Compliance and Health & Safety

Food Hygiene

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.

Food hygiene training courses

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 training

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.

What does the course cover?

  • Microbiology
  • Food contamination hazards and controls
  • Food poisoning and foodborne disease
  • Personal hygiene
  • Storage/temperature control
  • Food spoilage and preservation
  • Food premises and equipment
  • Cleaning & disinfection
  • Pest control
  • Supervisory management/HACCP
  • Food safety legislation
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Email: sales@tltraining.co.uk
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COVID-19 NOTICE

Following the public address by the Prime Minister, we have taken the decision to temporarily close our training centre and rearrange all non-critical training both on and off-site for the remainder of March, April and May. Whilst training is suspended, we are still very much open in terms of queries and bookings. Please do not hesitate to contact us as normal via telephone, email, social media or the online chat facility on our website. All bookings for non-critical training will be honoured and our sales team are currently in the process of contacting affected customers with alternative training dates. If you have any critical training needs over the coming weeks do not hesitate to contact us. Please be aware that this training is being reserved for Key Workers and will only take place if absolutely necessary. All of us here at TL Training are hoping to return to business as normal shortly. However, we must continue to follow the Government’s advice and only re-open when it is safe to do so. TL Training hopes that you and your family stay safe over the coming weeks and months and very much look forward to assisting you with any training requirements you have following this extraordinary time.

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