Food Safety Bundle - 4 Courses

This is a 4 course Food Safety bundle - ideal for start up businesses, or those wanting to improve knowledge and standards in their teams. Also ideal for inductions and upskilling.

Comprising of Achieving Food Hygiene level 5 and Level 1 and 2 Food Safety for Retail, Catering or Manufacturing and Allergen Awareness

All courses retail as standalone courses, are approved by CPD, Gatehouse Awards, Institute of Hospitality, IIRSM & IOSH and have a minimum pass rate for each module and course .

If you're buying for your business you can set up a free business training account. This will allow you to be in control of the allocation of courses to your team and to be able to track progress made against each course by them providing you with training records for auditable purposes.

Certificates can also be printed off on successful completion of the course for each team member.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Achieving Food Hygiene Rating Level 5

Duration: 50 minutes

In December 2008 the Food Standards Agency agreed a National Food Hygiene Rating Scheme. It is now running in all areas of Wales, Northern Ireland and in 99% of England.

In practice the rating scheme is designed to ensure that businesses that are broadly compliant with food law and are managing food safety risks will receive a rating of three … and those who are managing the risk well will receive a rating of four or five. However, significant lapses in any of the scoring criteria can also have a significant effect on the rating.

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.

Modules

• An Introduction
• Scoring Criteria
• Appeals
• Safer Food Better Business (SFBB)
• E.coli
• Good Hygiene Structure and Cleaning

Level 1 Food Safety (Manufacturing, Catering & Retail)

Duration: 50 minutes

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.

Modules

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Level 2 Food Safety (Manufacturing, Catering & Retail)

Duration: 75 minutes

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;

Modules

• Food Safety Legislation
• Hazards from Delivery to Service
• Risk Control (Prevention of Contamination)
• Pests, Premises and People

Allergen Awareness

Duration: 100 minutes

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry.

This course covers general allergies, food allergies and food intolerances and explain 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.

Modules

• Food Intolerance and Allergens: the Basics
• Food Intolerances - Causes and Symptoms
• Allergies - Causes and Symptoms
• Allergen Facts
• Food Allergens and the Law
• Food Allergens - Practical Steps
• Allergen Information for Consumers
• Internal Monitoring and Review
• External Monitoring and Review

(Note: all course duration times are 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).

Ideal for start up businesses to use for owner awareness and staff training.

Alternatively, bulk purchases of some or all courses can be bought, so please contact me for more details

Recommended System Requirements

• Operating System: Windows 7+ or Mac OSX (10.8+)

• Browser: A modern and up to date web browser

• Video: Up to date video drivers

• Memory: 2Gb+ RAM

• Additional Software: Flash Player 10+

• Download Speed: Broadband (3Mb+)

Ideal for inductions and refresher training and new business start ups.

Currently there are no Q&As for this course. Be the first to ask a question.

Certificate of completion

Digital certificate - Included