Foodborne illness is nearly 100% preventable if food is handled safely from the time it is received until the time it is served. Food manufacturers can be proactive in preventing foodborne illness by having a food safety plan in place and providing training for their workers.
Whether cooking and preparing food at home, manufacturing food, taking away or eating out, it is essential that high standards of food preparation, handling and storage are followed at all times to keep consumers safe from foodborne illnesses.
Food hygiene safety courses compliment the guidelines issued by the Food Standards Agency, and offer transferable skills to each element of food safety. Each course level supports progression, offering transferable skills for either working or managing in the food environment.
Food hygiene is structured in 3 levels.
Level 1 – Introduction to food safety
The level 1 course is a great way to introduce beginners to the world of food safety. The course is designed to enhance interest and awareness in food preparation and safe cooking practices in a clean and hygienic environment.
Level 2 – Foundation certificate in food safety
The level 2 course, in addition to the above, will enable staff that are responsible for safeguarding the health of consumers, to ensure that food is fit to eat.
Level 3 – Intermediate certificate in food safety
The level 3 course is designed for managers and supervisors who require a broad understanding of food safety control and have responsibility for developing and maintaining an appropriate food safety management system. It is recommended that all food environments should have at least one person trained at this level, particularly if they are responsible for supervising others.
Upon completion of this course you will be able to lead on food safety initiatives designed to mitigate any food related hazards that pose a risk to consumers, as well as identify potential problems and recommend solutions.
Each course level supports progression offering transferable skills for either working or managing in the food handling, preparation, storage or manufacturing environment.