Food Safety eLearning
Experience Interactive Food Safety eLearning: Engaging Courses for a Safer Food Industry - From Level 1 to Level 3.
Level 1 Food Safety - Catering
2 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food catering setting.
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By the end of this course, you will be able to:
• Identify the key legislation involved with food safety and its application to the workplace.
• Recognise hazards that can occur during delivery through to service of food and how to contain them.
• Understand the nature of microorganisms and their link for food borne illnesses and food poisoning.
• State the safety procedures and how they assist with controlling risk in the catering environment.
• Demonstrate understanding of the importance of effective pest control.
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 1 Food Safety - Manufacturing
2 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food manufacturing setting.
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By the end of this course, you will be able to:
• Identify the key legislation involved with food safety and its application to the food manufacturing workplace.
• Recognise hazards that can occur during delivery through to service of food and how to contain them.
• Understand the nature of micro-organisms and their link for food borne illnesses and food poisoning.
• State the safety procedures and how they assist with controlling risk in the work environment.
• Demonstrate understanding of the importance of effective pest control.
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 1 Food Safety - Retail
2 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food retail setting.
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By the end of this course, you will be able to:
• Identify the key legislation involved with food safety and its application to the retail environment.
• Recognise hazards that can occur during delivery through to service of food and how to contain them.
• Understand the nature of microorganisms and their link for food borne illnesses and food poisoning.
• State the safety procedures and how they assist with controlling risk in the work environment.
• Demonstrate understanding of the importance of effective pest control.
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 2 Food Safety - Catering
3 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food catering setting.
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Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Typical environments may include:
• Pubs, hotels, restaurants;
• Supermarkets and retail environments;
• Food and drink manufacturers;
• Hospitals;
• Care homes;
• Schools;
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 2 Food Safety - Manufacturing
3 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food manufacturing setting.
Learn More
Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Typical environments may include:
• Pubs, hotels, restaurants;
• Supermarkets and retail environments;
• Food and drink manufacturers;
• Hospitals;
• Care homes;
• Schools;
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 2 Food Safety - Retail
3 CPD Points
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food retail setting.
Learn More
Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Typical environments may include:
• Pubs, hotels, restaurants;
• Supermarkets and retail environments;
• Food and drink manufacturers;
• Hospitals;
• Care homes;
• Schools;
Approved by The CPD Group, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH
Level 3 Food Safety - Supervising
6 CPD Points
This is a detailed course that starts with basic definitions, then follows a logical path through other topics including, types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of premises and equipment. It also discusses how to implement a successful food safety management system. There’s a wide range of topics because an effective Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
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Learning Objectives – By the end of this course, you will be able to:
• Identify and explain the key pieces of Food Safety legislation and its application to the workplace.
• Understand the importance of the implementation of HACCP.
• Explain the importance of workplace design and use in regard to Food Safety.
• Define the issues surrounding Food poisoning, spoilage and preservation.
• Identify numerous hazards and control procedures with regards to Microbe, Chemical, Allergen and Physical hazards.
• Understand the importance of Personal Hygiene, workplace cleaning and pest control.
Target Audience
This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.
Advantages
Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice. Online training is flexible, efficient and cost-effective, so candidates can progress through the
modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.
Approved by The CPD Group, IIRSM, Gatehouse Awards, and Institute of Hospitality.
Introduction to HACCP - Level 2
3 CPD Points
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.
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HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.
Rather than being a reactive system, HACCP is pro-active.
The focus is on prevention of hazards rather than relying mainly on end-product testing.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross contamination in the food chain.
It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached.
Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.
Approved by CPD, Gatehouse Awards, Institute of Hospitality & IIRSM.
Achieving Food Hygiene Rating Level 5
2 CPD Points
This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.
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This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.
While taking this course should prepare you well to be able to achieve the higher food hygiene ratings this course does not guarantee a 5 rating and that we accept no liability for lower ratings being given.
Learning Objectives – By the end of this course, you will be able to:
• Identify Food Hygiene ratings and understand what they mean.
• Define the scoring criteria and how decisions on the final score are made.
• State how scores can be appealed.
• Understand how to apply Safer Food, Better Business to ensure compliance with legal obligations.
• Recognise the contents of good Hygiene and cleaning structures for your business.
Approved by CPD, Institute of Hospitality, IIRSM & IOSH.
Allergen Awareness
3 CPD Points
This course covers general allergies, food allergies and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.
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Target Audience
This course is aimed at anyone working within the food industry and can be sold to individuals or
pitched to businesses who might want to put all of their staff through the training.
Advantages
Allergic reactions can have serious consequences so knowing which substances can cause them and how to avoid cross contamination is vital to anyone working in the food industry CPD approval means that this course can be used by those that need to prove they are continually developing themselves.
Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life
Approved by CPD, Gatehouse Awards, Institute of Hospitality & IIRSM.