Food Safety

This Level 2 Food Safety for Manufacturing e-Learning course is designed for those who work in manufacturing or processing environments such as; food factories, meat cutting plants, breweries, vegetable packing, dairies, or bottling plants. The course covers issues ranging from safe cleaning, to appropriate food storage methods. Course module topics include: • Food safety hazards • Temperature control • Heat processing of foods • Food handlers • Food storage • Cleaning • Food premises and equipment • The Law

This Level 2 Health and Safety for Food Manufacturing e-Learning course is aimed at anyone responsible for any aspect of health and safety within the food manufacturing sector (including warehousing and distribution). In this course, learners will be presented with an overview of key legislation, safety management processes, risk assessment, and prevention. This course shows you how to: • Avoid injuries from slips, trips, and falls • Lift and carry heavy objects • Identify hazardous substances • Act promptly in the event of fire • Work safely at heights • Deal with stress at work • Recognise safety signs • Follow your employer's health and safety procedures

This Level 3 Food Safety in Catering e-Learning course is indispensable if you are a business owner, or a manager/supervisor of small, medium, or large catering operations. The course provides a grounding in the things you need to know to achieve full compliance including; waste disposal, pest control, cleaning, and an overview of HACCP. Course module topics include: • Introduction to food safety • Assisting an investigation • Good hygiene practice • Temperature control • Workplace and equipment design • Cleaning, disinfection, and waste control • Pest control • Personal hygiene • Training • HACCP • Food safety management tools

This Level 2 HACCP (Hazard Analysis and Critical Control Point) e-Learning course helps in understanding the use of this system in a food business. It will guide food operators on food safety management, and provides controls that ensure a safe food environment that protects consumers and satisfies external scrutiny by inspectors. Learners will be able to print out examples and blank forms for use within their own organisation, and will understand how these are mapped onto the 12 Step HACCP Codex Model. When you complete the Introduction module you will be able to: • Explain the concept of HACCP • Define the terms ‘contamination’, ‘hazard’, ‘risk’, and ‘control’ as they relate to food safety • State the benefits of a HACCP based food safety management system • State the legal requirements for food businesses to adopt a food safety management system, and the consequences of failing to comply

This Level 3 Food Safety in Manufacturing e-Learning course is indispensable if you are the manager/supervisor of a small, medium, or large food manufacturing business. The course is especially relevant if you are responsible for developing and monitoring HACCP based food safety management procedures and systems. Course module topics include: • Introduction • Legislation • Good hygiene practice • Temperature control • Workplace and equipment design • Cleaning, disinfection and waste disposal • Pest control • Personal hygiene • Training • HACCP

The Level 1 Food Safety e-Learning course is suitable for anyone without prior food safety knowledge and serves as an ideal induction course to food hygiene. Topics covered include: handling of low-risk and wrapped food, front-of-house staff (including waiting/check-out employees) and back-of-house staff (kitchen porter/warehouse employees).

This Level 2 online training course is aimed at anyone that regularly handles food - whether its during production, preparation or sale. This course will build on the information provided in the Level 1 training to provide users with a more in depth understanding of the topics covered. For those who are required to consistently handle food, they will learn about the procedures and policies that need to be put in place to ensure safety & hygiene practises. They will also learn more about the legislation surrounding food safety. The course will include: • Food Hazards and Food Poisoning • Personal Hygiene • The 4 C's of Food Safety • Procedures and Premises

This course is designed as an introduction to the health risk presented by the Legionella bacteria, and in particular Legionnaires’ Disease, which is a potentially fatal form of pneumonia. By the end of this course, you will be able to: • List the conditions that allow Legionella bacteria to grow and multiply • State the types of water systems that potentially pose a risk • Describe the people most at risk • Explain how to assess and control the risk

This 'Serving the Allergic and Food Intolerant Customer' e-Learning course is an essential guide for anyone involved in food preparation, where learners will understand: allergies and their causes, food labels with an ingredients list, warnings on packed food, and preparing and serving non-packed food. Course module topics include: • Allergy awareness • Understanding pre-packed food labels • Serving non packed food • Allergy labelling - food prepacked for direct sale (PPDS)

This Level 2 Food Safety for Manufacturing e-Learning course is designed for those who work in manufacturing or processing environments such as; food factories, meat cutting plants, breweries, vegetable packing, dairies or bottling plants. The course covers issues ranging from safe cleaning, to appropriate food storage methods. Course module topics include: Food safety hazards Temperature control Heat processing of foods Food handlers Food storage Cleaning Food premises and equipment The Law