News and Regulations

Food Hygiene legislation requires all food handlers to receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.

Click here for a detailed look at the Food hygiene legislation from the food standars agency.

Food

Top 5 Tips

Put away chilled and frozen food in your fridge or freezer as soon as you can
Prepare and store raw and cooked food separately
Keep raw or uncooked food (especially meat and fish) at the bottom of your fridge in a covered container
Keep the coldest part of your fridge at 0-5°C
Use a fridge thermometer
Check 'use-by' dates
Do not use food after the recommended period
Wash your hands thoroughly
Before preparing food, after going to the toilet and after handling pets

Food Hygiene

This page will give you an overview of the catering and retail Food Safety certificate


Duration		9.30am - 4.30pm

Description		This qualification will benefit anyone working in a food retail or catering situation to aid in running a hygienic work/public environment. This course can be tailored to catering or retail when delivered in-house.




Objectives		Successful completion of the training programme and assessment will enable candidates to understand - The terminology used in food safety - The laws that apply to food businesses and food handlers,and should be able to describe, in general terms, the requirements of the current regulations - The concepts of food hazards and how the risk of food poisoning can be contained - How to take product and equipment temperatures - How a reduction in storage temperature will minimise bacterial multiplication - The importance of high temperatures in the supply of safe food - That food handlers can pose a risk to food safety - The importance of utilising appropriate storage conditions for different types of food - The importance of cleaning in food premises - The need for high standards for structure and equipment to romote good hygiene in food premises.


















Prerequisites		None

Suitability		This course is suitable for staff working at all levels within the food retail or catering industry


Typical Clients		Supermarkets, convenience stores, corner shops, including those with chilled and hot food display counters, pubs, hotels, restaurants, travel, contracts catering, fast food outlets, hospitals, care and nursing homes.


Certification		Delegates are assessed by an examination paper consisting of 30 multiple choice questions to be completed in one hour under examination conditions.




Course Size		Maximum course attendance is 12


Course Price		£50 + VAT (per delegate) £350 +VAT (in house for up to 12 delegates)

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Check upcoming courses, or if you don't see what you are looking for, contact us to discuss arranging a course to suit you or to find out the next planned course.