Available courses

Food Safety Level 1

FS Level 1

Food Safety Level 1 - important to study before starting work with food.

Food Safety Level 2

Food Safety - This is the most important course that ideally everyone working in a kitchen or who has responsibilities for food preparation and even those people who visit kitchens should study.

The course is broken into 10 sections with each providing a full explanation of the reasons underlying good kitchen practice. We recommend that you study the sections at your own pace and complete all the quizzes at the end of each section. These quizzes are part of the learning process because you will be given the correct answers as well as an explanation. There is no time limit and the course is supported with a full glossary to help your understanding. 

What's more you can access these resources anytime to help you in your everyday work.

The Contents 

Food safety Level 2 Contents

HACCP and Allergen Control

Welcome 


HACCP Scrabble
ch you how to apply HACCP in a professional kitchen to prevent food poisoning and allergen contamination.

Allergens and Intolerants

These resources provide a comprehensive learning module to understand practical food allergen safety procedures and communication. They are ideally suited to a wide range of learners, as they more than fulfil the requirements of the forthcoming legislation EU No. 1169 2011

The resources are applicable in all catering operations, and for all staff. As with any contaminant, an allergen has the potential risk to cause harm, therefore all staff need to be equally aware of all hazards, and how to reduce risk through effective teamwork and communication.

Through an understanding of allergies and intolerances the learner achieves the knowledge of how to manage these hazards in an operational unit and also from the large company's perspective for the implementation of HACCP, making this course suitable for all employees and students.

The course is divided into 4 easy to learn sections each concluding with Key Points and Revision. This summarises the sections and so may be used as a reference and as a quick refresher checker. Each unit is followed with a short quiz to reinforce the learner’s progress, by providing feedback and help.

In summary each section consists of:

Learning Outcomes - what you will learn.

Content core learning

Key Points and Revision - a refresher of what you have learnt

Quiz - a short learning quiz, this is not to test your knowledge - all the answers are given with an explanation - this quiz is to help you learn and as a tool for quick reference in the future.

Contents

Allergens and Intolerants Contents

Supervising Food Safety

This course will teach you how to manage food safely and how to manage your team to work together to consistently produce safe food with customer satisfaction.

Team Management HR

Team Management HR in The Kitchen 

Understanding how to manage your team to produce the best results.

Carbon Awareness

This course will help you reduce carbon, energy that you at work and home. It will inform you of the importance to reduce energy, save costs and help our planet.

Carbon Management Awareness

Four short podcasts to introduce the importance of carbon management and how to reduce your carbon footprint in your workplace.