Food Safety and Hygiene

Everyone has a part to play when it comes to infection prevention and control. Ensuring you know the most effective ways you can stop the spread of viruses could help reduce the risk of infection in your workplace.

This module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps Industry Standards in Food Safety and Hygiene.

This Level 3 course is ideally suited to people who are responsible for supervising other members of staff, such as team leaders and managers across all sectors including manufacturing, catering and retail.

This course will benefit anyone working in retail, for example, supermarkets, small and large grocery stores, butchery, bakery, fish and farm shops, market stalls and delicatessens.

This training course is suitable for all food industry workers. It provides the knowledge required by EU food hygiene legislation (Regulation 852/2004, Article 5) to implement and maintain hygiene procedures based on the internationally accepted HACCP system.

This Level 3 HACCP will teach employees about the internationally recognised HACCP system. It covers catering, retail and manufacturing sectors sectors at a fraction of the cost of classroom-based training.

This Understanding HACCP course has been created with food businesses in mind and will help ensure workers control food borne illnesses and prevent consumers from becoming injured by hazardous contamination in your premises.

The aim of this training is to develop an understanding of HACCP-based food safety management, and how it is best implemented and maintained in a food business or organisation.

This course is a great way to introduce beginners to food safety. This may include cooking at home, work experience in a food environment, or self-development for those who have an interest in food handling.

This module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps Industry Standards in Food Safety and Hygiene.

The aim of this Training course is to raise understanding of the impact for those consumers who are allergic to a particular food or ingredient and how to ensure consumers are well informed about their food choices.