This course is designed for those who have taken the full Level 2 Health and Safety in the Catering Workplace course. It is the ideal way to supplement their learning and refresh the important skills they acquired in this business-critical discipline.

Content is carefully designed to refresh learners’ knowledge, giving them a solid overview of what they have learned as well as the opportunity to re-test their knowledge and understanding.

Narration is from Lisa Ackerley, better known as TV’s ‘Hygiene Doctor’. This allows learners to engage with the course content via a familiar and authoritative spokesperson for health and safety.

This course is a must for anyone who wants to master this increasingly important discipline, which offers a growing number of advanced career opportunities.

Key learning points

This course is designed for the learner’s convenience. It can be completed at the individual’s own pace and the final test can be taken an unlimited number of times if required.

The content is arranged into different modules, each focusing on refreshing the learning from the full Level 2 course. This includes:

• The consequences of poor health and safety;
• The main areas of law that cover the workplace;
• Management’s responsibility for the welfare of employees;
• The benefits of good housekeeping practices and how to use equipment safely;
• The hazards associated with manual handling.

The course is structured to blend interactive learning with quick quizzes and a short certificated test on completion.

Advantages of this course

Learners can study this course at their own pace and the final test can be taken an unlimited number of times if required.

• This refresher course is the strongest possible reminder and revision of the full Level 2 course.
• On completion of this course, learners will have gained a mastery in:
  • Control and report occupational health hazards;
  • Reduce the likelihood of slips, trips and falls;
  • Understand the level of first aid required at different sites;
  • Gain an understanding of how to keep yourself safe through following safe methods;
  • How to manage risk;
  • How to lift and carry safely.
• In addition to the teaching of invaluable practical skills, the course also provides an excellent base from which to explore more advanced and specialised health and safety modules and programmes.

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Health and safety are of critical importance to any environment in which food is involved. Livelihoods – in extreme cases, even lives – depend on a rigorous approach to all areas of food preparation. That’s what makes this course so relevant today and so useful to anyone involved in the food service and hospitality sectors.

Designed by leading environmental health specialists from Acoura – the UK’s fastest growing provider of risk services for the food and drink supply chain – it gives a thorough grounding in all the key areas of the discipline.

Level 2 Health and Safety in the Catering Workplace is ideal for:

• Anyone working in a food-handling environment;
• Any employee working in the food service, hospitality or catering sectors;
• Any individual wanting to learn about health and safety in the catering workplace.

The course is structured to blend interactive learning with quick quizzes and a short certificated test on completion. Narration is from Lisa Ackerley, better known as TV’s ‘Hygiene Doctor’. This allows learners to engage with the course content via a familiar and authoritative spokesperson for health and safety.

Key learning points

The course is arranged into different modules, giving learners an accessible structure within which to master the basics of this fascinating and increasingly important subject. Each module covers a particular area or discipline within the catering and food preparation industry, with content including:

• The consequences of poor health and safety;
• The main areas of law that cover the workplace;
• Management’s responsibility for the welfare of employees;
• The benefits of good housekeeping practices and how to use equipment safely;
• The hazards associated with manual handling.

Within each module there is an interactive quiz, enabling learners to test their knowledge and reinforce their learning. All topics will be covered in the final test.

Advantages of this course

• Health and safety for the catering workplace is relevant to master chefs and kitchen assistants alike; therefore, this course is designed to be of benefit to people at all levels of employment.
• The course gives learners the practical tools and understanding to help ensure their workplace is a safer place for all who work there.
• On completion of the course you will be able to:
  • Control and report occupational health hazards;
  • Reduce the likelihood of slips, trips and falls;
  • Understand the level of first aid required at different sites;
  • Gain an understanding of how to keep yourself safe through following safe methods;
  • How to manage risk;
  • How to lift and carry safely.
• In addition to the teaching of invaluable practical skills, the course also provides an excellent base from which to explore more advanced and specialised health and safety modules and programmes.

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Refresh your food safety skills by completing the Level 2 Food Safety and HACCP Refresher course, ensuring you have up to date knowledge of current hygiene techniques for use in the catering or hospitality industries. This course introduces students to the theory and practical skills required to maintain client safety.

This course is an ideal training choice for:

• Anyone working in a food-handling environment and who needs to learn advanced hygiene skills.
• Existing Level 2 certificate holders who need to refresh their skills and knowledge.

Level 2 Food Safety and HACCP Refresher Course is composed of six modules that help students revisit the advanced techniques and principles of food hygiene. The training programme is delivered online using a combination of interactive course materials and lecture podcasts allowing students to work at their own pace and convenience. Students can use the built-in interactive quizzes to ensure that they are fully understanding each of the course topics.

Every course provides learners with access to a private social networking platform that allows them to share their learning and progress, or to get advice from their peers if they run into problems completing the practical exercises. The platform also allows managers to track employee progress and verify that they are meeting the standards expected.

Key Learning Points

By revisiting the topics they would have covered when first achieving the Level 2 certification, the course ensures students are still demonstrating the same advanced food handling and hygiene skills that are needed to prepare dishes safely.

Students will be shown how to:

• Identify and mitigate common food safety hazards, particularly those that result in food related illnesses.
• Understand the importance of personal hygiene in protecting customers from illness and infection.
• Implement food management systems that comply with legal requirements.
• Applying food safety theory to real world scenarios.
• Building and maintaining a work environment that helps improve safety standards within the kitchen.

Once the course has been completed, learners will sit a short online test to assess their comprehension and confirm they have reached the standard required to retain the Level 2 certificate.

Advantages of this course

Over the course of just six modules, students will master the advanced principles required to prepare, store and handle food safely in line with current legislation. These practical skills can be applied immediately, helping learners:

• Work more safely in a food preparation environment, and to reduce health risks to diners.
• Demonstrate their knowledge and practical experience with a Level 2 food hygiene certificate.
• Acquire transferrable skills that will help them secure a new, more senior role working in a kitchen.

The Level 2 Food Safety and HACCP Refresher course is an essential course that underlines a student’s continued commitment to safe food preparation. Upon completion of the course, learners will be fully prepared to run a kitchen safely, or to maintain the high standards required to protect customers against illness or infection.

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Learn advanced food safety skills by completing the Level 2 Food Safety Awareness in Catering course, preparing for a career in catering or hospitality. Developed by food safety expert Dr Lisa Ackerley, this course provides all in-depth, practical training in working safely when handling food.

This course is an ideal training choice for:

• Anyone working in a food-handling environment and who needs to learn advanced hygiene skills.
• Level 1 certificate holders who need to upgrade their skills by learning more advanced food safety techniques.
• Any employee involved in preparing and handling food.
• Any individual wanting to learn the advanced hygiene skills required to secure a more senior job in the catering industry.
• Anyone wanting to improve their food handling skills for use in the home.

The Level 2 Food Safety in Catering Online Course is composed of six modules that take students through the advanced techniques and principles of food hygiene. The training programme is delivered online using a combination of audio lectures and written course materials that allows students to work at their own pace, whenever and wherever is most convenient. Students can use the built-in interactive quizzes to assess their progress and ensure that they are properly understanding the course topics.

Every course provides learners with access to the built-in social networking platform, allowing them to share tips and advice with other learners, or to get additional guidance from their peers if they run into problems completing the practical exercises. The platform also allows managers to sign off on the progress of their employees, confirming that they are meeting the standards expected.

Key Learning Points

Building on the skills they would have acquired when studying for their Level 1 certificate, the course closely follows the standards laid out in the Industry Guide to Good Hygiene Practice – Catering Guide. It also closely mirrors the content used in the equivalent CIEH, RSPH and HABC courses.

Over the course of nine modules, students will be shown how to:

• Identify and mitigate common food safety hazards, particularly those that result in food related illnesses.
• The fundamentals of microbiology as they apply to food.
• A introduction to the bacteria that causes outbreaks of food poisoning.
• Implement food management systems that comply with legal requirements.
• Applying contamination and temperature controls that prevent food poisoning.
• The importance of food storage and stock controls to protect diners against food poisoning.
• Understand the importance of personal hygiene in protecting customers from illness and infection.
• Dealing with cleaning and waste in such a way that bacteria is carefully controlled.
• Implementing pest control routines that further reduce the risk of contamination.
• Building and maintaining a work environment that helps improve safety standards within the kitchen.

Once the course has been completed, learners will sit a short online test to assess their comprehension and confirm they have reached the standard required to attain the Level 2 certificate.

Advantages of this course

Over the course of just six modules, students will master the advanced principles required to prepare, store and handle food safely in line with current legislation. These practical skills can be applied immediately, helping learners:

• Work more safely in a food preparation environment, and to reduce health risks to diners.
• Demonstrate their knowledge and practical experience with a Level 2 food hygiene certificate.
• Acquire transferrable skills that will help them secure a new, more senior role working in a kitchen.

The Level 2 Food Safety Awareness in Catering Online Course is an essential certification demonstrating food hygiene mastery. Upon completion of the course, learners will be fully prepared to run a kitchen safely, or to maintain the high standards required to protect customers against illness or infection.

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Demonstrate basic competence in maintain food hygiene standards by completing the Level 1 Food Safety Awareness in Catering Online Course. Developed by food safety expert Dr Lisa Ackerley, this course provides all the basic knowledge learners need to work safely when handling food.

This course is an ideal training choice for:

• Anyone working in a food-handling environment.
• Any employee involved in preparing food.
• Any individual wanting to learn the basic hygiene skills required to secure a job in the catering industry.
• Anyone wanting to improve their food handling skills for use in the home.

The Level 1 Food Safety Awareness in Catering Online Course uses a range of mediums to help students learn these vital food-handling skills. Content is delivered online using the learning platform, including a series of talks delivered by The Hygiene Doctor herself, Dr Lisa Ackerley. Using a self-study approach students have anytime, anyplace access to materials, so that they can work at their own pace, whenever and wherever is most convenient.

Students can also use the built-in social networking platform to share tips and advice with other learners, or to ask for help from their peers should they struggle with completing any of the practical exercises. The platform also allows managers to sign off on the progress of learners, confirming that employees are meeting the standards expected.

Key Learning Points

As you would expect from a level one course, students will cover everything they need to get started with safer food handling.

Students will be shown how to:

• Identify and mitigate common food safety hazards.
• Understand the principles of food poisoning and the measures need to prevent outbreaks.
• Using contamination controls to prevent food from exposed to harmful contaminants.
• Temperature controls and how they are used to store food safely.
• Handling food during and after delivery.
• Ensuring food handling areas are kept clean, safe and free from waste and pests.

Once the course has been completed, learners will sit a 20-question test to assess their comprehension and confirm they have reached the standard required to attain the Level 1 certificate.

Advantages of this course

Over the course of eight modules, students will master the basic principles required to prepare, store and handle food safely, minimising the risk of contamination or health dangers. These practical skills can be applied immediately, helping learners:

• Work more safely in a food preparation environment.
• Demonstrate their knowledge with the award of a Level 1 food hygiene certificate.
• Acquire transferrable skills that will help them secure a new role working in the catering and hospitality industry.

The Level 1 Food Safety Awareness in Catering Online Course is an essential step towards food hygiene mastery, helping graduates protect their customers from illness and infection. Upon completion, students will also have acquired the skills and knowledge required to extend their knowledge and work towards the Level 2 Food Safety in Catering certificate.

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This Food Health & Safety package will give you all the necessary skills you will need to work in the catering environment in a variety of positions, either as part of your existing role, or this could be the start of a career change!

Here you will learn the basics, through a blend of 4 courses, all related to Food Health & Safety in one way or another.

Description

This package contains 4 courses, blended together to give you a well-balanced knowledge of Food Health & Safety.

Level 2 Health and Safety in the Catering Workplace

The course is arranged into different modules, giving learners an accessible structure within which to master the basics of this fascinating and increasingly important subject. Each module covers a area or discipline within the catering and food preparation industry, with content including:

• The consequences of poor health and safety;
• The main areas of law that cover the workplace;
• Management’s responsibility for the welfare of employees;
• The benefits of good housekeeping practices and how to use equipment safely;
• The hazards associated with manual handling.

Within each module there is an interactive quiz, enabling learners to test their knowledge and reinforce their learning. All topics will be covered in the final test.

Allergy Essentials

Students will be taught about:

• Common food allergies, their causes and management.
• The difference between a food allergy and a food intolerance.
• Coeliac disease and foods that trigger it.
• Food labelling and how to present diners with the information they need to make informed decisions when ordering.

Once the course has been completed, learners will sit a short test to ensure they have properly understood the topic and earn their certificate of completion.

Level 1 Food Safety & Hygiene Awareness in Catering

As you would expect from a level one course, students will cover everything they need to get started with safer food handling.

Students will be shown how to:

• Identify and mitigate common food safety hazards.
• Understand the principles of food poisoning and the measures need to prevent outbreaks.
• Using contamination controls to prevent food from exposed to harmful contaminants.
• Temperature controls and how they are used to store food safely.
• Handling food during and after delivery.
• Ensuring food handling areas are kept clean, safe and free from waste and pests.

Once the course has been completed, learners will sit a 20-question test to assess their comprehension and confirm they have reached the standard required to attain the Level 1 certificate.

Level 2 Food Safety & Hygiene in Catering

Building on the skills they would have acquired when studying for their Level 1 certificate, the course closely follows the standards laid out in the Industry Guide to Good Hygiene Practice – Catering Guide. It also closely mirrors the content used in the equivalent CIEH, RSPH and HABC courses.

Over the course of nine modules, students will be shown how to:

• Identify and mitigate common food safety hazards, particularly those that result in food related illnesses.
• The fundamentals of microbiology as they apply to food.
• A introduction to the bacteria that causes outbreaks of food poisoning.
• Implement food management systems that comply with legal requirements.
• Applying contamination and temperature controls that prevent food poisoning.
• The importance of food storage and stock controls to protect diners against food poisoning.
• Understand the importance of personal hygiene in protecting customers from illness and infection.
• Dealing with cleaning and waste in such a way that bacteria is carefully controlled.
• Implementing pest control routines that further reduce the risk of contamination.
• Building and maintaining a work environment that helps improve safety standards within the kitchen.

Once the course has been completed, learners will sit a short online test to assess their comprehension and confirm they have reached the standard required to attain the Level 2 certificate.

ADVANTAGES OF THE COURSE

• Work more safely in a food preparation environment, and to reduce health risks to diners.
• Demonstrate their knowledge and practical experience with a Level 2 food hygiene certificate.
• Acquire transferrable skills that will help them secure a new, more senior role working in a kitchen.

Learn how to manage customer food allergies when working in the catering industry with this brief, cost-effective course. By completing this training module, students will have a good understanding of food allergies, the dangers they pose and how best to protect clients from an allergic reaction.

This course is an ideal training choice for:

• Anyone working in a food-handling environment.
• Any employee involved in preparing food.
• Agency or casual staff who need a very basic understanding of allergies.
• Any individual wanting to learn about how food allergies are bet managed in the catering industry.
• Anyone who is worried about feeding guests who may have food allergies.

The Allergy Essentials course uses a combination of interactive courseware, quizzes and multimedia lectures to help students learn about preparing and handling food to avoid causing allergic reactions. Content is delivered online via our learning platform so that learners can complete the module anytime, anyplace as is most convenient for them.

Our social networking platform allows participants to share tips, advice and experiences with other learners, and to sound out new ideas with other students taking the course. At the end of their study, learners complete a short test to assess their understanding and earn a certificate of completion.

Key Learning Points

Although a relatively short course, students will receive a full introduction to the risks posed by food allergies, along with practical advice on how best to serve customers affected by allergies.

Students will be taught about:

• Common food allergies, their causes and management.
• The difference between a food allergy and a food intolerance.
• Coeliac disease and foods that trigger it.
• Food labelling and how to present diners with the information they need to make informed decisions when ordering.

Once the course has been completed, learners will sit a short test to ensure they have properly understood the topic and earn their certificate of completion.

Advantages of this course

In just one short module, students will better understand food allergies and the problems and dangers faced by sufferers. Using this knowledge, learners will be able to:

• Prepare food safely to avoid contamination with allergens.
• Prepare menus and food labelling to advise diners of potential allergens.
• Meet the requirements of the new Food Information Regulation 1169/2011 EC at their place of work.
• Acquire transferrable skills that will help them secure a new role working in the catering and hospitality industry.

Upon completion of this course students will have the tools to understand about allergens and engage with customers to help inform about what is in food and help make the right choices about what foods can be consumed. They will also be well prepared to learn more about food safety and hygiene should they decide to take their studies further.