Food Safety Training

Anyone who handles food in a business environment, along with their employers, are legally obligated to ensure they comply with food safety standards. These obligations are set out by a number of UK Laws which conclude that those handling food are to ensure that all food prepared, cooked, served or sold, is safe for human consumption. In the event that food safety standards are not meant, the potential of food contamination and poisoning increases.

Training your employees with our online system (see bottom of page) will go a long way to give them better awareness concerning the dangers of poor food safety standards, as well as educating them on how food safety risks arise and how you and they can control and prevent them.

CaterSafe provides Food Safety training courses (on-site and off-site) by professional trainers, with experience in delivering Food Safety training, Chartered Institute of Enviromental Health (CIEH) and Highfield Awarding Body for Compliance (HABC) courses. You can check out specific food safety training in the side navigation.

The following four main stages of Food Safety training are recommended by CaterSafe as a brief guide to compliance with the regulations.

Food Safety training courses

Induction training

Staff members who handle food must receive written or verbal instructions in the essentials of food safety before commencing work. This should include personal hygiene, temperature control, cleaning procedures and pest awareness. This training can be carried out on site by CaterSafe as part of an employees’ induction.

Formal level 1 training

Food Safety Awareness; a more detailed knowledge about food safety, aimed at food handlers involved with on-site support and front-of-house activities but not directly involved in the preparation of open foods (e.g. waiting staff, counter staff, cellar men, bar staff, retail staff etc.)

Formal level 2 training

Designed to impart detailed knowledge to food handlers who prepare and handle open food (e.g. chefs, cooks, kitchen assistants). This knowledge will include how to avoid cross contamination, safe storage, cooking, reheating, hot holding, and cleaning.

Formal level 3 and 4 training

It is also regarded as good practice if managers, head chefs and food business owners take further, more advanced training which covers food safety and management systems in greater detail. The Food Hygiene Regulations introduced in 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Formal level 3 and level 4 training is aimed at team leaders, supervisors and junior managers in medium to large businesses and covers legislation, supervisory management, temperature control (chilling, cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures and contributing to the safety training of others.

CaterSafe can deliver a range of on-site and off-site courses by professional trainers, ensuring that you and your staff comply with the law and develop skills and knowledge to enhance your business.

Chartered Institute of Enviromental Health (CIEH) and Highfield Awarding Body for Compliance (HABC) courses are available,(these courses are only available face to face either on site or off site) as well as our own bespoke CaterSafe non-accredited courses.

When you engage CaterSafe to deliver your Food Safety training you don’t necessarily have to close your business – we can come to you and fit training around your service times. We will identify specific training needs by observing staff whilst they are working.

Alternatively you may want to do level 1 and level 2 training online in your spare time. You can do this via our e-learning platform. All online training is RoSPA and CPD accredited and approved

Courses

1. Level 1 Food Safety (Manufacturing, Catering & Retail)

Duration: 50 minutes (Note: This is based on the amount of video content shown and is rounded off.It does not account in any way for loading time or thinking time on the questions).
The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:
• New employees with minimal or no prior food safety knowledge;
• Employees handling low-risk or wrapped foods (category A);
• Front of house employees, such as waiting or check out staff;
• Back of house employees, such as kitchen porters or warehouse staff.

  • MODULE NUMBER
  • 1
  • 2
  • 3
  • 4
  • MODULE NAME
  • Food Safety Legislation
  • Hazards from Delivery to Service
  • Risk Control
  • Pests, Premises and People
  • Pass % Required
  • 75%
  • 75%
  • 75%
  • 75%

Courses

2. Level 2 Food Safety (Manufacturing, Catering & Retail)

Duration: 75 minutes (Note: This is based on the amount of video content shown and is rounded off.It does not account in any way for loading time or thinking time on the questions).

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;

  • MODULE NUMBER
  • 1
  • 2
  • 3
  • 4
  • MODULE NAME
  • Food Safety Legislation
  • Hazards from Delivery to Service
  • Risk Control
  • Pests, Premises and People
  • Pass % Required
  • 75%
  • 75%
  • 75%
  • 75%