush up on their knowledge.</span></li><li> <span></span> <span>Food Handlers</span></li><li> <span></span> <span>Restaurant Waiters</span></li><li> <span></span> <span>Food delivery drivers</span></li><li> <span></span> <span>Kitchen porters</span></li><li> <span></span> <span>Waiters</span></li></ul>

Xpert Learning

Professional Skills Course (PSC)

FA Level 1

Food Handling

HACCP

Level 1 Food Safety & Hygiene

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					<div><p><span>Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This Food Labelling Regulations Course</span><span> has been specially designed to help learners gain a good command of Food Labelling Regulations Course</span><span>, providing them with a solid foundation of knowledge to become a qualified professional.</span></p><p><span>Through this Food Labelling Regulations Course</span><span>, you will gain both practical and theoretical understanding of Food Labelling Regulations Course</span><span> that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.</span></p><p><span>Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals. </span></p></div>
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				<h2>Learning outcome</h2>
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										<span>Get a deep understanding of the Food Labelling Regulations Course just in hours not years</span>
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										<span>Familiar yourself with the recent development and updates of the relevant industry</span>
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										<span>Know how to use your theoretical and practical knowledge to adapt in any working environment</span>
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										<span>Get help from our expert tutors anytime you need</span>
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										<span> Access to course contents that are designed and prepared by industry professionals</span>
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										<span>Study at your convenient time and from wherever you want </span>
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				<h2>Requirements</h2>
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										<span>No formal qualifications required, anyone from any academic background can take this course.</span>
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										<span>Access to any internet-enabled smart device.</span>
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				<h2>Why should I take this course?</h2>
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										<span>2+ hours of on-demand video lectures and downloadable resources.</span>
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										<span>Affordable premium-quality E-learning content, you can learn at your own pace.</span>
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										<span>You will receive a completion certificate upon completing the course.</span>
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										<span>Internationally recognized Accredited Qualification will boost up your resume.</span>
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										<span>You will learn the researched and proven approach adopted by successful salespeople to transform their careers.</span>
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										<span>You will be able to incorporate various practical sales techniques successfully and understand your customers better.</span>
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                                <h2>Course Curriculum</h2>
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					<td colspan="4"><strong> Module 01: Introduction to Food Labelling</strong></td>
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					<td>▶</td>
					<td>Introduction to Food Labelling</td><td><span>🕐 00:17:00</span></td>
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					<td colspan="4"><strong>Module 02: General Principles of Food Labelling</strong></td>
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					<td>General Principles of Food Labelling</td><td><span>🕐 00:25:00</span></td>
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					<td colspan="4"><strong>Module 03: Components of a Food Label</strong></td>
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					<td>Components of a Food Label</td><td><span>🕐 00:21:00</span></td>
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					<td colspan="4"><strong>Module 04: Nutrition Labelling</strong></td>
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					<td>Nutrition Labelling</td><td><span>🕐 00:21:00</span></td>
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					<td colspan="4"><strong>Module 05: Enforcement Bodies and Relevant Legislation in the UK</strong></td>
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					<td>▶</td>
					<td>Enforcement Bodies and Relevant Legislation in the UK</td><td><span>🕐 00:28:00</span></td>
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					<td colspan="4"><strong>Module 06: UK Regulations and Laws on Food Labelling</strong></td>
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					<td>▶</td>
					<td>UK Regulations and Laws on Food Labelling</td><td><span>🕐 00:31:00</span></td>
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					<td colspan="4"><strong>Module 07: Public Health and Food Safety</strong></td>
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					<td>Public Health and Food Safety</td><td><span>🕐 00:14:00</span></td>
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			</div>
		                        </div>

Skill Up

Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step

Food Labelling Regulations Course

<p>Gaining thorough knowledge or specialising in a specific field requires finding relevant courses in the proper order. This is a daunting task for anyone, especially someone who needs a broad understanding of the subject. Moreover, It can take a lot of work to find a thorough course on a particular topic, especially one that starts at the very beginning and covers everything. Hence, to make life easier, we present you with this all-inclusive, cutting-edge Cooking, Gastronomy Technician and Food Safety bundle to help you in this endeavour.</p> <p>Experts design our Cooking, Gastronomy Technician and Food Safety bundle to prepare you for the challenges of this ever-competitive world. The courses in the bundle include practical and real-life scenarios and theories to help you become familiar with the most recent developments in this rapidly expanding Cooking, Gastronomy Technician and Food Safety sector. Furthermore, you'll be in complete charge of your learning journey; you can learn anywhere and anytime.</p> <p>To make your learning process as smooth as possible, our team has prepared round-the-clock to answer your every query. So, don't hesitate to enrol in the Cooking, Gastronomy Technician and Food Safety bundle and gain a competitive advantage.</p> <p><strong>Learning Outcomes</strong></p> <p>This unique bundle will help you to-</p> <ul> <li>Acquire a deeper understanding of Cooking, Gastronomy Technician and Food Safety</li><li>Help you in achieving your career goal </li><li>Make you confident in your knowledge and skills</li><li>Be aware of the employment trends in related industries.</li><li>Adapt to an ever-changing industry</li></ul><p>The Cooking, Gastronomy Technician and Food Safety resources were created with the help of experts, and all subject-related information is kept updated regularly to ensure learners stay caught up on the latest developments.</p> <p><strong>Course Curriculum</strong></p> <p><strong>Course 1: UK Cooking and Gastronomy Technician (Level 4 at QLS)</strong></p> <ul> <li>Module 01: An Introduction to Gastronomy </li><li>Module 02: Gastronomic Concepts</li><li>Module 03: Thermal Processing of Food</li><li>Module 04: Meat Preservation and Processing</li><li>Module 05: Preservation and Processing of Fish</li><li>Module 06: Culinary Techniques- Meat Preparation</li><li>Module 07: Culinary Techniques-Fish Preparation</li><li>Module 08: Physical, Chemical and Allergenic Hazards</li><li>Module 09: Reopening and Adapting Your Food Business during COVID-19</li></ul> <p><strong>Course 2: Catering &amp; Food Safety (Level 4 at QLS)</strong></p> <ul> <li>Module 1: An Overview of Catering Business</li><li>Module 2: Laws and Legislations Regarding food Safety and Hygiene</li><li>Module 3: Food Safety and Hygiene</li><li>Module 4: Food Safety in Catering</li><li>Module 5: Management of Food and Beverage Operations</li><li>Module 6: Marketing and Human Resource</li></ul> <p><strong>Certification</strong></p> <p>Learners will get 2 QLS Endorsed Certificate + 2 CPD Accredited Certificate of achievement directly at their doorstep after successfully completing the package! It should be noted that international students must pay a £10 shipping cost.</p><h2>
        
        <div>CPD</div>
    </h2>

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                                        80 CPD hours / points
                                    </div>
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                                            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>Anyone who is interested in a particular field, wants to strengthen their resume, or wants to grow in their career would benefit from this Cooking, Gastronomy Technician and Food Safety bundle.</p> 
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                             <p>Anyone can enrol in this Training.</p> 
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                             <p>You will get a competitive edge and have access to a variety of employment prospects after completing this Cooking, Gastronomy Technician and Food Safety bundle.</p> 
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div> <p>2 PDF CPD Certificate Completely free of charge.</p> </div>
        <h4>Certificate of completion</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
            <div> <p>2 Hard Copy QLS Endorsed Certificate Completely free of charge.</p> </div>

                        </div>

Imperial Academy

2 QLS Endorsed Course | CPD Certified | Free PDF + Hardcopy Certificates | 80 CPD Points | Lifetime Access

Cooking, Gastronomy Technician and Food Safety - Double Endorsed Certificate

<p>The Food Hygiene Standards of 2006 are the essential food safety and hygiene regulations in the United Kingdom. It states that all food enterprises must ensure that the food they produce and offer to the public is safe and healthy. As a result, food hygiene and safety knowledge is highly valued among food industry professionals.</p><p>This course covers everything from hazard control measures and refrigeration to cleaning and disinfection. It also focuses on the personal hygiene of the food handler in a kitchen. So, if you're involved (or will be involved) with food preparation in a paid or volunteer position in catering, manufacturing, or retail, Basic Food Hygiene and Safety for All might be the course that gives you the jumpstart you need. So, Enrol Now!</p><p><strong>Learning Outcomes:</strong></p><ul><li>Understand the importance of food safety and several essential terminologies of food safety.</li><li>Understand your legal duties and how to apply food safety requirements.</li><li>Recognize the significance of personal hygiene and how to keep it up.</li><li>Learn about the dangers of poor food hygiene and how to avoid them.</li><li>Control bacterial growth by properly storing foods and keeping them at a constant temperature.</li><li>Learn how to use cleaning chemicals and generate cleaning schedules safely.</li></ul><p><strong>What will Make You Stand Out?</strong></p><p>On completion of this Basic Food Hygiene and Safety for All online course, you will gain:</p><ul><li>CPD QS Accredited course</li><li>After successfully completing the Course, you will receive a <strong>FREE PDF Certificate </strong>as evidence of your newly acquired abilities.</li><li>Lifetime access to the whole collection of learning materials.</li><li>Enroling in the Course has no additional cost.</li><li>24x7 Tutor Support</li><li>You can study and complete the course at your own pace.</li></ul><p><strong>Course Curriculum</strong></p><p><strong>Basic Food Hygiene and Safety for All</strong></p><ul><li>Module 01: Introduction to Food Hygiene Legislation and Food-borne Illness</li><li>Module 02: Types of Food Safety Hazards</li><li>Module 03: Hazard Control Measures and Refrigeration</li><li>Module 04: Food Handlers Personal Hygiene</li><li>Module 05: Cleaning and Disinfection</li></ul><p><strong>Show off your new skills with a certificate of completion.</strong></p><p>After successfully completing the course, you can order your CPD Accredited Certificates as proof of your achievement absolutely free.</p><p><strong>Please Note: </strong>The delivery charge inside the U.K. is £4.99, and international students have to pay £8.99.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
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                                        10 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>Is This Course the Right Option for You?</strong></p><p>This Basic Food Hygiene and Safety for All course is open to everybody. You can access the course materials from any location in the world and there are no requirements for enrolment.</p>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>Without any formal requirements, you can delightfully enrol in this Basic Food Hygiene and Safety for All course. Just get a device with internet connectivity and you are ready to start your learning journey. Thus, complete this course at your own pace.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>The aim of this exclusive Basic Food Hygiene and Safety for All course is to help you toward your dream career. So, complete this course and enhance your skills to explore opportunities in relevant areas.</p>
                        </div>

NextGen Learning

Health & Hygiene

Basic Food Hygiene and Safety for All

<h2>Food Hygiene Level 2 Training - Online Course</h2>
<p>This Level 2 Food Hygiene and Safety course is for staff whose role involves handling or preparing food. The course provides a thorough understanding of food hygiene so staff can work safely and reduce the risk of contamination. This helps to ensure that you comply with the relevant health and safety standards.</p>
<p>According to the Food Standards Agency, every year in the UK around 2.4 million cases of foodborne illness occur. It is also estimated that around 380,000 cases of norovirus linked to food occur in the UK per year.</p><h3>What are the learning outcomes for the Food Safety and Hygiene course?</h3>
<p>After completing the course you will be able to:</p>
<ul>
<li>List potential consequences of poor food safety for a variety of different people.</li>
<li>Outline what the law, including Natasha's Law, says about food safety.</li>
<li>Describe the sources and symptoms of food poisoning.</li>
<li>Purchase food supplies safely and check deliveries of food.</li>
<li>Store food safely.</li>
<li>Prepare and cook meat, fish, eggs, rice and other foods safely.</li>
<li>Describe the effect of temperature on bacteria.</li>
<li>Describe common food pests and how to control them.</li>
<li>Outline rules of personal hygiene for food handlers.</li>
<li>Explain cleaning methods appropriate in food production.</li>
</ul><section>
                    <h3>Why food safety is important</h3>
<p>The first topic is about the importance of food safety. The topic identifies who needs to know about food safety and the consequences of inadequate food safety. You will also learn about four types of food contamination and which groups of people are most vulnerable to food poisoning.</p>
<h3>The law and food safety</h3>
<p>The second topic describes UK food safety law. It outlines the basic principles of HACCP and identifies specific legal requirements for food preparation.</p>
<h3>Food poisoning</h3>
<p>The third topic identifies food poisoning bacteria and their consequences. You will learn about how bacteria reproduce and the effect of temperature on bacteria. The topic also covers other sources of food poisoning.</p>
<h3>Purchasing and deliveries</h3>
<p>Topic 4 is about food purchasing and deliveries. You will learn about dates on food and how to use carrier bags safely. The topic describes how to check deliveries properly and when deliveries should be rejected.</p>
<h3>Food storage</h3>
<p>Topic 5 is about food storage. The topic describes how to store, refrigerate, freeze and defrost food safely. You will learn about the best areas of the fridge for different types of food.</p>
<h3>Preparing and cooking food</h3>
<p>Topic 6 shows you how to prepare food in a way that reduces the risk of contamination. You will learn about which meat and fish it safe to eat rare. The topic provides tips on barbecues and how to cook eggs, rice and pulses safely.</p>
<h3>Food pests</h3>
<p>Topic 7 is about food pests. It identifies animals that can contaminate food. You will also learn how to spot the signs of food pests and how to deal with them.</p>
<h3>Personal Hygiene</h3>
<p>Topic 8 is about personal hygiene. It covers the importance of hand washing and rules of personal hygiene for food handlers.</p>
<h3>Cleaning methods</h3>
<p>The final topic outlines the standard cleaning process for food preparation areas. You will learn how and when to clean surfaces and equipment.</p>


                </section>

i2Comply

Food Hygiene Level 2 Training - Online Course

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					<div><p><span>Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This Food Safety &amp; Hygiene Management</span><span> has been specially designed to help learners gain a good command of Food Safety &amp; Hygiene Management</span><span>, providing them with a solid foundation of knowledge to become a qualified professional.</span></p><p><span>Through this Food Safety &amp; Hygiene Management</span><span>, you will gain both practical and theoretical understanding of Food Safety &amp; Hygiene Management</span><span> that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.</span></p><p><span>Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals.</span></p></div>
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										<span>Get a deep understanding of the Food Safety &amp; Hygiene Management just in hours not years</span>
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										<span>Familiar yourself with the recent development and updates of the relevant industry</span>
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										<span>Know how to use your theoretical and practical knowledge to adapt in any working environment</span>
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										<span>Get help from our expert tutors anytime you need</span>
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										<span> Access to course contents that are designed and prepared by industry professionals</span>
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										<span>Study at your convenient time and from wherever you want </span>
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										<span>No formal qualifications required, anyone from any academic background can take this course.</span>
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										<span>Access to any internet-enabled smart device.</span>
									</li>
						</ul>
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				<h2>Why should I take this course?</h2>
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										<span>3 hour of on-demand video lectures and downloadable resources.</span>
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										<span>Affordable premium-quality E-learning content, you can learn at your own pace.</span>
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										<span>You will receive a completion certificate upon completing the course.</span>
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										<span>Internationally recognized Accredited Qualification will boost up your resume.</span>
									</li>
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											<span>
													</span>
										<span>You will learn the researched and proven approach adopted by successful salespeople to transform their careers.</span>
									</li>
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													</span>
										<span>You will be able to incorporate various practical sales techniques successfully and understand your customers better.</span>
									</li>
						</ul>
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                            <div>
                                <h2>Course Curriculum</h2>
                            </div>
                            			<div>
				

<div>
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					<td colspan="4"><strong>Food Safety &amp; Hygiene Management</strong></td>
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					<td>▶</td>
					<td>Module 1: Introduction to Food Safety</td><td><span>🕐 00:07:00</span></td>
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					<td>▶</td>
					<td>Module 2: Roles and Responsibilities of a Food Supervisor and Policies</td><td><span>🕐 00:06:00</span></td>
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					<td>▶</td>
					<td>Module 3: Laws and Legislation</td><td><span>🕐 00:08:00</span></td>
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					<td>Module 4: Introduction to Food Safety Management Systems (FSMS) and HACCP</td><td><span>🕐 00:06:00</span></td>
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					<td>Module 5: Implementation and Tools of FSMS</td><td><span>🕐 00:06:00</span></td>
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					<td>Module 6: Food Poisoning Causes</td><td><span>🕐 00:07:00</span></td>
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					<td>Module 7: Detecting and Preventing Contamination</td><td><span>🕐 00:07:00</span></td>
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					<td>Module 8: Hazard Control</td><td><span>🕐 00:05:00</span></td>
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					<td>Module 9: Food Poisoning in Detail and Illnesses</td><td><span>🕐 00:06:00</span></td>
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					<td>Module 10:Food Toxins and their Prevention</td><td><span>🕐 00:07:00</span></td>
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					<td>Module 11: Food Handling Risks and Practices</td><td><span>🕐 00:05:00</span></td>
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					<td>▶</td>
					<td>Module 12: Temperature Control</td><td><span>🕐 00:06:00</span></td>
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					<td>Module 13: Recording Temperatures</td><td><span>🕐 00:04:00</span></td>
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					<td>Module 14:Spoilt Food and its Prevention</td><td><span>🕐 00:08:00</span></td>
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					<td>Module 15: Design Aspects of Food Premises</td><td><span>🕐 00:07:00</span></td>
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					<td>Module 16: Waste Disposal, Cleaning and Disinfection</td><td><span>🕐 00:06:00</span></td>
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					<td>Module 17: Pest Management</td><td><span>🕐 00:08:00</span></td>
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					<td>Module 18: Training and Supervising Staff Effectively</td><td><span>🕐 00:05:00</span></td>
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Food Safety & Hygiene Management

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                <b>Quality Guarantee:</b>
                <p>Promising training excellence, satisfaction gurantee</p>
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                <p>Accredited by </p>
                <p>CPD UK &amp; Quality License Scheme</p>
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                <p>Tutor Support </p>
                <p>Unlimited support via email, till you complete the course</p>
            </div>
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                <b>Recognised Certification:</b>
                <p>Accepted by thousands of professional bodies </p>
            </div>
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                </div>
                            <div>
                <p>Start Anytime </p>
                <p>With 1 year access to the course materials</p>
            </div>
        </div>
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                <p>Online Learning </p>
                <p>Learn from anywhere, whenever you want  </p>
            </div>
        </div>
    </div>
    
<div>
<p>This course will enable you to ensure safe and hygienic food practices for you and your family. You will learn about food safety regulations, proper food storage and sanitation practices to prevent foodborne illnesses. You will be capable of maintaining a clean and safe environment in food establishments.</p>
<h2>This course at a glance</h2>
<ul>
<li>Accredited by CPD UK</li>
<li>Endorsed by Quality Licence Scheme</li>
<li>Understand methods to implement and monitor food safety management systems in the workplace to reduce risks of food hazards</li>
<li>Learn tactics to supervise and manage food safety standards for their staff effectively</li>
<li>Understand the fundamental guidelines of the Food Safety Act of 1990</li>
<li>Understand the pre-requisites of pest control, equipment to use to control pests and the cleaning and disinfection procedures</li>
<li>Learn types of food contamination and hazards and the methods to minimise risk in a food environment</li>
<li>Identify how food premises should be planned and what equipment should be tested</li>
<li>Understand the most common pests in food and what action to be taken if pests are found near the food preparation areas</li>
<li>In-depth knowledge of food hygiene best practices to ensure their business achieves excellent food safety and hygiene ratings</li>
</ul>
</div>
<h2>Why Food Hygiene and Safety Level 3 Course right for you?</h2>
<p>Food safety is an essential and constant concern for the public. This online Food Safety course strives to improve supervisor and manager knowledge within a food business.</p>
<p>This food hygiene and safety course are specially designed for senior-level roles such as supervisors and managers who work in the catering industry. You will be equipped with the essential skills and practical knowledge to maintain high food safety standards and hygiene in the workplace.</p>
<p>The aspiring catering professionals will be trained in food safety and hygiene principles with a clear understanding of the risks and hazards in preparing and serving food.</p>
<p></p>
<h2>Food Hygiene and Safety Level 3 Course Details</h2>
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            Accredited by             
        </h3>
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<p>
CPD certificates are accepted by thousands of professional bodies and government regulators here in the UK and around the world. Many organisations look for employees with CPD requirements, which means, that by doing this course, you would be a potential candidate in your respective field.</p>
<p> </p>
<p>
The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.
            </p></div>
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            Course Curriculum            
        </h3>
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                <p></p>
<ul>
<li>Prologue: The importance of food</li>
<li>Introduction</li>
<li>Prerequisites</li>
<li>Flow Diagrams</li>
<li>Hazard Analysis and Critical Control Points: and introduction</li>
<li>Principle 1: Identity Hazards and Controls</li>
<li>Principle 2: Identity Critical Control Points</li>
<li>Establish Critical Limits</li>
<li>Principle 4: Implement Monitoring of CCP's</li>
<li>Principle 5: Establish Corrective Actions</li>
<li>Principle 7: Documentation</li>
<li>Principle 6: Verification</li>
<li>The Supervisors Role in Food Safety</li>
<li>Food Safety Law</li>
<li>Course Summary and Revision</li>
<li>Thank you and GoodBye</li>
<li>Bonus Lecture</li>
</ul>
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            Who should take this course?            
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                <p></p>
<p>This course is ideal for anyone who is in the catering industry or who handles, serves, maintains, or supervises food safety standards in the hospitality sector. This course is also suitable for management roles who are responsible for training staff on food hygiene standards such as head chef, kitchen managers, food safety managers, catering managers and several others alike.</p>
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            Entry Requirements            
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<li>There are no academic entry requirements for this food hygiene and safety level 3 course, and it is open to students of all academic backgrounds.</li>
<li>However, you are required to have a laptop/desktop/tablet or smartphone and a good internet connection.</li>
</ul>
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            Assessment Method            
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<p>This food hygiene and safety level 3 course assesses learners through multiple-choice questions (MCQs). Upon successful completion of the modules, learners must answer MCQs to complete the assessment procedure. Through the MCQs, it is measured how much a learner can grasp from each section. In the assessment pass mark is 60%.            </p></div>
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            Certification            
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                <p></p>
<h4>Endorsed Certificate from Quality Licence Scheme</h4>
<p>
After successfully passing the MCQ exam you will be eligible to order the Endorsed Certificate by Quality Licence Scheme. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries. It will give you a competitive advantage in your career, making you stand out from all other applicants and employees. There is a Quality Licence Scheme endorsement fee to obtain an endorsed certificate which is Â£65.</p>
<h4>Certificate of Achievement from Lead Academy</h4>
<p>
After successfully passing the MCQ exam you will be eligible to order your certificate of achievement as proof of your new skill. The certificate of achievement is an official credential that confirms that you successfully finished a course with Lead Academy. Certificate can be obtained in PDF version at a cost of Â£12, and there is an additional fee to obtain a printed copy certificate which is Â£35.
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	<p></p><h2><b>FAQs</b></h2>

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

Food Hygiene and Safety Level 3 Course Online

<p id="isPasted" 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;">Course Overview</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course raises awareness of the dangers of food poisoning, storing and preparing food correctly and preventing contamination. The programme benefits from narrative scenarios and activities with ongoing assessment making it engaging and interactive. </p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course is accredited by CPD.</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;"><br fr-original-style="" style="box-sizing: border-box;"></strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aims &amp; Objectives</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Help you to apply good food hygiene practices so that you are able to provide vulnerable adults with food that is safe to eat and won&rsquo;t make them ill</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Help you understand what you can do to prevent food poisoning, including the steps you can take</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Identify ways to maintain cleanliness</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Describe methods to prevent cross contamination</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Give you information on storing and heating food at the correct temperature</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><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;">Course Audience</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Adult Health Care Workers, Social Care Workers, Nursing staff, Adult Day Care/Centre workers, Home Care Staff, Agency staff</p>

Think Tank Academy

This course raises awareness of the dangers of food poisoning, storing and preparing food correctly and preventing contamination.

Food Safety Awareness - Adult Care - Foundation Level

<div> <div>     </div> <div>  <div> <div> <h3><strong>Highlights of the Course</strong></h3> <ul> <li><strong>Course Type:</strong> Self-paced online course</li> <li><strong>Duration:</strong> 4 Hours 33 Minutes</li> <li><strong>Tutor Support:</strong> Tutor support is included</li> <li><strong>Customer Support:</strong> 24/7 customer support is available</li> <li><strong>Quality Training:</strong> The course is designed by an industry expert</li> <li><strong>Recognised Credential:</strong> Recognised and Valuable Certification</li> <li><strong>Completion Certificate:</strong> Free Course Completion Certificate Included</li> <li><strong>Instalment:</strong> 3 Installment Plan on checkout</li> </ul> </div> </div> <div> <div> <hr /> <h3><strong>What you will learn from this course?</strong></h3> <ul> <li><span>Know how to apply food safety principles in every environment </span></li> <li><span>Learn how to prevent food poisoning and spoilage </span></li> <li><span>Discover ways to control microbiological, chemical, physical and allergen hazards </span></li> <li><span>Know how to maintain personal hygiene </span></li> <li><span>Understand the process of cleaning and disinfection</span></li> <li><span>Learn how to use and design food premises and equipment </span></li> <li><span>Know how to effectively implement the HACCP and FSMS</span></li> <li><span>Adhere to the food safety legislations and requirements</span></li> </ul> </div> </div> <div> <div> <div> <hr /> <h3><strong>Supervising Food Safety - Level 3<br /> </strong></h3> <p><span>This course will provide you with in-depth knowledge of food safety principles to abide by food safety legislation, supervise proper food safety and prevent the spread of foodborne illnesses. You will learn from expert instructors with experience in the field who will impart the most relevant expertise and best practices.</span></p> <ul> <li><span>Comply with food safety legislation </span></li> <li><span>Maintain personal hygiene and pest control </span></li> <li><span>Control chemical, physical, microbiological and allergen hazards </span></li> <li><span>Effectively utilise food safety equipment</span></li> <li><span>Properly implement HACCP  </span></li> <li><span>Essential skills, confidence and competence to assist you in this industr</span><span>y</span></li> <li><span>Core competencies required to drive a successful career in this industry</span></li> </ul> <p>This Level 3 Food Safety and Hygiene for Supervisors course is endorsed by the <strong>Quality Licence Scheme</strong> for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <p>This Level 3 Food Safety and Hygiene for Supervisors course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification.</p> <h3><strong>Who is this course for?</strong></h3> <ul> <li><span>This course is ideal for owners of food businesses looking to update their knowledge and skills about food safety </span></li> <li><span>Anyone who is interested in transforming their food business into one that adheres to all food safety regulations can take this Supervising Food Safety Level 3 Course</span></li> <li><span>This training is also open to coordinators, managers, or supervisors responsible to oversee food safety in any business </span></li> <li><span>Beginners and aspiring individuals who want to work in this field can also take this course</span></li> </ul> <h3><strong>Entry Requirements</strong></h3> <p><span>This </span><span>Supervising Food Safety Level 3 Course</span><span> has no academic prerequisites and is open to students from all academic disciplines. You will, however, need a laptop, desktop, tablet, or smartphone and a reliable internet connection.</span></p> <h3><strong>Assessment</strong></h3> <p><span>This </span><span>Supervising Food Safety Level 3 Course</span><span> assesses learners through multiple-choice questions (MCQs). Upon successful completion of the modules, learners must answer MCQs to complete the assessment procedure. </span></p> <ul> <li><span>Through the MCQs, it is measured how much a learner can grasp from each section. </span></li> <li><span>In the assessment, the pass mark is 60%.</span></li> </ul> <h3><strong>Advance Your Career </strong></h3> <p><span>This </span><span>Supervising Food Safety Level 3 Course</span><span> will provide you with significant opportunities to enter the relevant job market and select your desired career path. Additionally, by showcasing these skills on your resume, you will be able to develop your career, face more competitors in your chosen sector, and increase your level of competition.</span></p> <h3><strong>Curriculum</strong></h3> <p><span>This </span><span>Supervising Food Safety Level 3 Course</span><span> is divided into bite-sized modules to make it easy to follow. The modules cover all essential areas to help you learn the steps of obtaining a blood specimen from the antecubital fossa region. This flexibility enables you to learn at your own pace, fitting your studies around your current lifestyle.</span></p> </div> </div> </div> </div> </div><div> <div> <h2> Recognised Accreditation </h2> <p>This course is accredited by continuing professional development (CPD). CPD UK is globally recognised by employers, professional organisations, and academic institutions, thus a certificate from CPD Certification Service creates value towards your professional goal and achievement.</p>  <p>The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p>  </div> <div> <div> <div> <h3>What is CPD?</h3> <p>Employers, professional organisations, and academic institutions all recognise CPD, therefore a credential from CPD Certification Service adds value to your professional goals and achievements.</p> <h4>Benefits of CPD</h4> <ul> <li>Improve your employment prospects </li> <li>Boost your job satisfaction </li> <li>Promotes career advancement </li> <li>Enhances your CV </li> <li>Provides you with a competitive edge in the job market </li> <li>Demonstrate your dedication </li> <li>Showcases your professional capabilities</li> </ul> </div> </div> <div> <div>  <h3>What is IPHM? </h3> <p>The IPHM is an Accreditation Board that provides Training Providers with international and global accreditation. The Practitioners of Holistic Medicine (IPHM) accreditation is a guarantee of quality and skill. </p> <h4>Benefits of IPHM </h4> <ul> <li>It will help you establish a positive reputation in your chosen field </li> <li>You can join a network and community of successful therapists that are dedicated to providing excellent care to their client </li> <li>You can flaunt this accreditation in your CV </li> <li>It is a worldwide recognised accreditation </li> </ul> </div> </div> <div> <div>  <h3>What is Quality Licence Scheme?</h3> <p>This course is endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <h4> Benefits of Quality License Scheme </h4> <ul> <li>Certificate is valuable</li> <li>Provides a competitive edge in your career</li> <li>It will make your CV stand out</li> </ul> </div> </div> </div> </div><div> <h3> <span>Course Curriculum</span> </h3> <div> <table> <tbody><tr> <td colspan="4">Module 1: Introduction to Food Safety</td> </tr> <tr> <td colspan="4">Module 2: Food Poisoning, Spoilage &amp; Preservation</td> </tr> <tr> <td colspan="4">Module 3: Microbiology</td> </tr> <tr> <td colspan="4">Module 4: Microbiological Hazards &amp; Controls</td> </tr> <tr> <td colspan="4">Module 5: Chemical Hazards, Controls &amp; Prevention</td> </tr> <tr> <td colspan="4">Module 6: Allergen Hazards &amp; Controls</td> </tr> <tr> <td colspan="4">Module 7: Physical Hazards &amp; Controls</td> </tr> <tr> <td colspan="4">Module 8: Personal Hygiene</td> </tr> <tr> <td colspan="4">Module 9: Design and Use of Food Premises and Equipment</td> </tr> <tr> <td colspan="4">Module 10: Cleaning &amp; Disinfection</td> </tr> <tr> <td colspan="4">Module 11: Pests &amp; Pest Management</td> </tr> <tr> <td colspan="4">Module 12: HACCP &amp; FSMS</td> </tr> <tr> <td colspan="4">Module 13: Implementation of HACCP</td> </tr> <tr> <td colspan="4">Module 14: 7 Principles of Hazard Control</td> </tr> <tr> <td colspan="4">Module 15: Food Safety Legislation &amp; Enforcement</td> </tr> <tr> <td colspan="4">Obtain Your Certificate of Achievement</td> </tr> <tr> <td><i></i></td> <td> Order Your Certificate of Achievement </td> <td> </td> <td><span><i></i> 00:00:00</span></td> </tr> </tbody></table></div> </div>

Study Plex

Level 3 Food Safety and Hygiene for Supervisors

<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

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

Retail Management

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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