Employability Skills qualification are designed to support an individual successfully gaining a job, progressing in a chosen filed, preparing the individual for further study and supporting the development of techniques required for successful independent living.

These qualifications are aimed at anyone who wants to live a more independent life, progress in education and/ or their employment prospects; get into a job, develop on the job or move onto the next job, as they progress along the career ladder.

The qualifications have been designed in collaboration with a range of experts from various industry sections, training providers and employment and recruitment professionals to ensure the content matches what is needed and valued by today’s employment market, also meeting the needs for study programmes, traineeship and more.

WHO IS THIS COURSE FOR?

This qualification is aimed at anyone who wants to live a more independent life, progress in education and/or their employment prospects; get into a job, develop on the job or move onto the next job, as they progress along the career ladder.

COURSE LENGTH

30 Days

BATHE Level 2 Certificate in Employability Skills qualification totals 150 Notional Learning Hours (NLH).

Learners must achieve all units that provide a combined total value of 15 credit to achieve the qualification.

COURSE PREREQUISITES

Pass English Level Test with a minimum of score (B2 CEFR level knowledge), (B2 59-66 GSE).

COURSE CONTENT

Unit 426 Contributing to a team	LO1 – Be able to give reasons why effective teamwork is important LO2 – Understand how team values and procedures can vary LO3 – Understand the roles people may take in a teamwork situation LO4 – Understand what needs to be done to achieve a team goal LO5 – Be able to work with others towards with others towards achieving shared objectives in a well-defined situation LO6 – Be aware of own contribution to team progress
Unit 449 Understanding Conflict at work	LO1 – Understand the cause and effect of conflict in the place of work LO2 – Recognise types of behavior that are unacceptable in a work situation LO3 – Understand how conflict in a work situation can be prevented
Unit 502 Attitudes for learning and work	LO1 – Demonstrate a range of positive qualities, attitudes and behavior for learning and work LO2 – Understand why effective communication is important LO3 – Work effectively
Unit 504 Communicating with others in the workplace	LO1 – Define the meaning of communication LO2 – Understand the difference between formal and informal communication LO3 – Know the most appropriate methods of communicating in the workplace
Unit 506 Applying for a job	LO1 – Understand the different ways of applying for jobs LO2 – Be able to produce targeted Curriculum Vitae LO3 – Be able to write a covering letter LO4 – Be able to complete job applications
Unit 510 Introduction to leadership	LO1 – Understand the main styles of leadership
Unit 517 Managing time in the workplace	LO1 – Understand the importance of time management LO2 – Understand the techniques that can be used to manage time LO3 – Be able to use time management techniques
Unit 519 Dealing with challenges	LO1 – Understand differenttypes of challenge LO2 – Understand how to cope with challenges LO3 – Respond positively to challenges

Food Safety & Hygiene Advanced Package

Level 2 Food Hygiene Course for Catering

Level 3 Food Hygiene Course for Supervisors

Level 2 Food Safety & Hygiene

Food Allergy & Level 2 Food Hygiene Training Package

Level 3 Food Hygiene Online Course in Catering

Level 1 Food Safety and Hygiene Course and Certificate

Food Allergy Awareness Online Training Course

Level 3 HACCP Training

Level 2 Food Safety & Hygiene for Manufacturing

Level 2 Food Hygiene And Safety For Retail Course & Certificate

Food Safety & Hygiene Fundamentals Package

Complete training package for food handlers from beginners to experts. This Virtual College package includes 12 online training courses covering many different topic areas including food hygiene, safeguarding, health and safety and business compliance. Save over 70% with this training package whilst upskilling and ensuring compliance for your workplace in one easy to manage learning space.

Package Overview

Format

• Level 2
• Over 20 Hours of Online Training
• Online Study

Accreditation

• Over 20 CPD Hours
• RoSPA Assured

Package description

Our Food Safety & Hygiene Fundamentals Package covers a comprehensive level of training for anyone who handles or prepares food, satisfying the legal obligation for food safety knowledge within this area. Our subscription package is suitable for anyone who handles or prepares food or is involved in the management of such people in a catering environment. This includes hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges.

Overview

Our training package gives you a saving of over 70% when compared to buying the included courses individually. The included supplementary courses will cover your fundamental compliance requirements and will increase your knowledge in the food and drink industry.

Our elearning courses have been designed by experienced learning specialists to ensure that your learners are actively engaged and can access their training at their own pace. This means relevant and effective training at the touch of a button, creating an environment where your employees can learn what they want and when they want.

Our training package offering gives you a cost-effective way to ensure your staff have the right food handler training, which sets them up to operate safely in a catering and hospitality environment.

About the package

The training package includes Level 2 Food Safety and Hygiene, along with 11 other essential courses – to help with your staff catering and hospitality training needs.

What is included

• Level 2 Food Safety and Hygiene for Catering
• Level 2 HACCP
• Food Allergy Awareness training
• Legislation Relating to the Service of Food and Beverages
• COSHH Training
• Awareness of Health and Safety
• First Aid: The Primary Survey
• Fire Safety Training
• Cyber Security Awareness
• The Essentials of Data Protection (GDPR)
• Customer Service in Hospitality
• Equality, Diversity and Inclusion

Our package offering is one of the most cost-effective ways to get online learning solutions for your catering or hospitality business. Get access to a wide range of elearning courses, each designed to give you the best learning experience and ensure your business is compliant with the latest legislation.

Whatever the needs of your organisation or business, make sure your staff have the right training for a more efficient and safer workplace.

Benefits of the package

• Free learning platform
• Keep up-to-date with compliance regulations
• Unlimited access to elearning materials
• Reduced Learning and Development costs
• Accessible at a time and place that suits you
• Learn online at your own pace
• Compliance with UK legislation and regulation
• Interactive and immersive content
• Access to 12 high quality courses
• Instant digital certificates on completion

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.

You will learn

• Why food hygiene and safety is important
• Personal and legal responsibilities
• The impact of food-borne illness
• How food becomes contaminated

Who is it for?

Roles including:

• Food establishment owners
• Restaurant managers
• Catering managers
• Café supervisors
• Publican / pub landlord
• Street food trader
• School lunch time supervisors
• Head chefs
• Hotel Staff
• Restaurant Staff
• Takeaway Staff
• Cafe Staff
• Bar Staff
• Those working in Fast Food Outlets
• Fish & Chip Shop Staff
• Those working in Kitchens
• Those working in Hospitals
• Prison Staff
• School Staff
• College Staff

Legislation

Legislation covered in this package includes:

If you’re working in the hospitality or service industry, you will need to comply with the latest food and hygiene regulations. This Level 2 Food Safety and Hygiene for Catering course is designed to help you comply with EU Regulation 852/2004, which requires food businesses to ensure that any employee who handles food is fully trained in food hygiene.

The Level 2 Food Safety and Hygiene for Catering Course is RoSPA Assured, while the First Aid Course and Food Allergy Awareness Training Course are accredited by Continuous Professional Development (CPD).

Meet UK/EU food hygiene training requirements with a Level 2 Food Hygiene for Retail certificate. The RoSPA Assured online training has been tailored for those working in retail spaces such as grocery stores, bakeries, farm shops and more. Learn how food becomes contaminated, your personal and legal responsibilities and more with this Virtual College course.

Course Overview

Format

• Level 2
• 2-3 Hours
• Online Study

Accreditation

• 2-3 CPD Hours
• Meets UK / EU Food Handlers Training Requirements
• RoSPA Assured

Course description

Anyone who works in retail where food is involved needs to be aware of the latest food hygiene standards in relation to their role.

This course provides a basic understanding of food safety and hygiene as it relates to the retail sector, covering issues such as displays for sale and hot display units, along with storage and preparing food for retail.

Our popular Level 2 Food Safety and Hygiene for Retail course has been re-designed and includes all the latest legislation, information and up-to-date guidance.

We also offer Level 2 Food Hygiene for: Manufacturing | Drinks Manufacturers | Catering.

If you are a Supervisor, Manager, Business Owner or Team Leader working with or handling food we would recommend you complete our RoSPA Assured Level 3 Food Safety and Hygiene for Supervisors course.

This Level 2 Food Safety & Hygiene Certificate for Retail course is suitable for any food handler working in a retail environment, for example supermarkets, small and large grocery stores, butchery, bakery, fish and farm shops, market stalls and delicatessens.

This RoSPA Assured Level 2 Food Hygiene and Safety for Retail course is designed to provide an individual or an organisation with the very latest food safety and hygiene training.

We are delighted to announce that our popular Level 2 Food Safety and Hygiene for Retail course has been re-designed. Not only does it have a design that is modern and meets accessibility standards, but it has also been restructured to create a journey that better fits your needs.

We understand that learners need learning that is flexible, that they can dip in and out of as they require, and that can easily fit into their schedule, and so we have broken down our course into bite-sized chunks, which will allow you to tailor your training more easily to your needs.

The food safety retail material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What is covered in this Level 2 Food Hygiene for Retail course?

Our Level 2 Food Hygiene for Retail online training course has been designed for anyone working with or handling food in a retail setting to meet the latest requirements and guidance.

Module	What it includes
The Importance of Food Safety and Hygiene	Why food safety and hygiene is important for any business working with food. This section also looks at contamination, food spoilage and the affects of them as well as the terms prevention and control and why they are important when it comes to food hygiene in a retail setting.
Understanding Food Law	The understanding food law section looks at who enforces the law, the powers of Environmental Health Practitioners, how laws relate to food hygiene, how to monitor your temperature controls and appropriate personal hygiene and training. It also includes information on the management of food safety, hygienic practices, fines and penalties, defences and record keeping.
Understanding HACCP	HACCP is vital in food hygiene and here it explains what it means, what it is, the HACCP process and the seven HACCP principles.
The Importance of Personal Hygiene	Personal hygiene is particularly crucial to food safety in a retail setting around customers and this module looks at personal reponsibility, hand washing techniques, other aspects of personal hygiene such as protective clothing, clothes, appearance and habits. Illness can also be transmitted via food, first aid and accurate reporting of illness and injury is important.
The Importance of Design and Premises Layout	This module looks at the part premises and equipment design plays in food hygiene, how to maintain clean work areas and how to deter pests from visiting your premises by following good housekeeping. Having a good layout in your retail premises is not only good for business but it is vital for safety and compliance too.
The Importance of Cleaning	Understand why cleaning is important in a food handling environment, know how chemicals are used in the cleaning process, define the six steps for effective cleaning and know how to monitor and assess cleaning. Having a clean retail premises will also create a good impression with your customers.
The Importance of Pest Control and Waste Management	Effective pest control and good waste management systems contribute to a hygienic workplace and this module ensures you understand how to prevent pests from becoming a problem and how to manage internal and external waste safely and hygienically.
Understanding Allergens	This module includes details on the 14 main food allergens, why they should be taken seriously, what to do when working with allergies and what food intolerance is and the symptoms of it.
Understanding Food-Borne Illnesses	Foodborne illness can occur when food becomes contaminated, this module looks at the most common causes of foodborne illness and the effects of it, the incubation period, breeding bacteria, vulnerable groups and carriers.
Understanding Food Safety Hazards and Contamination	Everyone who handles food in a retail setting needs to be aware of food safety hazards to keep hygienic and prevent food from becoming contaminated, this module includes the main food safety hazards and how to control bacteria.
Understanding Bacterial Growth and Temperature Control	Bacteria can cause food contamination and this section of the course includes details on what bacteria is, bacterial growth and what affects the growth, bacterial spores, bacterial toxins, destroying microorganisms, temperature control, cross-contamination / cross-contact and how to avoid it.
Applying Food Safety	Making food safe and last longer is great for business particularly in retail settings, this module covers the methods the food industry can use to preserve food and how storage and temperature control safeguard fresh food and keep it safe.

Level 2 Food Safety and Hygiene for Retail Certificate

At the end of this course, you will need to complete a test that consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and – if necessary – may attempt the test three times at no extra cost. If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Upon completing the food hygiene course, learners will be able to download a digital food hygiene certificate from Virtual College. If you have bought the posted food hygiene certificate option, a high quality, seal embossed, certificate will be sent out the following working week after completion. 

This certification is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors. 

There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.

This online food hygiene course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of food and hygiene course so that businesses can choose whom it is suitable for.

You will learn

• Why food hygiene and safety is important
• Personal and legal responsibilities
• The impact of food-borne illness
• How food becomes contaminated

Who is it for?

Roles including:

• Anyone working in a retail environment which can include supermarkets, small and large food shops, wholesalers and markets

Legislation

Legislation covered in this course includes:

As a business owner or food handler, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food Hygiene (England) Regulations 2005. This requires food businesses to ensure that any staff working with food in a retail environment are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do.

For those working in the food manufacturing sector it is crucial you UK/EU food hygiene training requirements are met, make sure you’re compliant with our RoSPA Assured Level 2 Food Hygiene course. Recently re-designed this Virtual College online course meets accessibility standards and all the latest legislation and guidance.

Course Overview

Format

• Level 2
• 2-3 Study Hours
• Online Study

Accreditation

• 2-3 CPD Hours
• Meets UK / EU Food Handlers Training Requirements
• RoSPA Assured

Course description

Anyone who works in food manufacturing should be aware of the latest food hygiene standards. Proper cleaning and disinfecting procedures for all equipment and machinery used is key to an effective food processing site, alongside safe food storage and pest control, allow you to handle food safely and create food products while ensuring you’re complying with all of the relevant health and safety standards.

Our popular Level 2 Food Safety and Hygiene for Manufacturing course has been re-designed and includes all the latest legislation, information and up-to-date guidance.

We also offer Level 2 Food Hygiene for: Catering | Drinks Manufacturers | Retail.

If you are a Supervisor, Manager, Business Owner or Team Leader working with or handling food we would recommend you complete our RoSPA Assured Level 3 Food Safety and Hygiene for Supervisors course.

This Level 2 Food Safety & Hygiene Certificate for Manufacturing course satisfies a business owner’s or food handler’s legal obligation to undertake appropriate food safety training. A sound knowledge of the latest food safety principles will also improve the quality of your product by removing or minimising opportunities for your process to be disrupted.

This RoSPA Assured Level 2 Food Hygiene course is designed to allow every manufacturing business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of attending a classroom based training course. Alongside information dedicated to explaining the basics of food hygiene, it contains lessons dedicated to:

• Food safety hazards and contamination
• Food preservation, storage and temperature control
• The legislation that governs food handling
• Hazards Analysis and Critical Control Points (HACCP)

We are delighted to announce that our popular Level 2 Food Safety and Hygiene for Manufacturing course has been re-designed. Not only does it have a design that is modern and meets accessibility standards, but it has also been restructured to create a journey that better fits your needs.

We understand that learners need learning that is flexible, that they can dip in and out of as they require, and that can easily fit into their schedule, and so we have broken down our course into bite-sized chunks, which will allow you to tailor your training more easily to your needs.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What is covered in this Level 2 Food Hygiene for Manufacturing course?

Our Level 2 Food Hygiene for Manufacturing online training course has been designed for anyone working with or handling food in a manufacturing setting to meet the latest requirements and guidance.

Module	What it includes
Learning Objectives and an Introduction to Food Safety and Hygiene	Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been processed or manufactured.
Understanding Food Law	Food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
Understanding HACCP	It is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.
The Importance of Personal Hygiene	This section looks at why personal hygiene is so important when working with food – covering hand washing, health, first aid. protective clothing and appearance.
The Importance of Design and Premises Layout	This section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
The Importance of Cleaning	Understand why cleaning is important in a food handling environment, know how chemicals are used in the cleaning process, define the six steps for effective cleaning and know how to monitor and assess cleaning.
The Importance of Pest Control and Waste Management	Effective pest control and good waste management systems contribute to a hygienic workplace and this module ensures you understand how to prevent pests from becoming a problem and how to manage both internal and external waste safely and hygienically.
Understanding Allergens	This module includes details on the 14 main food allergens, why they should be taken seriously, what to do when working with allergies and what food intolerance is and the symptoms of it.
Understanding foodbourne Illnesses	foodbourne illness can occur when food becomes contaminated, this module looks at the most common causes of foodbourne illness and the effects of it, the incubation period, breeding bacteria, vulnerable groups and carriers.
Understanding Food Safety Hazards and Contamination	Everyone who handles food needs to be aware of food safety hazards to keep hygienic and prevent food from becoming contaminated, this module includes the main food safety hazards you will find in a manufacturing environment and how to control bacteria.
Understanding Bacterial Growth and Temperature Control	Bacteria can cause food contamination and this section of the course includes details on what bacteria is, bacterial growth and what affects the growth, bacterial spores, bacterial toxins, destroying microorganisms, temperature control, cross contamination and how to avoid it.
Applying Food Safety	Making food safe and last longer is great for business, this module covers the methods the food industry can use to preserve food and how storage and temperature control safeguard fresh food and keep it safe. It is common in manufacturing settings for food or ingredients to be delivered and this part of the course also covers hazards to look out for when receiving goods.

Food Safety and Hygiene regulations

EU Regulation 852/2004 requires food businesses to ensure any staff who handles food are supervised, instructed and trained in food hygiene in a way that is appropriate for the work they do. As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005.

Also included in EU food law, Regulation 852/2004, Article 5 is information on the mandatory implementation that all food business must apply and maintain a permanent procedure based on the HACCP system.

Our Level 2 HACCP course is for those who are involved in the handling and preparation of food across all industries. We also offer a Level 3 HACCP course which has been made for food safety managers, supervisors and anyone responsible for assisting in the development and maintenance of a HACCP system or team

Accreditation

This course is RoSPA and the certificate, awarded upon successful completion of this course, includes their logo and the posted version of the certificate features an authorisation seal.

Course duration

This health and safety food manufacturing course takes approximately two to three hours to complete. As an e-learning course learners can complete this training in convenient stages. The system will record progress throughout.

Target Audience

This Food Safety and Hygiene for Manufacturing course is aimed at anyone working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

Entry requirements

There are no entry requirements for this food safety in manufacturing course.

Test and certificate

The end of course test consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test three times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Upon completing the food hygiene course, learners will be able to download a digital food hygiene certificate from Virtual College. If you have bought the posted food hygiene certificate option, a high quality, seal embossed, certificate will be sent out the following working week after completion. 

This certification is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors. 

There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.

This online food hygiene course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of food and hygiene course so that businesses can choose whom it is suitable for.

You will learn

• Why food hygiene and safety is important
• Personal and legal responsibilities
• The impact of foodborne illness
• How food becomes contaminated

Who is it for?

Roles including:

• This food safety and hygiene course is directed toward anyone working in a role that involves the handling or preparation of food in a manufacturing setting
• Anyone involved in the management of a food manufacturing business

Legislation

If you’re working in the food manufacturing industry, you will need to comply with the latest food and hygiene regulations. This Level 2 Food Safety and Hygiene for Manufacturing course is designed to help business owners or food handlers comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food Hygiene (England) Regulations 2005. These require Food Businesses to ensure that any staff working in food processing, manufacturing or food storage and packaging are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do. The contents of this course also adhere to the Industry Standards set by People 1st and the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries.

This HACCP training level 3 will guide food safety managers and supervisors through the guidelines to successfully implement and monitor the HACCP seven principles in their workforce. After this online course you will be able to outline the need for and understand the importance of HACCP-based food safety management systems, describe the HACCP approach to food safety, as well as the importance of prerequisite programmes and what they should contain, and explain and evaluate the 5 preliminary steps in the logical application of HACCP.

Course Overview

Format

• Level 3
• 2-3 Study Hours
• Online Study

Accreditation

• 2-3 CPD Hours
• CPD Certified

Course description

An important aspect of food safety is a successful food safety system, and anyone working in the food industry needs to be aware of how this system works.

Businesses may use a system designed to meet their needs, but EU law requires that all food safety systems are based on the HACCP guidelines and so it is important that food staff understand them.

Our Level 3 HACCP training course has been designed for food safety managers, supervisors, team leaders, business owners and anyone responsible for assisting in the development and maintenance of a HACCP system or team. 

Those involved in the preperation of food and working with or handling food will need to complete our Level 2 HACCP training course.

HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers can only show that they are qualified to fulfil their duties safely if their staff are trained in line with the seven principles of HACCP.

Our Level 3 HACCP Training course guides food safety managers and supervisors through the guidelines to successfully implement and monitor the HACCP (stands for Hazard Analysis and Critical Control Points) seven principles in their workplace. Only by providing effective HACCP training can you ensure that you and your employees are suitably competent to fulfil their duties safely and to internationally recognised HACCP standards.

As they work through the HACCP Level 3 online course, learners will learn about all aspects of HACCP. They will be able to explain the need for a food safety system based on HACCP; how the HACCP principles are used to create a food safety system; how HACCP is applied to the type of food business you work in, and why procedures and documentation are needed to consistently produce safe food.

Who should take this course and why?

This HACCP safety training level 3 course is for anyone responsible for assisting in the development and maintenance of a HACCP system or team. It is also suitable for small business owners and managers, across the catering and retail sectors, including restaurants, cafes, takeaways, food trucks, school kitchens, bars and pubs. After undertaking this online course, learners will be able to analyse hazards effectively and determine control points in line with established HACCP principles.

Overall, the HACCP safety training level 3 course will ensure you gain the necessary understanding of food safety systems and how to implement them, all the while ensuring your business is compliant with Regulation 852/2004, Article 5 and that you are producing food that is safe. It also demonstrates that your organisation is dedicated to educating its staff by delivering first class food safety training in line with the HACCP guidelines without the need for off-site learning or disruptive classroom sessions.

What does this course cover?

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

Module	What it includes
An Introduction to HACCP	An introduction to food safety management and find out why we need HACCP.
Prerequisite Programmes	What prerequisite programmes are, where you can get more information on them and the areas they cover.
Approaches to HACCP	An introduction to selected HACCP application models such as; Codex HACCP and its 7 principles of HACCP, product and process led HACCP
How to Develop a HACCP Plan	How to create a HACCP plan using the Codex logical sequence for the application of HACCP principles.

Level 3 HACCP Training outcomes

Following an assessment, on completion of this e-learning course, supervisors and managers will be able to:

• Outline the need for, and understand the importance of HACCP-based food safety management systems
• Describe the HACCP approach to food safety procedures
• Describe the importance of prerequisite programmes and what they should contain
• Explain and evaluate the five preliminary steps in the logical application of HACCP
• Easily identify hazards and risks in a food preparation or production process
• Determine what is a critical control point (CCP) for significant hazards and establish critical limits
• Describe the procedures required for monitoring CCPs and the corrective action procedures

Level 3 HACCP Training Certificate

The end-of-course test for this module consists of 30 multiple choice questions. You are required to achieve an 80% pass mark, but you can attempt the test up to three times at no extra cost.

After this, if you still haven’t achieved the 80% pass mark, you will need to contact the Virtual College support team to discuss extra attempts.

On completion of the course and online test you will be able to download and print your Level 3 HACCP certificate instantly, and we suggest you keep this for your records. The certificate includes the Virtual College and CPD logo as well as your name, the title of the course completed, certificate number, date completed and the modules covered within the course.

You will learn

• Outline the need for, and understand the importance of HACCP-based food safety management system
• Describe the HACCP approach to food safety procedures
• Describe the importance of prerequisite programmes and what they should contain
• Explain and evaluate the five preliminary steps in the logical application of HACCP
• Easily identify hazards and risks in a food preparation or production process

Who is it for?

Roles including:

• Senior Manager
• Senior Bar Manager
• Senior Hotel Manager
• Senior Café Manager
• Senior Takeaway Manager
• Business Owners
• Anyone involved the implementation of a HACCP system

Legislation

Legislation covered in this course includes:

The key legislation regarding HACCP is the EU food law, Regulation 852/2004, Article 5. It was introduced on 1st January 2006 making it mandatory that all food businesses both implement and maintain a permanent procedure based on the HACCP system.

This was first just a recommended procedure in the 1990s, but it was soon discovered that failure to implement these procedures could have disastrous consequences for both consumers and business. Therefore, following this law, businesses within the food industry need to put measures in place to protect consumers from unsafe food, and HACCP is considered the best way of achieving this.

Food Allergy Awareness Training is suitable for anyone who owns, manages or works in a food-related business to ensure compliance with EU Food Information. During this food allergy training course you will learn what food allergy and intolerance are, how to recognise the symptoms of an allergic reaction, understand what information should be on pre-packed food labels, and what you need to consider to keep customers safe.

Course Overview

Format

• Intermediate
• 1-2 hours
• Online Study

Accreditation

• 3 CPD Points
• RoSPA Assured

Course description

This Food Allergy Awareness Training course is designed to help learners identify the fourteen particular food allergens which must, by law, be recognised and to understand why foods containing allergens must be handled carefully.

Our Food Allergy Awareness course has been updated to include everything you need to know and comply with Natasha’s Law PPDS regulations. Natasha’s Law came into effect on 1st October 2021, the training also includes all the latest legislation and guidance around food allergens.

This allergen training course is aimed at food handlers and anyone working in a role that involves contact with food, or the management of such people. Learners are introduced to the fourteen common food allergens and the importance of handling food containing allergens carefully.

Currently, there are no known cures for food allergies and intolerances. Some consumers have to avoid certain foods and ingredients at all costs to prevent reactions, which in some cases can prove life-threatening. Some carry EpiPens in case of an adverse reaction – if food business workers know how to use these, lives could potentially be saved.

It is therefore vital that food handlers undergo food allergy training so they are aware of the potential triggers for allergic reactions, know how to keep the customers they are catering for as safe as possible, and have an understanding of what could be the safest food group to offer to them as an alternative.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What’s covered in this Food Allergen Training course?

Our online Food Allergen training course is broken down into the following sections and can be completed at your own pace, the course includes:

Module	What it includes
Introduction	An introduction to the course structure, learning outcomes and who the course is for.
What is a Food Allergy	We look at what a food allergy is, explain the importance of controlling food allergens in regard to consumer safety, and we describe the cause and symptoms of food allergens and intollerances.
Food Safety Hazards	We explore some of the hazards involved with food allergies including physical, chemical, biological and allergenic. We also give you the facts and figures of the food allergy rates from the last 15 years.
How to Deal with a Medical Emergency	This module focuses on what to do in the event of an emergency involving an allergic reaction. We cover an emergency checklist,including calling 999, effectively communicating symptoms and reassuring the customer.
Legislation – Food Information for Consumers	We explore the food safety laws and requirements to sell food to the public and the food allergens that need to be identified by law including celery, eggs, milk, sesame seeds, milk and more. We also show you how to recognise allergens of product labels.
Loose Foods and Communication Between Consumers and Staff	We explain the responsibilties of being aware of what ingredients are present when preparing foods to be sold to a consumer and the best ways of presenting this information. We also explore avoiding cross contamination and preparing foods safely.

Legislation

The most important piece of legislation currently in force when it comes to allergens in food is the Food Information for Consumers Regulation 2014. This is an EU ruling designed to help make sure that people who suffer from allergies can quickly, easily and reliably determine which foods are safe or not safe for them to eat.

The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.

The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing. 

All food handlers have a legal duty-of-care to take all precaution to ensure that the food they produce, sell and served is safe for the customer to consume. It is therefore vital that food handlers undergo food allergy training so they are aware of any potential triggers for allergic reactions.

This food allergy training course will teach learners how to keep customers as safe as possible, and the importance of having an understanding of what the safest food to offer allergy sufferers is. 

The 14 allergens that must be labelled or indicated as being present in foods are:

• Celery
• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs – such as mussels and oysters
• Mustard
• Nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts
• Peanuts
• Sesame seeds
• Soybeans
• Sulphur dioxide and sulphites

Who is this course for?

This allergen training course is for anyone who owns, manages or works in a food-related business as they need to make sure their operations are compliant with EU Food Information for Consumers Regulation No.1169/2011 / Food Information for Consumers Regulation (FIC) and Commission Delegated Regulation (EU) No. 78 / 2014 amending Annex II to Regulation (EU) No 1169 / 2011.

The Food Allergy Awareness Training Course is therefore suitable for food handlers, as well as those with a role that involves contact with food, or managing workers who do.

Why take this course?

By the end of the food allergy and intolerance training course, learners will:

• Understand what both a food allergy and intolerance are
• Learn to recognise the symptoms of an allergic reaction
• Know which ingredients could cause allergies
• Understand what allergy information is required on pre-packed food labels
• Understand what to consider to keep consumers safe
• Know how to provide allergen information specific to their food business

Course accreditation

Our Food Allergy Awareness Training Course is RoSPA Assured and the certificate, awarded upon successful completion of the training, includes their logo.

The content of the Food Allergy Awareness Training Course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

Test and certification

At the end of the food allergy online training course, learners will be required to answer 15 multiple choice questions to assess their understanding of food allergy awareness facts. A 75 per cent pass mark is needed and there’ll be three attempts to achieve this at no extra cost. If more than three are required, you will need to contact the Virtual College team to arrange an additional try.

When the 75 per cent pass mark has been achieved, learners will be able to download and print a Virtual College allergy awareness certificate for their records.

The food allergy training certificate will include the RoSPA logo, the name of the learner, the date of completion and the title of the course.

Course duration

The Food Allergy Awareness Training Course should take one to two hours to complete, but this depends entirely on how quickly each individual learns and absorbs the study material.

As the course is self-paced and progress is recorded throughout, learners can complete the training in stages.

Entry requirements

There are no specific entry requirements for this course.

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.

You will learn

• Understanding what both a food allergy and intolerance are
• Learning to recognise the symptoms of an allergic reaction
• Knowing which ingredients could cause allergies
• Understanding what allergy information is required on pre-packed food labels
• Understanding what to consider to keep consumers safe
• Knowing how to provide allergen information specific to their food business

Who is it for?

Roles including:

• Anyone who owns, manages or works in a food-related business will need to make sure their operations are compliant with EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC)
• The Food Allergy Awareness Training Course is therefore suitable for food handlers, as well as those with a role that involves contact with food including staff members in a catering environment like hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges
• This course can be used either as Induction, Awareness, Refresher or Foundation Training, making it a highly flexible choice. It also demonstrates that your organisation is dedicated to educating its staff by delivering first class food safety training without the need for off-site learning or disruptive classroom sessions

Legislation

Legislation covered in this course includes:

EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC)

Article 14 of EU General Food Law Regulation 178/20021

Our Food Hygiene Certificate Level 1 course is suitable for anyone who is a beginner in a food handling environment and needs to understand the basic principles of food safety and hygiene. This online course covers food safety terms, consequences of poor food safety and hygiene, and practical activities to prevent and control hazards.

Course Overview

Format

• Level 1
• 1-2 Study Hours
• Online Study

Accreditation

• 1-2 CPD Hours
• CPD Certified

Course description

This Level 1 Food Safety and Hygiene e-learning course is designed to introduce the basic principles of food safety and hygiene to anyone who is a beginner in an environment where food may be prepared or stored.

Please Note: Level 1 is an introductory course which is not suitable for food handlers. In order to meet legal requirements it is necessary for food handlers to complete the Level 2 (previously known as Basic) Food Safety and Hygiene Course.

Do you need to buy Level 2 training?

If learners are involved (or are going to be involved) with food preparation in a catering, manufacturing or retail capacity, they will need to undertake Level 2 Food Safety and Hygiene training. Click the links below to see these courses.

Level 2 Food Safety and Hygiene for Catering

Level 2 Food Safety and Hygiene for Manufacturing

Level 2 Food Safety and Hygiene for Retail

Level 2 Food Safety and Hygiene for Drinks Manufacturers

Level 2 Food Safety and Hygiene

If you are a manager or supervisor in a food business, you should do our Level 3 Food Safety and Hygiene for Supervisors course.

Cooking can be a richly rewarding experience, but it’s important to know how be both hygienic and safe within a kitchen environment. The Level 1 Food Hygiene 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. By completing this food hygiene course level 1, learners will understand why food safety is important, the importance of hygiene in the kitchen, and how to avoid contamination.

The material is provided in an interactive format that is designed to be engaging and accessible so learners can understand all the information given to them. However, as this is an introductory course for beginners, this course is not suitable for fulfilling the legal requirement for food handlers in the catering or hospitality industry.

This Level 1 Food Safety and Hygiene e-learning course is designed to introduce learner to the basic principles of food safety and hygiene to anyone who is a beginner in an environment where food may be prepared, sold, served or stored. This course is also suitable for anyone who work in an environment where food is present or handled elsewhere and knows how to handle consumables properly.

This online food hygiene course level 1 will give learners a better understanding of why work area cleanliness is important, food poisoning risks and how food becomes contaminated and the steps in preventing contamination. Also allow you to learn more about hygiene safety and a better understanding of The Food Hygiene Regulations 2006.

Who should take this Level 1 Food Hygiene course?

This food hygiene level 1 course is a great introduction for those looking to work in the food environment, or those who want more knowledge on food hygiene and food safety. This can include Bar worker, Checkout staff, Food delivery drivers, Front of House staff, General Grocery Staff, Kitchen porters, Waiters, Warehouse Staff, Shop assistants and students at school or university.

The aim of this online food hygiene course level 1 is to provide guidance on food hygiene safety and awareness, for anyone working in Catering, Hospitality, Manufacturing or Retail environment. This course will ensure that staff are equipped with a basic knowledge and understanding of food hygiene safety, food hazards such as allergens and best practice for food hygiene.

Food handlers or anyone working in and around food have a duty to comply with the provisions of Food Hygiene Regulation and the Food Safety Act.

The Food Hygiene Regulations 2006

The Food Hygiene Regulations 2006 are widely considered to be the most important food safety and hygiene regulations in the UK, and it’s important to note that they go a step further than the Food Safety Act 1990 by specifying that all food businesses have a legal obligation to ensure that they prepare and serve food in a safe and hygienic manner. The regulations make it an offence for businesses to supply food which is not safe to be eaten and is potentially harmful to the health of customers, and also specify that:

• All food producing businesses must register with the relevant authorities
• Food should always be labelled correctly and should meet all the relevant quality standards
• Premises used for the preparation or sale of foods are designed and constructed in a way that permits good hygiene
• Food businesses should have suitable pest control measures

What is covered in this Level 1 Food Hygiene course?

Our Level 1 Food Hygiene online training course has been made to give an introduction to the topic for those working with pre-packaged food.

Module	What it includes
Introduction to Food Safety	An introduction to the basic principles of food hygiene including the different setting food is handled in, the consequences of poor food hygiene, the benefits of good food hygiene, personal food hygiene responsibilities and the different types of hazards. This modules also looks at foodborne illness and the causes of it, the symptoms of it and vulnerable groups of people who are at greater risk of it.
Hazards, Contamination and Controls	This section of the course looks at the different types of contamination and hazards including microbiological contamination and cross-contamination hazards, how to control bacterial growth with time and temperature controls, how to store food safely and your responsibilities. The module also includes information on stock rotation, how to handle food and reporting hazards.
Personal Hygiene	Personal hygiene is extremely important when it comes to food hygiene and this section looks at personal responsibilities, hand washing, the need for thorough hand washing, protective clothing, personal appearance, personal habits and behaviour and reporting illness and injury.
Cleaning and Hygienic Premises	It is essential that food premises are kept clean and hygienic to ensure food safety to ensure this the module looks at cleaning processes, using chemicals, waste disposal and methods of pest control.

Training outcomes

By the end of the course learners will:

• Understand food safety terms commonly used when discussing industry practise
• Understand the consequences of poor food safety and hygiene
• Know about practical activities to prevent and control hazards
• Understand why personal hygiene is so important
• Be able to keep surfaces and equipment hygienically clean

Accreditation

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

Course duration

Approximately one to two hours. The length of time taken depends entirely on how quickly learners can study and absorb the material. Learners can proceed as quickly or slowly as they like.

Entry requirements

There are no entry requirements for this course.

Test and certificate

The end of course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion. This can be printed, and we suggest you keep it for your records.

You will learn

• Understand food safety terms commonly used when discussing industry practise
• Understand the consequences of poor food safety and hygiene
• Know about practical activities to prevent and control hazards
• Understand why personal hygiene is so important
• Be able to keep surfaces and equipment hygienically clean

Who is it for?

Roles including:

• Bar workers
• Checkout staff
• Food delivery drivers
• Warehouse staff
• Front of house staff
• Waiters/Waitresses
• General grocery staff
• Shop assistants

Level 3 Food Safety and Hygiene in Catering is a RoSPA Assured course suitable for anyone managing and supervising food handlers in a catering and hospitality environment. You will learn how to develop and maintain an effective HACCP system, how to define food safety hazards and hygiene risks as well as how to prevent them, and how food law applies to your premises.

Course Overview

Format

• Level 3
• 8-9 Study Hours
• Online Study

Accreditation

• 8-9 CPD Hours
• Meets UK / EU Food Handlers Training Requirements
• RoSPA Assured

Course description

Anyone who oversees food production in specifically within a catering setting needs to be aware of all food safety and hygiene standards, including how to effectively manage staff to minimise risk. It is recommended that catering premises should have at least one person trained to Level 3 in food hygiene and safety – particularly if they are in charge of other staff and are responsible for their training.

We also offer Level 3 Food Hygiene for Supervisors in: Manufacturing | Retail.

Those in a role where they supervise or manage others working with or handling food are recommended to complete a Level 3 Food Safety and Hygiene course.

It is recommended everyone working with or handling food has a Level 2 Food Safety and Hygiene certificate, we offer Level 2 Food Hygiene for: Catering | Manufacturing | Retail | Drinks Manufacturers.

Understanding how hazards can occur in catering businesses and what problems they can create, how to make an effective HACCP plan and keep your site in good condition are just come of the factors needed to uphold satisfactory health and safety standards as a supervisor in catering.

This Level 3 Food Hygiene online course is suitable for anyone who works in the catering environment and is involved in the management or supervision of food handlers or catering staff, including anyone involved in food preparation. It satisfies a food handler’s legal obligation to undertake appropriate food safety training, as well as building on the safety principles explained in the Level 2 Food Safety & Hygiene course.

This Level 3 Food Safety Course is aimed at any business striving to achieve a 5* rating under the national hygiene rating system. Boost knowledge, confidence and understanding and receive a high quality certificate to demonstrate training has taken place.

What does this Level 3 Food Hygiene course cover?

To help develop an in-depth knowledge of food safety and hygiene, this Food Safety Level 3 for Catering online course provides interactive content which is split into the following chapters:

Module	What it includes
Introduction	An overview of food hygiene terminology, why food safety and hygiene is important, food contamination, food borne illness and the benefits of good food safety practices.
Food Safety Hazards and Contamination	In this section, we look at the different types of hazards, contamination and their sources including microbiological, microorganisms, cross-contamination / cross-contact, allergens, physical hazards, chemical hazards and acrylamide.
Microbiology	We explore the different types of microorganisms including mould, yeast, viruses, protozoa and bacteria. This module also covers the different types of bacterial growth, spores and toxins as well as how to destroy microorganisms, temperature control and microbiological testing.
Food Borne Illness	You will learn of the main food borne illnesses, the affects of them and the three main categories. There is also several interactive challenges to improve knowledge on this section.
Understanding Food Law	As food law is extremely important, this module explains why it exists, the responsibilities placed on people, who enforces it and the penalties for failing to comply with it.
The Role of the Supervisor	We explain what a food supervisor, team leader or middle manager does, their key activities, monitoring and control methods, auditing and reviewing systems and how to get the best of your staff.
Food Safety Management HACCP	We look into HACCP, which is required by food hygiene regulations for all food premises. There are interactive challenges too which are designed to improve HACCP knowledge.
Food Preservation	We explore food preservation techniques including packaging and the causes of food spoilage.
Food Storage and Temperature Control	This section looks at best practice food storage methods for chilled, frozen and ambient temperatures. You will also learn about other important food storage procedures including ordering, deliveries, receipts, date marking, stock rotation and more.
Personal Hygiene	We delve into the importance of personal hygiene, personal responsibilities, hazards, handwashing, hand drying, hand disinfection, the use of gloves, nail hygiene, personal appearance, personal habits, protective clothing, first aid, reporting illness and injury and legal considerations.
Workplace and Equipment Design	This section will show you the best ways to design workplaces and equipment choices to help with the avoidance of bacterial contamination, cross-contamination / cross-contact, physical contamination and chemical contamination.
Cleaning and Disinfection	We outline the benefits of keeping the workplace clean and why it is so essential to the safe and smooth running of all food premises.
Pest Control	This sections explores the hazards posed by pests, how to avoid infestation and how to deal with infestations should they occur. We also look at common pests, the signs of infestations, environmental control, eradication methods, waste management, the role of pest control contractors and internal and external waste control.

 

Who should take this course and why?

As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005.

Level 3 Food Hygiene training is suitable for those who work, train or supervise others in food handling after completing the Level 2 Food Hygiene and Safety course, including but not limited to, food establishment owners, restaurant managers, catering manager, café supervisor, publican / pub landlord, street food trader, school lunch time supervisors and head chefs.

Training is required for anyone who works in an environment where food is prepared or handled such as bakeries, restaurants, bars, fish & chip shops, food trucks, butchers, schools, fast food outlets, takeaways, colleges, hospitals, hotels, B&B’s, cruises, holiday parks, hostels, guest houses and anywhere else food is being handled.

Level 3 Food Safety and Hygiene For Supervisors Certificate

At the end of this Level 3 Food Safety in Catering course, you will need to complete an assessment that consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and – if necessary – may attempt the test three times at no extra cost. If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Upon completing this Level 3 Food Hygiene course online, learners will be able to download a digital food hygiene certificate, which is RoSPA Assured, from Virtual College. A high quality, seal embossed, posted certificate will be sent out the following working week.

This Level 3 Food Hygiene certificate is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors.

There is no set time for how long a food hygiene certificate level 3 is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.

You will learn

• Understand their role in the supervision of food handlers when it comes to food safety and hygiene
• Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled
• Know how to develop and maintain an effective HACCP system
• Understand how to prevent food-borne illness and the impact of this from a personal and a legal responsibility

Who is it for?

Roles including:

• Senior Manager
• Senior Bar Manager
• Senior Hotel Manager
• Senior Café Manager
• Senior Takeaway Manager
• Anyone supervising or managing others handling food

Legislation

If you’re working in the hospitality or service industry as a supervisor, you will need to comply with the latest food and hygiene regulations. This Level 3 Food Hygiene course is designed to help you comply with EU Regulation 852/2004, which requires food businesses to ensure that any employee who handles food is fully trained in food hygiene and for you to be able to train or supervise others within the industry. The contents of this course were developed in accordance to the Environmental Health Officer’s guidelines, and also adhere to the Industry Standards set by People 1st and the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries.

The Food Allergy Awareness and Level 2 Food Hygiene Training pack is suitable for anyone working in a food handling role. By the end of this online training course you will have had an introduction to allergy awareness and food safety and hygiene, as well as understand the effect of foodborne illness, hygienic premises and equipment and HACCP.

Package Overview

Format

• Intermediate
• 3-4 Study Hours
• Online Study

Accreditation

• 3-4 CPD hours
• Meets UK / EU Food Handlers Training Requirements
• RoSPA Assured

Package description

This training pack is made up of two popular food safety courses, Food Allergy Awareness and Level 2 Food Safety and Hygiene for Catering. The training is suitable for anyone working in a food handling role.

Our Food Allergy Awareness course has been updated to include everything you need to know and comply with Natasha’s Law PPDS regulations. Natasha’s Law came into effect on 1st October 2021, the training also includes all the latest legislation and guidance around food allergens.

If you own, manage or work in a food related business, you will be affected and will need to ensure your operation is compliant with EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC). These regulations affect all caterers and food service organisations, no matter how big or small, and require food businesses to provide allergy information on unpackaged and pre-packed foods.

As a business owner or food handler, you also have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food Hygiene (England) Regulations 2005. This requires Food Businesses to ensure that food handlers are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do and enables them to handle food safely and hygienically.

Food Allergy Awareness e-learning content

The Food Allergy Awareness course contains the following e-learning:

• An introduction to food allergy awareness – This module introduces learners to the objectives of this course and the skills they will gain upon completion.
• What is a food allergy? – This section looks at what food allergens are and how to recognise symptoms of an allergic reaction.
• Legislation – This section explores the fourteen allergens listed by law that food handlers need to recognise. Learners will find out what ingredients and examples of food can cause allergies and what labelling is required on pre-packed food.
• Practical Process – This module looks at things learners need to consider to keep consumers safe, how they can provide allergen information specific to your food business and how they can safely prepare and store or package food without cross contamination.

Level 2 Food Safety and Hygiene for Catering e-learning content:

The Level 2 Food Safety and Hygiene for Catering course contains the following e-learning

• An introduction to Food Safety and Hygiene – In this introduction learners will look at and learn how popular terms relate to food that has been prepared and served.
• The Effect of foodborne Illness – Looking at what foodborne illnesses are and how they may impact us from a personal and legal responsibility.
• Food Law – Food often has a long journey from growth and harvesting, through to delivery and preparation and finally through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and food safety.
• Hazards and Contamination – How food becomes contaminated, exploring food safety hazards and hygiene risks and how they arise or how they may be prevented and controlled.
• Food Preservation, Food Storage and Temperature Control – How to control contamination through safe temperatures and storage.
• Personal Hygiene – This section looks at why personal hygiene is so important when working with food hygiene in catering. From hand washing, health, first aid, protective clothing and appearance.
• Hygienic Premises and Equipment – This section looks at what part the premises and equipment design play in maintaining hygienic, pest-free conditions for food caterers.
• Hazards Analysis and Critical Control Point (HACCP) – It is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section explains how to control food safety hazards at critical control points using a HACCP based Food Safety Management System.

Food Allergy Awareness and Level 2 Food Safety and Hygiene for Catering Certificates

The Food Allergy Awareness course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost to achieve your food allergy certificate. The Level 2 Food Safety & Hygiene for Catering course test consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost. If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion of each course. This can be printed, and we suggest you keep it for your records. The certificates awarded on successful completion of the Food Allergy Awareness and Level 2 Food Safety and Hygiene for Catering courses are RoSPA Assured.

Both courses have also been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This food hygiene and allergy certificates are universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors. There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.

What courses are included in this training package?

Within this training package are two of our most popular food safety and hygiene courses in Level 2 Food Safety and Hygiene and Food Allergy Awareness.

If you are not sure which level of food hygiene training you need our course picker can help.

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.

You will learn

• An introduction to food allergy awareness
• What is a food allergy
• An introduction to Food Safety and Hygiene
• The effect of foodborne illness
• Food Law
• Hazards and Contamination
• Food Preservation, Food Storage and Temperature Control
• Personal Hygiene
• Hygienic Premises and Equipment
• Hazards Analysis and Critical Control Point (HACCP)

Who is it for?

Roles including:

• Anyone working in a role that involves the handling or preparation of food, or is involved in the management of such staff members in a catering environment, including hotels, restaurants, takeaways, cafes, bars, fast food outlets, fish & chip shops, kitchens, hospitals, prisons, schools and colleges
• These courses can be used either as induction, awareness, refresher or foundation training, making it a highly flexible choice
• Businesses that want to demonstrates that they are dedicated to educating their staff on issues of Food Allergies

Legislation

Legislation covered in this training package includes:

Our Level 2 Food Safety and Hygiene training course satisfies the EU Food Information Regulation No. 1169/2011 (FIR) / Food Information for Consumers Regulation (FIC) requirement for food handling training.